There’s a certain kind of magic that happens when you bite into a warm, gooey Double Chocolate Hazelnut Cookie. The first time I tried making these, I was aiming to impress my notoriously picky in-laws. I mean, the pressure was on – and honestly, I might have undercooked the first batch (oops). But, you know what? That gooey mistake turned into our family’s most requested dessert. Now, whenever there’s a family gathering, you can bet these little chocolatey treasures are on the menu.
And let me tell you, the smell of these cookies baking is enough to make anyone’s mouth water. It’s like being wrapped in a warm, chocolatey hug. The kids love when I let them help chop the hazelnuts – under close supervision, of course – and the anticipation of waiting for the cookies to finish baking is almost as delicious as the cookies themselves.
Table of Contents
Ingredients
Now, about those ingredients… I’m all about that “use what you’ve got” life, but for these cookies, some things are non-negotiable. Here’s what you’ll need:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips (I’m partial to dark chocolate, but use your favorite!)
- 1/2 cup chopped hazelnuts (Toasted, trust me on this)
Instructions
Alright, let’s get down to business. And remember, baking is part science, part art, so don’t stress if things don’t look perfect on your first try.
- Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper to save yourself a sticky situation later.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this aside – it’s your dry mix.
- In a larger bowl, cream together the butter, granulated sugar, and brown sugar until it’s light and fluffy. This is where the magic starts.
- Beat in the egg and vanilla extract, mixing until fully incorporated. It should smell amazing by now.
- Gradually add the dry mix to the wet ingredients, stirring just until combined. The key word here is ‘gradually’ – learned this the hard way with a flour explosion once.
- Fold in the chocolate chips and chopped hazelnuts. This is your dough – and yes, it’s okay to taste a little (for quality control, obviously).
- Scoop tablespoon-sized balls of dough onto your prepared baking sheet. Don’t flatten them too much; they’ll spread on their own.
- Bake for 10-12 minutes until the edges are firm but the centers are still soft. They’ll firm up as they cool, so don’t overbake.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. If you can wait that long, that is.
Tips & Tricks
Here’s the inside scoop on making these cookies go from good to “can I have the recipe?” great:
- Room Temperature Ingredients: Make sure your butter and egg are at room temperature before you start. This ensures everything mixes evenly.
- Chop Your Own Hazelnuts: Pre-chopped nuts can be dry. Buy whole hazelnuts and give them a rough chop for the best flavor and texture. (Plus, it’s kinda therapeutic).
- Don’t Overmix: Once you add the flour, mix just until you can’t see it anymore. Overmixing leads to tough cookies, and nobody wants that.
Oh, and another tip, I like to use a cookie scoop for even-sized cookies – means they all bake at the same rate, no more some burnt, some raw situations!
FAQ
Got questions? I’ve got answers. Here are a few common ones that pop up:
- Q: Can I make these gluten-free?
- A: Absolutely! Just swap in your favorite gluten-free flour blend. I’ve done it, and nobody could tell the difference.
- Q: Can I use a different nut?
- A: Sure thing. Almonds or walnuts can also be delightful if you’re not a hazelnut fan.
- Q: How long do these cookies last?
- A: Stored in an airtight container, they’ll stay fresh for about a week. But honestly, they’ve never lasted that long in my house.
As for calories, let’s just say these are a treat. If you’re counting, one cookie is roughly 200-250 calories, depending on size. But hey, we all deserve a little indulgence, right?
Now, here’s a bit of a cultural story for you. My grandmother (rest her soul) was the queen of cookie baking, and she always said the secret ingredient was a dash of love. These Double Chocolate Hazelnut Cookies are my way of honoring her memory – with every batch, I imagine her nodding in approval from her heavenly kitchen.
For substitutions, if you’re out of brown sugar, granulated will work in a pinch, but you’ll miss that extra chewiness. As for storage tips, keep these cookies in an airtight container to maintain that delightful texture. If you want to mix things up, try adding a pinch of cinnamon or a splash of espresso to the dough for a unique twist.
And there you have it, my Double Chocolate Hazelnut Cookie recipe. Whether you’re a seasoned baker or this is your first time turning on the oven, give these cookies a try. They’re more than just a sweet treat – they’re a little piece of home, a connection to my past, and now, hopefully, a new favorite for you and yours.
Double Chocolate Hazelnut Cookies
Warm, gooey Double Chocolate Hazelnut Cookies that are sure to impress with their chocolatey goodness and nutty flavor. These cookies are a family favorite and a must-have for any gathering.
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup chocolate chips
- 1/2 cup chopped hazelnuts, toasted
Directions
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Preheat oven to 350°F (180°C) and line a baking sheet with parchment paper.
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Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl.
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Cream together butter, granulated sugar, and brown sugar until light and fluffy.
-
Beat in egg and vanilla extract until fully incorporated.
-
Gradually add dry mix to wet ingredients, stirring until combined.
-
Fold in chocolate chips and chopped hazelnuts to form the dough.
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Scoop tablespoon-sized balls of dough onto the baking sheet.
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Bake for 10-12 minutes until edges are firm but centers are still soft.
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Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.