In this episode of “Piatto,” we demonstrate how to use a KitchenAid Mixer (The KitchenAid Professional 600) to make a chocolate cookies with classic Italian flavors: hazelnuts, espresso and chocolate!. Of course, you can use this Italian Chocolate Cookies recipe with any brand of stand mixer.
We love KitchenAid Mixer cookie recipes like these because the paddle attachment makes creaming butter and sugar so easy!
TIP: Use the paddle attachment of your Kitchen Aid Mixer for this recipe.
TIP: Want super crispy cookies? Roast / toast hazelnuts, skin hazelnuts, then blend to a butter using a powerful blender like a Vitamix (shown here)
TIP: Use quality dutch-processed cocoa powder to bring out the best flavor in these hazelnut chocolate cookies.
MAKES: 36-48 cookies depending on shape and thickness you choose.
INGREDIENTS FOR Italian Chocolate Cookies with Espresso and Hazelnuts
butter (softened) – 5 1/3 oz / 150 grams
dark chocolate – 3 oz / 80 grams
espresso powder – 1.5 teaspoon
sugar – 5 1/2 oz / 155 grams
cocoa powder – 1 1/8 oz / 35 grams
all-purpose flour – 8 1/4 oz / 235 grams
egg – 1 whole
vanilla extract – 1.5 teaspoon
fine salt – .25 teaspoon
hazelnut butter – 5 oz / 144 grams
BAKE the chocolate cookies in a preheated oven at 350 F (175 C) for 8-10 minutes
Subscribe to PIATTO on YouTube:
Follow PIATTO on Twitter:
Follow PIATTO on Instagram:
Follow PIATTO on Pinterest:
Follow PIATTO on Facebook (Italian):
Follow PIATTO on Facebook (English):
Subscribe to PIATTO’s English Channel:
We are licensed by Apple, Inc. to use audio tracks “Chelsea Loft Short, “Chelsea Loft Medium” and “ Chelsea Loft Long” which is provided in the iMovie App from Apple, Inc.