Hazelnut Chocolate Chip Cookies are full of the flavor of Nutella. Ground hazelnuts, cocoa powder and chocolate chips together, create a homemade Nutella of sorts — in the form of a scrumptious cookie!
Hazelnut Chocolate Chip Cookies are Nutella-ish. 😉
These cookies are full of hazelnut-chocolate deliciousness and are very reminiscent of Nutella.
No, it’s not like eating it out of the jar with a spoon — but, the flavor is indeed similar and amazing!
How to Make Them
Hazelnut Chocolate Chip Cookies are fairly quick and easy to make.
– Roast the hazelnuts until they’re golden, aromatic and slightly oily. Add them to a food processor and blend until they’re finely ground.
– Mix the wet ingredients with the dry ingredients and add the ground hazelnuts and chocolate chips.
– Shape the cookies and bake the cookies.
– Cool them on the baking sheet.
(More detailed instructions are below.)
Recipe Tips and Substitutions
- I think this recipe has slightly more of an edge when you roast and grind your hazelnuts — however, to save time, you can buy hazelnut meal.
- If you do roast your own hazelnuts, starting with already blanched nuts will save time. If you have unblanched nuts, there are instructions for removing the skins in the recipe.
- I like making these cookies small, and use a 1-inch cookie scoop. You can of course, make them any size you like! (Just keep in mind the cookie count will vary when the size changes.)
- Hazelnut Chocolate Chip Cookies bake quickly, in about eight minutes or so. They should still look a bit doughy when you take them out of the oven. They will harden a bit more when they’re cooling.
Homemade is Always a Good Choice
Let’s be honest though, it’s always going to be a healthier choice to make your own, as opposed to using something from a jar. Whatever it is, when you make it yourself, you know exactly what’s in it and where the ingredients came from.
(That said, I’ve also made these Nutella cookies which are also a hit.)
The ground hazelnuts add wonderful flavor, along with a buttery taste and texture. Add chocolate to that, and it’s hard to go wrong!
Enjoy every last crumb of these Hazelnut Chocolate Chip Cookies!
Hazelnut Chocolate Chip Cookies
- 1½ cups blanched hazelnuts (if not blanched, recipe instruction no. 1 has instructions for removing the skin)
- ¼ cup cocoa powder, sifted
- 2 cups all-purpose flour or Gluten-Free Cup4Cup Multipurpose Flour
- 1 teaspoon salt
- ¾ teaspoon baking soda
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- ¾ cup light brown sugar
- 1 tablespoon pure vanilla extract or paste
- 2 large eggs
- 2 cups chocolate chips (semisweet or milk)
- Prepare the hazelnuts. Preheat the oven to 375°F, and place the hazelnuts in a single layer on a baking sheet. When the oven is preheated, roast them until they look a bit oily, are a bit golden and aromatic, about 7 minutes. Remove from the oven and turn it down to 350°F. Once the hazelnuts have completely cooled, add them to a food processor fitted with the blade attachment and process untill finely ground. Set aside. (If using unblanched hazelnuts: Preheat the oven to 375°F, and place the hazelnuts in a single layer on a baking sheet. When the oven is preheated, roast them until they are very aromatic and the skins are cracking, about 7 minutes. Let them cool for a few minutes, and then pour them into the center of a dish towel and rub them with it -- skins should flake away.)
- Prepare the pans. Cover a couple of baking sheets with parchment paper.
- Mix the dry ingredients. In a medium-sized mixing bowl, mix the flour, sifted cocoa powder, salt and baking soda together. Set aside.
- Mix the wet ingredients and combine with the dry. In another mixing bowl, blend the butter with both sugars and vanilla. Then add the eggs and mix until smooth. Add this, along with the ground hazelnuts and chocolate chips, to the dry ingredients. Stir just until you no longer see any dry spots.
- Shape the batter. Use a 1-inch cookie scoop (about ½ tablespoon) to shape balls of dough onto the parchment-lined baking sheets. There should be about 2 inches between them.
- Bake and cool. Place the baking sheets in the preheated 350°F oven and bake for about 8 to 10 minutes. They might still look doughy, but once they sit for a few minutes outside of the oven, they should be perfect. Let them cool on the baking sheets for at least 10 minutes. (You will have to repeat this a couple of times to use up all of the dough.)
Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.