Chocolate cookies with roasted hazelnuts and milk chocolate bits. These are for Nutella fans! They fulfil chocolate-hazelnut dreams!
INGREDIENTS
– ½ cup 113g salted butter
– ½ cup 110g packed dark brown sugar
– ⅓ cup 65g granulated sugar
– 1 teaspoon 5ml pure vanilla extract
– 1 large egg
– 1 cup plus 2 tbsp 160g all purpose flour
– ⅓ cup 28g cocoa powder
– ½ teaspoon baking soda
– ½ teaspoon espresso powder (optional)
– ¼ teaspoon salt
– 1 cup 170g milk chocolate chips or chunk
– ½ cup 65g roasted hazelnuts, coarsely chopped
INSTRUCTIONS
Make cookie dough. Beat soft butter, both sugars, and vanilla in a large basin with an electric hand mixer or wide spatula until smooth and slightly frothy.
Step 1
It will seem like wet sand instead of a fluffy aerated dough, making these cookies fudgy. It takes 1-2 minutes with a mixer.
Step 2
Add the egg and stir well. Whisk flour, cocoa powder, baking soda, espresso powder, and salt in a medium bowl.
Step 3
Sift lumpy cocoa powder in. Fold flour mixture into butter mixture until just combined. Fold in milk chocolate chunks and chopped hazelnuts.
Step 4
Cover bowl and refrigerate dough 1-2 hours. Pre-heat your oven to 350°F and line two large baking pans with parchment.
Step 5
Scoop 2 tablespoons of cookie dough and roll into 16-18 balls. Place on baking sheets at least 2 inches apart.
Step 6
Use your palm or a measuring cup to softly flatten dough balls. Press extra chocolate chunks and hazelnuts on top and bake for 9-11 minutes until set around the edges and slightly soft in the middle. Avoid overbaking—they will set on the hot tray.
Step 7
Easy Sourdough Chocolate Peanut Butter Swirl Cookies Recipe