DOUBLE CHOCOLATE GINGER & HAZELNUT COOKIES

Double Chocolate Ginger & Hazelnut Cookies image

Provided by Chrystal Cackler @journeyrock92

Categories Cookies

Number Of Ingredients 12

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1 cup(s) unsalted butter, softened
2/3 cup(s) brown sugar
1 1/2 cup(s) granulated sugar
2 large eggs
2 1/2 cup(s) all-purpose flour
1/2 cup(s) unsweetened cocoa
1 1/4 teaspoon(s) ground ginger
3/4 teaspoon(s) ground nutmeg
1 teaspoon(s) baking soda
1/8 teaspoon(s) salt
4 ounce(s) white chocolate, roughly chopped
1/2 cup(s) chopped hazelnuts

Steps:

Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper and set the oven racks at the lowest and middle settings. In the bowl of a stand mixer, or in a large bowl using a hand mixer, beat butter, brown sugar, and granulated sugar on medium speed until light and fluffy, 4 to 5 minutes. Beat in eggs, one at a time, until combined.
In a medium bowl, whisk together flour, unsweetened cocoa, ground ginger, freshly ground nutmeg, baking soda, and salt. Turn the mixer to low and gradually add the flour mixture until just combined. Stir in coarsely chopped white chocolate and chopped hazelnuts.
Using 2 tablespoons of dough for each cookie, drop the dough onto the prepared baking sheets, about 3 inches apart. Bake until the cookies are set around the edges and still slightly soft in the middle, 10 to 12 minutes, rotating the pans from top to bottom and front to back halfway through baking.