Chewy Chocolate Hazelnut Cookies
Thick and Chewy Chocolate Hazelnut Cookies with a chocolate drizzle and more chopped hazelnuts. Perfect for Christmas cookie exchanges.
Servings: 24 Cookies
Calories: 146kcal
Ingredients
For the Cookies
- ½ cup butter
- ¾ cup brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1/2 cup hazelnut spread with cocoa
- 1 cup all-purpose flour
- ½ cup + 2 Tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon corn starch
- 3/4 cup chopped hazelnuts
For the chocolate drizzle
- 3/4 cup chocolate chips
- 2 teaspoons shortening
- 1/3 cup finely chopped hazelnuts
Instructions
- Preheat the oven to 350 F. Cream the butter and brown sugar together until light and fluffy. Beat in the egg, vanilla and hazelnut spread.
- Whisk together the flour, cocoa powder, baking soda, salt and cornstarch. Stir into the wet ingredients. Gently stir in the chopped hazelnuts.
- Line a baking sheet with parchment paper. Drop the dough by teaspoonfuls on the cookie sheet. Bake for 9-11 minutes or until set. Do not over bake the cookies. They should like slightly doughy when they are taken out of the oven. Let cool on the cookie sheet for a few minutes and then remove to a wire rack to cool completely.
- To make the chocolate drizzle, melt the chocolate chips and shortening in a microwave safe bowl. Microwave in 10 second increments, stirring between each. When melted and smooth drizzle on cooled cookies. I put the chocolate mixture in a ziploc bag and snipped of the corner for easy drizzling. Sprinkle with chopped hazelnuts.
Nutrition
Serving: 1cookie | Calories: 146kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 132mg | Fiber: 1g | Sugar: 9g