Chocolate Hazelnut Crackled Cookies
Prep time
Cook time
Total time
Serves: 36
  • 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)
  1. 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.
  2. 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.
  3. 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.
Recipe by The Crepes of Wrath at