Hazelnut-Chocolate Chip Cookies

Hazelnut-Chocolate Chip Cookies

Remember a little while back when I made the Chocolate Tart with Chocolate Graham Cracker-Hazelnut Crust? The idea for the crust came from an impulse buy of Hazelnut Meal. So anyway, I still have lots leftover and I decided to make my husband his favorite treat; chocolate chip cookies (I had also mentioned a while back living in a household of chocolate chip cookie addicts, yeah I wasn’t joking about that. Looking into creating a support group. Any one have an e-mail address for Cookie Monster?) Midway through the recipe, when I opened my fridge to get eggs I saw the Hazelnut Meal and halved the flour and replaced the other half with it. Man oh man… That was a smart idea! These cookies are awesome! The hazelnut flavor is subtle but present and meshes beautifully with the chocolate (think of Nutella magically baked into a delicious chocolate chip cookie.) These cookies have a soft and chewy texture, which when enjoyed warm (or room temperature, or cold) are absolutely perfect. (Disclaimer: I cannot be held liable for any keyboard malfunctions due to excessive drool from looking at and reading about these cookies.)

Hazelnut-Chocolate Chip Cookies

Recipe:

Hazelnut-Chocolate Chip Cookies:

Makes 17 – 20 cookies (depending on the size scoop you use)

5 tbsp unsalted butter, room temp or softened

5 tbsp granulated sugar

5 tbsp light brown sugar, lightly packed

1 egg

1 tsp vanilla extract

1/2 cup plus 2 tbsp all-purpose flour

1/2 cup hazelnut meal/flour

1/2 tsp salt

1/2 tsp baking soda

1 cup bittersweet chocolate chunks or chips

  1. Preheat the oven to 350˚F. Line two baking sheets with parchment paper or silpats.
  2. Combine the butter and sugars in a large bowl. Whisk until fully combined.
  3. Add the egg and vanilla. Whisk again.
  4. Add the hazelnut meal, flour, salt, and baking soda. Whisk until the batter comes together.
  5. Fold in the chocolate chips.
  6. Drop the batter in large tablespoonfuls onto your prepared baking sheets. You can also use a small ice cream scoop. Space them out generously or they will melt into each other.
  7. Bake for 9-11 minutes until golden. Allow to cool 30 minutes on the baking sheet before handling the cookies or they will break apart. Enjoy warm or room temperature.
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