Chocolate Chunk Cookies that are super crispy on the outside, chewy on the inside and filled with chopped hazelnuts.
If you have an affinity for hazelnuts and chocolate, you will love these chocolate chunk cookies.
When you take your first bite, you’ll first notice the crunch, then the chewy center loaded with chunks of milk chocolate, and chopped hazelnuts. In addition to the chopped hazelnuts, there are also ground up hazelnuts in the dough. Its a double punch of hazelnut goodness.
These are fairly easy chocolate chunk cookies to whip together. You do have to ground up hazelnuts, but if you have a mini food processor like the one I love, its a snap.
If you like super crispy, chewy, and nutty cookies, this is the best chocolate chunk cookie recipe for you. SO good.
If you love hazelnuts as much as we do, you should try these too:
Hazelnut Chocolate Cookies with Toffee
Chocolate Hazelnut Cookies with Hazelnut Flour
Chocolate Chunk Cookies
Chocolate Chunk Cookies that are super crispy on the outside, chewy on the inside and filled with chopped hazelnuts.
Ingredients
- 3/4 cup (1 1/2 sticks) plus 1 tbsp unsalted butter, room temperature
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 1 1/2 cups blanched whole hazelnuts, toasted
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 12 oz milk chocolate, cut into 1 inch pieces
Instructions
In a stand mixer, cream together the butter, granulated sugar, and brown sugar on medium speed for 5 minutes. Mixture is done when it is light and fluffy. You will need to stop the mixer a few times to scrape the sides of the bowl with a spatula.
Beat in the eggs and vanilla on medium speed for 2-3 minutes, until thoroughly combined.
Using a food processor, grind 1/2 cup of the hazelnuts to a fine powder. Chop the rest of the hazelnuts. In a medium bowl, combine the ground and chopped hazelnuts, flour, baking soda, salt, and chocolate.
On low speed, slowly add the flour mixture into the butter-sugar mixture, and continue to mix until the flour mixture is completely incorporated and the dough is evenly mixed.
Chill the dough for 3 hours or overnight in an airtight container in the fridge. When ready to bake, preheat oven to 350 degrees and place oven rack in the center of oven.
Using a cookie scooper (approximately 1.5 tablespoon size), scoop out dough balls and place on parchment paper lined baking sheet. Gently flatten the top of the dough with palm of your hand.
Bake for 16-18 minutes, until the tops of cookies are browned. Leave cookies in a little longer, if you'd like a deeper brown and more of a crunch. Let the cookies cool on the baking sheet on a wire rack for 5 minutes, then transfer cookies to the wire rack for further cooling. Enjoy!!
Recipe Notes
Adapted from Joanne Chang's cookbook Flour
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