Chocolate Hazelnut Cookies with Dark Chocolate Pieces: A Perfectly Indulgent Treat

If you’re a fan of rich, chocolatey cookies with a satisfying crunch and a touch of sophistication, then Chocolate Hazelnut Cookies with Dark Chocolate Pieces are the dessert for you. These cookies combine the earthy, nutty flavor of hazelnuts with the deep richness of dark chocolate, creating a decadent treat that’s perfect for any occasion. Whether you’re baking for a holiday, a special gathering, or simply indulging your own sweet tooth, these cookies are sure to impress.

The combination of toasted hazelnuts, velvety dark chocolate chunks, and a chewy, slightly crisp texture makes each bite irresistible. The cookies are easy to make, and the ingredients come together beautifully to create a well-balanced flavor profile that hits all the right notes: rich, nutty, slightly sweet, and oh-so-chocolatey.

Ingredients:

For the Cookie Dough:

• 1 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup hazelnuts, toasted and chopped (about 1 1/2 cups whole hazelnuts)
• 1 cup dark chocolate chunks or chips (about 6 oz)
• 1/4 cup finely chopped hazelnuts (for rolling, optional)

Instructions:
Step 1: Prepare the Hazelnuts
To get the perfect nutty crunch, toast the hazelnuts first. Preheat your oven to 350°F (175°C) and spread the whole hazelnuts out in a single layer on a baking sheet. Roast for about 10-12 minutes, stirring once or twice, until the hazelnuts are golden brown and fragrant. After roasting, let the hazelnuts cool slightly, then rub them together in a clean kitchen towel to remove the skins. Chop the hazelnuts roughly, but keep some larger pieces for texture.

Step 2: Make the Cookie Dough
In a large mixing bowl, cream the softened butter with both the brown sugar and granulated sugar until light and fluffy, about 3-5 minutes. You can use an electric hand mixer or a stand mixer for this step to make it easier.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix the dough.

Once the dough has come together, fold in the chopped toasted hazelnuts and dark chocolate chunks (or chips) until evenly distributed throughout the dough. The combination of crunchy hazelnuts and gooey dark chocolate will create the perfect balance of textures.

Step 3: Chill the Dough
To help the cookies maintain their shape and prevent them from spreading too much, chill the dough for at least 30 minutes in the refrigerator. This step is key for achieving thick, chewy cookies with a slightly crisp edge. If you’re in a rush, you can skip this step, but the results will be slightly different.

Step 4: Scoop and Shape the Cookies
Once the dough is chilled, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Using a cookie scoop or tablespoon, portion out the dough into roughly 1 1/2-inch balls. If you like, roll the cookie dough balls in the reserved finely chopped hazelnuts for extra crunch and a beautiful, nutty finish.

Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.

Step 5: Bake the Cookies
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are set but still soft. The cookies will continue to cook slightly as they cool on the baking sheet, so be sure to take them out when they’re just starting to firm up. For softer, chewier cookies, err on the side of slightly underbaking them.

Once the cookies are done, remove them from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

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