Description
These Double Chocolate Hazelnut Cookies combine rich cocoa and milk chocolate chunks with toasted hazelnuts, creating a decadent treat with a perfect balance of crunch and soft, fudgy centers. Chilling the dough ensures a thicker cookie with less spread, and a sprinkle of flaked sea salt on top adds a sophisticated touch to each bite.
Ingredients
Wet Ingredients
- 115 g unsalted butter (room temperature)
- 110 g light brown sugar (packed)
- 50 g granulated sugar
- 1 large egg (room temperature)
- ½ tsp vanilla extract
Dry Ingredients
- 130 g plain flour (all-purpose)
- 35 g cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp fine salt
Add-ins and Toppings
- 100 g milk chocolate chunks
- 85 g blanched hazelnuts (lightly toasted and chopped)
- Flaked sea salt for sprinkling (optional)
Instructions
- Cream butter and sugars: In the bowl of a stand mixer fitted with a paddle attachment, beat the unsalted butter, light brown sugar, and granulated sugar together until the mixture becomes light and fluffy, approximately 3 minutes. This step incorporates air to give the cookies a tender texture.
- Add egg and vanilla extract: Scrape down the sides of the bowl to ensure even mixing. Add the large egg and vanilla extract, then beat until just combined, taking care not to overmix.
- Add dry ingredients: Sift together the plain flour, cocoa powder, baking powder, baking soda, and fine salt. Add these dry ingredients to the butter mixture and mix on low speed until just incorporated to avoid overdeveloping gluten and keep the cookies tender.
- Mix in chocolate and hazelnuts: Fold in three-quarters of the chopped, toasted hazelnuts and milk chocolate chunks evenly through the dough, reserving the remaining quarter for topping.
- Form dough balls and chill: Using a cookie scoop or heaped tablespoon, form the dough into approximately 2 cm (inch-wide) balls and place them on a lined baking tray. Press the remaining hazelnuts and chocolate chunks onto the tops of the dough balls. Refrigerate for at least 1 hour, or freeze for 30 minutes. For best results, chill overnight to prevent spreading during baking.
- Bake and shape cookies: Preheat the oven to 180°C (350°F). Line two baking trays with parchment paper. Arrange the chilled cookie balls on the trays, spacing them at least 2 inches apart. Bake for 9-11 minutes until edges are set but centers remain soft. While still hot, use a round cookie cutter or mug to gently press and twist the cookies to form a perfect round shape, pushing the edges inward. This technique prevents excess spreading and creates uniform cookies.
- Finish and cool: Sprinkle each cookie with flaked sea salt while still warm to enhance flavor. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This cooling step helps the cookies set and prevents breaking.
Notes
- Chilling the dough is essential to prevent excessive spreading and achieve thick, chewy cookies.
- Use high-quality cocoa powder and good milk chocolate chunks for the best flavor and texture contrast.
- Lightly toast the hazelnuts in a dry skillet or oven before chopping to enhance their flavor.
- The shaping step after baking is unique but important for uniform appearance and texture.
- Sprinkling with flaked sea salt is optional but recommended to balance the sweetness and intensify the chocolate flavors.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
