This post may contain affiliate links. See my privacy policy for details.
Table of Contents
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
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.
Made this recipe?
Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.
Please rate this recipe in the comments below to help out your fellow cooks!
Learn to cook like the Kitchen Magpie
A Very Prairie Christmas Bakebook
Cookies, Candies, Cakes & More: Vintage Baking to Celebrate the Festive Season!
Flapper Pie and a Blue Prairie Sky
A Modern Baker’s Guide to Old-Fashioned Desserts
The Prairie Table
Suppers, Potlucks & Socials: Crowd-Pleasing Recipes to Bring People Together
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.