Get your hands on these soft, thick and generous hazelnut chocolate chunk cookies with rustic, hearty flavors and a perfect nutty texture.
I announced it a couple of days ago, my 2019 Monthly baking challenge will be all about cookies. Every single month throughout the year I will be sharing with you a new cookie recipe. This means you can expect no less than 12 new cookie recipes by the end of this year.
I am obsessed with cookies myself and I am always trying to find the perfect texture in each possible version, whether I make them plain, with chocolate chips, nuts/ nut butter, etc. My ideal cookie is thick, generous, soft or slightly crispy on the outside.
I won’t make you wait any longer, let’s take the opportunity of a very cold day outside (it’s around -20C in Chicago!) to get into baking. For my very first cookie recipe of the year, I went for something nutty and full of hearty flavors. Just perfect for those fall and winter months, even if you can of course enjoy them year long.
I got the idea of this recipe a little while ago and somehow managed to get it right at my first recipe testing. I can’t tell you how proud I am about this as it usually takes me several tries before I get my dream cookie recipe.
So what are these hazelnut cookies made of?
- Dark chocolate, chopped (I prefer it to chocolate chips, it gives a nice rustic aspect to the cookies)
- Hazelnut powder or ground hazelnuts (in a good processor)
- Crushed hazelnuts
Hazelnuts are key ingredient in this cookie recipe. I was looking for a strong, hearty flavor, that would go beyond the addition of crushed hazelnuts on top. So what I did is that I simply ground hazelnuts in a food processor until they turn into a thin, sandy texture (don’t mix up too long or you will end up with hazelnut butter). Depending on where you live, you might be able to purchase so-called hazelnut powder, which is already ground hazelnuts. Otherwise just take your food processor – even a mini fois processor will do.
Now the good news about this cookie recipe is that it’s somehow two recipes at once! What I mean is that you could replace hazelnuts with almonds, do exactly as indicated in the recipe instructions and end up with a wonderful almond version of these cookies. How fun, right?
A few tricks to make your recipe a success:
- Chilling the dough is mandatory to prevent cookies from spreading out when cooking
- Shape them into balls, ideally slightly higher than wide
- Leave enough space between each cookie on the baking sheet (they must but about 2-inch apart)
Baking time under control! Make it 12 minutes, remove from the oven while still slightly under-baked, let sit for about 10 minutes on the baking sheet and transfer to a cooling rack.
And there you are: a wonderful hazelnut chocolate chip cookie recipe ready to be devoured (usually within minutes)!
- 1 ¾ cups (210g) all-purpose flour
- 1½ teaspoon cornstarch
- 1 teaspoon baking soda
- 1 pinch of salt
- ¾ cup (180g) unsalted butter, melted
- ¾ cup (135g) light brown sugar
- ⅓ cup (70g) granulated sugar
- 1 large egg
- 1 yolk
- 2 teaspoons vanilla extract
- ½ cup (55g) hazelnuts, ground
- ½ cup (75g) hazelnuts, chopped
- 1 cup (150g) dark chocolate, chopped in chunks
- Sea salt, to serve
- In a large bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
- Melt the butter in a small pan or in the microwave and pour it into a medium-sized bowl. Add in the brown sugar and granulated sugar and whisk vigorously until no sugar lumps remain. Whisk the egg, yolk, vanilla extract and ground hazelnuts.
- Pour the wet ingredients into the dry ones and mix together with a spatula. Fold in the chocolate chunks and the chopped hazelnuts. Cover the dough and chill in the refrigerator for 2 hours minimum. Take the dough out and allow to soften at room temperature for 10-15 minutes before using it.
- Preheat the oven to 325°F (160°C) and line two large cookie sheets with parchment paper. Roll the dough into balls so that balls are taller than wide and place on each parchment paper, leaving enough space in between each of them.
- Bake each batch for about 12 minutes, then remove from the oven.*
Shop the recipe
Here are some items I used for this recipe
Platinium Professional Bakeware | KitchenAid Hand Mixer | Stainless Steel Ice Cream Scoop | Silpat Baking Mat | Stainless Steel Measuring Cups | Stainless Steel Sifter | Measuring Spoons | Glass Mixing Bowl Set
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