These decadent cookies showcase the magical combination of chocolate and hazelnuts in every bite. The hazelnut butter creates incredibly tender cookies with deep, nutty flavor that rivals any bakery treat.
Ingredients
- 1/2 cup hazelnut butter with chocolate chips
- 1/2 cup coconut sugar crystals
- 1/4 cup Duck River honey
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup unbleached all purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon Redmond Real Salt
- 1/2 cup hazelnuts (dry, roasted), chopped
- 1/3 cup semi sweet chocolate chips
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Beat hazelnut butter with chocolate chips, coconut sugar crystals, and Duck River honey until smooth.
- Add eggs and vanilla extract, beating until well combined.
- In separate bowl, whisk together unbleached all purpose flour, cocoa powder, baking soda, and salt.
- Stir dry ingredients into wet until just combined.
- Fold in chopped roasted hazelnuts and semi sweet chocolate chips.
- Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
- Bake 10-12 minutes until edges are set but centers still look slightly underdone.
- Cool on baking sheet 5 minutes before transferring to wire rack.
Notes
- Don't overbake these cookies as they continue cooking on the hot pan.
- Substitute cacao powder for cocoa powder for more intense chocolate flavor.
- Try dark chocolate chips instead of semi sweet for deeper chocolate taste.
- Store in airtight container for up to 5 days.
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