Chewy Chocolate Hazelnut Cookies
Thick and Chewy Chocolate Hazelnut Cookies with a chocolate drizzle and more chopped hazelnuts. Perfect for Christmas cookie exchanges.
Prep Time15 minutes mins
Cook Time10 minutes mins
Additional Time15 minutes mins
Total Time40 minutes mins
Course: Cookies
Cuisine: American
Servings: 24 Cookies
Calories: 146kcal
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
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.
Serving: 1cookie | Calories: 146kcal | Carbohydrates: 15g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 8mg | Sodium: 132mg | Fiber: 1g | Sugar: 9g