DARK CHOCOLATE HAZELNUT SLICE & BAKE WHOLE WHEAT COOKIES

Quick and easy to make crunchy cookies dipped in dark chocolate that have a deep nutty flavour, a great texture and bit of indulgence.

INGREDIENTS

8 tablespoon unsalted butter, softened

1 cup finely ground brown sugar

2 eggs

2 teaspoon vanilla extract

3 cups whole wheat flour, sieved twice

1/4 teaspoon baking soda

1 1/4 teaspoon baking powder

1/2 teaspoon ground cinnamon

¼ teaspoon salt

1 tablespoon milk

1 cup toasted and finely chopped hazelnuts

Dark chocolate, chopped

INSTRUCTIONS

In a mixing bowl and using a stand mixer or a hand mixer, beat the butter until completely smooth and creamy. Add the brown sugar and beat until fluffy and creamy. Beat in egg one by one and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed, and continue to beat until fully combined.

In a separate bowl, whisk the flour, baking powder, baking soda, cinnamon, and salt together until combined. On low speed, slowly mix into the wet ingredients until combined. Add in the milk and beat till the dough crumbles but still holds together.

Lastly mix in 3/4 cup chopped hazelnuts.

Lightly flour a large sheet of baking parchment. Turn the dough out on the surface and with floured hands form the dough into an 8inch long log, about 2 inches in diameter. Wrap up your log in plastic wrap and place in the fridge for an hour to firm up before slicing.

Preheat oven to 350 degrees. Prepare a baking tray with parchment paper.

Remove the dough and slice into 1/4-inch circles. Place them one inch apart on the prepared baking sheet. Bake for 8-10 minutes. Let it cool!

Melt the chopped chocolate in a double boiler or using a microwave stirring after each increment until completely melted and smooth. Dip each completely cooled cookie halfway into the chocolate and place onto a parchment or silicone baking mat-lined baking sheet. Sprinkle with remaining chopped hazelnuts. Once set, enjoy!

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