Dark Chocolate Hazelnut Truffle Cookies

First, let’s chat about these truffle cookies. Think of a cookie with deep chocolate flavors, a brownie-esque texture which to me equates truffles (the most sacred of food groups) and that beautiful toasty crunch that distinctively comes from hazelnuts. These are probably one of the easier cookies that you’ll throw together mingling everything on a double-boiler until it gets melted and glossy. You whisk in some frothy eggs, stir in the dry ingredients, fold in your chocolate + hazelnuts and you’re done. This is what I designate as a “weeknight cookie”. Because sometimes I am freaking tired mid-week, but the cravings can’t be stopped. I know you know exactly what I’m talking about.

These past few months have been positively bonkers with incredible highs and a smattering of lows. I’ve decided that even in the best of times, nothing is perfect. And as much as I wished life was as it often looks from the outside, it’s not. And most importantly, it’s the same for everyone.

We’re all going through it. We will always have things to celebrate and things that have us struggling. You feel me?

My book coming out has been one non-stop party. Traveling in such a way that is ingrained deep in my blood and gives me life. I love the airport (I know, strange…it’s dirty…but exciting…like life), new cities, a new hotel room, meeting new people, making myself a little uncomfortable and putting myself out there. This stuff gives me life.

But I’m going to state the obvious: life doesn’t stop so you can have several months of fun. Or does it and no one shared the book with me on how to do this? I have really wonderful (hormonal) busy kids that need tending to and taking care of. A sweet little puppy (George is turning one this month!) that looks at me every time I leave like I’m never coming back.

An office that has become so crowded with crap it’s hard to walk into. Bills that need to be paid that I’m ignoring (news flash, they don’t go away). Not one holiday present purchased. Not one festive decoration hung. …and did I mention the possibility of me getting holiday cards out this year is somewhere between slim and none?

This sounds like massive complaining. Wait, no, it is massive complaining.

HOWEVER I wouldn’t change one bloody thing but MAN am I feeling wiped out! I have one more week of fun stuff (I will be in Chicago + Minneapolis this week and I can’t wait!) and then I get to relax and have a different type of fun.

The kind where you wake up a little late, linger over coffee, decorate the tree, frantically shop for presents, plan parties, decline going to parties, take naps and try to cram all of the holiday-ing into one week because that’s what we’ve got and that’s what we do. 

So if you feel EXACTLY THE SAME right now…and I suspect a lot of you do…know that you are in the exclusive group of being a human and it’s all going to work out. We’ll get there. Sending you heaps of love as we slide into full-blown holiday chaos. You got this.

Before We Get Started:

• Melting Chocolate. Melting chocolate can be tricky business. I used to tell you to use the microwave (and you can) but I highly encourage you to exercise extreme caution. Melting the chocolate with the oil will protect it from burning, but if using the microwave do it in 30 second burst, stirring in between. It’s better to have some chocolate lumps and stir until their gone, than to have your chocolate get too hot and turn, well, disgusting (that’s a technical chocolate term).
• Add Ins. I used 1 tablespoon of fresh orange zest in these and I thought it was delicious. You could swap out then nuts for walnuts or almonds or pecans? You could add in dried cherries or cranberries? Some white chocoalte would look pretty and festive dotting these as well.
• Resting. This dough needs a wee bit of rest time to firm up. However, if you have it in the fridge for too long, it will become way too firm. Don’t panic, just let it sit out the counter to soften up a bit. Ideally though, don’t give it more than 30ish minutes of chill time.

Let’s bake some fabulous truffle cookies, shall we?

Chocolate Hazelnut Truffle Cookies

These chocolate hazelnut truffle cookies have a deep chocolate flavor, a brownie-esque texture which to me equates truffles (the most sacred of food groups) and that beautiful toasty crunch that distinctively comes from hazelnuts.

5 from 1 review

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Course: Dessert

Cuisine: Cookies

Keyword: Chocolate, Hazelnut, Truffle, Cookies, Dessert, Baking

Servings: 2 Dozen

Author: Rebecca Firth

Ingredients

• 1 3⁄4 cups dark chocolate, (coarsely chopped)
• 1/2 cup sunflower seed oil, (or other neutral oil)
• 1 3/4 cup granulated sugar
• 1 tablespoon real vanilla extract
• 1 tablespoon milk (2%)
• 3 large eggs, (room temperature and whisked until frothy)
• 1 1⁄4 cups all-purpose flour
• 1⁄2 cup bread flour
• 1⁄4 cup unsweetened dark (Dutch process) cocoa powder, (sifted)
• 1 teaspoon sea salt
• 1 teaspoon baking powder
• 3⁄4 teaspoon baking soda
• 1 ½ cups dark chocolate, (coarsely chopped)
• 1 cup Diamond Chopped Hazelnuts

Instructions

• To make the cookies, place chocolate, oil, sugar, vanilla and milk in a heat-safe bowl on top of pot of simmering water, stirring until the chocolate is melted and then whisk in your eggs until the whole mixture is smooth and shiny.
• In another bowl whisk together the all-purpose flour, bread flour, cocoa powder, sea salt, baking powder and baking soda. Pour the flour mixture into the chocolate mixture and give a couple of stirs until the dough is just starting to come together. Fold in the chocolate and hazelnuts. Either wrap tightly and chill the cookie dough for 20 to 30 minutes in the fridge or let sit on the counter until the dough has firmed up a bit.
• Preheat your oven to 350F and line your baking sheets with parchment paper.
• Gently roll 2 tablespoons of dough into a ball and place on the cookie sheet allowing about 2 inches between each dough ball. Bake one sheet at a time in the center of the oven for 9 minutes. You want to slightly under bake these. Allow the cookies to cool on the sheet for 15 minutes then transfer to a cooling rack.

Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo

This post was done in collaboration with Diamond of California as part of their Cookie Week. Check out the hashtag #DOCCookieWeek to see more beautiful cookies. A big thank you to them + you for supporting the brands I work with! xo

On My Mind

It’s been a minute, but by the time you’re reading this (maybe, if it’s Sunday) I’m high up in the sky on my way to Chicago. However, I really wanted to share some fun stuff…so read on!

• First, The Cookie Book is already in its third printing and has sold over 10,000 copies. HOLY. SMOKES. I am so incredibly grateful to each and every one of you that has purchased it and has been baking from it and showing it so much love. THANK YOU!!!
• I wanted to share some fun press to listen, watch and read:
• The Cookie Episode with Amanda Faber + Jeremiah Duarte Bills | Flour Hour Podcast
• Holiday 2018 Gift Ideas for Bakers | Teen Vogue
• Williams-Sonoma FaceBook Live: National Cookie Day | Williams-Sonoma Test Kitchen
• How to Gift Cookies + December Cookbook of the Month | Genius Kitchen
• How To Build a Petite Gingerbread House | Saveur

Wishing you all a wonderful weekend/week — I hope you find a wee minute to rest, chill, bake cookies and relax. Heaps of love to you!

R xoxo