Chocolate and Hazelnut Cookies

Ingredients

• 75 g Whole hazelnuts (Toasted, skin removed, coarsely chopped)
• 160 g Unsalted butter (Softened at room temperature)
• 160 g Hazelnut butter (brown butter) (Melted butter then lightly browned)
• 1 Egg (At room temperature)
• 250 g All‑purpose flour (Sift with the baking powder)
• 3 g Baking powder (About 1 teaspoon)
• 160 g Dark chocolate chips or chunks (Minimum 70 % cocoa, in large pieces)

Instructions

1. Toast the hazelnuts

   Spread the hazelnuts on a baking sheet and bake at 140 °C for 10 minutes.

   Time: PT10M

   Temperature: 140°C

2. Cool and peel

   Let the hazelnuts cool at room temperature (about 10 minutes), then rub them between your hands to remove the skin.

   Time: PT10M

3. Chop the hazelnuts

   Place the hazelnuts in a resealable plastic bag, close it and crush them with a saucepan to obtain large pieces without turning them into powder.

   Time: PT5M

4. Cream the butter

   In the mixing bowl, add the unsalted butter and the hazelnut butter, then beat with the flat whisk until a creamy consistency is reached.

   Time: PT2M

5. Incorporate the egg

   Add the egg and continue mixing until well incorporated.

   Time: PT1M

6. Add the flour and baking powder

   Fold in the sifted flour with the baking powder, mix until a homogeneous dough forms.

   Time: PT2M

7. Integrate the hazelnuts and chocolate

   Add the toasted hazelnut pieces and dark chocolate chunks, mix gently to distribute evenly.

   Time: PT5M

8. Form the dough cylinder

   On the work surface, roll the dough into a log about 5 cm in diameter.

   Time: PT5M

9. Chill

   Wrap the dough log in plastic film and place it in the refrigerator for at least 1 hour.

   Time: PT1H

10. Slice the cookies

    Remove the dough from the refrigerator and cut slices about 1 cm thick.

    Time: PT5M

11. Place on the sheet

    Arrange the slices on a baking sheet lined with parchment paper, leaving a small space between each (they do not spread much).

    Time: PT5M

12. Bake

    Bake at 180 °C and cook for 15 minutes for a crispy exterior and a soft interior. Adjust to 12 minutes for more softness or 17 minutes for more crunch.

    Time: PT15M

    Temperature: 180°C

13. Cool and serve

    Let the cookies cool a few minutes on the sheet, then transfer them to a rack to cool completely.

    Time: PT5M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

18 g

Fat

11 g

Fiber

2 g