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Chocolate Hazelnut Cookies Recipe

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4.3 from 2 reviews

Delight in these rich and crunchy Chocolate Hazelnut Cookies, featuring browned butter, caramelized hazelnuts, and semi-sweet chocolate chips. Perfectly balanced with a hint of flaky sea salt, these cookies offer a gourmet twist on a classic treat with a tender, chewy texture and a wonderful depth of flavor.

Ingredients

Hazelnuts and Caramel

  • 100 g raw hazelnuts (if using toasted, skip toasting step)
  • 100 g granulated sugar

Batter

  • 150 g unsalted butter
  • 100 g soft brown sugar
  • 50 g granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg
  • 190 g all-purpose flour
  • 3/4 tsp salt
  • ½ tsp baking soda
  • 1/4 tsp baking powder
  • 90 g semi-sweet chocolate chips or chunks

Finishing

  • Flaky sea salt (optional)

Instructions

  1. Brown the Butter: Melt the unsalted butter in a light-colored skillet over medium heat. Stir regularly as it foams and the milk solids turn deep golden brown, about 4-5 minutes. Pour the browned butter into a heatproof bowl and let it cool at room temperature until opaque and soft-solid, or chill in the refrigerator 10–15 minutes, checking often so it doesn’t get too hard.
  2. Preheat Oven: While butter cools, preheat your oven to 350°F (180°C) to prepare for toasting and baking.
  3. Toast Hazelnuts: Spread hazelnuts on a baking sheet and toast in the oven for 8–10 minutes, tossing halfway through, until lightly golden and aromatic. Remove from oven and set aside. Line the baking sheet with a Slipat mat or lightly greased parchment for the next step.
  4. Make Hazelnut Caramel: In the same light-colored pan, spread 100 g granulated sugar evenly over medium heat. As edges liquify, carefully stir unmelted sugar into the melted pool. Once fully melted and a deep golden amber color, quickly add toasted hazelnuts and stir to coat each with caramel.
  5. Cool and Chop Caramelized Hazelnuts: Scoop the caramelized nuts onto the lined baking sheet in a single layer. Let cool and harden completely. Once hardened, chop into a mix of fine pieces and larger chunks, or pulse a few times in a food processor. Set aside.
  6. Mix Butter and Sugars: With the browned butter cooled, add the 100 g soft brown sugar, 50 g granulated sugar, and 1 tsp vanilla extract. Use a hand mixer on medium speed to whip until pale and fluffy, about 2–3 minutes.
  7. Add Egg: Scrape down the bowl, then beat in the large egg until fully incorporated.
  8. Combine Dry Ingredients: In a separate medium bowl, whisk together 190 g all-purpose flour, 3/4 tsp salt, ½ tsp baking soda, and 1/4 tsp baking powder.
  9. Mix Dry and Wet Mixtures: Gradually add the dry ingredients to the butter mixture, mixing until just combined to avoid overworking the dough.
  10. Fold in Add-ins: Gently fold in the chopped caramelized hazelnuts and 90 g semi-sweet chocolate chips or chunks evenly throughout the dough.
  11. Shape Cookies: Roll the dough into balls about 1½ tablespoons each. Space them on a baking sheet approximately 2 inches apart to allow for spreading.
  12. Bake and Cool: Bake one sheet at a time for 10-11 minutes, until edges are set but centers are still slightly underbaked. Immediately sprinkle cookies with flaky sea salt if desired. Let rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Use raw hazelnuts for toasting and caramelizing; if you start with pre-toasted hazelnuts, skip the toasting step.
  • Browned butter adds rich, nutty flavor but monitor carefully to avoid burning.
  • Chilling the browned butter until firm but still soft helps achieve the right texture in the batter.
  • Handling caramelized hazelnuts quickly prevents caramel from burning.
  • Rolling dough balls evenly ensures uniform baking.
  • Flaky sea salt is optional but enhances the sweet and nutty flavors.
  • Cookies will firm up as they cool; don’t overbake if you want chewy centers.

Find it online: https://bitezly.com/chocolate-hazelnut-cookies-recipe/