Description
Thick, fudgy cookies dipped in glossy chocolate and loaded with toasted hazelnut crunch.
Ingredients
Scale
- 1 cup Semi-sweet chocolate chips
- 1 cup Toasted hazelnuts (chopped)
- 1/2 cup Unsalted butter
- 1/2 cup Brown sugar
- 1/4 cup Granulated sugar
- 2 Eggs
- 1 tsp Vanilla extract
- 1 cup All-purpose flour
- 1/4 cup Cocoa powder
- 1/2 tsp Baking soda
- 1/4 tsp Salt
Instructions
- Cream softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs and vanilla extract until smooth.
- In a separate bowl, whisk flour, cocoa powder, baking soda, and salt. Gradually mix into wet ingredients.
- Fold in chopped toasted hazelnuts. Scoop thick dough onto a lined baking sheet.
- Bake at 350°F for 10–12 minutes until edges are set but centers remain soft. Cool completely.
- Melt semi-sweet chocolate and dip the tops of cooled cookies.
- Sprinkle with extra chopped hazelnuts and let chocolate set before serving.
Notes
- Ensure the butter is softened for easier creaming.
- Do not overbake to maintain a fudgy texture.
- Store cookies in an airtight container for freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg