Get your hands on these soft, thick and generous hazelnut chocolate chunk cookies with rustic, hearty flavors and a perfect nutty texture.
- 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
- 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.*
* 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.