Chocolate-Hazelnut Cookies

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  • Each cookie
  • 64 cal
  • 4g fat (2g sat)
  • 14mg chol
  • 15mg sodium
  • 6g carb
  • 1g fiber
  • 1g protein


  • 1/2 pound bittersweet or semisweet chocolate
  • 3 tablespoons butter, at room temperature
  • 2 eggs
  • 1/3 cup granulated sugar, plus more for rolling
  • 3/4 cup finely ground hazelnuts or almonds (almond flour works well)


Melt chocolate in the top of a double boiler set over, but not touching, simmering water. Remove from the heat. Cut butter into a few pieces and stir into chocolate until no yellow streaks remain. Set aside.

Beat eggs with an electric mixer, gradually adding sugar until ribbons form, 5 to 10 minutes. Fold in chocolate-butter mixture. Gently add finely ground nuts. Cover and refrigerate at least 2 hours or overnight.

Preheat oven to 325° F. Line a baking sheet with parchment paper.

Scoop dough into 1 tablespoon balls. Roll in granulated sugar, place on the baking sheet about 2 inches apart and immediately place in the oven.

Bake until the edges are set and centers are no longer wet, 12 to 15 minutes.

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