Ingredients:
For the cookie dough:
- 2 cups (250g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 3/4 cup (170g) vegan butter, melted and cooled
- 1/4 cup (60g) dairy-free yogurt, at room temperature
- 3/4 cup (150g) brown sugar, firmly packed
- 1/2 cup (100g) organic cane sugar
- 1 tablespoon pure vanilla extract
- 1 cup (180g) vegan chocolate chips
- 1 bar (approx. 100g) vegan chocolate, chopped into small pieces
- 9–10 tablespoons vegan chocolate hazelnut spread (e.g., a dairy-free Nutella alternative)
Instructions:
- Dough Preparation: Before you begin, remember that the cookie dough will need to be chilled in the fridge for at least 2-4 hours, so allocate time accordingly. If you’re preparing homemade vegan chocolate hazelnut spread, have it ready before starting the cookies.
- Combining Wet Ingredients: In a spacious bowl, whisk the melted vegan butter with dairy-free yogurt, brown sugar, cane sugar, vanilla extract, and sea salt until the mixture is well combined. After these ingredients are incorporated, whisk in the baking soda until just combined.
- Creating the Dough: Gently fold the flour into the wet mixture, stopping just before it’s completely integrated. At this stage, add the vegan chocolate chips and the chopped chocolate pieces, continuing to fold until they’re just dispersed throughout the dough, ensuring not to overmix.
- Chilling the Dough: Cover the bowl with a lid or cling film and place it in the refrigerator to chill. This could be for 2-4 hours or you can leave it overnight for convenience.
- Pre-baking Steps: When you’re almost ready to bake, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. Use a medium-sized cookie scoop or a small ice cream scoop to handle the dough easily.
- Assembling the Cookies: Once the dough has chilled, take it out of the fridge. Scoop out a large portion of the dough, and press a thumb into its center to create a well. Spoon 1 tablespoon of the vegan chocolate hazelnut spread into the indentation. Take another piece of dough, slightly smaller, and flatten it to cover the filled portion. Pinch the edges together to seal, then gently roll it into a neat ball. Place the filled dough balls onto the prepared baking sheets, spacing them about 1.5-2 inches apart.
- Baking: Insert the trays into the oven and bake for 13-15 minutes, or until you see the edges turn a lovely golden hue. Once baked, remove the cookies from the oven but let them rest on the baking sheets for 15 minutes. They will firm up as they cool.
- Serving and Storage: These cookies are best enjoyed warm with a sprinkle of flaky sea salt. For later enjoyment, store them in an airtight container either in the refrigerator or freezer.
Enjoy the melding of chewy texture and sumptuous, melty chocolate hazelnut with each bite of these vegan-friendly delights.
