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These thick and moreish chocolate and hazelnut cookies have the ultimate combo of semi-sweet chocolate, crunchy hazelnuts plus a hint of salt.
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5 from 5 votes

Chocolate Hazelnut Cookies

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.
Prep Time10 mins
Cook Time11 mins
Course: Dessert, Snack
Cuisine: American
Keyword: choc chip cookies, cookies, hazelnut
Servings: 12 cookies
Calories: 279kcal
Author: Carrie Carvalho

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

Calories: 279kcal | Carbohydrates: 33g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 35mg | Sodium: 105mg | Potassium: 127mg | Fiber: 2g | Sugar: 15g | Vitamin A: 259IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg