Chocolate, hazelnut, more chocolate…sounds like a yummy treat! Earlier this year, I tried this double chocolate hazelnut cookies with sea salt recipe from Two Peas & Their Pod. I enjoyed it so much that a version of these were included in February’s cookie care packages and were sold at Muggles Market Too.
These cookies are easy to make and come together in no time. Give the recipe a go and treat yourself to a special treat.
Double Chocolate Hazelnut Cookies with Sea Salt from Two Peas & Their Pod
2 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp sea salt (optional. I always make recipes without salt)
3/4 cup Dutch processed cocoa*
1 cup unsalted butter, at room temperature
1 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
1 cup chopped hazelnuts
sea salt for sprinkling on cookies
(*Dutch cocoa replacement: use the same amount of regular baking cocoa, like Hershey’s, as the recipe calls for (3/4 cup) and add and extra 1/2 tsp for baking soda. So, for this recipe, instead of 1 tsp baking soda and 3/4 cups Dutch cocoa, use 1 1/2 tsp baking soda and 3/4 cups baking cocoa.)
Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
In a medium bowl, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract and mix until combined.
Gradually add the flour mixture and beat until just combined. Stir in the chocolate chips and hazelnuts. Scoop the dough into rounded tablespoons (or use a scoop) and place on the prepared baking sheet, about 2 inches apart. Sprinkle each cookie with sea salt.
Bake cookies for 8-10 minutes, or until cookies are set, but are still soft in the center. Don’t over-bake. Remove from oven and let sit on baking sheet for 3 minutes. Move to a cooling rack and cool completely.