Ingredients
- All-Purpose Flour: 1 ¾ cups (210g) – Provides the structure for our cookies.
- Unsweetened Cocoa Powder: ½ cup (50g) – Dutch-process is recommended for a deeper, smoother chocolate flavor.
- Baking Soda: 1 teaspoon – Our primary leavening agent, helping the cookies spread and become tender.
- Salt: ½ teaspoon – Balances the sweetness and enhances the chocolate and hazelnut flavors.
- Unsalted Butter: 1 cup (226g or 2 sticks), softened to room temperature – Crucial for texture and flavor. Ensure it’s properly softened, not melted.
- Granulated Sugar: ¾ cup (150g) – Contributes to sweetness, browning, and crisp edges.
- Light Brown Sugar: ¾ cup (165g), packed – Adds moisture, chewiness, and a subtle molasses flavor.
- Large Eggs: 2 – Act as binders and add richness and structure. Best used at room temperature.
- Vanilla Extract: 2 teaspoons – Pure vanilla extract enhances all the other flavors.
- Hazelnuts: 1 ½ cups (about 200g), toasted and roughly chopped – The star of the show! Toasting brings out their incredible nutty aroma and flavor.
- Dark or Semi-Sweet Chocolate: 1 ½ cups (about 255g), chopped or high-quality chips – Use your favorite! Chopped chocolate creates lovely pools of melted goodness, while chips hold their shape more. A chocolate with 60-70% cacao content works beautifully.
- (Optional) Hazelnut Extract: ½ teaspoon – For an even more intense hazelnut punch.
- (Optional) Flaky Sea Salt: For sprinkling on top before baking – Adds a sophisticated finish and a delightful crunch.
Instructions
- Toast and Prepare Hazelnuts:
- Preheat your oven to 350°F (175°C).
- Spread the raw hazelnuts in a single layer on a baking sheet.
- Toast for 10-15 minutes, shaking the pan occasionally, until they are fragrant and the skins begin to crack and loosen. Keep a close eye on them as nuts can burn quickly.
- Remove from the oven and let them cool slightly. Once cool enough to handle, rub the hazelnuts in a clean kitchen towel to remove as much of the papery skins as possible (some skin remaining is fine).
- Roughly chop the toasted hazelnuts. Set aside. If your oven is already on for this, you can proceed to preheat for cookies in step 3, or preheat again if it has cooled.
- Prepare Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisking helps to aerate the flour and evenly distribute the leavening agent and salt, preventing clumps. Set aside.
- Cream Butter and Sugars:
- Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and aids in even baking.
- In a large bowl, using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened unsalted butter on medium speed until smooth and creamy, about 1-2 minutes.
- Add the granulated sugar and packed light brown sugar to the butter. Cream together on medium-high speed for 3-5 minutes, or until the mixture is light, fluffy, and pale in color. Scrape down the sides and bottom of the bowl occasionally to ensure even mixing. This creaming process incorporates air, which is vital for the cookies’ texture.
- Add Eggs and Vanilla:
- Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the bowl again.
- Beat in the vanilla extract and optional hazelnut extract (if using) until combined.
- Combine Wet and Dry Ingredients:
- With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients in two or three additions. Mix only until just combined – be careful not to overmix at this stage. Overmixing can develop too much gluten, resulting in tough cookies. It’s okay if a few streaks of flour remain.
- Fold in Hazelnuts and Chocolate:
- Remove the bowl from the mixer. Using a sturdy spatula or wooden spoon, gently fold in the chopped toasted hazelnuts and the chopped dark/semi-sweet chocolate until they are evenly distributed throughout the dough. Again, avoid overmixing. The dough will be thick and luxurious.
- Chill the Dough (Highly Recommended):
- Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes, or up to 24 hours. Chilling the dough is a crucial step:
- It allows the fats to solidify, preventing the cookies from spreading too much during baking, resulting in thicker, chewier cookies.
- It allows the flour to hydrate more fully, leading to better flavor development and texture.
- For longer chill times (over 2 hours), the dough might become quite firm. Allow it to sit at room temperature for 10-15 minutes to soften slightly before scooping.
- Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes, or up to 24 hours. Chilling the dough is a crucial step:
- Scoop and Bake:
- Using a medium cookie scoop (about 2 tablespoons capacity) or two spoons, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- If desired, gently press a few extra hazelnut pieces or chocolate chunks onto the tops of the dough balls for a more attractive appearance.
- For an extra touch of gourmet flair, sprinkle a tiny pinch of flaky sea salt over each cookie dough ball before baking.
- Bake to Perfection:
- Bake in the preheated 375°F (190°C) oven for 10-13 minutes. The exact baking time will depend on your oven and the size of your cookies.
- The cookies are done when the edges are set and slightly crisp, and the centers still look slightly soft and underbaked. They will continue to cook a bit as they cool on the baking sheet. For chewier cookies, err on the side of slightly underbaking.
- Cool and Enjoy:
- Remove the baking sheets from the oven and let the cookies cool on the sheets for 5-10 minutes. This allows them to set up further before you try to move them.
- Then, carefully transfer the cookies to a wire rack to cool completely. This prevents the bottoms from becoming soggy.
- Once cooled, store the cookies in an airtight container at room temperature.
Nutrition
- Serving Size: One Normal Portion
- Calories: 180-220