Hazelnut Chocolate Chip Cookies

These brown butter hazelnut chocolate chip cookies have soft, chewy centers and crispy edges. They're like classic chocolate chip cookies, but with dark chocolate and toasted hazelnuts!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 10

Chilling Time 2

Total Time 2 20

Servings cookies

Calories 258kcal

Author Kyleigh Sage

Equipment

Ingredients

1 cup unsalted brown butter room temperature
1 cup light brown sugar
⅓ cup granulated sugar
2 large eggs room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups all purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup dark chocolate chips
½ cup toasted hazelnuts roughly chopped
flaky sea salt optional

US Customary - Metric

Instructions

Using a stand or hand mixer, cream together the room temperature brown butter, brown sugar, and granulated sugar until smooth and creamy.
Add in the eggs, vanilla extract, and almond extract and beat until the texture is light and fluffy (about 3-5 minutes, it should look much paler than before).
Stir in the flour, baking soda, and salt and mix until thoroughly combined. The dough should be wet and sticky.
Using a spoon or spatula, gently fold in the dark chocolate chips and toasted hazelnuts.
Scoop a generous 3 tablespoons of dough and roll into balls. I use a size 20 cookie scoop. If desired, press some extra chocolate chips into the tops of the cookie dough balls.
Cover the dough balls and chill in the fridge overnight for best results. If you absolutely can't wait, just chill it for at least 2 hours.
Chilling the dough is super important so that the cookies don't spread!
Preheat your oven to 350°F and line a light colored baking sheet with parchment paper.
Place dough balls at least 2-3 inches apart on the baking sheet (they will spread, I usually only do 6 cookies on a half sheet pan).
Bake cookies for 9-11 minute or until the edges are set and the centers are still soft. Remove from the oven and let rest on the baking sheet for 1-2 minutes, then transfer to a cooling rack.
Sprinkle the hazelnut chocolate chip cookies with flaky sea salt and enjoy!

Notes

To make brown butter, melt unsalted butter over medium heat, stirring frequently. Watch closely for the butter to develop brown specs and a nutty aroma. Once you start seeing brown specs, let cook for just a few seconds longer (watch very carefully or it will burn). Remove from the heat and pour into a small bowl so that it doesn't continue to cook. Set aside and let cool for about 20 minutes in the fridge until soft and pliable. Note: For every ½ cup (1 stick or 113g), you'll lose about 1 tablespoon (14g) to evaporation while cooking. So you can either add in an extra 1 tablespoon before browning, or if you're browning big batches, just make up the weight difference in your recipe with regular unsalted butter if needed.

Store cookies in an airtight container at room temperature for up to 4 days (they'll definitely be gone before then though).

Freeze pre-rolled cookie dough balls in the freezer for up to 6 months

Nutrition