Chocolate Hazelnut Cookies
Delicious, rich chocolate cookies with crunchy toasted hazelnuts, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup All-purpose flour (plus more for dusting) Light and fluffy to create a tender base.
- 0.5 cup Unsweetened cocoa powder For that deep, rich chocolate flavor.
- 0.5 tsp Baking soda For the perfect rise.
- 0.25 tsp Salt To enhance and balance the sweetness.
Wet Ingredients
- 0.75 cup Unsalted butter (softened) Creamy and rich, adding great texture.
- 0.75 cup Granulated sugar Sweetens and gives a delightful crisp.
- 0.25 cup Brown sugar (packed) For a hint of molasses flavor and moisture.
- 1 Large egg Large egg Binds everything together beautifully.
- 1 tsp Vanilla extract Aromatic and warm, adding depth of flavor.
Mix-ins
- 1 cup Chopped hazelnuts (toasted) Crunchy, nutty goodness that complements chocolate perfectly.
- 1 cup Semi-sweet chocolate chips Melty, gooey bites of chocolate throughout.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) to create the perfect environment for your cookies.
- In a bowl, whisk together the dry ingredients: flour, cocoa powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract to the butter mixture, mixing until combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the chopped toasted hazelnuts and semi-sweet chocolate chips using a spatula.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper, leaving space between each cookie.
- Bake for 12-15 minutes, until the edges look set but the centers are soft.
- Let the cookies rest for a few minutes on the baking sheet before transferring them to a wire rack.
Notes
For best results, ensure your butter is at room temperature and toast the hazelnuts beforehand. Avoid overmixing the dough to prevent tough cookies.