Chocolate Hazelnut Cookies
I have experimented with many different cookie recipes over the years and I must say these soft chocolate hazelnut cookies really hit that sweet spot. Super soft and slightly chewy with the crunch of hazelnuts and the delight of the chocolate chunks; this is a recipe you will want to save to your favourites.
I made a batch of these delectable soft chocolate hazelnut cookies for the family on the weekend and if my kids had it their way they would have been gone faster than I could have boiled the kettle. My daughter even went as far as to tell me that these are the best cookies I have ever made, even better than my chocolate chunk cookies. So they must be pretty good!
The recipe makes approximately 20 delicious cookies perfect, for afternoon tea, kids lunchboxes or just because. The best part is the cookie dough, once mixed and rolled into balls, it can be frozen for later when you have a cookie craving (and yes they can be baked straight from frozen no need to thaw). So then you have an on demand epic dessert when friends come by, of freshly baked cookies with a scoop of vanilla ice cream or ice cold milk. YUM!
Have you checked out my Anzac biscuits or my fun rocky road recipes?
Ingredients for soft chocolate hazelnut cookies
Here is a list of the ingredients you will need, hopefully you will have most of these staple ingredients in your pantry/fridge. By the way muscovado sugar is a raw, unrefined sugar making it very rich in flavour.
Butter
Egg
Plain flour
Salt
Why Hazelnuts
Hazelnuts have a natural saltiness and so when paired with the sweetness of the cookie, and the chocolate, something magical happens and you will be the lucky recipient of this magic.
The hazelnuts are roasted before being added to the cookie dough. Please do not skip this step! When nuts are roasted it brings out another layer of flavour as well as adding even more crunch so in contrast to the softness of the cookie the hazelnuts also provide texture.
If hazelnuts are not your thing, macadamia work really well or almonds but of course if you are catering for any nut allergies then omit the nuts altogether.
Tips for making the best cookies
Plan ahead and ensure you take the butter out of the fridge at least a few hours before. This will make your life a lot easier as the butter will be easier to work with.
You may think why the need for 3 different sugars? Why not just use caster sugar? Using different combinations of sugar is what will get you chewiness and a great texture.
When forming your cookies make sure they are roughly the same size so they will cook evenly. An easy way is to use a cookie scoop.
If you are being very precise and would like all of your cookies the same size you can “scoot” your cookies. This is a process where you take a glass or a cookie cutter that is just slightly larger than your cookies and as soon as the cookies come out of the oven place the cup or cutter onto the cookie and gently turn clockwise and anticlockwise until you have a perfect circle. I only really use this method if I am planning on stacking and gifting the cookies.
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Tools to make the job easier
Cookie Scoop– make even sized cookies every time!
Cookie Trays You can never have enough oven trays! When baking multiple batches do not place cookies on a hot tray as this messes with the baking time. So best you have multiple trays or wait for the tray to cool.
Silicone mats– Never have to worry about running out of baking paper with these washable, reusable silicone mats!
Cookie Carrier–Transfer your cookies with ease with this stylish carrier.
So if there were ever an excuse to get baking this is it!! You need these yummy soft chocolate hazelnut cookies in your life.
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Other recipes you may like
- Very moist carrot cake
- One bowl banana cake
- Easy Pavlova
- Orange and poppyseed cake
- Raspberry and coconut loaf
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Chocolate hazelnut cookies
Ingredients
- 100 g hazelnuts roughly chopped
- 200 g unsalted butter at room temperature
- 100 g soft brown sugar
- 100 g caster sugar
- 80 g muscovado sugar
- 1 tsp Vanilla bean paste
- 1 tsp bicarb soda
- 1 tsp baking powder
- 1 tsp salt
- 250 g Dark chocolate roughly chopped
Instructions
- Preheat the oven to 160°C fan-forced (or 180°C conventional), Line 2 oven trays with baking paper.
- Place the roughly chopped hazelnuts on a baking tray. Roast the hazelnuts for 10 minutes, until they start to go golden brown. Set aside to cool.
- For the cookie dough, beat the butter in a large bowl of an electric mixer for 2-3 minutes, once pale and creamy, add the sugars and beat for further 2 minutes. Add the egg and vanilla and beat for a further minute, until combined.
- In a separate bowl, sift together the flour, bicarb soda, baking powder and salt. Using a wooden spoon, fold the dry ingredients into the wet and mix to form a soft dough. Add the hazelnuts and chocolate and stir to incorporate.
- Roll the mixture into balls just bigger than a golf ball. Place on the trays lined with baking paper, ensuring space is left between the cookies.
- Bake for 15-20 minutes, swapping the trays halfway through, until golden brown and slightly cracked on top. Leave to cool for 10 minutes then transfer to a wire rack to cool completely.
