Cookie season wouldn’t be complete without these hazelnut chocolate chip cookies. I never expected to love nuts in my chocolate chip cookies, but these cookies—made with chocolate hazelnut spread, toasted hazelnut pieces, and large dark chocolate chunks—might be my new favorite. They bake up with melty chocolate pockets and a sprinkle of flaky sea salt that makes every bite irresistible.
WHAT ARE HAZELNUT CHOCOLATE CHIP COOKIES?
These treats start with cookie dough enriched with a chocolate hazelnut crema. The dough is studded with toasted hazelnuts and big dark chocolate chunks so you get crunchy nut pieces and luxurious, melty chocolate in each cookie. A final pinch of sea salt flakes on top balances the sweetness and highlights the hazelnut flavor.
HOW TO MAKE HOMEMADE HAZELNUT CHOCOLATE CHIP COOKIES
These cookies are quick and straightforward. The only step that takes extra time is toasting the hazelnuts, which you can do ahead of time. Toasting loosens the skins and deepens the nutty flavor; I baked mine for about 10–15 minutes until golden, then rubbed off as much skin as I could and chopped them into small pieces.
The dough is similar to classic chocolate chip cookie dough. I used softened butter rather than melted butter to yield thicker, slightly fudgier cookies. If you prefer a chewier, flatter cookie, melted butter will push the texture that way.
DO I NEED TO REFRIGERATE THE COOKIE DOUGH?
No—these cookies bake beautifully without refrigeration. I found the texture and thickness ideal when baked straight from the bowl. If you do refrigerate the dough, either let the dough come to room temperature before baking or press the chilled dough slightly flatter and add about three minutes to the bake time to ensure they cook through.
HOW TO STORE HAZELNUT CHOCOLATE CHIP COOKIES
Store cooled cookies in an airtight container at room temperature for up to a week. For a warm, fresh-from-the-oven feel, microwave a cookie for about five seconds before eating. You can also freeze portions of the dough: shape into balls, freeze in an airtight container, then thaw in the fridge overnight and bring to room temperature before baking.
These cookies are a great holiday bake—rich and festive with a pronounced hazelnut character. If you can, use a good-quality chocolate hazelnut spread in the dough to boost flavor and texture.
Love, B
Cookies
Hazelnut Chocolate Chip Cookies Recipe
5 minutes
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Ingredients
- 1/3 cup whole hazelnuts
- 2 cup all-purpose flour, spooned and leveled
- 1/2 tsp baking soda
- ½ tsp salt
- 1/2 cup butter, softened
- 3/4 cup light brown sugar, lightly packed
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/3 cup Pan di Stelle Chocolate Hazelnut Spread
- 3/4 cup chocolate chips
Method
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Preheat the oven to 350°F/177°C convection (or 325°F/162°C conventional) and line a baking sheet.
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Bake the hazelnuts for 10–15 minutes until golden and the skin begins to loosen. Let cool, then rub to remove excess skin and chop into quarters.
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Whisk together the flour, baking soda, and salt in a medium bowl. In a large bowl, cream the softened butter and brown sugar with an electric mixer for 1–2 minutes until combined.
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Scrape the bowl, add the egg, and beat until incorporated. Mix in vanilla and the chocolate hazelnut spread until smooth.
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Add the dry ingredients and mix just until combined. Fold in the chocolate chips and chopped hazelnuts so they’re evenly distributed.
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Portion about 2 tablespoons of dough per cookie and bake for 10 minutes. Remove from oven, add a couple extra chocolate chunks on top and a pinch of sea salt flakes.
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Let cookies rest on the pan for 2–3 minutes, then transfer to a cooling rack when firm enough to move.
Notes
- If baking directly from refrigerated dough, add about 3 minutes to the baking time.
Nutrition
Thank you for supporting Baran Bakery. This post was sponsored by Pan Di Stelle. All opinions are my own.
For similar recipes, check out:
- Peanut Butter Chocolate Chip Cookies
- Chocolate Hazelnut Tart with Hazelnut Crust
- Chai White Chocolate Chip Cookies
- Double Chocolate Cookies
- Chocolate Hazelnut Slice & Bake Cookies