Hazelnut Chocolate Chip Cookies are just delicious! They taste best when they are still warm and usually don’t last much longer because they are addictive!
Before making these cookies, it is a good idea to check out my [Tips for Making Cookies] article. This will help you make the perfect cookies and could fix some problems you might have encountered, during your cookie-baking adventures!
If you have any dietary restrictions, always check the labels on the products you are using to make this recipe with. They will tell you if, for instance, your ingredient might contain traces of nuts, your products are made with dairy or if there is a chance the ingredients have come into contact with gluten-containing food or equipment.
Would you like to know more about what to look for when you are buying your products while you have dietary restrictions or preferences? Are you preparing food for someone who does? Check out my articles on [Food and Health] and learn more!
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- 250 g Unsalted Butter
- 150 g Vanilla sugar - [Check out my recipe!]
- 150 g Brown Sugar
- 1 Chicken Egg [Size L] - [Make sure your egg is fresh. How? Check out my article!]
- 350 g All-Purpose Wheat Flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- dash Ground Salt
- 200 g Toasted Hazel Nuts
- 200 g Chocolate Chips
Other things you need
- Food Scale
- Measuring Spoons
- Dinner Spoon - Ideally a silicone spatula.
- Chopping Knife
- Chopping Board
- Parchment Paper
- Cookie Sheet - Ideally more than one.
- Oven Mitts
- Cooling Rack - This is optional.
- Preheat the oven to 190 degrees Celsius or 375 degrees Fahrenheit.
- Weigh the ingredients.
- Chop your hazelnuts into smaller pieces.
- Mix the butter, egg and sugar until it is a homogeneous mixture.
- Add the flour, baking soda and baking powder while mixing slowly.
- Keep mixing until a uniform dough has formed.
- Add the hazelnuts and chocolate chips. Briefly, mix at low speed until the ingredients are mixed in homogeneously.
- Cover the cookie sheet with parchment paper.
- Put scoops of dough on top of the cookie sheet using either a tablespoon measuring spoon or by weighing each piece of dough. The dough-balls should be about 20 grams each. This way you can make sure all the cookies are the same size. If the cookies differ in size, there is a chance the smaller ones will burn while the bigger ones are underbaked.
- Bake your cookies for 10 minutes.
- Let the cookies cool off a little and enjoy!
Good to know
- Storing: Make sure to store your cookies in an airtight container if you are not eating all of them right away. For crunchy cookies; a cookie tin is the best way to store your cookies. For soft cookies; keep them in an airtight container to keep your cookies soft and moist.
- Shelf Life: The cookies will stay good for over two weeks if stored correctly. If you like, you can store them in the refrigerator but make sure to take them out in time so they can return to room temperature before serving.
- Adding dry ingredients: If you have the patience, it pays off to sieve the dry ingredients while you are adding them. It will ensure you do not end up with lumps in your dough.
- Refrigerating: You can store the raw cookie dough in your refrigerator wrapped in food wrap for several days. Put it in a resealable freezer bag to prevent it from drying out.
- Freezing: You can freeze the raw cookie dough wrapped in food wrap and stored in a resealable freezer bag for several weeks if you do not want to bake the cookies right away. Let the dough defrost before you bake your cookies.
- Dough Temperature: If you are processing your ingredients right after taking them from the refrigerator, your cookies will be more compact because you are working with a relatively cold dough. If the dough is warm because you left your ingredients out at room temperature for a long time, the dough will run more and you will end up with flat cookies.
- Using Eggs: Make sure your eggs are still good before you use them. How? [Check out my article!]
- Snacking on the dough: Keep in mind that, if you are snacking on the cookie dough before you bake it, a raw egg is part of the dough. Raw eggs may contain pathogens that, after you consume them, can leave you feeling less than excited about eating some of the raw dough.
- Organic: To make this recipe organic, only use organic ingredients.
- Tip: When you are making this recipe with my recommended amounts, you will end up with 60 cookies. I suggest you either freeze part of the dough and bake that part at a later point in time or share the cookie-love with the people around you!
Nutritional Information per Portion
Know What You Eat
Both when buying food or when making your own, it is important to inform yourself about the nutritional value. Have a look at the nutrition label, learn about your serving size and what nutrients this product will bring to the table.
If you want to compare different products and their values, it is easier to look at a label where the values are given per 100 grams. This way you get a better understanding of the categories certain products belong to when it comes to nutritional values. Is this a product with a high sugar content? Does it contain a lot of fibre? How does this product measure up if I am looking to stick to a low-sodium diet?
Keep in mind that if you are looking to eat healthily, you should not just avoid eating fat and/or sugar. We need both in our daily diet. Make sure however to be aware of where you get your lipids and sugars from. As a rule of thumb, you could say; variation is very important in your diet and in general, the closer your food is to come straight from the source, the better.
If you want to read more about healthy food choices, check out my article [Healthy Food Choices]. Truthful Food also has a continuously growing article category solely focusing on specific ingredients and nutrients for everyone who wants to take a closer look at what you can find in your food.
*All given nutritional information is an indication. Due to differences in how ingredients are produced, where they are purchased and how the recipe is prepared, nutritional values may vary.