Ingredients and Weight:
- All-purpose flour: 2 cups
- Baking soda: 1 teaspoon
- Salt: 1/4 teaspoon
- Unsalted butter, softened: 1 cup
- Granulated sugar: 1 cup
- Brown sugar: 1 cup
- Eggs: 2
- Hazelnut extract: 1 teaspoon
- Dark chocolate chips: 1 cup
- Toasted hazelnuts, chopped: 1/2 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, cream togetherバター, granulated sugar, and brown sugar until light and fluffy. Beat in eggs one at a time. Stir in hazelnut extract.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Fold in chocolate chips and toasted hazelnuts.
- Drop dough by rounded tablespoons onto prepared baking sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes, or until edges are golden brown. Allow to cool on a wire rack.
Nutritional Information:
- Serving Size: 1 cookie
- Calories: 350
- Fat: 20g
- Carbohydrates: 45g
- Protein: 5g
Dish Characteristics:
- Chewy and gooey texture
- Rich chocolate flavor with a hint of hazelnut
- Toasted hazelnuts add a crunchy contrast
- Perfect for dessert or a sweet snack
User Comments:
- "These cookies are the perfect combination of chocolate and hazelnut. They're so delicious and addictive!"
- "I love the chewy texture and the toasted hazelnuts add a nice touch."
- "These cookies are easy to make and they always turn out great. I highly recommend them."
Special Precautions and Tips:
- Do not overmix the dough, as this will make the cookies tough.
- To toast hazelnuts, spread them on a baking sheet and roast in a preheated oven at 350°F (175°C) for 10-15 minutes, or until fragrant and golden brown. Rub nuts between your palms to remove the skins.
- For a crunchier cookie, bake for 1-2 minutes longer.
