Ingredients
- 1 cup toasted hazelnuts, roughly chopped
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup dark chocolate chunks
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream together butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).
- Add egg and vanilla extract, mixing until combined.
- In a separate bowl, whisk flour, baking soda, and sea salt. Gradually add to wet ingredients without overmixing.
- Fold in chopped hazelnuts and chocolate chunks until evenly distributed.
- Drop heaping spoonfuls of dough onto the baking sheet, spaced apart.
- Sprinkle sea salt on top of each cookie.
- Bake for 10-12 minutes or until edges are golden brown and centers are slightly underbaked.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For thicker cookies, chill the dough for 30 minutes before baking. Adjust baking time for desired texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian