Chocolate Hazelnut Biscotti

These chocolate hazelnut biscotti are dotted with hazelnuts and chocolate chips. Finished with a chocolate drizzle (to make them fancy!) they are the perfect cookie to pair with coffee!

I love to bake biscotti this time of year. There are so many delicious flavour combinations that i love to try a new one each and every year. This year’s might be my new favourite - you can’t go wrong with hazelnut and chocolate. Hazelnut is one of my favourite flavours and it was made to be paired with chocolate.

Biscotti are a traditional Italian cookie that are baked twice. The dough is formed into a log and baked. Once cooled, it is sliced and baked again. It may seem intimidating but it is not difficult to make. The dough comes together quickly and is easy to shape into a log. if you prefer mini biscotti, you can shape the dough into two smaller logs and reduce the first baking time.

These chocolate hazelnut biscotti are the perfect after dinner treat with a cup of coffee or enjoy them in the morning next to the Christmas tree. Tie a bunch together in twine and gift them with your favourite mug and coffee beans.

Chocolate Hazelnut Biscotti

Makes: 12 large biscotti

These chocolate hazelnut biscotti are dotted with hazelnuts and chocolate chips. Finished with a chocolate drizzle (to make them fancy!) they are the perfect cookie to pair with coffee!

Ingredients

1/2 c butter, at room temperature 

1 c sugar 

2 eggs 

1 tsp vanilla 

2 1/4 c flour

2 tsp baking powder

1/2 tsp salt 

½ c mini chocolate chips

3/4 c chopped roasted hazelnuts

1/2 c  melted dark chocolate, for drizzling 

Directions

Preheat oven to 350F. Line a baking tray with parchment paper and set aside. 

Sift together flour, baking powder and salt.  

In the bowl of a stand mixer, fitted with a paddle attachment, over medium to high speed beat together butter and sugar until light and fluffy. Add in eggs one at a time, scraping down the sides of the bowl after each addition. Mix in vanilla. 

On low speed, mix dry ingredients into wet, until just combined. The dough will be fairly dry but should start to come together in large clumps. Stir in chopped hazelnuts and mini chocolate chips until just combined. 

Turn dough out onto countertop. Knead dough until it comes together. Shape into a large log  (about 3 inches wide and 1 inch thick) and press to flatten slightly. Transfer to prepared baking sheet. Bake for 30-35 minutes or until the edges are lightly browned. 

Allow biscotti to cool for 15-20 minutes before cutting into slices (cut on a diagonal for a more elegant look). Lay slices on baking sheet. 

Bake in a 325F oven for 10-15 minutes or until lightly browned and almost dry. Transfer to wire rack to cool completely.  Drizzle with melted chocolate.

Chocolate Crinkle Cookies

These chocolate crinkle cookies are a crowd favourite because of their rich chocolate flavour and brownie like texture!

Cookie season is officially here! It is that time of year when I make more cookies than I can count and my oven barely gets a break! If you are looking for a new cookie to add to your rotation this year these chocolate crinkle cookies would make the perfect addition. They use common ingredients and are oh so delicious! They have the perfect fudge-y brownie like texture with those perfectly crisp edges and a soft center.

Tips for Making Chocolate Crinkle Cookies

1. Chill the cookie dough: This is a crucial step in making these cookies! The cookie dough is very wet and sticky before it has been chilled making it difficult to roll into balls. The unchilled dough will also spread more while baking leaving you with flat cookies. In order to achieve soft pillowy delicious chewy cookies make sure you chill your dough.

2. Use a cookie scoop: To get uniform cookies I highly recommend using a cookie scoop. A cookie scoop will allow for the perfect amount of cookie dough each time.

3. Space out your cookie dough and leave them rolled: There is no need to press down your rolled cookie dough balls, they will spread out and bake into shape naturally. Be sure to leave enough room between the dough to allow for spreading.

Chocolate Crinkle Cookies

Makes: 1 dozen cookies

These chocolate crinkle cookies are a crowd favourite because of their rich chocolate flavour and brownie like texture!

Ingredients

1 c flour 

½ c dark cocoa powder

1 tsp baking powder 

½ tsp salt 

1 c sugar 

¼ c butter, melted

2 egg 

1 tsp vanilla extract

½ c icing sugar, for rolling 

Directions

In a medium bowl, whisk together flour, cocoa powder, baking powder and salt. 

In the bowl of a stand mixer, fitted with a paddle attachment, over medium speed, beat together sugar and melted butter. Beat in eggs one at a time, scrapping down the side of the bowl after each addition. Add in vanilla extract. On low speed, slowly mix the dry ingredients into the wet until just combined. 

Cover the dough mixture and chill in the fridge for a minimum of 4 hours or overnight.  

Preheat the oven to 350F. Line baking trays with parchment paper and set aside. Scoop cookie dough (about 1 tbsp) and roll into roll balls. Roll cookie dough balls in powdered sugar and place on baking tray.  Bake 6-8 cookies per tray for 11-12 minutes. 

When done baking, allow cookies to cool for 5 minutes on the baking tray before transferring to a wire rack to cool completely. Store cookies in an airtight container.

Double Chocolate Donuts

Baked Heart Shaped Chocolate Donuts with a Chocolate Glaze and a medley of Valentine’s Day Sprinkles.

I had so much fun making these baked double chocolate donuts. There were little heart sprinkles ALL over my kitchen… but what else is new? Ha. I bought my heart shaped donut pan a few years ago on sale after Valentine’s Day and then left it sitting in my basement for a few years and when I discovered it again earlier this year… thanks to Marie Kondo lol. I knew I that I had to finally use it this Valentine’s Day.

I decided to go with a double chocolate donut because who doesn’t love chocolate? The more chocolate the better in my opinion. As these are baked donuts the texture is more cake-y than your typically fried donut. I decided to keep my glaze thicker - more frosting like, but you can thin it out with extra heavy cream if you prefer a thinner glaze.

I can’t believe I waited so long to make heart shaped donuts. They are super cute and quick to make. I didn’t even have to pull out my KitchenAid Mixer. I mixed these bad boys by hand and piped them into the donut pan. They bake up quickly and look super cute topped with sprinkles!

Double Chocolate Donuts

Makes: 2 Dozen Donuts

Ingredients

For the Donuts

1 ¼  c flour

½ c sugar

¼ c cocoa powder

1 tsp baking powder

¼ tsp salt

¼ c butter, melted

⅛ c canola oil

1 egg

1 tsp vanilla extract

¾ c milk

For the Frosting

1 c powdered sugar

2+ tbsp heavy cream

2 oz semi sweet chocolate, chopped

2 tbsp butter

Sprinkles

Directions

For the Donuts: Pre-heat oven to 350F. Spray donut pan with cooking oil, set aside. In a large bowl whisk together flour, sugar, cocoa powder, baking powder, and salt. In a medium bowl, whisk together melted butter, oil, egg, vanilla and milk. Slowly whisk the wet ingredients into the dry ingredients. Whisk until combined. Transfer the donut batter to a pipping bag. Pipe batter into donut wells. Bake for 6-8 minutes or until a toothpick comes out clean. Let cool in the pan for 3-5 minutes before transferring to a wire rack to cool completely.

For the Glaze: In a small bowl, whisk together icing sugar and two tablespoons of heavy cream. In a microwave bowl, in 20 second intervals, melt together chocolate and butter, stirring between each interval. Stir melted chocolate into icing sugar mixture. *For a thinner glaze add additional heavy cream, one tablespoon at a time, until desired consistency is reached. Using an off set spatula frost donuts. If using, add sprinkles immediately.