Hazelnut Chocolate Chunk Cookies

Yield: 1 ½ dozen
Prep plus bake time: 40 minutes


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 for 14 minutes, turning once halfway through. Let cool. Remove skins (a few remaining skins are fine) and coarsely chop.

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


Rebekah Taylor, wife of Dustin Taylor and baking extraordinaire! You can find Rebekah regularly baking up a storm at home using none other than Dick Taylor chocolate. She is nothing short of a perfectionist and we think you'll love making her recipes just as much as we love eating them.




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