Each year in the fall, OXO adds a little sticker to select baking items to help spread the word and raise money for Cookies for Kids’ Cancer. A portion of the proceeds from each product sold with the sticker is donated to the cause.
Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.
In addition to the proceeds from sold stickered products, OXO will be donating $100 to Cookies for Kids’ Cancer for each blog post dedicated to this campaign in October (up to our $100,000 commitment*.)
*In 2015, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through product proceeds, bake sale matches and other fundraising efforts
I’ve done posts the past couple of years, including a recipe for Spritz Butter Cookies and Vegan Chocolate Chip Walnut Cookies.
OXO was kind enough to send me a “cookie kit” to help me make another batch of cookies for this cause. The kit included:
So, here is this year’s blog post for #OXOGoodCookies! I have been in a chocolatey mood since participating in #Choctoberfest last week, so why not add a bit more chocolate to our lives?
These cookies really bring the chocolate: dark chocolate cocoa powder gives the cookies their dark color, espresso granules enhance the chocolate flavor, and chopped hazelnuts add some crunch!
Ingredients:
- 1 stick butter (8 tablespoons), at room temperature
- 1 cup firmly packed dark brown sugar (or light brown sugar with 1 tablespoon molasses added)
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup flour
- 2/3 cup dark cocoa powder
- 1 tablespoon instant espresso granules
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup chopped hazelnuts
- 1/2 cup dark chocolate chips (I used mini)
Add the butter and sugar to a large bowl and mix on high until light in color, about 2 minutes. (Note: I didn’t have any dark brown sugar, so I just added 1 tablespoon molasses to my light brown sugar and butter.)
Add the eggs one at a time, beating until combined after each addition. Add the vanilla and stir to combine.
Add the flour, cocoa powder, espresso, salt, and baking soda to a separate bowl, whisking to combine.
Add half of the dry mixture to the wet mixture, mixing to combine. Add the remaining half of the dry mixture and mix until just combined.
Stir in the chopped hazelnuts and dark chocolate chips. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
When ready to bake, preheat your oven to 350 degrees F.
Add the dough in rounded tablespoons to your half sheet pan, about 2 inches apart. (Note: the OXO Non-Stick Half Sheet Pan has a nonstick coating, so there is no need to spray before use. I put one of my silicone mats on top of the pan for easy clean up. If you are not using a nonstick pan or silicone mat, be sure to either use parchment paper or spray the sheet with cooking spray before spooning out the dough).
I used OXO’s Medium Cookie Scoop, which holds about 1 1/2 tablespoons of dough, resulting in an almost 3″ diameter cookie. You just squeeze the handle of the scoop and the dough is released on to the baking sheet.
Bake the cookies at 350 degrees F for 10-12 minutes.
Let cool on the cookie sheet for 10 minutes, then transfer to a wire rack to fully cool.
Few things make me as happy as dark chocolate. Mmm.
The espresso taste comes through just a bit, a nice complement to the crunchy hazelnuts and little bursts of dark chocolate chips.
- 1 stick butter (8 tablespoons), at room temperature
- 1 cup firmly packed dark brown sugar (or light brown sugar with 1 tablespoon molasses added)
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup flour
- 2/3 cup dark cocoa powder
- 1 tablespoon instant espresso granules
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup chopped hazelnuts
- 1/2 cup dark chocolate chips (I used mini)
- Add the butter and sugar to a large bowl and mix on high until light in color, about 2 minutes. (Note: I didn’t have any dark brown sugar, so I just added 1 tablespoon molasses to my light brown sugar and butter.)
- Add the eggs one at a time, beating until combined after each addition. Add the vanilla and stir to combine.
- Add the flour, cocoa powder, espresso, salt, and baking soda to a separate bowl, whisking to combine.
- Add half of the dry mixture to the wet mixture, mixing to combine. Add the remaining half of the dry mixture and mix until just combined.
- Stir in the chopped hazelnuts and dark chocolate chips.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
- When ready to bake, preheat your oven to 350 degrees F.
- Add the dough in rounded tablespoons to your half sheet pan, about 2 inches apart.
- Bake the cookies at 350 degrees F for 10-12 minutes.
- Let cool on the cookie sheet for 10 minutes, then transfer to a wire rack to fully cool.
Chocolate and hazelnuts is delicious combination! Yummy cookies!
Medeja recently posted..Mini Tiramisu Skonio Sūrio Pyragai/ Mini Tiramisu Cheesecakes
These look divine! Did you toast the hazelnuts, or are they raw?
Hi Carrie!
I did not toast the hazelnuts, but doing so would bring a nice earthiness to the cookies!
Kaitlin @ I Can Cook That recently posted..Dark Chocolate Hazelnut Cookies #OXOGoodCookies