Double Hazelnut Chocolate Chunk Cookies
These cookies get hazelnut flavor from two directions: crunchy, caramelized hazelnut praline pieces mixed into the dough and a rich swirl of chocolate-hazelnut spread. This combination adds a ton of texture to an otherwise classic chocolate chunk cookie, which is finished with flaky salt to cut the sweetness of the praline.
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.
Notes
Can freeze dough balls up to 3 months. Bake straight from freezer, adding 1-2 minutes to bake time.