MOCA COOKS: Chocolate-Hazelnut Macau-Style Cookies with Kristina Cho

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with healthy fats.

chocolate-hazelnut spread

🥗Healthier: almond butter

💰Cheaper: peanut butter

Almond butter offers a nutty flavor with less sugar.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

chopped hazelnuts

🥗Healthier: chopped almonds

💰Cheaper: chopped peanuts

Chopped almonds provide similar texture at a lower cost.

Preheat the oven to 350°F (175°C).

Line a baking sheet with parchment paper.

In a bowl, whisk together flour, cocoa powder, baking powder, and salt.

In another bowl, beat together butter, granulated sugar, and brown sugar until creamy.

Add eggs and vanilla extract, mixing until well combined.

Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Fold in chocolate-hazelnut spread until evenly distributed.

Stir in chopped hazelnuts until evenly mixed.

Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart.

Bake for 10-12 minutes, until edges are set and tops are slightly cracked.

Remove from oven and let cool on the baking sheet for a few minutes before transferring to a wire rack.

Dust with powdered sugar before serving.

Cooking Techniques

Spice Level:

Allergens