Love Nutella? Then these Double Chocolate Cookies with Hazelnuts are the perfect recipe for you! Full of rich dark chocolate and crunchy hazelnuts, this is the best homemade treat ever. And don’t worry: They’re totally easy to make! Adapted from Sally’s Baking Addiction.
This week I have something special going on for you on Savory Nothings: I’ll let you tag along with me the entire time! If that’s not something that interests you and you’d rather just have the recipe for those awesome Double Chocolate Cookies with Hazelnuts – go ahead and jump to the end of the post. But if you’re itching to find out how the three of us tackle our day to day life – keep on going!
Now, before we start let me just tell you this: While I usually take all my blog pictures with my beloved camera I just didn’t manage for the day-in-the-life pics yesterday. So I apologize in advance for the iPhone pictures but a small and handy phone is so much easier to carry around in my pocket than a DSLR.
OK, now that I’ve made you hungry by showing you some amazing double chocolate cookies, let’s get down to business! Mondays are never fun, right? Well, this Monday was dentist day for mommy and daddy and physical therapy day for baby. Boo!
We started off quite alright though because our little sunshine had a really great night. I was actually all relaxed and ready to tackle our Monday when I got up! Now, since this is a food blog I’m planning on still keeping this sort of centered around food. But I’m sorry to say – breakfast just didn’t happen yesterday.
I showered for way too long (it’s so nice when Branimir is at home and I know baby is taken care of) and then we really had to get going to take our little one to her physical therapy appointment.
Chewing gum for breakfast? Better than nothing at all. The physical therapy session (that’s the first picture by the way – mirror selfie before we started and it all went downhill) was exhausting for everyone because our girl just doesn’t want to cooperate.
I even tried nursing her to calm her down but she just kept on screaming after that as well. She needs the therapy because she prefers to keep her little head at an angle instead of straight. We’re getting there.
When we got back home I was starving. But our fridge was pretty much empty and baby wanted to nurse again. So my trained-chef-husband-who-used-to-work-with-michelin-starred-chefs whipped me up a fantastic special: Tortellini with browned butter. Three stars I’m telling you. Three stars. I also had a cup of apple sauce because fruit.
Yes, if you expected me to eat fantastic home cooked meals three times a day you should have come round Sunday. Yesterday it just didn’t happen. We’re also still getting used to doing life with a baby around – cooking isn’t easy, especially now that she’s refusing to be in her moby wrap when she’s awake.
After that it was back into her carseat (picture number two – my little teddy bear!) to get to the dentist. My yearly checkup went well (phew! I was so scared that pregnancy had ruined my teeth! Dental work is so expensive here!) and then I had my teeth cleaned.
Ouch! I never knew that was so painful. After that it was Branimir’s turn and I took our baby to mommy group (mirror selfie number two – post dentist edition) where she actually slept the entire time. Just to clarify: usually everyone’s baby is happy while mine is screaming her head off. She’s quite a little character already…
After that I went to a baby store with one of the other moms and I could hardly hold myself back with all those adorable winter clothes they had on offer. But we’re planning a big outlet trip soon so I actually managed not to buy the cutest knit reindeer pullover and I also left the most darling little dress behind. Go me! (Is it sad that I need to high five myself for not buying baby clothes? Probably.)
After picking up Branimir at the dentist it was back home for changing table cuddles with daddy (those pictures I actually did take with the DSLR!) and bedtime at 8.30 (!!! – her bedtime up until now was something around 10pm!).
Oh, dinner you ask? Well, since this is a food blog – no really, it was not my best eating/cooking day. Before baby went to bed we put some Pillsbury biscuits into the oven and I slathered mine with cream cheese, peanut butter and honey.
I told you, there was not much to eat around here yesterday. But I still had some milk and cocoa to enjoy a perfect hot chocolate to finish off my day and dunk my chocolate cookies in (does that make it a triple chocolate cookie?). Stay tuned for a more exciting food-filled day tomorrow!
And just in case you weren’t obsessing all over those cookies before – here’s two more pictures to push you over the edge!
Here’s the printable recipe for these Double Chocolate Cookies with Hazelnuts:
Double Chocolate Cookies with Hazelnuts Recipe
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- 2 cups flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup butter melted about halfway
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1 egg plus 1 egg yolk
- 2 tablespoons strong coffee
- 1/2 cup dark chocolate chips
- 1/2 cup hazelnuts roughly chopped
- Sift the flour, cocoa powder, baking soda, cornstarch and salt together.
- In another bowl, cream together the butter and both sugars until the sugar is starting to dissolve, about 5 minutes. Add the egg and egg yolk and continue beating until light in color. Stir in the coffee.
- Add the wet ingredients to the dry ingredients and mix until combined. Fold in the chocolate chips and the chopped hazelnuts. Wrap the cookie dough in plastic foil and refrigerate for at least two hours and up to three days.
- When ready to bake preheat the oven to 325°F. Line a few baking trays with parchment paper.
- Allow the cookie dough to soften for 5-10 minutes before shaping it into balls of about 2-3 tablespoons dough each. This is easiest done with an ice cream scoop.
- Lay the dough balls on baking sheets with enough space in between as they will spread. You can fit about 8-10 cookies on a baking tray.
- Bake for 10-12 minutes. remove from the oven and let rest on the baking tray for another 10 minutes before cooling completely on a wire rack.
- Store in an airtight container for up to a week.