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Chocolate and hazelnut cookies. My favorite combination. These cookies 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.
How to Make Hazelnut Cookies
- 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.
- 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.
How to Roast Hazelnuts
- 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.
- The hazelnuts should be done when they are golden brown, take them out of the oven and transfer to a plate.
- Roll them around with a clean towel to clean the skins off
- Place them in a sturdy bag and crush them into tinier pieces.
Happy baking!
Karlynn
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Chocolate Chunk Hazelnut Cookies
- Prep Time
- 8 minutes
- Cook Time
- 12 minutes
- Total Time
- 20 minutes
- Course
- Dessert
- Cuisine
- American
- Servings
- 24
- Calories
- 269
- Author
- Karlynn Johnston
Ingredients
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 cup butter
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla
- 2 eggs
- 11.5 ounces chocolate chunks
- 3/4 cup hazelnuts
Instructions
- 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.
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Please rate this recipe in the comments below to help out your fellow cooks!
AC says
A bit of extra work roasting the hazelnuts, but it was dang well worth it! I love that the cookie dough is not too sweet.
Julie Scriver says
Trying your hazelnut cookies right now, and they look wonderful in the oven. Can’t wait to try them.