Hazelnut-Chocolate Cookies, Simple Variation

The same deep hazelnut and chocolate flavour, written as adjustments to a base nut butter cookie rather than as a recipe from scratch.

Ingredients

• Adjustments to the base recipe: Use 1 cup hazelnut butter
• Adjustments to the base recipe: Add ½ cup chopped dark chocolate (or chips)
• Adjustments to the base recipe: Add 2 tbsp cocoa powder to the dry ingredients
• Adjustments to the base recipe: Optional: ¼ cup chopped toasted hazelnuts for extra crunch

Instructions

1. Cream the softened butter, hazelnut butter, and brown sugar until fluffy.
2. Add the egg and vanilla; mix until glossy.
3. Whisk the flour, baking soda, salt, and cocoa powder together.
4. Combine the wet and dry ingredients; fold in the chocolate chunks (and hazelnuts if using).
5. Chill 30 minutes so they stay thick and tender.
6. Bake at 350°F for 9–11 minutes, until the edges are just set.
7. Cool on the tray 5 minutes before moving.

Hazelnut butter and cocoa give a Nutella-adjacent warmth, but deeper and more rustic. Dark chocolate chunks melt into little rivers that pair beautifully with the roasted nuttiness. If you add chopped hazelnuts, you get that farmhouse crunch.