I\u2019ve probably said it a hundred times already \u2013 I love cookies! They are the best! That\u2019s why I got almost 400 cookie recipes here on the blog already and there is a new one coming pretty much every week. These Chunky Nutty Double Chocolate Cookies are the 398th recipe (as of May 2024) that made its way onto the blog, if I\u2019m not mistaken. That\u2019s quite a lot, isn\u2019t it?! Nevertheless, there are many more recipes to come. For sure ;PChunky Nutty Double Chocolate Cookies | Bake to the rootsAs I said before \u2013 I love cookies! They are easy to make, quick on a plate right in front of you, and always delicious! What more could you want? In 2016, I started a little project called \u00bbCookie Friday\u00ab with delicious Toblerone Chocolate Cookies. From that day on I published a new cookie recipe every week on Friday \u2013 with minor and one major interruption. From mid-2021 to the end of 2023 I was on a small cookie sabbatical. I needed some time off ;PThat does not mean there were no fresh cookies on the blog during that time \u2013 just not every Friday. It would have been impossible to not bake cookies at all. I\u2019m a cookie fan \u2013 we continuously baked cookies, but not all the recipes made it to the blog. Life is hard to imagine without a batch of cookie dough resting in the fridge ;PChunky Nutty Double Chocolate Cookies | Bake to the rootsMy unconditional love for cookies is one of the reasons I published a new baking book in April. It\u2019s called Cookie Mania* and guess what \u2013 it\u2019s all about cookies! I guess the name gave it away ;P Loads of large, small, sweet, and also savory cookies. Cookies for every occasion. A total of 100 (!) recipes made it into the book. A fun mix of recipes from the blog and completely new recipes you won\u2019t find here.The recipe for these cookies here was also shortlisted for the book, but another recipe (quite similar to this one here) with less chocolate won the race at the end and got included in the book. As you can see, the setting for the photo shoot was more or less identical for these two recipes ;P Cookie Mania can be found in all major online bookstores such as Amazon*, Thalia* or Hugendubel* or in your local bookshop, of course. Well\u2026 only if you live in Germany I have to add. The book is in German I might also have to add. Hopefully, there will be an English version one day for my English-speaking readers ;)Well\u2026 this recipe here is available in English and German \u2013 as usual. So get your ingredients ready and start baking! Suppose you still haven\u2019t had enough cookies. In that case, you can check the menu on top of the page to find all my other cookie recipes or simply try one of these here: delicious Chocolate Sandwich Cookies with Ovomaltine or Chunky Chocolate Chip Pecan Cookies\u2026 I always have a hard time choosing here tbh ;PClick on the recipe to get to the recipe \u2013Click on the recipe to get to the recipe \u2013Well\u2026 it\u2019s cookie time! They won\u2019t bake themselves even if the recipe is really easy\u2026 so get in the kitchen!INGREDIENTS \/ ZUTATEN(8-9 cookies)1\/2 cup (120g) butter, at room temperature1\/2 cup (100g) brown sugar4.6 oz. (130g) hazelnut butter*1 large egg1 tsp. vanilla extract2 1\/4 cups (290g) all-purpose flour3 tbsp. cocoa powder1 tbsp. cornstarch1 tsp. baking powder1\/4 tsp. salt3.5 oz. (100g) semi-sweet chocolate, chopped (plus a little more)2.8 oz. (80g) walnuts, roughly chopped(8\u20139 Cookies)120g weiche Butter100g brauner Zucker130g Haselnussbutter*1 Ei (L)1 TL Vanille Extrakt290g Mehl (Type 405)3 EL Kakao1 EL Speisest\u00e4rke1 TL Backpulver1\/4 TL Salz100g Zartbitterschokolade, gehackt (plus etwas mehr)80g Waln\u00fcsse, grob gehacktChunky Nutty Double Chocolate Cookies | Bake to the rootsDIRECTIONS \/ ZUBEREITUNG1. Add the soft butter, sugar, and hazelnut butter to a large bowl and mix on high for 2-3 minutes until very light and fluffy. Add the egg and vanilla extract and mix well. Mix flour, cocoa powder, cornstarch, baking powder, and salt, then add to the bowl and mix until just combined. Next, add the chopped chocolate and walnuts and fold in. Place the bowl with the dough in the fridge for at least 30 minutes.2. Preheat the oven to 375\u00b0F (190\u00b0C). Line a baking sheet with baking parchment and set aside. Take the dough out of the fridge and divide it into eight or nine portions. Shape each dough portion into a ball. Break the balls apart to create two halves with a crumbly surface. Press these two pieces together, so the crumbly surface is facing up. Try not to create cookies that are too tall \u2013 they are not spreading a lot when baked so you want them to be already slightly flatter. If you like, press some extra chocolate into the dough.3. Place the cookies on the prepared baking sheet and bake them for about 12 minutes. Remove the cookies from the oven and let them cool down on the baking sheet for some time, then transfer them to a wire rack and let them cool down completely.Note: The cookies should be stored at room temperature (in a cookie box) and will stay good for about 2-3 days.1. Butter, Zucker und Haselnussbutter in einer gro\u00dfen Sch\u00fcssel f\u00fcr 2\u20133 Minuten auf h\u00f6chster Stufe hell und luftig aufschlagen. Das Ei und den Vanille Extrakt dazugeben und gut unterr\u00fchren. Mehl, Kakao, St\u00e4rke, Backpulver und Salz vermischen, dann zur Sch\u00fcssel dazugeben und kurz unterr\u00fchren \u2013 nicht zu viel r\u00fchren. Die gehackte Schokolade und die gehackten Waln\u00fcsse dazugeben und unterheben. Die Sch\u00fcssel mit dem Teig f\u00fcr mindestens 30 Minuten in den K\u00fchlschrank stellen.2. Den Ofen auf 190\u00b0C (375\u00b0F) Ober-\/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Den Teig aus dem K\u00fchlschrank holen und in acht oder neun Portionen aufteilen und jeweils zu einer Kugel formen. Diese Kugeln dann auseinander brechen \u2013 so entstehen zwei H\u00e4lften, die eine kr\u00fcmelige Oberfl\u00e4che haben. Diese beiden St\u00fccke dann so zusammendr\u00fccken, dass diese kr\u00fcmelige Oberfl\u00e4che nach oben zeigt. Die Teigportionen allerdings nicht zu hoch sein, da der Teig beim Backen nicht besonders stark zerl\u00e4uft. Wer mag, kann noch etwas zus\u00e4tzliche Schokolade in den Teig dr\u00fccken.3. Die Cookies auf das vorbereitete Blech setzen und f\u00fcr etwa 12 Minuten backen. Die Cookies aus dem Ofen holen und auf dem Blech f\u00fcr einige Zeit abk\u00fchlen lassen, dann auf ein Kuchengitter setzen und komplett ausk\u00fchlen lassen.Hinweis: Die Cookies sollten bei Zimmertemperatur gelagert werden und halten in etwa 2\u20133 Tage durch.Chunky Nutty Double Chocolate Cookies | Bake to the rootsCraving more? Keep in touch on Facebook, Twitter, Instagram and Pinterest for new post updates and more. You can also contact me with any questions or inquiries!Here is a version of the recipe you can print easily. Printclock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid iconDescriptionChunky, chocolaty, nutty \u2013 these Chunky Nutty Double Chocolate Cookies are so good! You will make them over and over again ;P1\/2 cup (120g) butter, at room temperature1\/2 cup (100g) brown sugar4.6 oz. (130g) hazelnut butter*1 large egg1 tsp. vanilla extract2 1\/4 cups (290g) all-purpose flour3 tbsp. cocoa powder1 tbsp. cornstarch1 tsp. baking powder1\/4 tsp. salt3.5 oz. (100g) semi-sweet chocolate, chopped (plus a little more)2.8 oz. (80g) walnuts, roughly chopped1. Add the soft butter, sugar, and hazelnut butter to a large bowl and mix on high for 2-3 minutes until very light and fluffy. Add the egg and vanilla extract and mix well. Mix flour, cocoa powder, cornstarch, baking powder, and salt, then add to the bowl and mix until just combined. Next, add the chopped chocolate and walnuts and fold in. Place the bowl with the dough in the fridge for at least 30 minutes.2. Preheat the oven to 375\u00b0F (190\u00b0C). Line a baking sheet with baking parchment and set aside. Take the dough out of the fridge and divide it into eight or nine portions. Shape each dough portion into a ball. Break the balls apart to create two halves with a crumbly surface. Press these two pieces together, so the crumbly surface is facing up. Try not to create cookies that are too tall \u2013 they are not spreading a lot when baked so you want them to be already slightly flatter. If you like, press some extra chocolate into the dough.3. Place the cookies on the prepared baking sheet and bake them for about 12 minutes. Remove the cookies from the oven and let them cool down on the baking sheet for some time, then transfer them to a wire rack and let them cool down completely.NotesThe cookies should be stored at room temperature (in a cookie box) and will stay good for about 2-3 days. Links marked with an asterisk (*) are affiliate links (advertising\/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.Chunky Nutty Double Chocolate Cookies | Bake to the roots<\/p>\n","protected":false},"excerpt":{"rendered":"
I\u2019ve probably said it a hundred times already \u2013 I love cookies! They are the best! That\u2019s why I got almost 400 cookie recipes here on the blog already and there is a new one coming pretty much every week. These Chunky Nutty Double Chocolate Cookies are the 398th recipe (as of May 2024) that […]<\/p>\n","protected":false},"author":1,"featured_media":1063,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[3],"tags":[],"class_list":{"0":"post-1062","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-cakes"},"_links":{"self":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/1062","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1062"}],"version-history":[{"count":0,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/posts\/1062\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=\/wp\/v2\/media\/1063"}],"wp:attachment":[{"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1062"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1062"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sanabaking.snipsglow.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1062"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}