Hazelnut Double Chocolate Chunk Cookies
Chewy, rich chocolate cookies with dark and milk chocolate chunks and roasted hazelnuts!
Ingredients
- 1 cup plus 2 tbsp 160g all-purpose flour
- ⅓ cup 28g cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon instant espresso powder
- ¼ teaspoon salt
- ½ cup plus 1 tbsp 125g salted butter, softened
- ½ cup 110g packed dark brown sugar
- ⅓ cup 65g granulated sugar
- 1 large egg at room temperature
- 1 teaspoon 5ml pure vanilla extract
- ¾ cup dark chocolate, chopped
- ¾ cup milk chocolate with hazelnuts, chopped or chopped roasted hazelnuts
Instructions
- Sift flour, cocoa, baking soda, espresso powder and salt in a medium bowl and whisk to blend evenly.
- Combine butter with both sugars in the bowl of a stand mixer fitted with the paddle attachment or use a hand mixer and beat on medium speed for 2 minutes until slightly fluffy and lightened in colour by a shade. Stop to scrape down the sides of the bowl a few times during mixing. Beat in egg and vanilla until well combined. Add dry ingredients and mix on low until it just begins to incorporate then fold in the chocolate chunks until the dough is evenly combined. Turn the dough onto a piece of plastic wrap and wrap well. Refrigerate for at least 2 hours or overnight.
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper If chilling the dough overnight, let it sit at room temperature for 15 minutes to soften slightly so it is easier to scoop.
- Scoop up about 2 tablespoons of dough and roll into smooth balls. Place onto prepared baking sheets spacing them 2 inches apart and flatten slightly. Place a few extra chocolate chunks on top of each dough ball if desired. Bake for 9-11 minutes until the bottoms are evenly browned and the tops are cracked but they are still soft in the middle. Transfer to a rack and let cookies cool on trays for 3 minutes before transferring individually to the rack to finish cooling.
