The name says it all. It’s everyone’s favorite cookie (chocolate chip) but with the addition of not walnuts, not pecans, not peanuts….but hazelnuts! I’m not entirely sure why we Americans seem to under-utilize the crunchy, buttery, and sweet nut. They’re so popular in Europe.
If you’re familiar with Nutella, then you probably already know that hazelnut is the base. AKA it’s a beloved nut. But if you don’t like Nutella, it doesn’t mean you won’t like hazelnuts. They add great crunch and a nutty flavor to your already delicious chocolate chip cookie. A little sea salt sprinkled on top really brings all the flavors together. In other words, this cookie is worth baking over and over again.
Oh, also, there are (optional) toffee pieces in these cookies. So another great reason to get baking – stat! A certain Valentine may be very happy if you whip these up now, just in time for Valentine’s Day! 😉
Hazelnut Chocolate Chip Cookies
- 1 1/2 cups flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 3/4 tsp. baking powder
- 1/2 cup butter, softened
- 1/4 cup sugar
- 3/4 cup brown sugar
- 1 egg
- 1 tsp. vanilla
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup hazelnuts, chopped
- 1/3 cup toffee pieces (optional)
- pinch flaky sea salt (optional)
Preheat oven to 350F degrees. Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, salt, baking soda, and baking powder; set aside.
In a stand mixer, beat the butter and sugars together until light and creamy, about 3minutes. Add the egg and vanilla. Beat until smooth, about 2 minutes.
Adjust the speed to low and slowly add the flour mixture just until combined. Stir in the chocolate chips, hazelnuts, and toffee.
Place cookie dough balls on prepared baking sheets, leaving room for them to spread. Bake for 10-12 minutes or until the edges are set but the centers are still slightly undercooked. If desired, generously sprinkle flaky sea salt over each cookie. Let cookies cool on wire rack for 5 minutes before transfer to wire rack to cool completely.
Adapted from Two Peas and Their Pod blog.