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!

Course cookie, Dessert

Cuisine American

Prep Time 30

Chilling Time 1

Total Time 1 30

Servings cookies

Calories 314kcal

Author Sam Merritt

Equipment

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

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