Dark Chocolate Rolled Cookies

Instructions

1. 1

   Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper.

2. 2

   Whisk together the flour, granulated sugar, brown sugar, baking soda, and salt in a medium bowl.

   Tip: Use a whisk or an electric mixer to ensure the dry ingredients are well combined.

3. 3

   In a large bowl, cream together the butter and sugars until light and fluffy.

   Tip: Use an electric mixer for best results.

4. 4

   Beat in the eggs one at a time, followed by the vanilla extract.

   Tip: Make sure each egg is fully incorporated before adding the next.

5. 5

   Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.

   Tip: Stir until smooth and glossy.

6. 6

   Gradually mix the dry ingredients into the wet ingredients until just combined.

   Tip: Avoid overmixing, as this can lead to tough cookies.

7. 7

   Fold in the melted chocolate and hazelnuts until well combined.

   Tip: Be gentle to avoid developing the gluten in the flour.

8. 8

   Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 5cm of space between each cookie.

   Tip: Use a cookie scoop or spoon to ensure uniform cookies.

9. 9

   Bake for 12-15 minutes, or until the edges are lightly golden.

   Tip: Keep an eye on the cookies after 10 minutes to avoid overbaking.

10. 10

    Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

    Tip: Allow the cookies to cool completely before storing in an airtight container.

11. 11

    Store in an airtight container at room temperature for up to 5 days.