Chocolate Chip Hazelnut Cookie Recipe - Steamy Kitchen Recipes
These delicious cookies are the perfect combination of buttery dough, rich chocolate, and nutty flavors. The dough is packed with chunks of chocolate and hazelnut (or almond) flour, creating a delightful texture in every bite. Whether you enjoy them warm out of the oven or save them for later, these cookies are sure to be a hit with your friends and family.
— Constant Cookbook
Ingredients
- 3 1/2 cups all-purpose flour (476 grams)
- 1 1/4 teaspoons fine sea salt
- 3/4 teaspoons baking soda
- 1/2 teaspoon baking powder
- 8 ounces unsalted butter, at room temperature (2 sticks)
- 1 cup sugar (200 grams)
- 1 cup packed brown sugar (200 grams)
- 1 1/2 teaspoons pure vanilla extract
- 2 large eggs, at room temperature
- 12 ounces semisweet or bittersweet chocolate, coarsely chopped (or 2 cups chocolate chips)
- 1 1/2 cups hazelnut or almond flour (150 grams)
Instructions
- In a medium bowl, whisk the flour, salt, baking soda and baking powder together.
- In the bowl of the stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute, until smooth. Add the sugar and brown sugar and beat for 2 minutes, until well blended. Beat in the vanilla.
- Add in the eggs, one at a time, beating for minute after each egg goes in. Reduce the speed to low and add in the flour mixture in 4-5 additions, mixing only until each addition is just incorporated (about 5 seconds for each addition - don't over-mix!)
- Still on low speed, mix in the chocolate chips and the hazelnut (or almond) flour. Refrigerate dough for 2 hours or up to 3 days. If you are planning to freeze a portion - you can scoop out 1 1/2-inch rounds of dough to freeze.
- Preheat oven to 350F with rack centered. Line two baking sheets with parchment paper. Scoop out 1 1/2" rounds of dough onto baking sheet, about 2-inches apart.
- Bake the cookies one sheet at a time for 8 minutes, and then, using a spatula, gently press each mound down just a little; rotate the baking sheet when returning to oven. Bake for another 7 minutes, or so, until the cookies are pale brown. They'll still be slightly soft in the center, but that's fine- they'll firm up as they cool. Transfer to rack to cool. Repeat with remainder of dough, always using a cool baking sheet.
Cook Time
15M
Prep Time
PT15H
Yield
50 cookies
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