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!
Hazelnut Chocolate Chip Cookies
From the time I was 16 through college graduation, I worked at a fast food restaurant that was not too far from my home.
This is actually where I met and fell for my husband, but aside from Zach, I found another great love in the greasy haze of the fast food air amidst the jalapeno poppers and apple turnovers. This affair was conducted clandestinely in the back of the walk-in freezer, ducked beneath the drive-through window, or concealed behind shelves of cup carriers and sauce packets.
It was a love affair with chocolate chip cookies.
Gooey and freshly baked, or 11 hours old and dried out from beneath the heat lamp where they sat on display, I didn’t discriminate. My favorite was when a coworker would snag a chunk of the frozen dough from the freezer and split it evenly, discretely, among the staff (E. coli be damned).
In that moment, blissfully savoring each chocolate stuffed bite, I was sure that cookies didn’t get any better than this.
But in retrospect, as with so many teenage romances (excluding my real one, which resulted in my marriage, of course) I don’t know what I ever even saw in those cookies, anyway. They were edible, sure, sugary and usually pretty soft too, but so…lackluster and basic. I simply didn’t realize that I could do so much better.
And so I’ve created a cookie recipe that is truly deserving of the love of matured and refined taste-buds. Allow me to introduce you to my hazelnut cookies.
Like any good cookie, my hazelnut cookies are lightly crisp on the outside with soft, chewy centers. Unlike most cookies though, these cookies are infused with rich with brown butter, which lends a deep, toasty flavor to the earthy roasted hazelnuts.
Of course, I had to add chocolate for another layer of indulgence, which means we’ll need a sprinkle of flaky sea salt on top to keeps things from being too sweet (and enhance all the flavors even more). They are a multilayered symphony of flavors, full of depth and complexity.
These hazelnut cookies are not some cheap fling, and like all good adult relationships, they require some patience (browning butter, letting it cool, chilling the dough), attention (don’t you dare walk away from that butter as it browns!), and commitment (they are a bit of a project; not difficult, but they can take a bit of time). But it all pays off in spades.
And they are SO much better than those fast food cookies. Sure, I’m grateful those first cookies taught me how delicious and satisfying cookies can be, but I’m even more grateful for my matured taste buds, because these cookies are incredible!
What You Need
Always ensure your ingredients are at room temperature, especially eggs and butter, as this helps them incorporate better. Here’s what you need:
- Butter. Browning the butter deepens the flavor, creating a nutty, toasty undertone that pairs beautifully with the hazelnuts. I use unsalted butter and recommend you do the same, especially since we are sprinkling extra sea salt on top of the cookies.
- Eggs. Again, make sure your eggs are at room temperature for easy mixing. I have a trick for quickly bringing eggs to room temperature, in case you forget!
- Sugar. I use a blend of granulated and brown sugar for a chewy, flavorful bite.
- Hazelnuts. To bring out the full flavor of the hazelnuts, consider toasting them lightly before chopping and adding them to your dough.
- Chocolate. I like using a combination of semisweet and milk chocolate in these hazelnut cookies. You could even toss in some white chocolate too! I chop the pieces in varying sizes ranging from very fine bits to larger chunks to infuse chocolate in each bite.
SAM’S TIP: Do not skip the chilling step! Chilling prevents your hazelnut cookies from spreading too much in the oven and guarantees thick and chewy results.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Hazelnut Cookies
Brown the Butter
This recipe starts with carefully browned butter which gives the cookies a deep, buttery flavor, and helps make them so soft inside. Use a light-colored pan for browning butter; it makes it easier to monitor the color change and prevent the butter from burning.
- Add the butter to a light colored saucepan over medium/low heat.
- Once melted, increase the heat to medium and begin stirring constantly. The butter will foam and sizzle as it cooks, and you will start to notice some brown specks forming.
- Remove the pan from the heat once the butter smells toasty and there are many brown bits on the bottom of the pan. Pour into a heatproof bowl to cool completely before using.
Cookie Dough
- Stir the sugars into the cooled butter, then add the eggs and vanilla and stir well to combine.
- Whisk together the dry ingredients in a separate bowl, then gradually add them to the wet ingredients.
- Add the chopped nuts and chocolate and stir them into the dough until incorporated. Cover the bowl and let the dough chill in the fridge for at least 1 hour (or preferably, overnight).
- Scoop the chilled dough into 3-tablespoon sized balls and roll between your palms. Place 2″ apart on parchment lined baking sheets and bake for 11-12 minutes at 350F. Let the cookies cool for a few minutes before adding sea salt on top and removing to a cooling rack.
SAM’S TIP: This baking time (and really, any recipe ever) is an estimate. Start checking your hazelnut cookies a minute or two before the stated time, as oven temperatures can vary. When the cookies are done, let them cool on the baking sheet for a few minutes before moving to a cooling rack. They will continue to cook and set up during this time.
Frequently Asked Questions
Yes. of course they then won’t be hazelnut cookies, but feel free to use your favorite nut, or a blend!
The most likely reason for this would be over-measuring your flour. It’s important to either scoop and level or simply weigh your flour so you don’t end up adding too much.
Yes! Simply follow the instructions for drop cookies in my how to freeze cookie dough post. And yes, you will still need to do the chilling steps listed here before freezing.
I hope you fall in love with these hazelnut cookies just like I did 💜
Enjoy!
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
Hazelnut Cookies
Ingredients
- 1 cup (226 g) unsalted butter
- 1 cup (200 g) light brown sugar firmly packed
- ¾ cup (150 g) granulated sugar
- 2 large eggs room temperature
- 1 ½ teaspoons vanilla extract
- 2 ⅔ cups (335 g) all-purpose flour
- 1 Tablespoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ¾ cup (92 g) chopped hazelnuts
- 4 ounces (113 g) coarsely chopped chocolate use semisweet or milk chocolate, or a blend of both
- Flaky sea salt for sprinkling
Recommended Equipment
Instructions
- 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.1 cup (226 g) unsalted butter
- Once butter has cooled, add sugars and stir until combined.1 cup (200 g) light brown sugar, ¾ cup (150 g) granulated sugar
- Add eggs and vanilla extract, stir well.2 large eggs, 1 ½ teaspoons vanilla extract
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt.2 ⅔ cups (335 g) all-purpose flour, 1 Tablespoon cornstarch, ¾ teaspoon baking soda, ½ teaspoon baking powder, ¾ teaspoon 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.¾ cup (92 g) chopped hazelnuts, 4 ounces (113 g) coarsely chopped chocolate
- 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.Flaky sea salt
Notes
Storing
Store in an airtight container at room temperature for up to a week.Original recipe
This recipe has been updated and improved upon. The old recipe can be found here.Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
More Chocolate Chip Cookie Recipes
Recipe originally published January 2016. I have improved upon the recipe and republished it July 2023. For the original recipe, please see pdf in the recipe card.
Deb
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.
Sam
I’m so disappointed to hear this, I have never had this happen and it’s a shame all that work didn’t pay off for you. The only thing I can think that might have caused this might be the flour? Is it possible it was measured too heavy or packed into the measuring cup? That would be my best guess 🙁
Fathima
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 !!!
Sam
So glad to hear you enjoyed it, Fathima!!!
Gwen
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!
Sam
I’m so happy to hear it! Thank you for letting me know how they turned out!! 🙂
Consumer
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.
Marlene
These cookies look amazing! I’ve made them and they are cooling in the fridge for the next 12 hours. My ? is this: am I really using 3 tablespoons for one cookie? The picture of the cookies appears as though the cookies are average size, perhaps 1 tablespoon of dough. I anxiously await your answer!
Sam
Hi Marlene! Yes, they are pretty big cookies and I did make them 3 Tbsp of dough each. However, you can make them smaller if you prefer! The cooking time may need to be reduced a few minutes, though. I hope you love them!
Marlene
Thank you! I’m sure I will?.
Ana | Espresso My Kitchen
These look soo yummy! chocolate chips + hazelnut in a cookie sounds mouth-watering! 🙂
Sam
Thank you, Ana!!
Beeta @ Mon Petit Four
These are mouthwatering, Sam! I’m seriously drooling :p You think you know a good chocolate chip cookie, but then you throw a little brown butter in it and some hazelnuts…and before you know it, your life is changed!! lol amazing work, deary!
Sam
Seriously though, brown butter makes a world of difference! Thank you so much, Beeta! <3
GiGi Eats
These look intriguing but then those funfetti cookies caught my eye! I am all about sprinklessss! ha ha!
Sam
Haha, I hear that! The Funfetti cookies are absolutely delicious, too! 🙂
Tiffany
They are just the perfect size! Gigantic and round. Looks exactly like Starbucks cookies.?
Sam
Thank you, Tiffany!! 😀
Renee @ Two-in-the-Kitchen
These cookies seriously look like they came right out of a bakery!! They look amazing!
Sam
🙂 thank you so much, Renee!
Medha @ Whisk & Shout
Not sure if my earlier comment went through, so trying again! These look incredible- love that they have milk and dark chocolate in them and THREE sticks of browned butter? Um, yes. Pinning!
Sam
I am ALL about the browned butter 😉
Thanks so much, Medha!!
Marsha | Marsha's Baking Addiction
Look at all them chopped nuts and chocolates!! These cookies look so perfect and delicious!
Sam
🙂 Thank you, Marsha!
Amanda
I used to absolutely love Keebler E.L. Fudge cookies. Then a couple years ago I had one for old time’s sake…and I didn’t find them interesting at all anymore.
These cookies look absolutely amazing. You had me at browned butter. And I really like the combination of high quality milk and dark chocolate. Yum!
Sam
Isn’t it funny how that works!? Thank you, Amanda! 🙂
Cheyanne @ No Spoon Necessary
I had no clue you met your hubs at your fast food job… shoot I didn’t even know you worked at a fast food place! 😉 But SO cute that you had TWO love affairs at that job! Anyways, these cookies sound and look amazing! Brown butter AND hazelnut?! I’ll take a few dozen please! Cheers, Sam!
Sam
Haha it took me a year after he quit that job to get him to date me, though 😉
Thanks so much, Cheyanne! 🙂
Rachel @ Bakerita
Be still my heart! These are such gorgeous cookies, from the shards of chocolate to that brown butter (does anything smell better) and the hazelnuts! I’m swooning. Love these!
Sam
Thank you so much, Rachel!! They really were delicious (and YES, nothing beats that browned butter smell!)! 🙂