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Hazelnut Chocolate Chip Cookies

Experience the delightful combination of crispy edges and a chewy center with these Hazelnut Chocolate Chip Cookies, enhanced by the unique nutty flavor of hazelnut flour and rich chocolate bursts.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup hazelnut flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
Mix-ins
  • 1 cup chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, whisk together the hazelnut flour, all-purpose flour, baking soda, and salt. Set aside.
  3. In another bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
  4. Beat in the egg and vanilla extract until well combined.
  5. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
  6. Fold in the chocolate chips until evenly distributed throughout the dough.
Baking
  1. Using a cookie scoop, drop spoonfuls of dough onto a prepared baking sheet lined with parchment paper, spacing them about 2 inches apart.
  2. Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers look slightly soft.
  3. Once baked, cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Notes

For a lighter option, consider replacing half of the unsalted butter with coconut oil. Check the cookies a couple of minutes before the recommended baking time to prevent overcooking. Store in an airtight container at room temperature for up to one week. For longer storage, freeze in a single layer for up to three months.