- Total time
- 22 min
- Prep time
- 10 min
- Cook time
- 12 min
- Difficulty
- Easy
- Rating
- ★ 5.0 (2)
- Reviews
- 2 reviews
An irresistible recipe where the hazelnut is king: whole, ground, and as a butter, paired with generous chocolate chips for an ultra-chewy result.
Ingredients
Serves : 12 servings
- 150 g chopped hazelnuts
- 200 g chocolate chips
- 115 g softened butter
- 80 g brown sugar
- 80 g white sugar
- 1 egg
- 150 g all-purpose flour
- 50 g ground hazelnuts (hazelnut meal)
- 1 tbsp hazelnut butter (pure hazelnut paste) (approx. 30g)
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 pinch salt
Instructions
Step 1
Preheat your oven to 180°C (350°F). In a large bowl, cream together the softened butter, brown sugar, and white sugar until smooth and fluffy.
Step 2
Add the egg and vanilla extract, then mix again. Stir in the hazelnut butter. (Be careful not to overmix to avoid over-activating the gluten.)
Step 3
In another bowl, whisk together the flour, baking soda, and salt. Fold these dry ingredients into the wet mixture and stir until just combined.
Step 4
Fold the toasted hazelnuts and chocolate chips into the dough, mixing until evenly distributed.
Step 5
Form the dough into balls using an ice cream scoop or your hands. Place them on a baking sheet, spacing them well apart.
Step 6
Bake for 12 minutes, until the edges are golden brown but the centers are still soft.
Step 7
Let them cool on the baking sheet for 10 minutes before transferring them to a wire rack.
Tips
- Toast your hazelnuts in the oven at 180°C for 10-15 minutes to intensify their flavor.
- Chill the dough in the refrigerator before baking to prevent the cookies from spreading too much.
- Use an ice cream scoop to get perfectly uniform cookie sizes.
Substitutions
- hazelnut butter → hazelnut praline paste — For a more intense and sweet flavor.
- hazelnuts → pecans or almonds — Alternatives to hazelnuts.
Nutrition
Approximate values per 100 g; they vary with ingredients and preparation.
Frequently asked questions
Can I use a different type of nut?
If you don't like hazelnuts or have an allergy, you can replace them with other nuts such as almonds, walnuts, or pecans.
Can I make the dough ahead of time?
Yes, you can prepare the dough in advance and keep it in the refrigerator for up to 48 hours before baking. Just make sure to cover it with plastic wrap.
How long can I store these cookies?
The cookies will keep for up to one week in an airtight container at room temperature. You can also freeze the raw dough portions to keep them longer.
Can I add other ingredients to the recipe?
Of course! Feel free to add extra ingredients to suit your taste, such as caramel chips, white chocolate chunks, or praline grains.
How do I know when the cookies are done?
The cookies are ready when the edges are lightly golden. They may still seem a bit soft in the center, but they will firm up as they cool. It is important not to overbake them, otherwise the inside will be too hard.
Can I decrease the amount of sugar in the recipe?
Yes, you can reduce the amount of sugar if you prefer less sweet cookies, but keep in mind this may affect the final texture and flavor.
Reviews
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