These thick and moreish chocolate and hazelnut cookies have the ultimate combo of semi-sweet chocolate, crunchy hazelnuts plus a hint of salt. They are the perfect treat for a cosy night in.
The Best Cookies
Adapted from one of my favourite cookie recipes from Pinch of Yum, these delicious cookies are seriously indulgent as well as a little bit more ‘grown-up’ than your typical chocolate chip cookies.
They are decadently chunky with a soft, fudgy centre and crisp golden edges – just the way a cookie should be!
Chocolate and Hazelnut
Instead of chocolate chips, I like to use a bar of my favourite dark or semi-sweet chocolate (my preference just now is Cadbury’s Dark Milk) so you can have some nice big chocolatey chunks. I roughly chop the hazelnuts, but if you love a seriously chunky cookie you could definitely leave them whole.
Perfect served with a mid-afternoon cup of tea, or as an after-dinner treat on a cosy evening on the sofa. I guarantee you will want to make these cookies over and over again.
Try my Easy Peach Melba Sundae with Rosé Wine if you’re looking for another sweet treat or my easy, no-bake Malteser Slice.
I hope you like this recipe as much as I do! Please leave a comment or tag me on Instagram @carrieskitchen_ if you make it!
Chocolate Hazelnut Cookies
Equipment
- Baking tray or cookie sheet
- Electric whisk or stand mixer
- Mixing bowls
- Cookie or ice cream scoop
Ingredients
- 115 gram unsalted butter soft but not melted
- 150 gram soft, light brown sugar
- 250 grams plain flour, sifted
- 1 tsp vanilla extract
- 1 free-range egg
- ½ tsp bicarbonate of soda
- ¼ tsp salt, plus an extra optional pinch if you like your chocolate enhanced with salt
- 85 gram bar of dark or semi-sweet chocolate, roughly chopped I love Dark Milk
- 75 gram blanched hazelnuts, roughly chopped
Instructions
- Preheat your oven to 180oc/350 Fahrenheit/gas 4 and line your baking sheet(s) with baking or greaseproof paper (I always use 2 with 6 cookies each but if you only have 1 you can bake them in batches)
- Cream the butter and sugar with an electric whisk or in the bowl of a stand mixer.
- Add the vanilla and egg and beat until just incorporated.
- Add the flour, salt and bicarbonate of soda in batches, mixing thoroughly with a wooden spoon or spatula.
- Mix in the chocolate and hazelnuts, making sure they are evenly distributed.
- Using a cookie or ice cream scoop (or a dessert spoon if you don't have either) scoop and shape 12 balls and place them on the cookie sheet or baking trays – I'd suggest 6 per tray to avoid making yourself 1 huge cookie mess. If the dough is a bit too soft to handle and shape, stick it in the fridge for a little bit.
- Bake in your preheated oven for 9-12 minutes, until they are just beginning to turn golden brown, then leave to cool on the trays for 20-30 minutes before serving.
- If you can manage to avoid eating them all at once, they will store in an airtight container for 2 days (I don't know who I'm kidding here, because a batch of these never last 24 hours in my house!)
Nutrition
This recipe has been linked up to CookBlogShare
Chocolate and hazelnut is a winning combination when it comes to cookies, a lovely simple bake packed full of flavour.