Hazelnut-Chocolate Nut Butter Cookies

Deep, warm, roasted hazelnut flavour with melty chocolate pockets.

Ingredients

• 1 cup hazelnut butter (creamy or slightly crunchy)
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup dark chocolate chunks or chips
• 3/4 cup chopped toasted hazelnuts
• Flaky sea salt, for sprinkling (optional)

Instructions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream hazelnut butter, softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
3. Beat in the egg and vanilla extract until well combined.
4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in chocolate chunks and chopped toasted hazelnuts.
7. Scoop dough into 1 1/2-tbsp portions, roll into balls, and place 2 inches apart on the prepared baking sheets.
8. Bake for 10–12 minutes, until the edges are set but the centres look slightly soft.
9. Sprinkle with flaky sea salt, if using.
10. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Hazelnut butter gives these a Nutella-like richness, but deeper and more rustic. The dark chocolate chunks melt into little rivers that pair beautifully with the roasted nuttiness. For extra crunch, toast the hazelnuts in a skillet over medium heat for 5–7 minutes, stirring often.