Hazelnut Cookies with Chocolate Chips are an easy and simple spin on the traditional cookie recipe, which your kids will definitely enjoy.
Serve these hazelnut chocolate chips cookies with a cup of milk or herbal tea as snack or dessert. They are loaded with crunchy hazelnuts and sweet milk chocolate chips.
For more delicious cookie recipes, check Easy Smarties Cookies and Easter Egg Cookies.
This simple bake is filled with the same delectable sweetness packaged in a warm, chewy, and crunchy texture that will surely be recognized instantly as classic but with enough twist and creativity to leave one wanting more.
The popularity of Hazelnuts has been on the rise for recent decades. It is not only a common nut found and served by many stores, but it has that earthy and distinct flavor that mixes will bake treats but most especially with chocolate.
This recipe is proof that Hazelnut is one of the most versatile ingredients that we have in the market and is sure to add flavor to your much beloved classic cookies.
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Why Does This Recipe Work?
If you’re part of the population that is still not convinced of the amazing ways Hazelnut can transform your cookies, then may these numerous yummy reasons nudge your curiosity into trying these simple hazelnut cookies with chocolate chips.
This recipe is a no-hassle bake. This means that you can get this batch of recipes ready in under an hour. Cookies are also very forgiving, they don’t have to be uniformly shaped to look good or taste great, so if you’re just looking for a bake to brush up on your baking skills, then this recipe got your back.
This recipe makes a lot of cookie batches. Don’t worry about having to bake cookie dough to get lots of cookies, this recipe can make you a dozen cookies or more, perfect for when you need a big batch of delicious treats in a short amount of time.
This recipe makes use of real nuts. Yes, you will not find any alternative flavoring here. This recipe makes use of real hazelnuts for that authentic nutty, delicious flavor.
This recipe hits all the right flavors. If you’re someone blessed with a sweet tooth, then this recipe works for you because the sweetness of the chocolate is balanced and enhanced by the hazelnuts. These cookies are also chewy and fudgy, a sure must-have for cookie fans.
Simple, easy and delicious Sweet treat for both children and adults.
Ingredients
The different ingredients used in this recipe are the following:
Granulated sugar: Granulated white sugar provides sweetness to your cookies. It also enhances the sweetness that the recipe derives from the chocolates.
Light brown sugar: Light brown sugar gives your cookie its light brown to golden color. It also has subtle notes of sweetness and, as it is molasses based, combines well with chocolate flavors.
Unsalted butter: Butter provides flavor to your cookies. Take note that this recipe calls for unsalted butter; using salted butter might make your flavor a tad bit salty, and you’d like to avoid that.
Eggs: Eggs are used to bind the batter of your cookies. Use large eggs; this is enough to make sure that your dough doesn’t fall apart.
Vanilla extract: It adds aroma to your cookies, and a little bit of it provides depth of flavor. You can replace with vanilla bean paste.
All-purpose flour (Plain flour): All-purpose flour makes the base of your cookie batter.
Baking soda: Baking soda is a leavening ingredient that helps your cookies to rise while baking. It is also responsible for giving a light and chewy texture to your cookies.
Salt: A pinch of salt helps to balance out all the sweetness that your cookie has.
Milk chocolate chips: You can opt to use milk chocolate chips, or you can break your favorite milk chocolate bars into large chunks for chunky chocolate chips.
Hazelnuts: Hazelnuts add an earthy, nutty flavor to your cookies. They also provide a crunchy texture along with the chocolate chips.
How to Make Hazelnut Cookies with Chocolate Chip
Here are the quick and simple steps to make Hazelnut Chocolate Chip Cookies:
One: Preheat the oven to 190C/374F and line a baking tray with parchment paper.
Two: 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.
Three: In a medium bowl, cream butter, granulated sugar, and brown sugar together using the electric mixer until fluffy.
Four: Mix in the egg and vanilla extract until combined.
Five: Mix in flour, salt, and baking soda and then stir in hazelnuts and chocolate chips until the dough comes together.
Six: 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.
Seven: Bake for 10 minutes until golden brown, then remove the baking tray from the oven and place on a wire rack to cool.
Success Tips
If you’re wondering how to churn out wonderful cookies every single bake, then follow these top tips!
- Make sure to line your sheet pan with baking parchment; this will prevent your cookies from sticking to the tray.
- Make sure that when putting your cookies in the tray, you leave spaces in between them. Cookies tend to flatten as they rise, if you don’t leave enough spaces in between, they will stick to each other.
- Use ingredients that are at room temperature.
- If you have more time, then you can opt to chill the dough before baking. Allowing the dough to chill allows for the flavors to come out and helps improve the texture of the cookies.
- Try, as much as possible, to have your cookies be the same sizes. This will ensure that during your baking, all your cookies are baking evenly. You could use a cookie scooper for this purpose, or if you don’t have one a mini-ice cream scooper will do.
- You can use whole hazelnuts or chopped hazelnuts if you want.
Variations
- You can play with your chocolate chips. You can use dark chocolate or white chocolate, or mix them up to your liking.
- Add some citrus zest to your batter to get that fruity tang. This works well with the earthy flavors of your hazelnut.
- For more earthy and nutty flavors, you can opt to use roasted hazelnuts.
Serving suggestions
Let your cookies cool before serving. They can be served as desserts wit a cup of coffee or tea. They also work well as sweet snacks with a cup of milk.
These chewy chocolate hazelnut cookies will also convey love and thoughtfulness when served and packaged as gifts to family and friends.
Storage
Make ahead of time: The batter of the cookie can be made ahead of time and chilled for 1-2 days before baking.
How to store: Hazelnut Cookies can last from 3 to 5 days when stored in an airtight container at room temperature. They can also be stored in the fridge to help them last for a week.
To freeze the cookie dough: Make a double batch of this chocolate hazelnut cookie dough, and divide it into 3-4 portions. Store each portion in an airtight container in the freezer. They will last for 4-5 months. Bake fresh when needed.
To freeze the baked cookies: Put parchment pepper between the baked hazelnut cookies and store in an airtight container or plastic bag in the freezer for up to 3 months. Defrost at room temperature.
Recipe FAQs
Yes, nuts are common allergens, so make sure that you don’t have anyone with severe nut allergy when serving these cookies.
Cookies are ready to be taken out of the oven when they are properly settled. After 10 minutes of baking, lightly touch your cookie; you should not be leaving imprints on the cookie. The color should also be light brown to golden.
If your cookies didn’t rise, you might be using old baking soda.
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Recipe
Hazelnut Cookies with Chocolate Chips
Ingredients
- 150 g unsalted butter , softened
- 70 g light brown sugar
- 70 g granulated sugar
- 1 large egg
- 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 190C/374F and line a baking tray with baking parchment.
- 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.
- Scoop about 2 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.
Notes
- If you’re wondering how to churn out wonderful cookies every single bake, then follow these top tips!
- Make sure to line your cookie sheet with baking parchment; this will prevent your cookies from sticking to the tray.
- Make sure that when putting your cookies in the tray, you leave spaces in between them. Cookies tend to flatten as they rise, if you don’t leave enough spaces in between, they will stick to each other.
- Use ingredients that are at room temperature.
- If you have more time, then you can opt to chill the dough before baking. Allowing the dough to chill allows for the flavors to come out and helps improve the texture of the cookies.
- Try, as much as possible, to have your cookies be the same sizes. This will ensure that during your baking, all your cookies are baking evenly. You could use a cookie scooper for this purpose, or if you don’t have one a mini-ice cream scooper will do.
Pam
Delicious and easy to make!
Hellen
Shall I use a small or large cookie scoop?
Radwa
Use a small cookie scoop.