Chocolate Hazelnut Cookies

This is the deliciously chocolatey version of my O.G. chocolate chip cookies. They’re chewy, chocolatey, and have crisp edges – together with the crunchy candied hazelnuts and loads of chocolate chips they’re truly heavenly and must-try for any chocolate lover!

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INGREDIENTS

DIRECTIONS

90g

unsalted butter

browned butter

To brown the butter, heat it in a pan over medium-high heat until the milk proteins start to caramaelise and precipiatate, and let it cool down completely before continuing

200g

100g

2 tsp

½ tsp

1 tbsp

3 drops

white sugar

brown sugar

vanilla extract

salt

egg

coffee concentrate

Frangelico

Hazelnut drops

Combine butter (browned and regular, making sure the total adds up to 180g), egg, vanilla sugar, salt, and both sugars in a large bowl and mix until light and fluffy

For the coffee concentrate, mix about 2-3 tbsp of instant coffee with 3 tbsp hot water (The Frangelico and hazelnut drops are optional, but I do love that they really bring out the hazelnut flavour of the cookies a bit more)

325g

50g

1 tsp

flour

cocoa powder

baking powder

Mix in the dry ingredients

200g

100g

candied hazelnuts

dark chocolate

milk chocolate

Carefully fold in the roughly chopped candied hazelnuts and chocolate (I like to chop about a quarter each really fine, so that it part of it almost completely incorporates with the dough)

*you can also use only milk or dark chocolate depending on your preference

For best results, store the dough in the fridge for a good 24-36 hours (this really brings out the caramel flavors)

Preheat oven to 180°C / 356°F and line two baking sheets with parchment paper

Get the dough from the fridge, roll them into little balls, and flatten them out a bit (also make sure to leave quite some room between the cookies so they don’t merge into a huge monster cookie)
Bake them for 8-10 minutes or until the edges look golden brown (the cookies will still be very soft at this point)

tips & tricks

PERFECTLY ROUND COOKIES

As soon as the cookies are out of the oven, grab a glass or small bowl with a diameter slightly larger than your cookies, place it over your cookies (rim down) and give each cookie a little circular shake

MOST DELICIOUS DESSERT

The only thing better than freshly baked cookies, is warm cookie dough straight out of the oven with some ice cream.

For the perfect dessert, press some cookie dough in a small ramekin and bake it at 180°C / 356° F for about 6-8 minutes and serve it right away with a dollop of vanilla ice cream.

MICROWAVE THEM

In case you’ve never tried this – give them 10-20s in the microwave (carefully) and they taste just like out of the oven!