Hazelnut Chocolate Chunk Cookies
Discover the irresistible flavors of our Hazelnut Chocolate Chunk Cookies, a sophisticated dessert crafted to perfection. These cookies are ideal for special gatherings, intimate tea parties, or a relaxing treat after a long day. With a 40-minute prep and bake time, you can enjoy these gourmet cookies without spending hours in the kitchen.
Our recipe highlights the harmonious blend of rich hazelnut flour, freshly toasted hazelnuts, and our luxurious dark chocolate, chopped into a mix of medium chunks and delicate flakes. Enjoy our Hazelnut Chocolate Chunk Cookies with a warm cup of coffee, tea, or a tall glass of milk. This mouthwatering combination of flavors and textures creates a cookie that strikes the perfect balance between nutty and sweet, sure to charm your guests and elevate any occasion.
1/2 cup (4oz, 113g) butter, room temp
1/2 cup (99g) dark brown sugar, packed
1/2 cup (99g) granulated sugar
1 egg, room temp
1/2 teaspoon vanilla
1 ¼ cups (150g) hazelnut flour/meal*
1 cup (142g) all-purpose flour
½ teaspoon salt (reduce to ¼ teaspoon if using salted butter)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
6 ounces (170g) dark chocolate, chopped (you want medium chunks as well as little flakes for this recipe)
3/4 cup (105g) hazelnuts*, chopped
Heat oven to 350 degrees. Line cookie sheets with parchment paper.
Toast hazelnuts in single layer on baking sheet baking pan for 14 minutes, turning once halfway through. Let cool. Remove skins (a few remaining skins are fine) and coarsely chop. (If using whole hazelnuts for the flour as well, chop the remaining hazelnuts in a food processor until finely ground and keep separate).
Cream together butter and both sugars until fluffy, 1-2 minutes. Scrape down bowl. Beat in egg until fluffy, about one minute, then add vanilla.
Combine the nut flour, all-purpose flour, salt, baking powder and soda in a medium bowl, and stir into the wet ingredients until almost combined, but not quite. Add chopped chocolate and nuts to the batter. Mix just until combined.
Scoop large cookies, 3 inches apart, on prepared sheets. Bake for 12-14 minutes or until edges are browned.
* Instead of using preground hazelnut flour, toast an extra 150g of hazelnuts with the others, cool, then blend in food processor until finely ground.