HAZELNUT CHOCOLATE CHIP COOKIES
Ingredients:
2 1/4 cups All Purpose Flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
2 cups semisweet chocolate chips
1 cup coarsely chopped nuts, if desired
Instructions:
Heat oven to 375°F.
In large bowl, beat softened butter, granulated sugar, and brown sugar with electric mixer on medium speed until fluffy and thoroughly mixed, scraping downside of bowl occasionally. Or, mix with a spoon for about 1 minute.
Add egg and vanilla. Beat until smooth and thoroughly blended.
Stir in flour, baking soda, and salt just until blended (dough will be stiff).
Stir in chocolate chips and nuts.
Scoop dough into heaping tablespoonfuls (cookie scoop) and drop at least 2 inches apart, onto ungreased or parchment-lined cookie sheets.
Bake 8 to 10 minutes or until light golden brown (centers will be soft). Cool 2 minutes on cookie sheet; remove cookies from cookie sheet to cooling rack.
Cool completely, about 30 minutes. Store covered in airtight container.
Baking your own hazelnut chocolate chip cookies is such a rewarding experience. I’ve found that using fresh, coarsely chopped hazelnuts really enhances the texture and flavor, adding a wonderful crunch that complements the gooey chocolate chips. One tip I like to follow is to chill the dough for about 30 minutes before baking—even though the original recipe doesn’t require it. This helps the cookies maintain their shape better and results in a slightly chewier texture. For those who love a more intense chocolate flavor, try mixing semi-sweet and dark chocolate chips together. The combination creates a richer taste that’s simply irresistible. When baking, keep an eye on the cookies around the 8-minute mark because ovens vary; removing them when the edges are just golden but the centers still look soft ensures that perfect chewy interior. To add an extra layer of flavor, a sprinkle of sea salt on top just before baking can create a lovely contrast to the sweetness, making each bite even more delightful. Storing the cookies in an airtight container at room temperature is best, but if you want to keep them fresh longer, the freezer is a good option—just thaw at room temperature before enjoying. This classic recipe is perfect for sharing during holidays or just as a comforting treat to brighten up your day. The balance of butter, sugars, and vanilla alongside the humble but essential baking soda results in a texture that’s both soft and slightly crisp around the edges. Whether you’re an experienced baker or just starting out, these hazelnut chocolate chip cookies are sure to become a new favorite in your baking repertoire.
