Chocolate chip hazelnut cookies are one of the most popular cookie recipes. They have a crisp texture and a nutty flavor, with a hint of sweetness.
Chocolate chip hazelnut cookies are made with flour, butter, sugar, baking powder, baking soda and salt. The dough is then rolled into balls and baked in an oven for about 10-12 minutes. For the chocolate chips to melt during baking, they need to be placed on top of the cookie dough.
The best way to enjoy these cookies is by spreading them with melted chocolate or dipping them in melted chocolate and rolling them in crushed nuts or sprinkles before serving.
So about two weeks ago, I got an email from someone at Oh! Nuts, asking if they could send me some of their product, and I would use it in a recipe. They just asked for my address. My first thought was, ‘My address? I’ve had this blog for like a month, and someone is emailing me about my address? STRANGER DANGER” I think I’ve just watched too much Law and Order: SVU, and I’m now paranoid about anyone online I haven’t physically met before.
But after having my dad check it out, it was legit! And the lovely people at the company sent me hazelnuts, almond flour, and dried blueberries. So cool of them! I have honestly never had a hazelnut before this, well, one that wasn’t in Nutella or in a Ferrero Rocher. They were always the fancy, expensive nut that was never bought at my house.
I saw the package, and my first reaction was, ‘They look like chickpeas!’ These are so tasty plain and are greatly toasted too. This cookie is a huge hockey puck-sized one but is light and has a cake texture. Great straight out of the oven or just microwave them for about 20 seconds before eating.
Chocolate Chip Hazelnut Cookies
- 1 cup butter (228g) cold and cubed
- 3/4 cup (150g) sugar
- 3/4 cup (150g) brown sugar
- 2 eggs
- 3 1/4 cups (406g) flour
- 3/4 tsp sea salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tbsp cornstarch
- 1 cup (160g) semisweet chocolate chips
- 1 cup (160g) milk chocolate chips
- 1 cup (138g0 hazelnuts, toasted and roughly chopped
Line a baking sheet with parchment paper.
Cream butter and sugars together until light and fluffy. Add in eggs one at a time, and mix well. Add flour, salt, baking powder, baking soda, and cornstarch. Mix until just combined. Fold in chocolate and nuts. Place on a clean surface and divide into 12 equal portions. Place on a baking sheet, leaving ample space in-between cookies. It will be a few baking batches.
Bake for 16-23 minutes until they are lightly browned. Let cool on rack completely.