SOCIAL MEDIA

Spiced Dark Chocolate Cranberry Hazelnut Cookies


Say hello to my new favorite cookie (you know I said that in a Tony Montana voice in my head--I had too).  You probably also need to say hello to your new favorite cookie.

These cookies, whew. I've never actually made a cookie before that I thought this sounds pretty good, but in reality they rocked my world.  I've never done that.  I've done it with bread, dips, enchiladas, but not ever with cookies.

I actually made these cookies for a few of my girlfriends before we ventured to the Catahoula Wine Mixer a few weekends ago.  I thought that they would be nice for a little treat before or after the mixer.  Needless to say, they were devoured--a huge hit to say the least.  I'm not complaining, I love when my friends love what I make.



These spiced cookies are filled with dark chocolate, fresh cranberries, toasted hazelnuts and topped with flaky sea salt.






Yield: about 3 dozen cookies

Spiced Dark Chocolate Cranberry Hazelnut Cookies

*recipe slightly adapted from Bake From Scratch Holiday Cookies
prep time: 20 minscook time: 1 hour and 15 minstotal time: 1 hours and 35 mins

ingredients

For the Spiced Dark Chocolate, Cranberry, Hazelnut Bark:
  • 12 ounces dark chocolate, finely chopped
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground allspice
  • 1/2 teaspoon ground cloves
  • 1 cup fresh cranberries, coarsely chopped
  • 1/3 cup chopped toasted hazelnuts, coarsely chopped
  • 1 teaspoon flaked sea salt
For the spiced cookies:
  • 10 tablespoons unsalted butter, softened
  • 1 1/4 cups firmly packed dark brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup sunflower seed oil or other neutral oil
  • 2 large eggs, room temperature
  • 1 tablespoon milk, room temperature
  • 1 1/2 tablespoons vanilla extract
  • 2 cups all-purpose flour
  • 1 cup bread flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • Spiced Dark Chocolate, Cranberry, Hazelnut Bark

instructions

To make the Spiced Dark Chocolate, Cranberry and Hazelnut Bark
  1. Line a baking sheet with parchment paper.
  2. In the top of a double boiler, combine the chocolate, cinnamon, allspice, and cloves.  Cook over simmering water, stirring frequently until the chocolate is completely melted.
  3. Pour the melted chocolate onto the prepared pan. Using a spatula, spread to a 1/8-1/4-inch thickness.  Immediate sprinkle with the cranberries and hazelnuts; gently pressing them into the chocolate.  Sprinkle with sea salt.  Refrigerate or freeze until ready to use.
To make the spiced cookies:
  1. Preheat oven to 350℉.  Line several baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, sugars, and oil at medium speed until fluffy, 2 to 3 minutes, stopping to scrape the sides of the bowl several times.  Add the eggs, one at a time, beating well after each addition.  With the mixer on low speed, add the milk and vanilla, beating until well combined, about 1 minute.
  3. In a medium bowl, whisk together the flours, baking powder, baking soda, salt, cinnamon, and nutmeg.  Gradually add the flour mixture to the butter mixture, beating until just combined.  Fold the chocolate bark into the dough until evenly distributed.  Let the dough stand at room temperature for about 15 minutes.
  4. Scoop by 2 tablespoonfuls, and roll into balls. Place about 2 inches apart on the prepared pans.
  5. Bake for 11 to 12 minutes. Remove from the oven and sprinkle with sea salt.  Let cool on the pans for 10 minutes and then transfer to wire rack to cook completely.  





Don't forget to enter my giveaway for an awesome Canvas Factory Canvas--go here for all the details.  Giveaway ends on Saturday, Dec. 1st at 7:00 PM (CST).

Enjoy!!

XO,

Sabrina

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