Have any of you ever used hazelnut extract before? I hadn’t, but now I have been converted. Before, I showed you a tasty breakfast with Orange and Sage Scones, but this time, I made these Chocolate Hazelnut Crackled Cookies. I made them a few days ago, and they are honestly some of the best cookies in the entire world. I’m still thinking about them, and I even froze some to enjoy later (side note: at the time of publishing, they have all been eaten…what can I say?). They are soft and chewy, with a slight crust on the top that makes for a delightful crunch as you bite into the cookie. Not only do these taste exactly like some kind of delicious chocolate hazelnut spread, but they couldn’t be easier to make, and I think that they would be even more tempting with some colorful frosting in between two of them; just make your favorite frosting (may I suggest this almond buttercream that can easily be turned into hazelnut buttercream) and add a few drops of McCormick food coloring for an eye-popping springtime dessert.
Now, on to the fun stuff: the McCormick giveaway! Everyone has been crazy about Pinterest lately, including myself – I love the button that you can add to your toolbar, as it makes it even easier to “pin” things, from interesting articles to new recipes. I am working with McCormick to harness the power of Pinterest through a Spring Pin-Spiration. Simply follow McCormick on their Pinterest board here, then create your own McCormick Pin-spiration board. Pick five of your favorite McCormick spring recipes to pin on your board, make and photograph one of the recipes (while being sure to tag all of the pins with @McCormick Pin-Spiration), then email your completed board to firstname.lastname@example.org for a chance to win a spring baking kit. Ten winners will have their original photos posted on the McCormick Look Book. It’s a lot of fun, and I’ve already got my photos posted on the site, too, so you’ll be in good company! Spring is here, and what better way to get into the spirit than with food?
Speaking of getting in the spirit, let’s get in the contest spirit, shall we? For a little extra fun, I will be giving away a spring baking kit on my site, too. Just comment and tell me your favorite thing about the first few days of spring, food related or not! The baking kits include a lot of great baking supplies from McCormick, like spring cookie cutters, festive cupcake liners, some McCormick extracts (liek lemon), spices, and more. Best of luck!
Edit: I have contacted the winner and hope to announce his/her name shortly!
Measure out your chocolate (I doubled this recipe, surprise).
Melt your chocolate, reserving 4 ounces for later.
Chop the remaining chocolate to fold into the batter.
Cube your butter.
Cream it with the sugars, then add in your eggs and extract.
Combine your remaining dry ingredients and gradually add them to the bowl, beating until just combined and moistened.
Scoop your dough out onto your baking sheets.
I sprinkled some of mine with fleur de sel, but that’s completely optional. Bake at 375 degrees F for 10 minutes or so, until set.
Allow to cool before removing from the cookie sheets.
- 12 ounces semi-sweet baking chocolate, divided
- ¾ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup (1/2 stick) unsalted butter, cubed and room temperature
- ½ cup granulated sugar
- ¼ cup firmly packed brown sugar
- 2 eggs, room temperature
- 1½ teaspoons McCormick® Imitation Hazelnut Flavor
- sea salt, for sprinkling (totally optional, but fun and pretty)
- Preheat oven to 375 degrees F. Melt 8 ounces of the chocolate as directed on package, either in a pot or in the microwave in small intervals. Set aside. Coarsely chop remaining 4 ounces chocolate. Mix flour, baking powder and salt in small bowl.
- Beat together the butter and sugars in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and hazelnut flavor; mix well. Add melted chocolate; beat until well blended. Gradually beat in flour mixture on low speed until well mixed. Stir in chopped chocolate. Drop dough by rounded tablespoonfuls or with a medium cookie scoop 1½ inches apart on baking sheets sprayed with no stick cooking spray or lined with parchment paper.
- Bake about 10 minutes or just until cookies are set and slightly cracked on top. Cool on baking sheets 1 minute. Remove to wire racks; cool completely. These will keep well in an airtight container at room temperature for up to 4 days, or they will freeze well for up to 3 months.