An easy to make one pan chocolate cookie with both nutty and fruity notes. These raspberry chocolate & hazelnut cookies are rich, fudgy and super delicious. One is enough to satisfy, though it’s possible to squeeze in a second.
As I don’t have a television, I don’t get to see cookery programmes very often. However, I do remember seeing an episode of Nigel Slater’s Simple Suppers a year or so ago where Nigel made some sumptuous chocolate cookies. They’ve stayed in my mind ever since. When fans Janice of Farmersgirl Kitchen and Sue of A Little Bit of Heaven on a Plate announced a new blog event Dish of the Month, I knew exactly what I wanted to make. In spite of my Healthy January.
Nigel Slater’s Chocolate Cookies
As regular readers know, I’m incapable of following a recipe exactly as stated. I tend to use recipes as guidelines and like to think that all good recipes are written for this purpose anyway. If you want to make Nigel’s original recipe for chocolate cookies, you will find the recipe here. Really and truly, I tried hard and fully intended to follow it precisely. Because when it comes down to it, who am I to argue with the great Nigel?
But then again, I couldn’t actually bring myself to use white flour. Not only do I like to get a little roughage into my baked goods by using spelt or wholemeal flour, but I think it makes them tastier too.
Nigel’s recipe is meant to be eaten with raspberries, but hey, it’s not raspberry season at the moment. So I thought I’d use some raspberry chocolate instead, thereby coming up with my own raspberry chocolate & hazelnut cookies. I omitted the vanilla extract and used two bars of Divine’s Fairtrade 70% dark chocolate with raspberries.
Raspberry Chocolate & Hazelnut Cookies
When I can get away with it, I’ll go for my no-fuss one pan method. It’s the one I use for most of my brownie recipes. Nigel would have us creaming the butter and sugar together, but given that these cookies are meant to be soft and fudgy, that doesn’t really seem necessary. And I’d much rather not have a heap of washing up to do at the end of the process either.
Although Nigel didn’t specify in the recipe to place the cookies well apart, I’m an experienced baker and knew that’s what I really ought to do. But the first time I made these raspberry chocolate & hazelnut cookies, I was in a hurry. And I wanted to get them all on the same baking sheet.
On top of this I’d had a horrible virus which went on for weeks and I wasn’t really thinking straight. That’s my excuse and I’m sticking to it! So, the inevitable happened and these wonderful cookies spread and all merged into one.
Luckily, I’ve made them a few times since and I now make sure I space the cookies well apart. My baking sheets are quite small, so I have to use three. You may only need one or two.
The smell of roasting hazelnuts is just one of the best and in the process of creating these cookies, the house is filled with their gorgeous scent. So, when they come out of the oven, I just can’t resist eating one straight away. They’re warm, soft and toothsome and in fact make a delicious dessert in their own right. Just serve with a scoop of ice-cream.
When they cool down, I try them again – naturally! My conclusion is that they’re chocolate brownies in biscuit form. They’re crisp around the edges, but mostly soft and fudgy. They’re rich and sweet, thoroughly chocolatey and pleasantly hazelnutty with the flavour of raspberries as a fruity backdrop.
If you can’t get hold of raspberry chocolate, plain dark chocolate will be fine. Or perhaps try orange instead.
For a smaller cookie, just use tablespoonfuls of the cookie dough rather than heaped ones.
Other Chocolate Cookies You Might Like
To be honest, these raspberry chocolate & hazelnut cookies are so good, you may never want another recipe to try. But just in case, here are a few.
- Bourbon biscuits with whisky
- Cardamom chocolate shortbread
- Chocolate & fresh mint cookies
- Chocolate Viennese whirls with vanilla buttercream and blackcurrant jam
- Coffee, cardamom & chocolate crinkle cookies
- Pistachio chocolate biscotti
- Vegan chocolate fork biscuits via Jo’s Kitchen Larder
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these raspberry chocolate & hazelnut cookies, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
Raspberry Chocolate & Hazelnut Cookies. PIN IT.
Raspberry Chocolate & Hazelnut Cookies – The Recipe
Raspberry Chocolate & Hazelnut Cookies
- 200 g dark chocolate with raspberries (7oz) I used 70%
- 75 g unsalted butter (3oz)
- 225 g dark muscovado sugar (8oz)
- 50 g skinned hazelnuts (2oz)
- 2 large eggs I used a duck egg and a hen's egg
- 150 g wholemeal spelt flour (5 ¼ oz)
- 1 tsp baking powder
- In a large saucepan melt the butter, chocolate and sugar over a low heat. Stir until everything is combined, then remove from the heat to cool slightly.
- Whilst the above is melting, toast the hazelnuts in a dry frying pan over a moderate heat for about five minutes or until mostly golden. Shake the pan every minute to avoid burning.
- Beat the eggs into the chocolate mixture.
- Stir in the flour and baking powder. You can sieve if your flour or baking powder is lumpy, but I didn't bother.
- Roughly grind the hazelnuts. It's good to have some nubbly bits in it for texture. You can use a pestle & mortar, coffee grinder, food processor or blender to do this. I pulsed mine briefly in my Froothie Evolve power blender.
- Stir the hazelnuts into the cookie mixture until just combined.
- Leave in a cool place to firm up for thirty minutes or so.
- Place heaped tablespoonfuls well apart on a lined baking sheet, or two if needed. If you want a nice round shape, you can roll the mixture into balls first in the palms of your hands.
- Bake in a pre-heated oven at 180℃ (350℉, Gas 4) for 10 to 12 minutes. The cookies should be nicely risen with a firm (ish) top.
- Leave on the baking tray for a couple of minutes, then use a slice to remove onto a wire rack to cool.
I’m sharing these raspberry chocolate & hazelnut cookies with Curly’s Cooking for #CookBlogShare.