Hazelnut Chocolate Chip Cookies

Hazelnut chocolate chip cookies are truly addictive. The cookies are crisp on the edges, chewy in the center, and are packed with semisweet chocolate chips and toasted hazelnuts. Brown butter gives this cookie recipe a nutty, caramel flavor that is simply unmatched!

Ingredients for Hazelnut Chocolate Chip Cookies

• Unsalted butter – For this recipe, we are making brown butter to add a caramel, nutty, toasty flavor to the cookie dough. After we make the brown butter, it will need to be in a solid but softened form to make the cookie dough.
• Dark brown sugar – Dark brown sugar makes chewy chocolate chip cookies and provides that classic cookie flavor. Use light brown sugar as a substitute, if preferred.
• Granulated sugar
• Eggs – Large eggs, room temperature.
• Vanilla extract – Pure vanilla extract for the best vanilla flavor.
• All-purpose flour
• Baking soda
• Salt
• Semisweet chocolate chips – You could also use chocolate chunks or a chopped chocolate bar.
• Hazelnuts – Roughly chopped toasted hazelnuts. You can use salted or unsalted.
• Flaky sea salt

How to Make Hazelnut Chocolate Chip Cookies

1. Make the brown butter: Check out this tutorial on how to make brown butter. Chill the brown butter in the refrigerator until solid and then bring to room temperature to soften before making the cookie dough.
2. Prep and preheat: Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
3. Make the cookie dough: Cream the butter, brown sugar, and granulated sugar until smooth and creamy. Add in the eggs and vanilla extract and mix until smooth. Add in the dry ingredients (all-purpose flour, baking soda, and salt) and mix until the cookie dough forms. Fold in the chocolate chips and chopped hazelnuts.
4. Chill the cookie dough: Portion the cookie dough using a large cookie scoop (3 tablespoons) and place the cookie dough balls on the prepared baking sheet pan. Press additional chocolate chips and hazelnuts into the cookie dough, if desired. Sprinkle the cookies with flaky sea salt.
5. Bake the cookies: Bake the cookies for 12 minutes until slightly golden brown on the edges. Allow the cookies to sit on the pan for two minutes and then transfer to a wire rack to cool completely.

Other Recipes You Will Love

• Chocolate hazelnut cake
• Chocolate hazelnut cupcakes
• Chocolate chip cookies
• Chocolate hazelnut cookies
• Chocolate hazelnut buttercream frosting

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Hazelnut Chocolate Chip Cookies

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Yield: 26 cookies

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Hazelnut chocolate chip cookies are truly addictive. The cookies are crisp on the edges, chewy in the center, and are packed with semisweet chocolate chips and toasted hazelnuts. Brown butter gives this cookie recipe a nutty, caramel flavor that is simply unmatched!

Equipment

• Stand mixer or electric hand mixer

Ingredients 

1x2x3x

• ▢ 1 ¼ cup (284 g) unsalted butter to make 1 cup of brown butter
• ▢ 1 ½ cups (330 g) dark brown sugar packed
• ▢ ½ cup (100 g) granulated sugar
• ▢ 2 (2) large eggs room temperature
• ▢ 2 tsp (2 tsp) vanilla extract
• ▢ 3 cups (375 g) all-purpose flour
• ▢ 1 tsp (1 tsp) baking soda
• ▢ 1 tsp (1 tsp) salt
• ▢ 1 ¼ cup (225 g) semisweet chocolate chips plus more for adding on the top of the cookies
• ▢ ¾ cup (90 g) chopped hazelnuts plus more for adding on the top of the cookies
• ▢ 2 tsp (2 tsp) flaky sea salt

Instructions

• First, make the brown butter. Place the unsalted butter in a medium saucepan on the stove over medium-low heat. Heat until the butter is fully melted. Once the butter is melted, stir the butter constantly and continue to cook until it foams up and the milk solids turn a golden brown color. Pour the brown butter into a heat-proof bowl and cool to room temperature. Cool the butter to room temperature and then chill it in the refrigerator to solidify. Before making the cookies, allow the brown butter to come to room temperature.
• Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper.
• In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric hand mixer, cream together the room temperature brown butter, dark brown sugar, and granulated sugar until well combined and smooth. Add in the eggs and vanilla extract and mix until well combined.
• Add the all-purpose flour, baking soda, and salt. Mix on low speed until the cookie dough forms. Fold in the semisweet chocolate chips and chopped hazelnuts until well dispersed throughout the cookie dough.
• Use a large cookie scoop (3 tablespoons) to portion the cookie dough and place the cookie dough balls on the prepared baking pans. If desired, press additional chocolate chips and chopped hazelnuts into the dough balls. Sprinkle the cookie dough balls with a bit of flaky sea salt.
• Bake the cookies for 11 to 12 minutes until the cookies are golden-brown on the edges and slightly underbaked in the center. Remove the baking pan from the oven. Allow the cookies to cool on the pan for about 2 minutes and then transfer the cookies to a wire rack to cool.

Notes

• Store the cookies in an airtight container at room temperature for 2 to 3 days.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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About Courtney

Baker | 80s Lover | Cookbook Author

Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.

Meet Courtney