Delicious for the holidays, these Hazelnut Cookies with Peppermint, a chewy, brownie-like cookie to bake, wrap, and give away!
Ingredients
Nonstick spray
½cupcocoa powder
1 ¼cupspowdered sugar
2 ½tspcornstarch
1Tbspavocado or grape seed oil
2large egg whites, room temperature
¼tspvanilla extract
¼tsppeppermint extract
¾cupchopped hazelnuts
Crushed peppermint candies
⅛tspcream of tartar
2pincheskosher salt
Instructions
Place a rack in the center of the oven and preheat to 350°F.
Line 2 large, rimmed baking sheets with parchment and nonstick spray.
Mix together ¼ cup sugar, cocoa powder, cornstarch, and a pinch of salt. Set aside.
Using electric beaters or a stand mixer, beat egg whites, vanilla, one pinch of salt, and cream of tartar until soft peaks emerge. Add remaining 1 cup sugar about ⅓ cup at a time, and continue to mix until meringue is thick and glossy—2-3 minutes.
Next, beat in cocoa powder mixture. Mix until glossy and smooth, then add in ½ cup of chocolate chips and ¾ cup hazelnuts. Mix until combined.
Scoop batter in 1 heaping tablespoon portions onto the prepared sheets, spacing 2-3 inches apart. Bake for 7 minutes, then turn the sheet 180 degrees and bake for 5 minutes more.
Cool cookies on the sheet for at least 7 minutes before transferring to cooling racks.