Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup hazelnut chocolate chips
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Step 2: Beat in the eggs one at a time, then stir in the vanilla. In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Stir in the hazelnut chocolate chips.
- Step 4: Drop by rounded tablespoons onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Step 5: Bake for 9-11 minutes, or until the edges are set and the centers are still slightly soft. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Store these cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
- For a warm, gooey center, gently reheat individual cookies in the microwave for 5-10 seconds.
- Serve these cookies slightly warm with a scoop of vanilla ice cream for a delightful contrast in temperatures and textures.
- To prevent the cookies from spreading too thin, make sure your butter is softened but not melted; chilling the dough for 30 minutes before baking also helps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American