Chocolate and hazelnut. They were just made for each other. These cookies marry creamy hazelnut butter and chocolate. And chocolate chips. Add these cookies are super easy to make, super quick, and absolutely AH-MAZ-ing! They have a crisp exterior and a chewy, brownie-like center. <drooling>
Use an ice cream scoop to form seven big, coffee shop size cookies like I did. Or, roll into 1 1/2 inch balls and make a dozen regular size cookies. Either way, enjoy!
Double Chocolate Hazelnut Cookies
- 1 egg*
- 3/4 cup brown sugar
- 1 tsp vanilla extract
- 1 cup hazelnut butter**
- 1/4 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup chocolate chips
- Preheat oven to 350F.
- In a large bowl whisk the egg and brown sugar for 2 minutes.
- Add the hazelnut butter and and vanilla extract and mix just until it is incorporated.
- Fold in the dry ingredients. Then, fold in the chocolate chips.
- Scoop onto two parchment lined cookie sheets, leaving room for the cookies to spread. Sprinkle with crushed hazelnuts and a few extra chocolate chips. Bake at 350F for 11 minutes. Cool for 7 minutes on the cookie sheets.
*Sub the egg with a flax or chia egg to make these cookies vegan. To make a flax/chia egg combine 1 Tbsp ground flax or chia seeds with 3 Tbsps of water. Let set for 5 minutes.
**Make hazelnut butter by grinding 2 cups of roasted hazelnuts in a food processor, or, high powered blender until creamy and smooth.