Never a bad time for a new chocolate chip cookie in your life.
Can you believe I was actually debating not sharing these because I felt like maybe they weren’t in season?!
AS IF CHOCOLATE CHIP COOKIES HAVE A SEASON.
I don’t even know who I am any more.
It’s probably just that I’ve been knee deep in eating ALL THE FRUIT, so it felt weird to not share a fruity dessert. Those will be coming your way soon. Pinky swear.
But FIRST – cookies.
These are extra special because they have hazelnut flour incorporated into the dough AND hazelnut chunks in the cookie.
Plus an abundance of melty milk chocolate chunks in every bite.
It’s kind of like eating nutella, but deconstructed. Now normally I’m not a big fan of nut chunks in my baked goods, and maybe it’s that my taste buds are maturing, but I wasn’t at all mad about these. In fact, I basically adored them.
They’re chewy, and crunchy, and chocolatey. Cookie heaven!
- ¾ cup + 1 tbsp unsalted butter, room temperature
- ⅔ cup sugar
- ⅔ cup packed brown sugar
- 2 large eggs
- ½ tsp vanilla extract
- 1½ cups whole hazelnuts, toasted
- 1½ cups all purpose flour
- 1 tsp baking soda
- ¾ tsp kosher salt
- 12 oz milk chocolate, chopped into ½-inch pieces
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl. Beat in the eggs and vanilla on medium speed for 3 minutes. Scrape down the sides of the bowl again.
- Meanwhile, grind ½ cup of the hazelnuts to a fine powder in a food processor or spice grinder. Coarsely chop the remaining hazelnuts and set aside.
- In a medium bowl, whisk together the hazelnuts (both ground and chopped), flour, baking soda, salt, and chocolate chunks. With the mixer running on low, slowly incorporate the flour mixture into the butter-sugar mixture until just combined.
- Place the dough in an airtight container and allow it to rest in the refrigerator for 4 hours or overnight. Once you are ready to bake the cookies, heat the oven to 350F.
- Scoop the cookie dough into ¼-cup balls and place them on a baking sheet, about 6 to a sheet, 2 inches apart. Flatten each ball slightly.
- Bake for 20-22 minutes, or until the cookies are golden on the edges but still soft in the center. Allow to cool on the pan for 5-10 minutes, then transfer to a wire rack to cool completely.