Chocolate Chip Hazelnut Cookies
User Reviews
5
Chocolate Chip Hazelnut Cookies
Description
Starting with softened butter creamed together with cane sugar to a mousse-like consistency, this recipe mixes in ground hazelnuts, plain flour, baking powder, salt, egg, and optional cocoa powder for a chocolaty note. Toasted hazelnuts can be added to bring a deeper nutty flavor and crunch. Dark chocolate chips provide pockets of rich melted chocolate throughout the dough.
The dough is formed into spoon-sized balls and baked on parchment-lined sheets at 180°C (160°C fan) for around 15-17 minutes until set. The cookies develop a soft but firm texture with slightly crisp edges. The hint of cocoa and the balance of nuts and chocolate create a layered flavor profile.
Best enjoyed fresh the same day for optimal texture, these cookies store well in a sealed container for a day. Hazelnut flour can be substituted with finely ground whole hazelnuts or ground almonds for a similar nutty character. Weighing ingredients ensures accurate results, especially for flours and nuts.
Ingredients
- 80 g (3oz/¼ cup) butter softened, nearly melted, unsalted
- 50 g (1.75oz/¼ cup) cane sugar (or Cassonade brown French sugar)
- 50 g (1.75oz/½ cup) hazelnut hazelnut flour, ground
- 80 g (3oz/ ⅔ cup) plain flour all-purpose
- 1 tablespoon unsweetened cocoa powder OPTIONAL, I use Van Houten
- 1 egg at room temperature, organic
- 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) hazelnut OPTIONAL
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
- Consume cookies within 24 hours for best texture; they soften over time in storage.
- Optional toasted hazelnuts boost both crunch and flavor; toast nuts over high heat until fragrant before chopping and mixing in.
- If hazelnut flour is unavailable, finely ground whole hazelnuts, almond flour, or chestnut flour can be used as substitutes.
- Using a digital scale for ingredient measurement improves baking accuracy.
User Reviews
Overall Rating
5
You'll Also Love
