Chocolate Chip Hazelnut Cookies

Name: Chocolate Chip Hazelnut Cookies
Prep time: 20 min
Cook time: 17 min
Total time: 37 min
Yield: 12 cookies
Ingredients: 80 g (3oz/¼ cup) unsalted butter; 50 g (1.75oz/¼ cup) cane sugar; 50 g (1.75oz/½ cup) ground hazelnuts; 80 g (3oz/ ⅔ cup) plain flour; 1 tablespoon unsweetened cocoa powder (I use Van Houten); 1 egg (organic); 1 teaspoon baking powder; 1 teaspoon salt; 100 g (3.5oz/¾ cup) dark chocolate chips; 40 g (1.5oz/ ⅓ cup) hazelnuts

User Reviews

5.0

18 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
37 mins
Servings
12 cookies
Calories
158 kcal
Course
Dessert, Breakfast, Snacks
Cuisine
French, American

Chocolate Chip Hazelnut Cookies

Iris Warren

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Soft and fondant inside but crispy on the outside like macarons, these healthy cookies are almost brownie-like in fudgy texture, reduced in brown sugar and with a French touch of fleur de sel salt

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Ingredients

Servings

80 g (3oz/¼ cup) unsalted butter softened, nearly melted
50 g (1.75oz/¼ cup) cane sugar (or Cassonade brown French sugar)
50 g (1.75oz/½ cup) ground hazelnuts hazelnut flour*
80 g (3oz/ ⅔ cup) plain flour all-purpose
1 tablespoon unsweetened cocoa powder (I use Van Houten) OPTIONAL
1 egg (organic) at room temperature
1 teaspoon baking powder
1 teaspoon salt fleur de sel
100 g (3.5oz/¾ cup) dark chocolate chips (good quality)
40 g (1.5oz/ ⅓ cup) hazelnuts OPTIONAL

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Instructions

Preheat the oven to 180°C/160°C fan/360°F/Gas4.In a large bowl, whisk together the butter and sugar until it's a creamy, mousse-like mixture
(Optional - If using, dry fry the hazelnuts for about 5 minutes over a high heat until toasted.)
Add all the other ingredients and mix together using a spatula or spoon. If adding the extra toasted hazelnuts, chop them roughly or break them up in a mortar & pestle or crush them in a ziplock bag using a rolling pin.
Line a baking sheet with baking parchment or a silicone mat. Using a dessert spoon or ice cream scoop, form about 10-12 balls well spaced apart. You may need a second baking sheet, depending on the size of yours.
Bake for 15-17 minutes. Remove and cool on a wire rack.

Notes

NUTRITIONAL INFORMATION per 40g serving (makes 12 cookies): 158 Calories; 3g protein; lipids 10g; glucides 14g.
Storage: Best eaten on the day but store in a cookie jar and eat within 24 hours so they're at their best.
The optional step of adding the extra toasted hazelnuts perhaps sounds complicated, but it's worth it!
*If you can't find hazelnut flour, finely ground whole hazelnuts. Alternatively, use ground almonds (almond flour) or chestnut flour.
Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as a guide.