I know I’ve made a good cookie when I "taste test" one… then three more, just to be sure. That’s the magic of hazelnut cookies. They're crunchy, nutty, chewy and SUPER delicious.
Hazelnut Cookies
I’ve always had a soft spot for anything with hazelnuts, so it’s no surprise these cookies quickly became a favorite of mine. They’re easy to make — no fancy equipment needed, just a bowl.
I chill the dough for 30 minutes; just for a better texture. Believe me, this is important.
They are perfect for breakfast or afternoon snack with a cup of Hibiscus Tea (Karkade) or Drinkable Yogurt!
You'll Need
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
Find the quantities in the recipe card.
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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