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| Double Dark Chocolate Hazelnut Cookies |
"These are sort of like Nutella® in cookie form."
Ingredients :
- 1/2 cup butter, at room temperature
- 3/4 cup white sugar
- 1/4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla extract
- 1 3/4 ounces 70% dark chocolate, melted
- 1 tablespoon cocoa powder
- 1/4 teaspoon instant espresso powder (optional)
- 1 cup all-purpose flour
- 1/2 cup semisweet chocolate chips
- 1/2 cup roasted hazelnuts, chopped
- 1/4 cup roasted hazelnuts, finely ground
Instructions :
| Prep : 25M | Cook : 24M | Ready in : 40M |
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- Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
- Beat butter in a large bowl with an electric mixer until light and fluffy. Add sugar and salt; beat until combined. Beat in egg and vanilla extract until well-blended. Blend in melted chocolate, cocoa powder, and espresso. Mix in flour gradually, until batter is smooth. Fold in chocolate chips, chopped hazelnuts, and ground hazelnuts.
- Drop heaping tablespoons of cookie batter 2 inches apart onto baking sheets. Use the back of a wet fork to flatten each cookie slightly, making a crisscross pattern.
- Bake in the preheated oven until set and edges start to darken, about 15 minutes. Let cool a few minutes before serving.
Notes :
- Substitute bittersweet chocolate chips for the semisweet chips if preferred.
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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