Cookie season couldn’t come and go without these hazelnut chocolate chip cookies. I NEVER would have thought that I would like any kind of nuts in my chocolate chip cookies but let me tell you! These chocolate chip and hazelnut cookies with chocolate hazelnut spread may just be the best yet. I said *may* before you judge me for saying everything is the best, lol.
WHAT IS HAZELNUT CHOCOLATE CHIP COOKIES?
Only the very best of things, obv. First of all, there is Pan Di Stelle’s AMAZING chocolate hazelnut crema in the cookie dough. Then the cookies are stuffed with toasted hazelnut bits and giant dark chocolate chunks, creating those beautiful melty pools of chocolate. Oh and don’t forget that extra pinch of sea salt flakes to top these pretty babies off!
HOW TO MAKE HOMEMADE HAZELNUT CHOCOLATE CHIP COOKIES
Chocolate chip hazelnut cookies are soooo easy and quick to make! The only part that may take up extra time is toasting the hazelnuts which can be done days in advance. Toasting the hazelnuts is pretty necessary because it makes removing the bitter skin easier.
You can also boil them to remove the skin but personally, I love the way toasting nuts changes the flavor a little. So I baked them for 10 minutes, until they’re golden brown, and then removed as much of the skin as possible; it doesn’t have to be perfect. Once they’ve cooled, chop them up as small as you’d like.
This cookie dough recipe is similar to other chocolate chip cookie recipes. Some choose to use melted butter in cookies but I used softened butter for these chocolate chip and hazelnut cookies. Melted butter produces a flatter, chewier cookie while softened butter produces a thicker, fudgier cookie (not sure if fudgier is a word but it should be).
DO I NEED TO REFRIGERATE THE COOKIE DOUGH?
The answer is NO! For the first time ever, I actually preferred this chocolate chip cookie to not be refrigerated *jumping up and down*!!! That may not be a big deal for some folks but I know some of you out there are jumping up and down with me. From my experience, it’s more important to refrigerate cookies that use melted butter vs. softened.
I liked the thickness and texture of these babies without refrigerating them but you certainly can do it both ways. If you choose to refrigerate them, either let them come to room temperature before baking again or press them down (make them a little flatter instead of fully round balls) before baking and add about two minutes of baking time.
HOW TO STORE HAZELNUT CHOCOLATE CHIP COOKIES
Easy peasy. Store the cookies in an airtight container at room temperature for up to a week! If you’re extra like me, pop them in the microwave for like 5 seconds before eating and they’re almost as good as fresh.
You can freeze the cookie dough in little balls, as well. Just make sure they’re in an airtight container and just make sure they’re fully thawed before baking them. Place them in the fridge to thaw overnight and then bring them to room temperature before baking.
Seriously though, if you make any of my recipes this holiday, this is a good one. Well they all are, that’s why I post them, lol but this one is like extra guuuudddd! Make sure to snag your jar of Pan Di Stelle’s chocolate hazelnut spread on amazon, they’re only available in the US during the holidays!
Also make sure to tag me on instagram @baranbakery so I can join the cookie fun. As always, have a blessed day and happy baking lovebugs!
- 1/3 cup whole hazelnuts
- 2 cup all-purpose flour, spooned and leveled
- 1/2 tsp baking soda
- ½ tsp salt
- 1/2 cup butter, softened
- 3/4 cup light brown sugar, lightly packed
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/3 cup Pan di Stelle Chocolate Hazelnut Spread
- 3/4 cup chocolate chips
- Preheat the oven to 350F (177C) and line a cookie pan with a baking sheet.
- Bake the hazelnuts for 15 minutes, until they look golden brown and the skin begins to fall off. Remove them from the oven and let them cool completely. Once they’ve cooled, rub them in the palm of your hand to remove the skin. Chop the hazelnuts in fours and set aside.
- In a medium bowl, whisk together the flour, baking soda and salt and set it aside. In a large bowl, use an electric mixer to cream the butter and sugar together for 1-2 minutes, until they’re well combined.
- Scrape the sides of the bowl and add in the egg. Beat the mixture until the egg is fully incorporated, scraping the sides of the bowl as needed. Add in the vanilla extract and chocolate hazelnut spread and beat the mixture until it’s well combined.
- Add in the dry ingredients and mix just until the flour is fully incorporated. Mix in the chocolate and the hazelnuts until they’re evenly distributed.
- Use about 2 Tbsp worth of dough to make cookie rounds and bake them for 10 minutes. Remove them from the oven and top with a couple more chocolate chunks and a pinch of sea salt flakes.
- Allow them to rest on the pan for 2-3 minutes and then when you can pick it up without it falling apart, transfer them over to a cooling rack.
- If you refrigerate them and bake them straight from the fridge add 3 minutes of baking time.
Amount Per Serving: Calories: 246Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 88mgCarbohydrates: 31gFiber: 2gSugar: 18gProtein: 3g
Thank you for supporting all things Baran Bakery & the brands that make it all possible. This post was sponsored by Pan Di Stelle. All opinions are 100% my own.