Raspberry Chocolate and Hazelnut Cookies
An easy to make one pan chocolate cookie with both nutty and fruity notes. These raspberry chocolate and 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 Nigel Slater 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 it at BBC Food.
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 and 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
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these raspberry chocolate and hazelnut cookies, I’d love to hear about it in the comments below. Have you any top tips for making chocolate cookies?
Please rate the recipe. If you post pictures of your creations on social media, use the hashtag #tinandthyme so I can see them.
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Choclette x
Raspberry Chocolate And Hazelnut Cookies. PIN IT.
Raspberry Chocolate And Hazelnut Cookies
Ingredients
- 200 g raspberry dark chocolate (7oz) I used 70%
- 75 g unsalted butter (3oz)
- 225 g dark muscovado sugar (8oz)
- 50 g hazelnuts (2oz) skinned
- 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
Instructions
- 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.200 g raspberry dark chocolate, 75 g unsalted butter, 225 g dark muscovado sugar
- 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.50 g hazelnuts
- Beat the eggs into the chocolate mixture.2 large eggs
- Stir in the flour and baking powder. You can sieve if your flour or baking powder is lumpy, but I didn't bother.150 g wholemeal spelt flour, 1 tsp baking powder
- 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.
- 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.
Notes
Nutrition Estimate
Sharing
I’m sharing these raspberry chocolate and hazelnut cookies with Curly’s Cooking for #CookBlogShare.
These look absolutely delicious! I love the flavours and the fudgy softness in the middle looks amazing. Thanks for linking to #cookblogshare.
They are delicious, but incredibly rich. So astonishingly, we haven’t polished them all off yet.
You can’t beat the combination of chocolate & hazlenut in my opinion. These look absolutely delicious!
They look tasty! Like you, I prefer to include wholemeal flour in my baking. I think in my case it is because my mum always used half and half wholemeal and white flour and I got a taste for it.
Thank you. I was bought up on wholemeal flour and it was only when I started this blog that I experimented with adding some white flour – it felt very daring.
These cookies look absolutely gorgeous. I love chocolate and raspberries together, great idea to use that chocolate 🙂
Thanks Nicola – raspberries and chocolate are a great combination, though if it was summer I think Nigel’s original idea of accompanying the cookies with fresh raspberries would be fabulous.
Those are seriously yummy sounding chocolate cookies. Brownies in biscuit form sounds like a dream come true on a cold day.
Sadly for me Phil, brownies in biscuit form sound perfect on any day.
A LOVELY recipe Choclette and one that I must make soon! They look chewy too, which is the way I like them! Karen
Thanks Karen, these are most definitely chewy and for the most part I’m with you on this. Sometimes though, it’s nice to have a crunchy biscuit for dunking.
Mmmm….love these any time. I love when it’s soft and chewy which means I can never resist trying them as soon as them they are out of the oven 😀
Oh yes, Mary Moh, biscuits warm out of the oven are the best of all.
I’m a bit like you sometimes when it comes to tweaking recipes, it makes the final bake more interesting. I’ve done the cookie merging thing before, it means you get to have a giant one if you want though! I like the sound of the raspberry chocolate, sounds like it would give the cookies a bit of a zing.
Thanks Jen. Merging cookies is my speciality. I’m always trying to cram too many on a tray to avoid having to bake twice – you’d think I’d have learnt by now!
what a gorgeous recipe and I am always in search of the perfect choc chip cookies these do look very chewy and yummY!
The trouble I find, is that I keep thinking I’ve found the perfect biscuit, but then find my mood has changed. Sometimes chewy is good, other times I’m after crunchy – hey ho.
Thank you for joining in and with such a scrummy recipe that you added your own stamp on.
Sue, this was such a good excuse to make these cookies – not that I need much of an excuse really.
Good for you, experimenting! I tend to stick to recipes slavishly. They look delish.
Thanks Anna – I just can’t seem to help myself.
They look like they wouldn’t last long in my house! Wow! They look so good 🙂 Yum!
*waves hello* from a new follower, Hazel x
Welcome Hazel and thank you for following and for your comment 🙂
These look absolutely delicious – almost a cross between a brownie and a cookie. Yum.
Got it exactly. I would rename them, chocolate hazelnut brownie cookies.
Oh they look divine and I have a large bag of hazlenuts needing a project so if we are snowed in on Friday I know what I’ll be doing with my daughter!
These biscuits are a wonderful way to use a bag of hazelnuts – taste gorgeous but smell so fantastic too.
I’m sure Nigel would approve of your adaptations to his recipe. They look fantastic. Thank you for joining us for Dish of the Month 🙂
A lovely challenge Janice and a good excuse to make some chocolatey NS recipes I’ve not made before.
Mmm they look pleasingly chewy cookies. I only have volume 1 of Kitchen Diaries and the dessert options are a bit thin on the ground!
Thanks Sarah. I don’t have Kitchen Diaries at all,, only Tender Vol 1, but most of Nigel’s recipes can be found online – I had no problem tracking this one down.
these sound amazing – I got to try the divine raspberry chocolate last year when we were in the uk and it is really good – would love to be able to pick it up locally for baking but it is raspberry season here and shamefully I haven’t been appreciating the fresh one (too busy eating cherries)
Too busy eating cherries, sounds like a very reasonable excuse to me – what a wonderful thought.
Chocolate brownies in biscuit form… sounds like the best biscuit ever!
Jo, they are so good, you have just persuaded me to go and hunt out the tin 😉
A real treat to beat the winter blues. We all need something like this right now! Yummy recipe Choclette.
Very true Alida, January can be a bit of a bleak month, especially if we stick to a rigid diet 😉
Chocolate brownies in biscuit form sounds a very good reason for trying the recipe!
A very good reason indeed Suelle. I’m very surprised these aren’t called brownie cookies, I think I’d rename them.
Oh my goodness, I could really do with one of these right now! They look so gorgeous and just ready to sink your teeth into. And I love irregular cookies – it’s a clear sign that they are home made. 🙂
Thank you Susie – regularity has never been my strong point 😉
oooh… they do look lovely and gooey and gorgeous… I love a good chocolate cookie but i’m going to have to live vicariously through you here as my flobby belly is not allowing me any such goodness this month!.. great new challaenge too, I must have missed that one and am off to explore!
Hehe Dom. these aren’t really designed for January and are a bit of an aberration, but hey, it’s cold and grey and I’m trying to be good most of the time :-S
At least your flobby belly should be nicely bronzed in all that Californian sunshine 😉
Mmmm those sound lovely, especially with the raspberry chocolate. Yum!
Thanks Elizabeth, too yum by half and I really shouldn’t have made them – eek!