Hazelnut-Chocolate Chip Cookies

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!

Hazelnut-Chocolate Chip Cookies

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• Author: Amanda
• Yield: 36 cookies 1x

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Description

The nuttiness of these chocolate chip cookies is played up both with finely chopped rolled oats and hazelnuts in the dough.  Bake (or freeze for dessert cravings later) and dive in!

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Ingredients

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• 1/2 cup (50 grams) old-fashioned rolled oats
• 2–1/4 cups (270 grams) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• Pinch of kosher salt
• 2 sticks (1 cup) butter, at room temperature
• 1 cup (213 grams) firmly packed light brown sugar
• 1 cup (198 grams) granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup (142 grams) hazelnuts, toasted
• 16 ounces (455 grams) semisweet chocolate chips

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Instructions

1. Preheat the oven to 350°.  Line 2 large baking sheets (4 if you have them!) with parchment paper.
2. In the bowl of a food processor, pulse a few times to finely chop the oats.  Remove the oats to a medium mixing bowl.  Add the flour, baking powder, baking soda and salt and stir to combine.
3. In the food processor, add the toasted hazelnuts and pulse a few times to finely chop.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, and light brown and granulated sugars over medium speed until light and fluffy, about 5 minutes.  Add the eggs one at a time, beating after each addition.  Add the vanilla extract and mix again to combine.  Scrape down the bottom and sides of the bowl several times throughout this process.  Add the flour mixture all at once and stir on low speed until just combined.  Add the chopped hazelnuts and chocolate chips on low speed; you may want to finish stirring in by hand as to not overmix the dough.
5. Portion the dough into balls using a 3-tablespoon ice cream/dough scoop and place on the prepared baking sheets.  Bake the cookies, one sheet at a time and rotating the pan halfway through the baking time, for 16 to 18 minutes until the cookies are lightly browned and have spread.  Remove from the oven and let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.  Repeat with the remaining dough.

Notes

Inspiration: Hazelnut Chocolate Chip Cookies on foodnetwork.com

• Category: Cookies, Chocolate