Description
Indulge in the delightful combination of chocolate and hazelnut with these crunchy cookies. Perfect for a sweet treat or a snack, these cookies offer a balance of chewy centers and crispy edges.
Ingredients
Cookie Dough:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup chocolate hazelnut spread (such as Nutella)
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Mix-Ins:
- 1/2 cup chopped hazelnuts, toasted
- 1/2 cup crispy rice cereal
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and chocolate hazelnut spread until smooth.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Stir in Mix-Ins: Fold in the hazelnuts, rice cereal, and chocolate chips.
- Bake: Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them 2 inches apart. Bake for 9–11 minutes, until the edges are set but the centers remain soft.
- Cool: Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack.
Notes
- For extra crunch, double the rice cereal.
- These cookies stay chewy in the center and crunchy on the edges.
- Store in an airtight container for up to 5 days.
