March 2, 2021

Double Chocolate Cookie Bites

The weather has been amazing the last couple of days; sunny, bright and beautiful. We are still cleaning up our property from the ice storm that hit the PNW a couple of weeks ago. I’m so thankful my hubby has a nice big truck and some basic tools to get this mess under control. He worked so hard over the weekend hauling debris down our hill, I thought a sweet treat might make him feel appreciated. 😊

The perfect little bite size pop-in-your-mouth cookie. Super chocolaty with a hint of hazelnut, and laced with caramel bits for a slight chew. So rich and soft, a family favorite and crowd pleaser for sure!

Let’s eat!🤍

Double Chocolate Cookie Bites

A bite sized sweet treat everyone will love. So chocolaty and rich with a hint of hazelnut, and the little caramel bits make these extra special.

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Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 8

Total Time: 23

Servings: Cookies

Calories: 93kcal

Ingredients

2 1/4 cups all-purpose flour
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1/4 cup finely ground hazelnuts
1/2 cup butter, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 tsp pure vanilla extract
2 eggs
1 cup semi-sweet chocolate chips
1/2 cup caramel chips

Instructions

Preheat oven to 375°F

Combine flour, cocoa powder, baking soda, hazelnuts and salt in small bowl.
In medium size bowl beat with hand mixer butter, brown sugar, granulated sugar, vanilla extract and eggs until creamy and fluffy, about 2 minutes.
Gradually fold in flour mixture until almost combined. Add in the chocolate chips and caramel chips. Continue to mix the cookie batter until combined. The batter will be dense and think.
Using a small cookie scoop, level off the cookie dough and drop on baking sheet lined with a silicone mat or parchment paper. The cookies will not spread much so 1-inch apart works well.
Bake for 8-9 minutes until set around the edges and the cookies are puffed in the center. Let stand for 2 minutes on baking sheet and transfer to cooling rack.

Notes

Nut substitutes- Almonds, cashews, walnuts and pecans work well in this cookie.

Tip- To get the nuts super fine you’ll want to use a food processor, or a coffee grinder works well too.

Extra nutrition- Replace the all-purpose flour for whole wheat flour for extra fiber and nutrients. It will not change the calories.

Storage- Store in airtight container at room temperature for up to 5 days. Freeze for up to 2 months in airtight bag. Make sure cookies are completely cooled before freezing.

This recipe makes roughly 45-50 cookies. Nutritional facts for this recipe are per 1 cookie.

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.