Name: Hazelnut Chocolate Chunk Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 ¾ cups (210g) all-purpose flour; 1½ teaspoon cornstarch; 1 teaspoon baking soda; 1 pinch of salt; ¾ cup (180g) unsalted butter, melted; ¾ cup (135g) light brown sugar; ⅓ cup (70g) granulated sugar; 1 large egg; 1 yolk; 2 teaspoons vanilla extract; 1/2 cup (55g) hazelnuts, ground; ½ cup (75g) hazelnuts, chopped; 1 cup (150g) dark chocolate, chopped in chunks; Sea salt, to serve

Hazelnut Chocolate Chunk Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews

Author: Delphine Fortin
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Yield: 12 cookies 1x
Category: Cookies and Bars

Get your hands on these soft, thick and generous hazelnut chocolate chunk cookies with rustic, hearty flavors and a perfect nutty texture.

Ingredients

Scale

1 ¾ cups (210g) all-purpose flour
1½ teaspoon cornstarch
1 teaspoon baking soda
1 pinch of salt
¾ cup (180g) unsalted butter, melted
¾ cup (135g) light brown sugar
⅓ cup (70g) granulated sugar
1 large egg
1 yolk
2 teaspoons vanilla extract
1/2 cup (55g) hazelnuts, ground
½ cup (75g) hazelnuts, chopped
1 cup (150g) dark chocolate, chopped in chunks
Sea salt, to serve

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Instructions

In a large bowl, whisk together the flour, cornstarch, baking soda and salt. Set aside.
Melt the butter in a small pan or in the microwave and pour it into a medium-sized bowl. Add in the brown sugar and granulated sugar and whisk vigorously until no sugar lumps remain. Whisk the egg, yolk, vanilla extract and ground hazelnuts.
Pour the wet ingredients into the dry ones and mix together with a spatula. Fold in the chocolate chunks and the chopped hazelnuts. Cover the dough and chill in the refrigerator for 2 hours minimum. Take the dough out and allow to soften at room temperature for 10-15 minutes before using it.
Preheat the oven to 325°F (160°C) and line two large cookie sheets with parchment paper. Roll the dough into balls so that balls are taller than wide and place on each parchment paper, leaving enough space in between each of them.
Bake each batch for about 12 minutes, then remove from the oven.*

Notes

* Tip: Do not worry if they look a bit under-baked at first, they will continue to bake on the baking sheet out from the oven. Leave on the baking sheet for 10 minutes and transfer to a cooling rack.