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Chocolate Chunk Hazelnut Cookies

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Chocolate Chunk Hazelnut Cookies
Chocolate Chunk Hazelnut Cookies

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


Learn to cook like the Kitchen Magpie

Chocolate Chunk Hazelnut Cookies

If you love hazelnuts, this is the chocolate hazelnut cookie for you!
5 from 1 vote
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 tsp baking soda
  • 1 cup butter
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1 tsp vanilla
  • 2 eggs
  • 11.5 oz chocolate chunks
  • 3/4 cup hazelnuts

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. 

  4. Then whip in the eggs and vanilla, mixing again until the batter is light and airy. 
  5. Blend in your flour/baking soda mix.
  6. 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. 

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

  8. Drop by tablespoonful onto parchment lined sheets.

  9. 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

Calories: 269kcal, Carbohydrates: 29g, Protein: 3g, Fat: 15g, Saturated Fat: 8g, Cholesterol: 34mg, Sodium: 129mg, Potassium: 134mg, Fiber: 1g, Sugar: 18g, Vitamin A: 5.3%, Vitamin C: 0.3%, Calcium: 2.6%, Iron: 9.5%

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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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian Prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

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Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. 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. 

  2. Julie Scriver says

    Trying your hazelnut cookies right now, and they look wonderful in the oven. Can’t wait to try them.

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