Chocolate and hazelnut cookies. My favorite combination. These cookies were inspired by simply just picking up a bag of hazelnuts in the baking section at Superstore and impulse buying. Then I had to think of what to make with them.
I also happened to pick up a bag of chocolate chunks too. Rarely is there a shopping trip where those aren’t added to my cart.
And so.
A cookie was born.
And it was good.
Ingredients Needed:
2 1/4 cups of flour
1 tsp baking soda
1 cup of butter
1 cup of brown sugar
1/2 cup of white sugar
1 tsp vanilla
2 eggs
1 bag of chocolate chunks
3/4 – 1 cup of hazelnuts or filberts
Kick the tires and light the fires to 350 degrees.
How to Make Hazelnut Cookies
- With a mixer, blend the butter and sugar until creamy and light. Then whip in the eggs and vanilla, mixing again until the batter is light and airy.
- Blend in your flour/baking soda mix.
- Add in the chocolate chunks and the nuts, and stir until just blended.
- Drop by tablespoonful onto parchment lined sheets.
- Bake for 9-10 minutes and let cool on the sheets. They will be soft and chewy and will fall apart if you move them too soon to a rack. When they are ready, move them to a rack to fully cool off.
How to Roast Hazelnuts
- First, roast your hazelnuts to bring out their flavor. Place them on an ungreased baking sheet and roast in your 350 degree oven for about 10-12 minutes.
- Every couple of minutes, open the oven, shake the sheet and roll them around so they don’t burn.
- The hazelnuts should be done when they are golden brown, take them out of the oven and transfer to a plate.
- Roll them around with a clean towel to clean the skins off
- Place them in a sturdy bag and crush them into tinier pieces.
Happy baking!
Karlynn
Chocolate Chunk Hazelnut Cookies
If you love hazelnuts, this is the chocolate hazelnut cookie for you!
Servings: 24
Calories: 269kcal
Ingredients
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1 cup butter
- 1 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla
- 2 eggs
- 11.5 ounces chocolate chunks
- 3/4 cup hazelnuts
Instructions
- Kick the tires and light the fires to 350 degrees.
- First, roast your hazelnuts to bring out their flavor. Place them on an ungreased baking sheet and roast in your 350 degree oven for about 10-12 minutes. Every couple of minutes, open the oven, shake the sheet and roll them around so they don’t burn.
- With a mixer, blend the butter and sugar until creamy and light.
- Then whip in the eggs and vanilla, mixing again until the batter is light and airy.
- Blend in your flour/baking soda mix.
- By now the hazelnuts should be done, take them out of the oven and transfer to a plate. To take most of the skins off, rub a clean tea towel over them, until most of the skins come off. If you leave some on, it’s perfectly fine. Place them in a sturdy bag and crush them into tinier pieces.
- Add in the chocolate chunks and the nuts, and stir until just blended.
- Drop by tablespoonful onto parchment lined sheets.
- Bake for 9-10 minutes and let cool on the sheets. They will be soft and chewy and will fall apart if you move them too soon to a rack. When they are ready, move them to a rack to fully cool off.
Nutrition
Calories: 269kcal | Carbohydrates: 29g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 129mg | Potassium: 134mg | Fiber: 1g | Sugar: 18g | Vitamin A: 265IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 1.7mg
Tried this recipe?Mention @TheKitchenMagpie or tag #thekitchenmagpie!
AC says
A bit of extra work roasting the hazelnuts, but it was dang well worth it! I love that the cookie dough is not too sweet.
Julie Scriver says
Trying your hazelnut cookies right now, and they look wonderful in the oven. Can’t wait to try them.