Hazelnut Cookies
Indulge in the irresistible charm of homemade Hazelnut Cookies—perfectly golden, nutty delights that are crisp on the edges and irresistibly chewy in the center. Packed with toasted hazelnuts and optionally studded with chocolate chips, these cookies boast layers of flavor that balance sweet caramel notes from brown sugar with the rich nuttiness of hazelnuts. Quick and easy to make, this recipe requires just 20 minutes of prep time, making it ideal for busy bakers. With the luxurious aroma of vanilla and a satisfying crunch in every bite, these cookies are the ultimate treat for holidays, tea-time, or as a comforting snack. Bake up a batch of these hazelnut cookies, and watch them disappear in no time! Perfect for cookie lovers, hazelnut fans, and anyone seeking a crowd-pleasing dessert.
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Recipe Information
Ingredients
- 150 grams Hazelnuts
- 115 grams Unsalted butter
- 100 grams Granulated sugar
- 50 grams Brown sugar
- 1 large Egg
- 1 teaspoon Vanilla extract
- 180 grams All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 100 grams Chocolate chips (optional)
Instructions
Preheat your oven to 175°C (350°F). Line two baking sheets with parchment paper and set aside.
Spread the hazelnuts on a baking sheet and toast in the oven for 8-10 minutes, or until fragrant. Allow to cool slightly, then rub them in a clean kitchen towel to remove the skins. Roughly chop the hazelnuts and set aside.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter-sugar mixture and beat until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chopped hazelnuts and chocolate chips (if using).
Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked. Do not overbake.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve immediately or store in an airtight container for up to one week. Enjoy!
Nutrition Facts
Calories |
3639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.8 g | 292% | |
| Saturated Fat | 83.0 g | 415% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 1398 mg | 61% | |
| Total Carbohydrate | 378.5 g | 138% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 208.5 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 403 mg | 31% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 649 mg | 14% | |
*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.
