I made SO many cookie recipes this week, and my favorite so far has been these hazelnut cookies. They are chewy, nutty, crunchy and loaded with roasted hazelnuts and chocolate chips. YUM!
Hazelnut Cookies
I’m a huge fan of nutty cookies, and these cookies are seriously AMAZING and SUPER easy to make.
I chill the dough for 30 minutes; just for a better texture. Believe me, this is important.
I serve these homemade cookies with a cup of Hibiscus Tea (Karkade) or Drinkable Yogurt for breakfast or snacks!
You'll Need
Full information on ingredients and quantities is in the recipe card at the end of the post.
Sugar: I use a mix of granulated sugar and light brown sugar in making these cookies to make them sweet and chewy.
Butter: I use unsalted softened butter.
Eggs: I use just one large eggs at room temperature.
Flour: I made this recipe with all-purpose flour (plain flour).
Baking soda: It helps to active a good texture.
Hazelnuts: I roast the hazelnuts to enhance their flavor.
Milk chocolate chips
How to Make Them
One: Preheat the oven to 180C / 350F and line a large baking tray with parchment paper.
Two: Roast the hazelnuts: Spread the hazelnuts on the baking tray and bake for 15-17 minutes.
Three: Place the hazelnuts in a sealed Ziploc bag and crush them with the rolling pin until they are small chunks, you may use the food processor if you want.
Four: In a medium bowl, cream butter, granulated sugar, and brown sugar together using the electric mixer until fluffy.
Five: Mix in the egg and vanilla extract until combined.
Six: Mix in flour, salt, and baking soda and then stir in hazelnuts and chocolate chips until the dough comes together. Chill the dough for 30 minutes or so.
Tip: I chill the dough for 30 minutes for a better texture. I also noticed that chilling the dough before baking prevents it from spreading too much.
Seven: Scoop tablespoons of the dough and roll them into balls, and then put them on the prepared baking tray, leaving space between the cookies to spread.
Tip: Try to have your cookies the same size as possible. This will ensure that all your cookies bake evenly. I used a cookie scooper for this purpose.
Eight: Bake for 10 minutes or until golden brown, then remove the baking tray from the oven and place on a wire rack to cool.
Tip: I usually keep them from 3 to 5 days in an airtight container at room temperature.
Freeze Them
To freeze them unbaked, I scoop the batter onto a baking sheet with the cookie scoop and put it in the freezer until all the cookies are frozen.
I then transfer the frozen cookies to a ziplock bag and store them in the freezer for 1-2 months. When ready to enjoy, I can bake them as desired.
To freeze the baked cookies: I put parchment pepper between the baked cookies and store in an airtight container or plastic bag in the freezer for up to 3 months.
More Cookies Recipes
- Easter Egg Cookies
- Blondie Cookies
- Jam Filled Cookies
- Spice cookies
- Smarties cookies
- Cloud Cookies
- Cornbread Cookies
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Recipe
Hazelnut Cookies
Ingredients
- 150 g unsalted butter , softened
- 70 g light brown sugar
- 70 g granulated sugar
- 1 large egg , at room temperature.
- 1 teaspoon vanilla extract
- 225 g plain flour
- ½ teaspoon baking soda
- pinch of salt
- 100 g milk chocolate chips
- 100 g hazelnuts , crushed
Instructions
- Preheat the oven to 180C / 350F and line a baking tray with baking parchment.
- Roast the hazelnuts: Spread the hazelnuts on the baking tray and bake for 15-17 minutes.
- Place the hazelnuts in a sealed Ziploc bag and crush them with the rolling pin until they are small chunks.
- In a mixing bowl, cream butter, granulated sugar and brown sugar together until fluffy.
- Mix in the egg and vanilla extract until combined.
- Now, mix in flour, salt and baking soda.
- Stir in hazelnuts and chocolate chips until the dough comes together. Chill the dough for 30 minutes or so (optional).
- Scoop about 1 tablespoons of the dough and roll them into balls and then put them on the prepared baking tray, leaving space between the cookies to spread.
- Bake for 10 minutes, then remove from the oven and place on a wire cooling rack to cool.
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