200 gr all-purpose flour
125 gr unsalted butter
125 gr hazelnut butter
60 gr white sugar
60 gr brown sugar
1 egg
50 gr roughly chopped hazelnuts
125 gr roughly chopped dark chocolate 72%
1 tbsp vanilla extract
½ tsp baking soda
1 tsp baking powder
Sea salt for sprinkling


1.In a medium size bowl, whisk together flour, baking soda, baking powder and set aside.
2.In another bowl whisk white & brown sugar.
3.In a small saucepan melt (don’t heat) butter and add hazelnut butter. Whisk with a spoon until melted and combined.
4.Add butter to the sugars and mix together with an electric mixer into a medium speed for a couple of minutes until softened and creamy.
5.Add egg followed by the vanilla extract and continue mixing until incorporated, scraping the sides of the bowl as needed.
6.Next, add dry ingredients gradually on a low speed.
7.Once the dry ingredients incorporated, add roughly chopped chocolate and hazelnuts.
8.Mix with a spatula and let the dough rest, covered for 15-20 minutes to activate gluten.
9.Preheat the oven to 180o Celsius.
10.Line two large cookie sheets with parchment paper.
11.Roll the dough into balls and place on each parchment paper, leaving enough space between them.
12.Sprinkle with sea salt and bake each batch for about 12-13 minutes.
13.Transfer the baking sheet onto a cooling rack for 10 minutes and then transfer the cookies from the baking sheet to a cooling rack to cool completely.

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.