Preparation time: 30 mins
Cooking time: 9 mins per pan
Difficulty: Easy - for beginners
Dietary guidance: v
1/2 cup boiling water
1/2 cup cocoa powder
3/4 cup butter, softened
1 1/4 cups granulated sugar
1 1/2 tsp vanilla
2 3/4 cups all-purpose flour
1/2 tsp baking powder
3/4 cup mini chocolate chips
3/4 cup toasted finely chopped or sliced hazelnuts
Optional: 1/2 cup chocolate sprinkles (for outside)
alternate: drizzle with melted milk chocolate when cooled
In bowl, whisk boiling water into cocoa until smooth; let cool to room temperature.
In large bowl, cream butter with sugar until fluffy; beat in egg. Beat in cocoa mixture; stir in vanilla. Whisk flour with baking powder; stir into butter mixture in 2 additions. Stir in chocolate chips and hazelnuts.
Divide dough into quarters; form each into 8-inch long log. Wrap tightly in waxed or parchment paper; press on work surface to flatten bottom. Turn and flatten 2 more times to form triangular log. Refrigerate until chilled, about 2 hours.
Unwrap each log. If rolling in sprinkles, brush with water first. Slice into 1/4-inch thick slices. Place on parchment paper or on greased rimless baking sheets.
Bake for 9 to 12 minutes, at 375 degrees. Makes about 8 dozen.