Supreme Chocolate Drop Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
16 cookies
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Calories
158 kcal
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Course
Snacks, Baked Goods
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Cuisine
American
Supreme Chocolate Drop Cookies
Description
These cookies use all-purpose flour mixed with baking soda and salt to create a well-risen base. Butter, light brown sugar, and hazelnut cream (like Nutella) are creamed together to introduce richness and a hazelnut flavor infusion. Eggs and vanilla add moisture and aromatics. The dry ingredients are gradually combined with the wet before folding in chocolate chips and coarsely chopped hazelnuts for texture and chocolate-nut flavor contrast.
Cookie dough is dropped in spoonfuls spaced two inches apart on parchment-lined baking sheets and baked at 350°F until lightly golden with set edges. Cooling on the cookie sheet retains shape before transferring to wire racks to cool fully. The result is a cookie with a soft interior, nutty chew, and sweet pockets of chocolate throughout.
These cookies should be stored in an airtight container and can be refrigerated or frozen to preserve freshness. They keep well at room temperature for a day or two, but refrigeration is recommended in warmer climates to maintain texture. Frozen cookies can be thawed at room temperature before serving.
Ingredients
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- 1 pinch salt
- ¼ cup butter 66 grams total, if you double the recipe then double this amount, softened
- ¾ cup brown sugar lightly packed
- 2 tablespoons hazelnut cream Nutella
- 1 large egg room temperature
- ½ teaspoon vanilla
- 1 cup chocolate chips
- ¾ cup hazelnuts coarsely chopped
*if using unsalted butter then add ¼ teaspoon of salt.
For room temperature remove egg from fridge 30-45 minutes before using.
Instructions
- Pre-heat oven to 350F (180C). Line 2 large cookie sheets with parchment paper.
- In a medium bowl whisk together the flour, baking soda and salt.
- In a large bowl beat together the butter, sugar and hazelnut cream until light and fluffy. Then add the egg and vanilla beat to combine.
- On low speed, beat in the flour mixture until combined. Gently fold in the chocolate chips and chopped nuts.
- Drop by spoonfuls onto the prepared cookie sheets about 2 inches (4-5 cm) apart. Bake for approximately 10-12 minutes, let cool for about 5 minutes on the cookie sheet then move to a wire rack to cool completely. Enjoy!
Notes
- Store cooled cookies in an airtight container at room temperature for up to two days; refrigerate if it is warm to maintain texture.
- Cookies can be frozen in airtight bags or containers for up to 2-3 months; thaw before serving.
- Use room temperature ingredients for easier mixing and consistent texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16cookies
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 83mg | 3% |
| Potassium | 50mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 169IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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