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–+ servings

Chocolate Chunk Hazelnut Cookies

Buttery and chewy, exploding with chocolate and hazelnut flavor.
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Servings: 12 cookies
Author: Kathy Patalsky

Equipment

  • baking sheet
  • mixer
  • large bowl

Ingredients

  • 1 ¼ sticks vegan butter
  • ½ cups cane sugar
  • ½ cup brown sugar
  • ½ cup vegan egg replacer JUST egg used
  • 1 teaspoon vanilla extract
  • 3 ¼ cups all purpose flour
  • 1 teaspoon sea salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda

Fold in:

  • ¾ cup roasted hazelnuts roughly chopped
  • ¾ cup vegan dark chocolate bar roughly chopped
  • 1 teaspoon orange zest optional

Over Top:

  • 2 teaspoon coarse sea salt over top

Instructions

  • In a skillet, Pan-toast the hazelnuts over high heat for 2-3 minutes or until they start to give off a toasty aroma. Set aside to cool, then roughly chop. Set aside.
  • In a large mixing bowl, beat together the sugars, vegan egg, vegan butter and vanilla.
  • Add in the baking powder, baking soda, salt and flour. Beat until fluffy.
  • Fold in the chocolate and chopped hazelnuts.
  • The dough should be nice and sticky, yet firm enough to roll into large dough balls.
  • Place dough balls in a bowl or on a baking sheet and freeze for at least 30 minutes. 1-2 hours works too.
  • Preheat oven to 350 degrees and line a baking sheet with parchment.
  • Bake at 350 for about 15 minutes.

Notes

This recipe was inspired by the Dark Chocolate Hazelnut Cookies by Donal Skehan.

Nutrition Estimate

Calories: 378kcal | Carbohydrates: 50g | Protein: 6g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 709mg | Potassium: 217mg | Fiber: 3g | Sugar: 20g | Vitamin A: 456IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 3mg