Hazelnut Cookies Recipe
Hazelnut cookies are soft, chewy and buttery cookies made with homemade roasted hazelnut butter. Add sweet milk chocolate chips or chunks to these rich hazelnut butter cookies for a delightfully nutty and easy to make cookie.
Equipment
- 1 small sheet pan (for roasting hazelnuts)
- 1 food processor (to make the hazelnut butter)
- 2 baking sheets
- 2 sheets parchment paper
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 medium (2 tablespoon, 30 ml) cookie scoop
Ingredients
- 1 cup whole hazelnuts
- 1¾ cup (210 g) all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons (10 ml) vanilla extract
- 1 cup (170 g) milk chocolate chips or chopped milk chocolate
Instructions
- Line a small baking sheet with parchment paper. Place the hazelnuts on the baking sheet and roast at 350 F (177 C) for 10 minutes. Allow the hazelnuts to cool to warm before grinding them into a paste. Once cooled slightly, transfer the roasted hazelnuts into a food processor. Grind the hazelnuts into a paste. Measure out ½ cup hazelnut butter. In a small microwave safe bowl, place tablespoon sized pieces of butter.1 cup whole hazelnuts
- Heat the butter for 30 - 40 seconds or until the butter has melted with some partially melted pieces floating in the melted butter.½ cup (113 g) unsalted butter
- In a mixing bowl whisk together the flour, baking soda and salt until well combined. Set aside for now.1¾ cup (210 g) all purpose flour, ¾ teaspoon baking soda, ½ teaspoon salt
- In the bowl of a stand mixer fitted with paddle attachment, cream together the partially melted butter with the light brown sugar and granulated sugars on medium speed for 2 - 3 minutes or until the butter and sugars are well combined.½ cup (100 g) granulated sugar, ½ cup (100 g) light brown sugar
- On low, cream in the hazelnut butter, egg, egg yolk and vanilla extract until smooth and well combined. Mix the dry ingredients into the wet until just combined.Gently fold in the milk chocolate chips or chopped chocolate until combined. Cover the cookie dough and transfer to the fridge to chill for 1 - 2 hours.1 large egg, 1 large egg yolk, 2 teaspoons (10 ml) vanilla extract, 1 cup (170 g) milk chocolate chips or chopped milk chocolate
- Preheat the oven to 375 F (190 C) for about 30 minutes before baking the cookies. Line a large baking sheet with parchment paper. Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the hazelnut butter cookie dough into balls and place them onto the lined baking sheet about 3 inches (8 cm) apart. Top with more chocolate if you like.
- Bake for 10 - 12 minutes until the edges are lightly golden brown and tops of the cookies are set. The cookies may still look a bit pale on top. Reshape any cookies using a biscuit or cookie cutter slightly wider than the cookie. In a circular motion, gently nudge the edges back into a round shape. Cool the chocolate hazelnut cookies on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
Notes
Store: Place the baked hazelnut cookies in an airtight container. Store at room temperature for up to one week.
Hazelnut Butter: Feel free to use store bought hazelnut butter. However, make sure to use hazelnut butter with only hazelnuts listed in the ingredient list. Otherwise, making homemade hazelnut butter is very easy.
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