4.4 from 24 votes
Hazelnut Cookies
These large, bakery-style hazelnut cookies are made with browned butter, crunchy hazelnuts, plenty of chocolate, and a sprinkle of sea salt. They are the ultimate chocolate chip cookies!
Servings: 18 cookies
Calories: 314 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar firmly packed
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 2 ⅔ cups all-purpose flour
- 1 Tablespoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ¾ cup Chopped hazelnuts
- 4 ounces coarsely chopped chocolate use semisweet or milk chocolate, or a blend of both
- Flaky sea salt for sprinkling
Instructions
- Brown the butter: Place butter in a light-colored pan over medium/low heat. Cook, stirring frequently, until melted, then turn heat to medium. Stir constantly (use a spatula and scrape the sides and bottom of the pan) as it foams and sizzles. Once you see an abundance of golden brown specks and the butter has a nutty aroma, immediately remove from heat and pour into a heat-proof bowl. Allow butter to cool completely before proceeding.
- Once butter has cooled, add sugars and stir until combined.
- Add eggs and vanilla extract, stir well.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, stirring until completely combined.
- Add chopped hazelnuts and chocolate and stir until well incorporated. Cover bowl with plastic wrap and chill for at least 1 hour and preferably overnight.
- When dough has chilled, preheat oven to 350F (175C). If dough has been chilling overnight, pull it out of the fridge to soften (enough to be scoopable) while the oven preheats.
- When oven is preheated, scoop dough into 3-Tablespoon-sized balls and place on parchment paper lined baking sheet, spacing at least 2” apart.
- Transfer to center rack of 350F (175C) preheated oven, baking 11-12 minutes or until edges are beginning to turn light golden brown. Allow cookies to cool for 5-10 minutes on baking sheet before sprinkling with sea salt (if desired) and carefully transferring to cooling rack to cool completely.
Cup of Yum
Notes
- Store in an airtight container at room temperature for up to a week.
- This recipe has been updated and improved upon. The old recipe can be found here.
Nutrition Information
Serving
1cookie
Calories
314kcal
(16%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
16g
(25%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.4g
Cholesterol
46mg
(15%)
Sodium
167mg
(7%)
Potassium
116mg
(3%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
346IU
(7%)
Vitamin C
0.3mg
(0%)
Calcium
35mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 18cookies
Amount Per Serving
Calories 314
% Daily Value*
| Serving | 1cookie | |
| Calories | 314kcal | 16% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 16g | 25% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 46mg | 15% |
| Sodium | 167mg | 7% |
| Potassium | 116mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 346IU | 7% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 35mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.