Hazelnut Cookies

These large, bakery-style hazelnut cookies are made with browned butter, crunchy hazelnuts, plenty of chocolate, and a sprinkle of sea salt. They are the ultimate chocolate chip cookies!

Prep time: PT30M

Total time: PT90M

Rating

4.38 stars (8 reviews)

Keywords

hazelnut cookies

Ingredients

1 cup unsalted butter
1 cup light brown sugar (firmly packed)
¾ cup granulated sugar
2 large eggs (room temperature)
1 ½ teaspoons vanilla extract
2 ⅔ cups all-purpose flour
1 Tablespoon cornstarch
¾ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
¾ cup chopped hazelnuts
4 ounces coarsely chopped chocolate (use semisweet or milk chocolate, or a blend of both )
Flaky sea salt (for sprinkling)

Cuisine

American

Steps

Brown the butter: Place butter in a light-colored pan over medium/low heat. Cook, stirring frequently, until melted, then turn heat to medium. Stir constantly (use a spatula and scrape the sides and bottom of the pan) as it foams and sizzles. Once you see an abundance of golden brown specks and the butter has a nutty aroma, immediately remove from heat and pour into a heat-proof bowl. Allow butter to cool completely before proceeding.
Once butter has cooled, add sugars and stir until combined.
Add eggs and vanilla extract, stir well.
In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, stirring until completely combined.
Add chopped hazelnuts and chocolate and stir until well incorporated. Cover bowl with plastic wrap and chill for at least 1 hour and preferably overnight.
When dough has chilled, preheat oven to 350F (175C). If dough has been chilling overnight, pull it out of the fridge to soften (enough to be scoopable) while the oven preheats.
When oven is preheated, scoop dough into 3-Tablespoon-sized balls and place on parchment paper lined baking sheet, spacing at least 2” apart.
Transfer to center rack of 350F (175C) preheated oven, baking 11-12 minutes or until edges are beginning to turn light golden brown. Allow cookies to cool for 5-10 minutes on baking sheet before sprinkling with sea salt (if desired) and carefully transferring to cooling rack to cool completely.

Nutitrion

Serving Size: 1 cookie
Calories: 314 kcal
Carbohydrates: 39 g
Protein: 4 g
Fat: 16 g
Saturated Fat: 8 g
Trans Fat: 0.4 g
Cholesterol: 46 mg
Sodium: 167 mg
Sugar: 23 g
Unsaturated Fat: 7 g

Reviews

Ryan on 2024-12-21 (5 stars):
Really great flavor with the brown butter and hazelnuts. 10/10
Melissa Schramp on 2019-09-15 (5 stars):
Love this cookie. The brown butter really makes it--even if I don't use the sea salt or even the hazelnuts just browning the butter is that extra step that gives so much depth to a cookie.
Deb on 2018-11-25 (1 stars):
These stayed in ball form when baked. So much work for a cookie, and they didn't turn out! So sad. I followed the recipe by letter, and have never had issues baking cookies before.
Fathima on 2018-06-30 (5 stars):
The scent and taste of the brown butter , makes for a very sophisticated cookie. Delectable and perfect . The sweetness was just right. This recipe is superb !!!
Gwen on 2017-12-18 (5 stars):
These cookies!! Oh my, they are spectacular! I made them for a holiday party and they were by far the favorite of attendees. I’m so glad you created this recipe and shared!
Consumer on 2017-01-06 (4 stars):
Hello, these cookies were absolutely delicious! The salt and hazelnuts made a perfect match with the chocolate. I just have one question, if you could answer: What are the nutrition facts for these? I'd greatly appreciate it I could have this information.