Description
Decadent hazelnut chocolate chip cookies swirled with Nutella and topped with sea salt. A perfect balance of sweet, salty, and nutty flavors!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup chopped hazelnuts, toasted
- ½ cup hazelnut spread (like Nutella)
- ¼ cup crushed cornflakes, for topping (optional)
- Sea salt flakes, for topping (optional)
Instructions
- In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl occasionally.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Gently fold in the chocolate chips and toasted chopped hazelnuts until evenly distributed.
- Gently swirl the hazelnut spread into the cookie dough. Don’t fully mix it in.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- If desired, sprinkle the tops of the cookies with crushed cornflakes and sea salt flakes before baking.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Use room temperature ingredients for best results.
- Don’t overmix the dough.
- Chilling the dough is crucial.
- Toasting the hazelnuts enhances their flavor.
- Adjust baking time as needed.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 9-11 minutes