Ingredients (Yields ~14 cookies)
For the Hazelnut Praline
- 3 tablespoons toasted, skinned hazelnuts
- 3 tablespoons granulated sugar
For the Cookie Dough
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 6 tablespoons granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup (about 3.5 oz) bittersweet chocolate (70% or higher), roughly chopped
- 1 1/2 tablespoons chocolate-hazelnut spread (like Nutella)
- Flaky salt, for finishing
Make the Hazelnut Praline
Line a small baking sheet or tray with parchment paper. Spread the 3 tablespoons of hazelnuts in an even layer.
Add the 3 tablespoons + 1 teaspoon of granulated sugar to a small saucepan over medium-low heat.
The sugar will start to melt from the edges first. Swirl the pan gently every so often to help it melt evenly, but do not stir it.
Watch it closely. Once all the sugar has dissolved and turned a uniform, deep amber color, pull the pan from the heat immediately.
This process takes ~5-7 minutes, but the caramel can burn very quickly at the end.
Quickly pour the hot caramel over the hazelnuts on the parchment paper. Let it rest for ~15 minutes, or until it’s completely hardened into a glass-like sheet. You can put it in the fridge to speed this up.
Once it’s cool and hard, roughly chop the praline into small pieces. Set aside.
Cream the Butter and Sugars
In a large bowl or the bowl of a stand mixer, add the 1/2 cup of softened butter, 1/2 cup of packed brown sugar, and 1/4 cup + 2 tablespoons of granulated sugar.
Beat on medium to medium-high speed until the mixture is very light and fluffy. This usually takes ~3 minutes. Scrape down the sides of the bowl at least once.
Add the 1 large egg and 1/2 teaspoon of vanilla extract. Beat well after the egg is added, until it’s fully combined.
Form the Cookie Dough
In a separate small bowl, whisk together the 1 1/4 cups of flour, 1/2 teaspoon of baking soda, 5/8 teaspoon of baking powder, and 3/8 teaspoon of salt.
Add the dry ingredients to the butter mixture and mix on low speed until just combined.
You can stop when there are still a few streaks of flour.
Fold in the chopped bittersweet chocolate and the hazelnut praline pieces.
Swirl and Chill the Dough
Dollop the 1 1/2 tablespoons of chocolate-hazelnut spread on top of the finished dough.
Using a spatula, use long, circular folding motions to streak the spread through the dough. Only fold it 2 or 3 times.
You are not trying to mix it in completely; you want to see distinct streaks and pockets of the spread.
Use a 1.5-ounce cookie scoop (about 3 tablespoons) to portion the dough into balls. Place them on a baking sheet or large plate that will fit in your fridge.
Top each cookie dough ball with a few of the reserved pieces of chopped chocolate.
Loosely cover the tray and chill the dough in the fridge for at least 30 minutes, or up to 48 hours.
This chilling step is important and helps the cookies hold their shape and develop flavor.
Once chilled, you can freeze the dough balls in a ziplock bag for up to 3 months. You can bake them straight from the freezer; just add ~1-2 minutes to the bake time.
Bake the Cookies
When you’re ready to bake, preheat the oven to 375°F (190°C).
Line a baking sheet with parchment paper. Arrange the chilled cookie dough balls on the sheet, leaving plenty of space between them.
Bake for ~10-12 minutes. The cookies are done when the edges are set and golden, but the centers still look a bit shiny and slightly underdone.
Remove the sheet from the oven.
If you want perfectly round cookies, you can use an overturned round bowl or cookie cutter that is slightly larger than the cookie and “scoot” it – swirl it around the cookie to push the edges into a circle.
Sprinkle the tops with flaky salt immediately.
Let the cookies cool on the baking sheet for ~10 minutes before moving them to a wire rack.
The praline pieces might make them stick a bit, so use a thin metal spatula to loosen them.
Double Hazelnut Chocolate Chunk Cookies
Ingredients
For the Hazelnut Praline
- 3 tablespoons toasted skinned hazelnuts
- 3 tablespoons granulated sugar
For the Cookie Dough
- 1/2 cup unsalted butter 1 stick, softened
- 1/2 cup light brown sugar packed
- 6 tablespoons granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup bittersweet chocolate (70% or higher) about 3.5 oz, roughly chopped
- 1 1/2 tablespoons chocolate-hazelnut spread like Nutella
- Flaky salt for finishing
Instructions
- Make hazelnut praline by caramelizing sugar and pouring over hazelnuts. Let cool and chop into pieces.
- Cream butter and sugars until fluffy, about 3 minutes. Add egg and vanilla, mix well.
- Whisk dry ingredients separately, then mix into butter mixture on low speed.
- Fold in chocolate and praline pieces.
- Dollop chocolate-hazelnut spread on dough and swirl minimally.
- Scoop dough into balls, top with extra chocolate pieces.
- Chill dough for at least 30 minutes.
- Preheat oven to 375°F. Bake chilled dough balls 10-12 minutes.
- Sprinkle with flaky salt immediately after baking.
- Cool on baking sheet 10 minutes before transferring to wire rack.