"Toasted hazelnuts and bittersweet chocolate come together in a soft and chewy cookie, spiced with a little cinnamon, nutmeg and espresso powder."
Hazelnut Chocolate Chip Cookies
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Prep time 20mins
Cook time 18mins
Serves or Makes: 2 dozen
Recipe Card
ingredients
- 1/2 cup shelled raw hazelnuts
- 1/2 cup unsalted butter, softened to room temperature
- 1/3 cup granulated sugar
- 1/3 cup dark brown sugar, lightly packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1 teaspoon corn starch
- 1 teaspoon coarse Kosher salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon espresso powder
- 1 cup bittersweet chocolate chips
Method
Step 1
Preheat the oven to 300, and line a baking sheet with parchment paper. Toast the hazelnuts on the baking sheet for 10 minutes until warm and fragrant, then set aside to cool. Once cool, roughly chop the hazelnuts. Increase the oven temperature to 350 to preheat while you make the cookie dough.
Step 2
In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and both sugars for five minutes on medium speed, scraping the bowl a few times, until fluffy and lightened in color. Beat in the vanilla and the egg.
Step 3
In a separate bowl, combine the flour, corn starch, salt, baking soda, cinnamon, nutmeg and espresso powder. With the mixer on low, add the dry ingredients until moistened. Stir in the chocolate chips and hazelnuts; the dough will be quite thick.
Step 4
Drop rounded tablespoons of dough (or use a cookie scoop) onto the parchment-lined baking sheet and flatten slightly with your hand, leaving two inches between each cookie. Bake for exactly 8 minutes until pale golden and crisp around the edges but gooey in the middle. Let cool for one minute on the baking sheet before carefully transferring to a wire rack to cool completely.
Step 5
Yields 2 dozen cookies