Chocolate Chip Hazelnut Cookies

Kitty FloridoAugust 17, 2019

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Ah, glorious toasted hazelnuts. I know, they are a bit of a hassle to skin… but it is so worth it. Especially if you’re adding them to an amazing cookie recipe. This recipe is based on a chocolate chip cookie recipe by Christina Tosi – the creative mind behind Milk Bar, so you know it can’t go wrong.

When I first read the recipe, the addition of powder milk to the batter intrigued me, and the brown butter won me over. The richness of the brown butter meeting the brown sugar is just perfect enough for the cookie to be just the right amount of chewiness, with a strong caramel flavor.

If you got hazelnuts with their skin on, you can take a look at our Brown Butter & Hazelnut Cake post, where we go through the steps so you have skin free hazelnuts in no time. After that, you can toast the hazelnuts for 10 to 15 minutes in a 350°F, stirring occasionally. Let the hazelnuts cool for a bit, then give’em a good chop and add them on step 4. And if you want a more detailed version of how to do brown butter, check our post for Brown Butter Crispy Treats, you’ll find a picture step by step and all the tips to get it right from the first try. It sounds tricky, but it’s not.

These are best served with a good cup of coffee or a glass of cold milk.

Kitty

Chocolate Chip Hazelnut Cookies

Recipe from Kitchen Konfidence
Yields: 24 cookies

Ingredients:
1 cup unsalted butter
2 cups all-purpose flour
2 tablespoons powdered milk
1 teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
¾ cup packed light brown sugar
½ cup sugar
1 egg + 1 egg yolk
2 teaspoons vanilla extract
8-oz. semi-sweet chocolate chips
1 cup toasted, skinned hazelnuts, chopped

Instructions:

Cook 6 tablespoons butter in a small saucepan over medium heat until the butter turns golden brown color and takes on a nutty aroma (4 to 5 minutes). Take the saucepan off the heat and add remaining butter, stirring until melted. Set aside.
Add flour, milk powder, sea salt, baking powder, and baking soda to a medium bowl, whisking to combine. Set aside.
Place butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until loosely combined (30 seconds), then add eggs and vanilla and beat until combined. Add dry ingredients in 2 additions, beating until just combined. Scrape down the sides as needed. The dough will a little wetter than a regular cookie dough given the higher fat content.
Stir in chocolate chips and chopped hazelnuts. Transfer cookie dough to the refrigerator and let chill for 30 minutes.
Preheat an oven to 375°F and set an oven rack to the middle position.
Place rounded tablespoons of cookie dough on a parchment-lined baking sheet about 1 inch apart. Bake for 12-14 minutes until the edges of the cookies start to brown. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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