Categories: Dessert, Not Tried
Ingredients
- 1 cup hazelnut butter
- 1 1/2 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 4 ounces (1 stick) unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 12 ounces dark chocolate, chopped into chunks
Directions
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Whisk together the flour, baking soda, baking powder, and salt in a small bowl.
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Place the butter, nut butter, and both sugars in the bowl of a large stand mixer fitted with a paddle attachment. Beat everything together until light and fluffy. Add the egg and vanilla extract, and beat again until well-incorporated.
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Add the flour to the mixing bowl and mix on low speed until the flour is incorporated. Scrape down the bottom and sides of the mixing bowl, then add the chopped chocolate and stir it in by hand. Wrap the cookie dough in plastic wrap and chill it for about 2 hours, until it is firmer but not too hard to scoop.
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Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Scoop the cookie dough into small balls. Bake cookies for 8-10 minutes (for small cookies) or 10-12 minutes (for medium-large cookies) until they have spread, are puffed, and have lost the raw shine in the middle. Do not overbake, or they will be crunchy instead of soft. Cool cookies completely on a wire rack.