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Why you’ll love these Hazelnut Chocolate Chip Cookies
Rich, Nutty Flavour:
- Hazelnuts add a deep, rich, and slightly sweet nutty flavour that complements the chocolate perfectly. This combination enhances the overall taste, making each bite more complex and satisfying.
Crunchy Texture:
- The addition of hazelnuts provides a pleasant crunch that contrasts nicely with the soft, chewy texture of the cookie. This variation in texture makes the cookies more interesting and enjoyable to eat.
Gourmet Appeal:
- The combination of hazelnuts and chocolate chips gives these cookies a sophisticated, gourmet feel. They are perfect for impressing guests or enjoying a special treat yourself.
Versatility:
- Hazelnut chocolate chip cookies can be easily customized. You can use dark, milk, or white chocolate chips, add spices like cinnamon or nutmeg, or even include a dash of sea salt to enhance the flavours. This flexibility allows you to tailor the cookies to your taste preferences.
Top Tips
Evenly Chopped Hazelnuts:
- Why: Uniformly chopped hazelnuts ensure an even distribution throughout the cookies, so each bite has the perfect amount of nutty crunch.
- How: Use a sharp knife or a food processor, but be careful not to over-process them into a fine powder. You can buy them already chopped up like I did.
Use Quality Chocolate:
- Why: High-quality chocolate chips or chunks melt better and have a richer flavour, which complements the hazelnuts perfectly.
Chill the Dough:
- Why: Chilling the dough helps prevent the cookies from spreading too much during baking, resulting in thicker, chewier cookies.
- How: After mixing the dough, cover it and let it chill in the refrigerator for at least 30 minutes, or up to overnight, before baking.
Don’t Overbake:
- Why: Overbaking can lead to dry, hard cookies. Aim for a slightly under baked centre for a soft and chewy texture.
- How: Bake the cookies at 160°C (355°F) for 10-12 minutes or until the edges are golden brown but the centres are still soft. The cookies will continue to cook slightly as they cool on the baking sheet.
Ingredients you’ll need to make Hazelnut Chocolate Chip Cookies
- 170 g Unsalted Butter melted
- 200 g Brown Sugar
- 50 g Sugar
- 1 Egg
- 1 Egg Yolk
- 1 tsp Vanilla Extract
- 220 g Plain Flour
- 3/4 tsp Baking Soda
- 1/2 tsp Salt
- 100 g Chocolate Chips
- 10 tsp Chocolate Hazelnut Spread (1/2 tsp filling per cookie)
- 30 g Hazelnuts (chopped) – a little extra to garnish
How to make Hazelnut Chocolate Chip Cookies
- Melt the butter in the microwave and then pour into a mixing bowl. Add the Brown Sugar and Sugar and whisk until combined.
- Add in the egg and egg yolk and then whisk until fluffy.
- Add in the salt, vanilla extract, hazelnuts and chocolate chips and mix in evenly.
- Sift in the plain flour and baking soda and fold in until you get a cookie dough consistency.
- Use a medium sized ice cream scoop or measure 50g dough balls (3 tbsp) and create a well in the centre with the back of a spoon. Fill it with 1/2 tsp Hazelnut chocolate spread and then cover with the cookie dough.
- Place onto a baking tray lined with baking paper and then place into the fridge to chill for at least 30 mins.
- Spread on a little chocolate spread on the dough balls before baking.
- Pre-heat the oven to 180°C and then place the baking tray into the oven for 11 mins. Be sure to space out the dough balls as they will spread in the oven.
- Once baked, sprinkle on some chopped hazelnuts to garnish.
- Allow the cookies to rest for a while before transferring them to a wire rack to cool fully (feel free to tuck in whilst they’re warm if you don’t want to wait!).
Other recipes you might like:
Bakery Style Chocolate Chip Cookies – Bakery Style Chocolate Chip Cookies – My Simple Eats
Nutella Filled Cookies – Nutella Filled Cookies – My Simple Eats
Chocolate Caramel Shortbread Cookies – Chocolate Caramel Shortbread Cookies – My Simple Eats
Hazelnut Chocolate Chip Cookies
The perfect blend of rich, nutty hazelnuts and sweet, melty chocolate chips, creating a perfect balance of crunchy and chewy textures in every bite.
Ingredients
- 170 g Unsalted Butter melted
- 200 g Brown Sugar
- 50 g Sugar
- 1 Egg
- 1 Egg Yolk
- 1 tsp Vanilla Extract
- 220 g Plain Flour
- 3/4 tsp Baking Soda
- 1/2 tsp Salt
- 100 g Chocolate Chips
- 10 tsp Chocolate Hazelnut Spread 1/2 tsp filling per cookie
- 30 g Hazelnuts (chopped) a little extra to garnish
Instructions
- Melt the butter in the microwave and then pour into a mixing bowl. Add the Brown Sugar and Sugar and whisk until combined.
- Add in the egg and egg yolk and then whisk until fluffy.
- Add in the salt, vanilla extract, hazelnuts and chocolate chips and mix in evenly.
- Sift in the plain flour and baking soda and fold in until you get a cookie dough consistency.
- Use a medium sized ice cream scoop or measure 50g dough balls (3 tbsp) and create a well in the centre with the back of a spoon. Fill it with 1/2 tsp Hazelnut chocolate spread and then cover with the cookie dough.
- Place onto a baking tray lined with baking paper and then place into the fridge to chill for at least 30 mins.
- Spread on a little chocolate spread on the dough balls before baking.
- Pre-heat the oven to 180°C and then place the baking tray into the oven for 11 mins. Be sure to space out the dough balls as they will spread in the oven.
- Once baked, sprinkle on some chopped hazelnuts to garnish.
- Allow the cookies to rest for a while before transferring them to a wire rack to cool fully (feel free to tuck in whilst they’re warm if you don’t want to wait!).
