Chocolate Chocolate Chip Cookies with Hazelnuts


  • 1 cup, 2T all purpose, unbleached naturally white flour
  • 1/2 t baking soda
  • 1 stick unsalted butter, softened
  • 1/2 c sugar
  • 1/2 c light brown sugar
  • 6T natural unsweetened cocoa
  • 4T canola oil
  • 3T confectioners sugar
  • 1 large egg
  • 1/4 t kosher salt
  • 1 c semi-sweet chocolate chips
  • 3/4 c chopped hazelnuts


  1. Preheat oven to 375.
  2. In a medium bowl, whisk together flour and baking soda and set aside.
  3. In a large bowl beat butter and sugars at medium speed until creamed.
  4. In a small bowl, whisk cocoa, oil, and confectioner sugar until smooth.
  5. Add egg,  salt, and chocolate to the sugar and mix thoroughly on low speed.
  6. Add 1/3 of the flour mix. Using a wooden spoon or silicon spoonula, mix until well blended. Continue until flour mix is gone.
  7. Fold in chocolate chips and nuts, being careful not to overwork the dough.
  8. Drop dough in 1 1/2″ balls on a dark baking sheet about two inches apart. Use two spoons to make each cookie uniform and do not overcrowd the pan. Extra dough can be refrigerated or frozen. 
  9. Bake at 375 for 8 minutes. Let stand on pan for 1 minute before moving to a cooling rack.