Hazelnut Chocolate Chip Cookies
Indulge in the irresistible combination of nutty richness and sweet decadence with these Hazelnut Chocolate Chip Cookies. This recipe takes classic chocolate chip cookies to the next level by incorporating toasted, chopped hazelnuts, adding a delightful crunch and warm, nutty flavor to each bite. Perfectly golden on the edges and soft in the center, these cookies are loaded with semi-sweet chocolate chips, making them a crowd-pleaser for chocolate lovers. Ready in just over 30 minutes, they’re easy to prepare and ideal for any occasion, from casual snacking to festive gatherings. Serve them freshly baked for a melty, gooey experience or store them in an airtight container for up to five days of sweet indulgence. Whether you’re a fan of classic flavors or crave a unique twist, these Hazelnut Chocolate Chip Cookies are sure to become a favorite in your baking repertoire!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 0.5 cups granulated sugar
- 0.75 cups light brown sugar, packed
- 1 teaspoon vanilla extract
- 2 units large eggs
- 1.5 cups semi-sweet chocolate chips
- 0.75 cups hazelnuts, chopped and toasted
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
In a large mixing bowl, combine the softened butter, granulated sugar, and light brown sugar. Beat using a hand mixer or stand mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
Add the vanilla extract and eggs one at a time to the butter-sugar mixture, beating well after each addition until fully incorporated.
Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix.
Using a spatula, gently fold in the semi-sweet chocolate chips and chopped toasted hazelnuts until evenly distributed.
Scoop tablespoon-sized portions of dough (or use a cookie scoop) and place them onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies warm or store them in an airtight container at room temperature for up to 5 days. Enjoy!
Nutrition Facts
Calories |
226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.3 g | 17% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 16.1 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 49 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
