Dark Chocolate Hazelnut Butter Cookies (Print Version)
Crispy gluten-free cookies packed with dark chocolate and hazelnut butter for a rich, nutty crunch.
# List of Ingredients:
→ Dry Ingredients
01 - 1 1/2 cups gluten-free all-purpose flour blend
02 - 1/2 teaspoon baking soda
03 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
04 - 1/2 cup unsalted butter, softened
05 - 1/2 cup smooth unsweetened hazelnut butter
06 - 3/4 cup packed light brown sugar
07 - 1/4 cup granulated sugar
08 - 1 large egg
09 - 1 teaspoon pure vanilla extract
→ Add-Ins
10 - 3/4 cup dark chocolate chunks or chips (at least 60% cacao)
11 - 1/2 cup coarsely chopped toasted hazelnuts
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the gluten-free flour, baking soda, and sea salt. Set aside.
03 - In a large bowl, beat the softened butter, hazelnut butter, light brown sugar, and granulated sugar together until light and creamy, approximately 2 minutes.
04 - Add the egg and vanilla extract to the butter mixture; beat until thoroughly combined.
05 - Gradually add the dry ingredient mixture to the wet ingredients, mixing just until incorporated. Do not overmix.
06 - Gently fold in the dark chocolate chunks and chopped toasted hazelnuts until evenly distributed.
07 - Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Flatten each dough ball slightly with the back of a spoon to promote a crisper texture during baking.
09 - Bake for 10 to 12 minutes, or until the edges turn golden and the centers are just set.
10 - Allow the cookies to rest on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The double hit of hazelnut, butter in the dough and toasted nuts folded in, makes these taste like something from a European bakery.
- That satisfying snap when you bite into one is completely addictive, and you control exactly how crisp they get.
02 -
- Gluten free flour blends vary wildly between brands, and I once made a batch with a coconut flour heavy blend that turned into sandy little hockey pucks.
- Flattening the dough balls before baking is not optional if you want that crisp texture, because the hazelnut butter makes the dough heavier and less inclined to spread on its own.
03 -
- If you want extra crispy cookies, give them an additional one to two minutes in the oven and watch carefully because the line between crisp and burnt is thin with dark chocolate.
- Toasting the hazelnuts yourself in a dry skillet gives a fresher, more vibrant flavor than anything from a package, and the aroma will make your whole kitchen smell incredible.