These rich and chewy cookies are filled with three kinds of chocolate, chopped hazelnuts, and a touch of orange zest.
Preheat the oven to 350 degrees. Toast the hazelnuts if they are raw for about 5-7 minutes until the skins start to break on the surface. Remove from the oven and wrap them inside a clean kitchen towel. Rub your hands over the towel to release the skins from the nuts. Remove as much of the skins as you can, but don’t worry if some of the skin remains intact. Chop the nuts coarsely and set aside.
Turn the oven up to 375 degrees.
Cream the butter for about 1-2 minutes on medium speed in a stand mixer with the beater attachment or with a handheld mixer until the butter resembles mayonnaise. Add the regular sugar and brown sugar and cream with the butter for about two more minutes.
Add the eggs one at at a time along with the vanilla, orange zest, and coconut oil, and mix on low speed, scraping the bowl to ensure all ingredients are incorporated.
Mix the oat flour, all purpose flour, cocoa powder, and salt together in a separate bowl.
Add in the dry ingredients a little at at a time over low speed and mix just until all the ingredients are incorporated, scraping the sides of the bowl occasionally.
Stir in the chocolate chips, chocolate pieces, and hazelnuts until evenly distributed, but don’t over mix.
Scoop evenly sized portions onto a parchment-lined baking sheet about three inches apart (they won’t spread very much). The scoops should be about 2 Tbsp. each. You may need to press each scoop together with your hands to ensure the ingredients form together.
Bake at 375 degrees for 6-9 minutes or until the tops of the cookies are just set. Baking them less lends are chewier cookie and will help them stay moist longer. When in doubt, take out around 7 minutes and let cool. Try one cookie, and if it’s under baked, put it back in the oven for 1-2 minutes. Always SET A TIMER so you don’t over bake your cookies :-)
Store in an airtight container for up to three days. They are best if enjoyed within 24 hours.
This recipe makes 22-24 cookies.
You can make the cookie dough in advance by scooping the dough out into balls and placing them in a ziploc bag. Lay them out on one layer flat inside the freezer so they don’t stick together. When you are ready to bake them, you may need to add 1-2 more minutes to the baking time since they will be frozen.