Chocolate Chunk Hazelnut Cookies

Chocolate and hazelnut. My favorite combination.

These were inspired by simply just picking up a bag of hazelnuts in the baking section at Superstore and impulse buying. Then I had to think of what to make with them.

I also happened to pick up a bag of chocolate chunks too. Rarely is there a shopping trip where those aren’t added to my cart.

And so.

A cookie was born.

And it was good.

Ingredients Needed:

2 1/4 cups of flour
1 tsp baking soda
1 cup of butter
1 cup of brown sugar
1/2 cup of white sugar
1 tsp vanilla
2 eggs
1 bag of chocolate chunks
3/4 – 1 cup of hazelnuts or filberts

Kick the tires and light the fires to 350 degrees.

First, roast your hazelnuts to bring out their flavor. Place them on an ungreased baking sheet and roast in your 350 degree oven for about 10-12 minutes. Every couple of minutes, open the oven, shake the sheet and roll them around so they don’t burn.

With a mixer, blend the butter and sugar until creamy and light. Then whip in the eggs and vanilla, mixing again until the batter is light and airy.

Blend in your flour/baking soda mix.

By now the hazelnuts should be done, take them out of the oven and transfer to a plate.

To take most of the skins off, rub a clean tea towel over them, until most of the skins come off. If you leave some on, it’s perfectly fine.

Place them in a sturdy bag and crush them into tinier pieces.

Add in the chocolate chunks and the nuts, and stir until just blended.

Drop by tablespoonful onto parchment lined sheets.

Bake for 9-10 minutes and let cool on the sheets. They will be soft and chewy and will fall apart if you move them too soon to a rack. When they are ready, move them to a rack to fully cool off.

Chocolate Chunk Hazelnut Cookies
If you love hazelnuts, this is the chocolate hazelnut cookie for you!
Author:
Recipe type: cookie
Serves: 12
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2¼ cups of flour
  • 1 tsp baking soda
  • 1 cup of butter
  • 1 cup of brown sugar
  • ½ cup of white sugar
  • 1 tsp vanilla
  • 2 eggs
  • 1 bag of chocolate chunks
  • ¾ – 1 cup of hazelnuts or filberts
Instructions
  1. Kick the tires and light the fires to 350 degrees.
  2. First, roast your hazelnuts to bring out their flavor. Place them on an ungreased baking sheet and roast in your 350 degree oven for about 10-12 minutes. Every couple of minutes, open the oven, shake the sheet and roll them around so they don’t burn.
  3. With a mixer, blend the butter and sugar until creamy and light. Then whip in the eggs and vanilla, mixing again until the batter is light and airy.
  4. Blend in your flour/baking soda mix.
  5. By now the hazelnuts should be done, take them out of the oven and transfer to a plate.
  6. To take most of the skins off, rub a clean tea towel over them, until most of the skins come off. If you leave some on, it’s perfectly fine.
  7. Place them in a sturdy bag and crush them into tinier pieces.
  8. Add in the chocolate chunks and the nuts, and stir until just blended.
  9. Drop by tablespoonful onto parchment lined sheets.
  10. Bake for 9-10 minutes and let cool on the sheets. They will be soft and chewy and will fall apart if you move them too soon to a rack. When they are ready, move them to a rack to fully cool off.

 

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