These are thin and chewy cookies. If you prefer thicker textured cookies like the regular chocolate chip cookies just add more flour or lessen the amount of hazelnut. So instead of just 2 cups of flour, add another 1/2 cup. Or instead of 1/2 cup of Hazelnut just use 1/4 cup. That’s up to you of course.
Note also that because these cooked thin, try cooking 10 at a time by distancing the dough with ample space. I didn’t do that with the first batch so I ended up with cookies sticking together. Alright, here’s the recipe.
Thin-Chewy Hazelnut & Chocolate Chip Cookies
- 2 cups flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 2 sticks butter
- 1 granulated sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 package chocolate chips (dark or semi-sweet or milk)
- 1/2 cup hazelnut spread
- Combine flour, baking powder, baking soda, and salt in a bowl. Set it aside.
- In a mixer, cream the butter granulated sugar together. Mix until well-combined. Add vanilla then the eggs, one at a time. Mix together then gradually add dry ingredients. Beat until the ingredients are thoroughly mixed. Stir in hazelnut spread and chocolate chips.
- Cover the bowl with saran wrap. Store in the fridge overnight or 3 to 4 hours.
- Preheat the oven to 350°. In batches, drop balls of cookie dough onto the baking sheets; bake 10-12 minutes, 350° Transfer the cookies to a wire rack to cool. Repeat with the remaining dough. (READ THE NOTE IN THE BEGINNING)