Chocolate Hazelnut Cookies Recipe
Chocolate Hazelnut Cookies combine luscious chocolate levels in each bite, with the crunch from the hazelnuts to add that extra texture and nuttiness. Perfect for holiday baking, weekend treats, or mid-week cravings, this small-batch recipe will satisfy you to the max.
- 115 g unsalted butter - softened
- 110 g light brown sugar - packed
- 50 g granulated sugar
- 1 large egg - room temperature
- ½ tsp vanilla extract
- 100 g plain flour (all-purpose)
- 35 g cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp fine salt
- 100 g milk chocolate chunks
- 85 g blanched hazelnuts - lightly toasted and chopped
- flaked sea salt for sprinkling - optional
In the bowl of a stand mixer fitted with a paddle attachment, beat butter, brown sugar and white sugar until light and fluffy, approximately 3 minutes. Scrape down the side of the bowl and add the egg and vanilla and beat until just combined.
Sift in the flour, cocoa powder, baking powder, baking soda and salt and mix on low until just incorporated. Mix in ¾ of the chopped hazelnuts and chocolate chunks.
Using a cookie scoop or a teaspoon, scoop the dough into 2cm (inch-wide) balls and place on a baking tray. Press the remaining hazelnuts into the top of the balls. Refrigerate for at least 1 hour or freeze for 30 minutes. Overnight chilling in the fridge is ideal and baking unchilled dough will mean the cookies spread too much.
Pre-heat oven to 180°C (350°F) and line two baking trays with parchment paper. Remove the cookie balls from the fridge or freezer and place them on the baking trays leaving at least 2 inches between balls.
Bake for 9-11 minutes. Around the five-minute mark, distribute the remaining chopped chocolate onto the top of the baking cookies. The chocolate will melt and give gorgeous chocolate puddles.
Remove baking trays from the oven. Whilst the cookies are still hot, using a round cookie cutter or mug, place over the cookie and twirl the cookie inside, gently pushing the edges in so that the cookies form a round shape. Kind of like the cookie and cutter are doing a hula dance!! Then sprinkle each cookie with flaked sea salt. Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Yield: This recipe can be doubled to yield a standard serving of 20-22 cookies.
Bake Time: I like my cookies chewy and soft in the middle. My preference is soft, chewy cookies but if you prefer crispier cookies, then add on a couple of minutes to the bake time.
To Store: Cookies will remain fresh for 3-5 days in an airtight container and store at room temperature.
To Freeze: Cookie dough balls can be frozen easily. Portion the cookie dough using a cookie scoop or teaspoon onto a baking tray and refrigerate for a couple of hours. Then place dough balls in a zip lock bag and into the freezer. Cookie dough can be frozen for up to 3 months. When ready to bake your Chocolate Hazelnut Cookies, bake from frozen and add a minute or two onto the cooking time. There is no need to thaw before baking.
Calories: 224kcalCarbohydrates: 34gProtein: 4gFat: 10gSaturated Fat: 3gTrans Fat: 1gCholesterol: 18mgSodium: 219mgPotassium: 188mgFiber: 3gSugar: 22gVitamin A: 44IUVitamin C: 1mgCalcium: 55mgIron: 2mg