Candied Orange and Hazelnut Spiced Dark Chocolate Cookie

You’ll learn to make deeply chocolatey, sophisticated cookies that combine the richness of dark chocolate with warm spices, toasted hazelnuts, and bright candied orange. What makes these special is their fudgy, brownie-like texture and the way cinnamon and hazelnut powder get folded right into the batter for flavor in every bite. Expect to practice tempering chocolate with butter, gently folding to preserve that signature crackly top, and portioning consistently with a scoop—you’ll walk away with bakery-quality cookies and the confidence to balance bold flavors in your own baking.

Makes 12 large cookies | Active Time: | Total Time:

Chef's Notes

A #12 scoop = 2.5 oz [5 tbsp or 1/3 cup]

These cookies are eaten when best fresh. The batter will keep in the refrigerator for 2 days.

Step 1: Prepare Mixture and Bake

40g all-purpose flour
1g baking powder
1g cinnamon powder
50g hazelnut powder, roasted
1g sea salt
180g whole eggs
250g granulated sugar
10g vanilla extract
445g bittersweet dark chocolate 61% to 72%
50g unsalted butter, melted
75g crushed whole hazelnuts, walnuts, pecans, or peanuts
75g candied oranges, diced
Confectioners’ sugar for dusting as needed

Scale the ingredients and bring them to room temperature.

Sift the dry ingredients, then add the roasted hazelnut powder.

Whip the whole eggs, sugar, and vanilla by hand for about 2 minutes in a mixing bowl.

Melt the chocolate and butter together in a microwave at 50% power, or over a double boiler.

Add the melted chocolate and butter to the egg mixture. Gently fold in the dry ingredients.

Refrigerate the mixture for 30-40 minutes.

Preheat the oven to 350°F/176°C.

Use a #12 scoop to form the cookies and space them evenly on a sheet pan lined with parchment paper.

Sprinkle the crushed nuts and candied orange on top. Dust with confectioners’ sugar.

Bake for 10-12 minutes. Let cool and serve.

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