My Chocolate Chips Hazelnut Cookies are soft and chewy, with crisp edges and loads of crunchy hazelnuts. Incredibly delicious and easy to make, they are ready in less than 20 minutes, and your kids will definitely enjoy them.
My Hazelnut Cookie 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.
It is also hassle-free. I mean that you can get this batch of cookies ready in under 20 minutes, all mixed in one bowl.
This recipe makes 26 medium-size cookies, perfect for when you need a big batch of delicious treats quickly.
So, whiteout future ado, let me tell you what ingredients I used and how I made these cookies in detail. Ah, and I have also included important tips to consider when making this recipe.
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 not only to sweeten the cookies but also to give these cookies a golden color and flavor.
Butter: I use unsalted softened butter to make my cookies buttery and delicious.
Eggs: I use just one large eggs at room temperature to bind the batter of your cookies.
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 the 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. I use chopped hazelnuts. However, you can use whole hazelnuts if you want.
How to Make Hazelnut Cookies with Chocolate Chip
One: Preheat the oven to 180C / 350F and line a large 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.
How Do I Know If My Hazelnut Cookies Are Already Baked?
Well, 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 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.
- 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. I used a cookie scooper for this purpose, if you don’t have one a mini-ice cream scooper will do.
Make ahead of time: I make the batter of the cookie ahead of time and chill it for 1-2 days before baking.
How to store: I usually keep them from 3 to 5 days 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: After I portion the batter onto a baking sheet with the cookie scoop, I freeze the unbaked cookies. I then store them in a ziplock bag 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 hazelnut cookies and store in an airtight container or plastic bag in the freezer for up to 3 months. Defrost at room temperature.
More Cookies Recipes
Hazelnut Cookies with Chocolate Chips
- 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
- Preheat the oven to 180C / 350F 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 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.