Hazelnut cookies are a wonderful treat for hazelnut lovers, especially when they are loaded with chocolate chips. These cookies are sweet, chewy, and full of rich, nutty flavor. They are simple to make and perfect with an afternoon cup of coffee or tea.
Hazelnut Cookies
I’ve always loved nut cookies, so it’s no surprise these cookies quickly became a favorite of mine. They’re easy to make, with no fancy equipment needed — just a bowl and a few simple ingredients.
I find that toasted hazelnuts give the cookies a richer, nuttier flavor, so don’t skip this step. I also find that using both granulated sugar and light brown sugar gives the cookies the best balance of sweetness and chewiness.
I Chill the dough for 30 minutes, to give the cookies a better texture and prevent them from spreading too much while baking.
You'll Need
- Granulated sugar and light brown sugar: Both help the cookies have a sweet and chewy texture.
- Butter: I use softened unsalted butter, not melted butter.
- Eggs: I use just one large eggs at room temperature.
- All-purpose flour (plain flour): It works best
- Baking soda: It helps to active a good texture.
- Hazelnuts: I roast the hazelnuts to enhance their flavor.
- Milk chocolate chips: Use your favourite chocolate chips. I like milk chocolate because it adds a sweet flavor.
Find the quantities in the recipe card.
How to Make Hazelnut Cookies with Chocolate Chips
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, scoop the batter onto a baking sheet with the cookie scoop and put it in the freezer until all the cookies are frozen.
Then transfer the frozen cookies to a ziplock bag and store them in the freezer for 1-2 months. When ready to enjoy, bake them.
To freeze the baked cookies: Put parchment pepper between the baked cookies and store in an airtight container or plastic bag in the freezer for up to 3 months.
FAQs
Yes. Dark chocolate gives a richer, less sweet cookie.
Adding too much flour or overbaking the cookies can make them dry. Once the edges are lightly golden, remove them from the oven.
No, I don’t recommend using hazelnut flour because it will change the structure and texture of the cookies.
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
Equipment
- Baking sheet
- Mixing bowl
- Measuring spoons
- Measuring cups
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.
Vulgotexx says
Delicious and not too sweet. These were really easy to mix and bake. To add my own flavor profile, I did an apricot jam swirl on each before baking. You could even top with flaky salt or dip half of each cookie in chocolate coating if you can hold off from eating right away.