Description
These Chocolate Hazelnut Cookies are an experience of pure culinary bliss, featuring a chewy center, crisp edges, and a delightful combination of rich dark chocolate and toasted hazelnuts.
Ingredients
Scale
1 cup Unsalted Butter
¾ cup Granulated Sugar
¾ cup Light Brown Sugar
2 large Eggs
2 teaspoons Pure Vanilla Extract
2 ¼ cups All-Purpose Flour
1 teaspoon Baking Soda
½ teaspoon Salt
1 ½ cups Semi-Sweet Chocolate Chips
1 cup Hazelnuts, toasted, skinned, and roughly chopped
Flaky Sea Salt, for sprinkling (optional)
Instructions
- Preheat your oven to 350°F (175°C). Spread the hazelnuts in a single layer on a baking sheet and toast for 8-10 minutes until fragrant. Transfer to a towel, rub to remove skins, let cool, and chop
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy
- Beat in the eggs one at a time, and then stir in the vanilla extract
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined
- Fold in chocolate chips and hazelnuts
- Refrigerate dough for at least 30 minutes
- Preheat oven to 375°F (190°C) and line baking sheets with parchment
- Scoop dough onto sheets, sprinkle with sea salt, and bake for 9-12 minutes until edges are golden, and centers are soft
- Cool on the baking sheet for 5 minutes before transferring to a wire rack
Notes
Use room temperature ingredients for best results.
Always chill the dough to prevent excessive spreading.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 35 mg