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Hazelnut Chocolate Chip Cookies
Yield: 26 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!
Equipment
Ingredients
- 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.
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