This version is loaded with chocolate, nuts, and Nutella!
Chunky Chocolate Chip Hazelnut Cookies
This version is loaded with chocolate, nuts, and Nutella!
Ingredients
Chunky Chocolate Chip Hazelnut Cookies
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon rock salt
- 1 227-gram block unsalted butter softened
- 1/2 Cup sugar
- 1 Cup brown sugar
- 2 large Egg
- 2 teaspoons vanilla extract
- 1/2 Cup dark chocolate roughly chopped
- 1/2 Cup milk chocolate roughly chopped
- 1/2 Cup hazelnuts chopped and toasted
- 4 tablespoons chocolate hazelnut spread
Instructions
- Sift together flour and baking powder into a bowl. Add salt; mix well. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition; add vanilla extract. Gradually stir in flour mixture; mix just until well combined. Fold in chocolates, toasted hazelnuts, and chocolate-hazelnut spread.
- Drop cookies by the tablespoon (you can use a small ice cream scooper), 2 inches apart, onto parchment paper-lined baking sheets. Refrigerate for 1 hour.
- Preheat oven to 350°F.6 bake cookies for 15 to 18 minutes, or until golden brown. Let cool on baking sheets for 2 minutes. Transfer cookies to a wire rack to cool completely. Store in airtight containers.
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