Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped hazelnuts, toasted
- 1 ½ cups dark chocolate chunks or chips
- ½ cup crushed crispy rice cereal
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy (about 3–4 minutes).
- Beat in the eggs, one at a time, followed by the vanilla extract, until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until combined.
- Fold in the toasted hazelnuts and chocolate chunks with a spatula until evenly distributed.
- Carefully fold in the crushed crispy rice cereal to maintain the crunch.
- Scoop portions of dough (tablespoon-sized or using a cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until the edges are golden brown and centers are slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Toasting the hazelnuts enhances flavor.
Slightly underbaking produces a softer, chewier cookie.
For a flavor variation, add a pinch of cinnamon or a drizzle of caramel.
- Prep Time: 15
- Cook Time: 12