These Hazelnut Cookies are perfect for people who are in love with chocolate and hazelnut combo. They are thick and chewy bakery style cookies. Soft inside and slightly crispy on the outside, these cookies are a go-to favorite dessert or a sweet snack.
These hazelnut cookies are golden brown and crisp at the edges. Hazelnuts are the key ingredients with ground hazelnuts for a hearty nutty flavor and crunchy chopped hazelnuts. The chocolate chunks bring this chocolatey flavor we all love in a cookie and bring contrast in this recipe.
Ingredients
All-purpose flour: be sure to measure the flour correctly. I recommend using a kitchen scale. With measuring cups, it’s very easy to overweight the flour, which leads to dry cookies.
Baking Soda: only 1/4 teaspoon
Hazelnut meal / Ground Hazelnuts: If you can’t find ground hazelnuts where you live, simply ground roasted, skinned hazelnuts in your food processor until a sandy texture. Don’t overmix or you will end up with hazelnut butter.
Hazelnuts: the masterpiece of these hazelnut cookies for the crunchy texture. Roasted and skinned: I cut the hazelnuts in half to have nice pieces. Feel free to add more if you want.
Chocolate chunks: I like big pieces of chocolate in my cookies. Chop yourself a chocolate bar instead of buying ready-made chocolate chunks. Feel free to use chocolate chips if you prefer.
Semi-sweet chocolate contrast with hazelnuts. Milk chocolate is also a great option but it will be a bit sweeter.
Sugar: I mix caster sugar (or granulated sugar) and light brown sugar. The light brown sugar brings a richer flavor, a chewy texture and this nice golden look.
egg: 1 egg, about 55g for me (weight without the shell).
Vanilla extract: it enhances the flavor.
Unsalted butter: be sure your butter is soft before baking. You can prepare a brown butter to enhance the nutty aroma.
How to make these Hazelnut Cookies?
- You’ll start by creaming together the butter and sugars. Once combined, you’ll add the egg and vanilla extract and beat until fully combined.
- Then add the flour, ground hazelnuts and baking soda. Beat until combined.
- Beat in the hazelnut chunks and chocolate chunks.
- Chill the dough and bake these cookies at 180°C (350°F) for 12 minutes. You’ll know they’re done when they start to look golden around the edges. Make sure to let the cookies rest on the baking sheet for 5 minutes before moving them to a cooling rack.
Full details and ingredients on the recipe below.
Tips
- Chill the dough: I know it’s frustrating, but it’s completely worth it, so don’t skip this step. The butter is too soft, so chilling the dough will prevent cookies from spreading. It also improves the flavor and gives you these nice cookies thickness.
- Use an ice cream scoop for uniform-size cookies.
- These hazelnut cookies will spread a bit as you bake them, make sure to leave a 2-inch space between each cookie on the baking sheet.
- If you can, bake one tray at a time for best results.
- Make your cookies ahead of time, you can chill the cookies dough for up to 2 days. If you leave the dough more than 1 hour, let it back at room temperature for 10-15 minutes, adjust the time according to your room temperature.
FAQs
How to store them?
Store hazelnut cookies in an airtight container at room temperature for up to 4 days.
Can the Hazelnut Cookies be frozen?
These cookies are best the day they’re baked. But yes, you can freeze them whether they’re baked or unbaked, and they’re all still good.
Freeze baked cookies: after baking, allow the cookies to cool completely. Place them in a single layer on a parchment-lined baking sheet. Once frozen, store them in a zip-top bag. Squeeze out extra air and place flat in the freezer. If you have a food saver, it’s even better.
When you want to eat one, take it out and let it thaw at room temperature.
Freeze for up to 1 month.
Freeze the cookie dough: Follow the recipe. Be sure to let the dough chill before scooping as I mentioned in the recipe. Scoop the dough into balls and place them on a parchment-lined baking tray. Place the tray of cookie balls in the freezer. Freeze until solid. Remove the balls and place them in an air-tight container.
Defrost the cookie dough overnight in the fridge or let it thaw for a couple of hours on your countertop. Follow the recipe instructions to bake the cookies. Freeze up to 2 months.
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