Best Hazelnut Chocolate Chip Cookies Recipe
What's a better treat to eat for snack than a traditional chocolate chip cookie? Well, A freshly baked batch of hazelnut chocolate chip cookies, of course. This scrumptious (soon to be your all-time favorite) dessert recipe combines a regular chocolate chip cookie together with the bonus of sweet, crunchy hazelnuts. The marriage produces a delectable, melt-in-your-mouth kind of cookie that is sure to please adults and kids alike.
While pretty much any cookie is usually fun and yummy to eat, we can assure you that these hazelnut chocolate chip cookies are out of this world good. Whether you're making a batch for an after-dinner dessert treat for your family to enjoy or bringing them as a side sweet to share at a picnic or party, these can be served however you please. Put them on a platter that's deserving of something pretty special on the last course table. We assure you that making this recipe will be a big hit, and you will clearly be making it repeatedly for your crew.
Eric Ngo of Frenchie the Toast is the creative mastermind behind this chocolate chip cookie with a special twist. He raves over the texture of the cookies. "What I like about these cookies is the texture," Ngo says. "They have a chewy center with crispy edges. I also like the nutty flavor the hazelnut powder brings, it goes well with the chocolate." Sounds like a winner to us! Keep scrolling to find out how to make this delectable dessert.
Gather the ingredients to prepare these hazelnut chocolate chip cookies
The first thing you need to do for your preparation of this special dessert is to gather all the necessary ingredients to make these cookies. If you're already a baker, you may be in luck as a lot of these items may already be in your pantry and fridge. Simply get together the regular cast of cookie recipe characters, including some unsalted butter, brown sugar, white sugar, and eggs. In addition, you will need all-purpose flour, hazelnut powder, baking powder, and salt. To complete your list, add chopped dark chocolate and, of course, the key star ingredient of the show: chopped hazelnuts. It's as simple as that! Once you've pulled everything out, you can get started mixing and baking. Because, as you know, the sooner you start baking, the sooner you can start tasting — and that's the best part of any delicious recipe.
Start mixing up your cookie batter
Next, take out your kitchen mixer with a paddle attachment so you can begin the process. You'll definitely need a mixer for this recipe, because a machine will do a better job than your hands in blending the ingredients together nicely. Now it's time to add together in your mixing bowl the unsalted butter, brown sugar, and white sugar. Turn the speed dial to medium, and mix up your ingredients until everything is really well combined. This part should take about five minutes before everything is mixed, and it should start looking less like powder and more like a dough. Once that's done, you can move to the next step.
Add more to the mixer
After you mix the butter and the sugars, it's time to add in the eggs. Continue mixing your cookie batter for another three minutes, making sure to scrape the sides of the bowl consistently so that the eggs get mixed in evenly. After it looks like it's blended in well, you can add in the flour hazelnut powder, baking soda, salt, dark chocolate, and hazelnuts. Set your timer and mix on low/medium for another two minutes. At this time, the mix should start looking more like actual cookie dough. Things are starting to get exciting in the kitchen.
Let the cookie dough rest in the fridge for an hour
When you're finished with the mixing part, it's time to let your dough rest. Stick it in the fridge for an hour before you get ready to bake. Ngo shares that allowing the dough to cool off for an hour will give the cookie dough a "more pleasant" texture when you're scooping each cookie onto the baking sheet. Cooling the dough will also help avoid having the cookies get flat and thin when they bake. If you want to use the cookie dough at a later time and don't plan on baking right after, no worries. The dough will be good in the fridge for up to three days, or it can also be frozen for a month before you use it.
Scoop and bake your hazelnut chocolate chip cookies
When you are ready to bake, it's time to preheat your oven to 320 F. While the oven is heating up, you can scoop the cookie dough into small balls, and place each onto a baking sheet. "I personally use a silicone mat as I bake a lot, but one could also line the baking tray with parchment paper," Ngo shares.
Each ball should each be a little less than ¼ cup a piece. Once your baking sheets are filled, you will bake the cookies at 320 F for 15 to 20 minutes, depending on their size and your oven. Your kitchen will begin to smell completely divine. Once your timer goes off, you can take the cookies out of the oven. If you're making them for a special occasion, this would be a great time to hide them. Once the family knows they are there, you may have a problem!
Let the batch cool down, and then enjoy
Once you remove the cookies from the oven, let them cool off at least 10 minutes before removing them from the baking tray. While they're still warm, you can sprinkle sea salt on the cookies, making sure to hit the exposed chocolate chips as the salt will stick better. This is really a fun and professional touch to your fresh baked delights! But no worries if you don't love sea salt — you can absolutely skip that step. "I would recommend making ice cream sandwiches or pairing them with coffee for that midday snack," Ngo shares. They go well with a big glass of milk, or heck — even a refreshing glass of bubbly champagne! Place them on a deserving serving platter, and get ready for lots and lots of compliments. If you're bringing the platter to a barbecue or event, you can add a few chocolate kisses or fresh strawberries around the border of your platter just for a bit of presentation fun. If you're making them for home, feel free to dig in and enjoy!
Storing your cookies and notes on freezing the dough
Your fresh baked batch of hazelnut chocolate chip cookies will stay fresh and good for up to two days for the best taste and should be stored in Tupperware. Alternatively, Ngo says, "You can freeze the cookie dough in round balls, and use them in the next month no problem. No need to defrost before baking, but you will need to add about three to five minutes for the baking time." Keep this in mind when making your recipe! It's a great idea to make two batches at the same time so you can enjoy one now and have some cookie dough on hand to pull out and make for a last-minute movie or date night at home. Plan ahead, and enjoy some last-minute sweetness any night of the week.
- 2 sticks unsalted butter
- 1 ⅔ cups brown sugar
- ¾ cup white sugar
- 2 eggs
- 2 ⅔ cups all-purpose flour
- ⅔ cup hazelnut powder
- 1 teaspoon of baking powder
- 1 teaspoon salt
- 2 cups dark chocolate, chopped
- 1 cup hazelnuts, chopped
- sea salt, for topping
- Using a kitchen mixer with the paddle attachment, cream the unsalted butter, brown sugar, and white sugar on medium speed for 5 minutes.
- Add the eggs to the butter and sugar mixture, and continue mixing for another 3 minutes. Make sure to scrape the side of the bowl so that the eggs get mixed in evenly.
- Once it looks homogenous, add the all-purpose flour, hazelnut powder, baking powder, salt, dark chocolate, and hazelnuts, and mix on low/medium for 2 minutes.
- Allow cookie dough to rest in the refrigerator for 1 hour before baking the dough.
- Scoop cookie dough to make small balls, a little less than ¼ cup each.
- Preheat oven to 320 F.
- Bake cookies for 15 to 20 minutes, depending on their size.
- Cool down cookies for 10 minutes before taking them off the baking tray.
- While still warm, sprinkle sea salt on the cookies, especially on the exposed chocolate bits.
| Calories per Serving | 317 |
| Total Fat | 19.0 g |
| Saturated Fat | 8.7 g |
| Trans Fat | 0.3 g |
| Cholesterol | 32.7 mg |
| Total Carbohydrates | 33.8 g |
| Dietary Fiber | 2.7 g |
| Total Sugars | 19.3 g |
| Sodium | 119.4 mg |
| Protein | 4.3 g |
