I do love chewy chocolate chip cookies, but sometimes it's fun to go with something a little bit different. These cookies are basically a cross between meringues and chocolate chip cookies, so they're extra crunchy but also full of chocolate and nuts - yum! These are delicious on their own, but they're also really wonderful on the outside of an ice cream sandwich - they provide a great textural contrast to the soft ice cream inside. Another bonus is that these cookies have quite a bit less fat than your usual chocolate chip cookie - many recipes have as much as two sticks, while this recipe has less than one stick.
Crispy Crunchy Chocolate Chunk-Hazelnut Cookies (adapted from Cookies: Irresistible Biscuits, Brownies, and Bars)
1 cup flour
1 tsp baking powder
1/4 tsp salt
1/3 cup butter, softened
1-1/2 cups white sugar
1/3 cup light brown sugar, packed
1 tsp vanilla extract
3.5 ounces dark chocolate coarsely chopped
1/2 cup quick oats
1/2 cup hazelnuts, coarsely chopped, divided
1. Whisk the flour, baking powder, and salt together. Set aside.
2. Beat the butter and sugars together. Beat in the egg and vanilla. Add the flour and mix to combine.
3. Stir in the chocolate, oats, and half the hazelnuts. Cover the bowl and place in the refrigerator for a few hours until the dough firms up.
4. Preheat the oven to 350 degrees, and grease baking sheets or cover them with foil or parchment. Chop the remaining hazelnuts until finely chopped.
5. Drop one teaspoon of dough per cookie onto the cookie sheet, placing the cookies 1-2 inches apart.
6. Flatten each cookie slightly with a wet fork. Sprinkle the remaining hazelnuts on top of the cookies and press lightly into the surface.
. Bake 10-12 minutes, until golden. Cool on a wire rack.