If you love the combination of hazelnuts and chocolate (think Nutella or Gianduja in Italian), these hazelnut-chocolate chip cookies are for you! These are a nutty riff on a classic chocolate chip cookie and so worth having in your repertoire.
I’ve been making these for years, always to rave reviews. They’re easy to whip up…the hardest part is keeping out of the cookie dough! (Don’t @ me, I still eat raw cookie dough and have lived to tell the tale.)
The cookies have an extra-hearty, nutty crunch from both finely chopped oats and hazelnuts. The food processor does all the work for you and this step really infuses the dough with flavor versus just having chopped hazelnuts and whole oats in the batter.
Cookies are my #1 dessert to make because they’re so simple, I almost always have the ingredients on hand and they’re easily transportable and shareable! But if you’re like me, you usually don’t have the wherewithal to remember to take the butter out to come to room temperature well before you start to make the dough. My trick is to cut the cold butter into chunks (between 1- and 2-tablespoon pieces) and place in the bowl of the stand mixer. Beat for 1 or 2 minutes until the butter has softened and is creamy, then proceed with the recipe as directed.
These also make great cookies for ice cream sandwiches, perfect for summer!
[tasty-recipe id=”36170″]
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