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© Meredith Corporation. All rights reserved. Used with permission.
(about 60 cookies)
In a medium saucepan, combine bittersweet chocolate, unsweetened chocolate and butter. Heat and stir over low heat until melted and smooth. Remove from heat. Let cool for 10 minutes. In a small bowl, stir together flour, cinnamon, baking powder and salt; set aside.
In a large mixing bowl, combine granulated sugar, brown sugar, eggs,and 2 teaspoons hazelnut liqueur. Beat with an electric mixer on medium to high speed for 2 to 3 minutes or until color lightens slightly. Beat in the melted chocolate mixture. Add the flour mixture; beat until combined. Stir in 1/3 cup hazelnuts. Cover dough and let stand for 20 minutes (dough will thicken as it stands).
Preheat oven to 350°F. Line baking sheets with parchment paper. Drop dough by rounded teaspoons 2 inches apart onto the prepared pans. Bake for 8 to 10 minutes or just until tops are set. Cool on pans for 1 minute. Transfer to a wire rack and let cool.
In a small bowl, stir together confectioners’ sugar and 2 tablespoons hazelnut liqueur. Stir in additional liqueur, 1 teaspoon at a time, until icing reaches drizzling consistency. Drizzle over the cooled cookies. If desired, sprinkle evenly with the 2 tablespoons hazelnuts. Let stand until set.