Ingredients
Scale
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 4 ounces dark chocolate, melted
- 1/2 cup roasted hazelnuts, chopped
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the softened butter and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- Roll tablespoon-sized portions of dough into balls and place on the baking sheet, spacing 2 inches apart.
- Slightly flatten each dough ball with your fingers or the back of a spoon.
- Bake for 8–10 minutes until the edges are set but centers remain slightly soft.
- Let the cookies cool completely on a wire rack.
- Melt the dark chocolate and drizzle generously over cooled cookies.
- Sprinkle chopped roasted hazelnuts on top while the chocolate is still wet, gently pressing to help them stick.
- Let cookies set at room temperature or refrigerate briefly until chocolate is firm.
Notes
- Chill the dough before baking if you want a thicker, puffier cookie.
- You can toast hazelnuts in the oven at 350°F for 8–10 minutes for deeper flavor.
- Use high-quality dark chocolate for best results—around 70% cocoa.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian