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.
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 flour or ground hazelnuts (in a good processor)
- Chopped 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)!
More decadent cookie recipes you’ll love:
- Levain Bakery Chocolate Chip Cookies
- Fudgy Chocolate Brownie Cookies
- Chocolate Dipped Cookie Sticks
- Daim Bar Cookies
- Chocolate chip shortbread cookies
Lastly, if you make these Hazelnut Chocolate Chunk Cookies, be sure to leave a comment and/or give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
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Hazelnut Chocolate Chunk Cookies
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 mins
- Yield: 12 cookies 1x
- Category: Cookies and Bars
Description
Get your hands on these soft, thick and generous hazelnut chocolate chunk cookies with rustic, hearty flavors and a perfect nutty texture.
Ingredients
- 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
- 1/2 cup (55g) hazelnuts, ground
- ½ cup (75g) hazelnuts, chopped
- 1 cup (150g) dark chocolate, chopped in chunks
- Sea salt, to serve
Instructions
- 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.*
Notes
* Tip: Do not worry if they look a bit under-baked at first, they will continue to bake on the baking sheet out from the oven. Leave on the baking sheet for 10 minutes and transfer to a cooling rack.
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
Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Del’s cooking twist.
Ces beaux cookies sont terriblement tentants !
Coucou ma Delphine ouah il fait tresfroid chez toi . En France à Troyes de la neige mardi dernier . Je viens de lire ta recette de cookies puis je remplacer le beurre par de la margarine végétale ? Merci de ta réponse bisous bisous vero
I’m so glad that this recipe was posted because a “certain someone” wasn’t able to answer my questions about them! Of course I’m more glad that I get to try them 🙂
First of all these cookies are awesome but when I first tried them my first thought was “Hey… is someone trying to trick me with gluten free cookies?” The texture of these didn’t feel like other flour based cookies I’ve eaten and I’ve eaten a lot a cookies in my day. Maybe my highly refined palette detected the cornstarch? The cookies were very light and airy. Could it be all the whisking?
Let’s make more so I can properly describe this to you 🙂
I’m so glad you liked them, Mark! This certain someone told me he had no idea what was in the cookies, although I told him many times! I guess I talk too much about my recipe experiments and I kind of loose his interest for the thing. So no, the cookies are not gluten-free but I really wanted to enhance the hazelnut flavor, which is why I replaced part of the flour with ground hazelnut (if I had used all the flour + the ground hazelnut it would have been too dry). I don’t know if you will get to try this precise recipe prepared by me again, but 1/ you now have the recipe, and 2/ the good news is that I’m doing a monthly cookie challenge in 2019 and each month I will create a new cookie recipe. You might end up trying a few 🙂
I love how chocolaty these look.
Thank you! I’m glad you like them 🙂
hi may i know this recipe is using roasted or raw chopped hazelnuts?
Hello! This recipe actually calls for raw chopped hazelnuts but I believe roasted hazelnuts would do too. Del
I have made this recipe 3 times now. I keep getting asked by my family to make more. So thank you! They are divine.
Josh
★★★★★
SO happy you liked them, Josh. This cookie recipe actually counts among my favorite cookies too 🙂 Del
Del, question for you: see hazelnut ingredients. Are they both so
supposed to be 1/2 cup?
Hi Lidia! This is correct: 1/2 cup ground hazelnuts + 1/2 cup chopped hazelnuts. I hope this helps! Del