Hazelnut + chocolate is the ultimate pairing, and a cookie happens to be the best vessel for this love affair. Don’t believe us? This recipe will change your mind- it has the perfect crunchy exterior and the most caramel-y interior. You have to make it and happy baking!

Ingredients:

• 1 cup (132g) all-purpose flour, spooned and leveled
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (128g) crunchy hazelnut butter*
• 1/2 cup (110g) salted butter, melted
• 3/4 cup (150g) light brown sugar, packed
• 1 large egg, room temp
• 1 tsp vanilla extract
• Approximately 100g semisweet chocolate chips + more for topping
• Flaky sea salt for sprinkling on top

Instructions:

Step 1: Whisk the dry ingredients together: flour, baking soda, and salt.

Step 2: In a large bowl whisk together the hazelnut butter, salted butter, and sugar until smooth. *Please see notes for type of hazelnut butter and alternatives.

Step 3: Mix in the egg and vanilla until combined. 

Step 4: Mix wet and dry ingredients until the dough comes together, do not to over mix and stop when it is a creamy texture. The dough will be slightly runny and that’s okay.

Step 5: Fold in the chocolate chips.

Step 6: Refrigerate dough for 10 – 15 minutes and once chilled, form 12 equal size balls. Place them on a baking sheet lined with parchment paper and pop them in the fridge uncovered for 4 – 6 hours or overnight. This is an important step to yield a perfect cookie.

Step 7: Once chilled, preheat your over to 170 degrees celsius and place the cookies on a lined baking sheet about 3 – 4 inches apart.

Step 8: Bake for about 14 minutes if you want a chewy cookie and about 16 minutes if you like them well done. Make sure to check on your cookie at the 12-14 minute mark- every oven is different so checking on them will ensure you don’t over bake them.

Step 9: Remove from the over and sprinkle with flaky sea salt. You can skip this step is you’re not a fan of sea salt.

Step 10: The cookies take about 30 minutes to cool, store them in an airtight container if you’re baking them all in one go- enjoy!

*You can freeze the dough into balls for a treat!

Notes:

• *Ideal hazelnut butter ratio is 70% hazelnut, 30% sugar) if you only have unsweetened hazelnut butter, add 50 grams white sugar to the same recipe. You can also replace the hazelnut butter with unsweetened peanut butter (crunchy or smooth) and add 50 grams white sugar.
• Please make sure to use a large egg, this is the right quantity in grams.
• These cookies have a very balanced sweetness, if you add less sugar, the cookies will not spread as much. I suggest reducing the quantity of chocolate chips or using dark chocolate to make them less sweeter.
• You can use unsalted butter if you want to reduce the salt in the overall recipe
• If your cookies are not a perfectly round, use a large round lid of sorts and shape them while they’re hot.