Smoky hazelnut chocolate cookies from My Two Souths: Blending the Flavors of India into a Southern Kitchen (page 246) by Asha Gomez and Martha Hall Foose

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Notes about this recipe

  • laurenlangston on July 25, 2017

    The photo in the book makes these look like chocolate crinkle cookies but they just spread and looked goopy. After baking them for twice as long as the recipe called for just to cook the raw out of the egg, I like the flavor a lot but the texture is unappealing. I'll try refrigerating the dough first next time.

  • southerncooker on March 26, 2017

    I couldn't wait to try these cookies since they contained Nutella. Had a hard time finding the hazelnuts called for. I ended up buying a big bag of mixed nuts and picking out the 1/4 cup I needed for the recipe. It was all of them in the bag. These cookies get their smoky flavor from smoked paprika. I love cookies warm from the oven but was disappointed when I tried these that way but they were much better once completely cooled. My family enjoyed them as well except for son who doesn't care for chocolate.

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