Double Chocolate Cranberry Hazelnut Holiday Cookies

by Pamela

chocolate cookies, holiday cookies, baking cookies, refrigerator cookie recipes

Yes, this is another holiday cookie recipe on my site and yes, I recently ranted about how much I don’t like to bake. I still am not a fan of baking cookies, but with our upcoming move I am trying to work through the ingredients I have taking up space in my cupboards and don’t want to pack, move and unpack on the other end. So….more cookies it is. I tapped into the Christmas cookies my mom used to make for these refrigerator cookies (aka ice box cookies, aka slice and bake cookies) and think I’ve stumbled across the perfect cookie recipe for you procrastinators out there.

Why is this recipe good for the procrastinators? You can make up the dough and refrigerate/freeze it so that you can bake them up later when you feel like it. Okay, it’s also a good recipe for you people who always seem to be prepared for anything.

You may be witnessing a trend here too. Notice that the subjects of my last post, on holiday cookies, were also chocolate cookies? I seem to have an unusually large amount of chocolate in my house. Considering that I’m not the chocoholic around here, it seems quite odd to me that I’ve got so much of the stuff in so many different forms. (Note to self: mention this in therapy sessions.)

Double Chocolate Holiday Cookies

Like those chocolate peppermint cookies from last week, I wanted to jam a few more tasty bits into this dough (more is always better…you’ve seen those AT&T commercials right). Today’s “bits” are chocolate chunks and dried cranberries. Instead of maxing out the capacity of the dough to hold more goodies, I coated the exterior in crushed toasted hazelnuts. 😉

After taking them out of the oven, I realized these little nibbles hardly resembled the usual glitzy holiday cookies you find gracing party platters. Yes, I understand that not everything has to be totally Liberace’d out, but dammit…it’s that time of year when you can get away with just a bit more shine,dazzle and crazy – so why not? You’ve got 11 other months to be your buttoned up Tori Burch/Ben Sherman/Kate Spade self.

Holiday Cookies Recipes - Chocolate Slice and Bake Cookies

These chocolate cookies are the perfect companion to a cup of hot coffee or tea (I’ve experimented with multiple flavors of each and have yet to find an incompatible match – if you find one, let me know…or don’t…I like doing the taste tests).

One recipe of these holiday cookies goes a long way too. You end up making two dough logs and either chilling them in the fridge overnight, before baking, or popping them in the freezer for an hour before baking. This means that you could make up the dough and start baking cookies in an hour for tonight and pop the other dough into the freezer and take it out to bake up a fresh batch for the party you’ve got in a couple of days. Does anything taste better than freshly baked cookies?

Yeah, yeah…I’ll just get on with the recipe already.

Double Chocolate Cranberry Hazelnut Holiday Cookies
 
Prep time
Cook time
Total time
 
Double chocolate cookies dunked in chocolate? Yes, please. Add cranberries and hazelnuts to make these refrigerator cookies extra delicious.
Author:
Recipe type: Cookies
Cuisine: American
Serves: 40
Ingredients
  • 2½ Cups All Purpose Flour
  • ½ Cup Cocoa Powder (the unsweetened kind)
  • ½ Teaspoon Baking Soda
  • ¼ Teaspoon Salt
  • 1 Cup Sugar
  • 6 Tablespoons Unsalted Butter (softened)
  • ¼ Cup Canola or Vegetable Oil
  • 2 Large Eggs (room temperature)
  • 1 Teaspoon Vanilla Extract
  • ¼ Cup Dried Cranberries (chopped into small pieces)
  • ¼ Cup Semi Sweet Chocolate Chips (chopped into small pieces)
  • ½ Cup Toasted Hazelnuts (finely chopped)
Instructions
  1. Combine the first 4 ingredients in a large bowl and whisk to combine everything.
  2. In a mixing bowl, beat the sugar, butter and oil until well combined. Then add in the eggs and vanilla and continue beating until they're mixed in.
  3. While mixer is running, slowly add the flour mixture to the wet mixture. Do this in 3 equal amounts (it's easier to mix this way). Make sure that everything is thoroughly combined.
  4. Stir cranberries and chocolate into the dough mixture.
  5. Divide dough into 2 equal portions and roll each into a 10" log.
  6. Wrap the logs in plastic wrap and chill in the refrigerator overnight or drop into the freezer for 1 hour before baking.
  7. Preheat oven to 350 degrees Farenheit.
  8. Spread chopped hazelnuts onto a flat surface.
  9. Unwrap dough and roll in hazelnuts until well coated.
  10. Slice each log into 20 slices and arrange on parchment paper lined baking sheets. (These cookies don't really spread.)
  11. Bake for 12-15 minutes or until the surface looks dry.
  12. Let cookies cool for 5-7 minutes before placing them on cooling racks to cool completely.
  13. Leave cookies as is or dip in melted dark or white chocolate and top with sprinkles of your choice.
  14. To easily melt chocolate
  15. Pour ½ - ⅔ cup chocolate chips (or chopped pieces of chocolate) into a microwave safe bowl.
  16. Heat for 30 seconds, on high, and stir.
  17. Continue doing this until chocolate has melted (it should only take 2 or 3 times to melt).
  18. Dip cookies into chocolate and then lay them on a sheet of wax paper or foil to cool and harden. While the chocolate is still liquid, sprinkle on desired sugars and/or dragees.
Notes
If you want to freeze the dough for later use, wrap as in the directions then slip the dough into a freezer bag. Before baking, remove the dough from the freezer and let sit until it is still cold and firm, but is able to be sliced. Proceed with the directions as written.

 

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4 comments

Laura @ Laura's Culinary Adventures December 22, 2013 at 6:56 pm

I love chocolate so these are right up my ally.

Pamela December 22, 2013 at 8:55 pm

Laura there’s LOADS of chocolate in these, so you should be very happy. 🙂

Maureen | Orgasmic Chef December 20, 2013 at 4:38 am

I wondered about these cookies and thought perhaps they could be the base of a new pie.

John@Kitchen Riffs December 18, 2013 at 1:43 pm

Double chocolate? Good. Cranberry? Good. Hazelnut? Good. Good good good. 😉 These cookies look good! And one can never have too many cookies, especially at this time of the year. Good stuff! Thanks.

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