There's something magical about the rich, earthy flavor of hazelnuts combined with sweet, buttery cookie dough. These hazelnut cookies strike the perfect balance between elegant simplicity and indulgent satisfaction. With their crisp edges, chewy centers, and deep nutty aroma, they're bound to become a favorite in your recipe collection.
Why This Recipe Works
The key to these exceptional cookies lies in toasting the hazelnuts before incorporating them into the dough. This simple step intensifies their flavor and adds a wonderful crunch to every bite. Meanwhile, a combination of brown and white sugar creates the ideal texture – slightly crisp on the outside while maintaining a satisfyingly chewy center.
Ingredients
- 2 cups all-purpose flour
- 1 cup whole hazelnuts
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional: 1/2 cup dark chocolate chips
Instructions
- Begin by toasting the hazelnuts. Preheat your oven to 350°F (175°C) and spread the nuts on a baking sheet. Toast for 10-12 minutes, stirring occasionally, until fragrant and lightly browned. Let them cool slightly, then rub them in a clean kitchen towel to remove most of the skins.
- Once cooled, pulse the hazelnuts in a food processor until coarsely chopped. Set aside.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl or stand mixer, cream together the softened butter and both sugars until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then add the vanilla extract, mixing until well combined.
- Gradually stir the dry ingredients into the wet mixture until just combined. Don't overmix.
- Fold in the chopped hazelnuts (and chocolate chips if using) until evenly distributed.
- Cover the dough and refrigerate for at least 2 hours or overnight for best results.
- When ready to bake, preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-14 minutes, or until the edges are lightly golden but the centers still look slightly soft.
- Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Storage and Make-Ahead Tips
These cookies will be kept in an airtight container at room temperature for up to 5 days. The unbaked dough can be refrigerated for up to 3 days or frozen for up to 3 months. If freezing, shape the dough into balls first for easy baking later.
Frequently Asked Questions
Q: Can I use pre-chopped hazelnuts? A: While you can use pre-chopped hazelnuts, toasting whole nuts yourself will provide the best flavor. Pre-chopped nuts often lose their freshness more quickly and may not have the same intense flavor as freshly toasted ones.
Q: Why do I need to chill the dough? A: Chilling the dough serves multiple purposes. It allows the flour to hydrate fully, prevents excessive spreading during baking, and develops a deeper flavor. While you can bake the cookies immediately, chilling will result in better texture and taste.
Q: My hazelnuts won't release their skins easily. What should I do? A: Don't worry if some skins remain attached – it won't significantly affect the final product. The important thing is to toast the nuts well, as this develops their flavor. If you're having trouble removing the skins, try toasting the nuts for an additional 1-2 minutes.
Q: Can I make these cookies gluten-free? A: Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to use a blend that contains xanthan gum for best results.
Q: How can I tell when the cookies are done? A: The cookies should be lightly golden around the edges but still look slightly underbaked in the center. They will continue to set as they cool. Overbaking will result in crispy rather than chewy cookies.
Recipe Variations
- Add dark chocolate chips for a sophisticated twist
- Drizzle cooled cookies with melted chocolate
- Include a teaspoon of espresso powder to enhance the nutty flavor
- Roll the dough balls in turbinado sugar before baking for extra crunch
- Add 1/4 teaspoon of cinnamon for a warm, spicy note
Whether you're baking these cookies for a special occasion or simply craving something deliciously different, this recipe delivers consistently excellent results. The combination of toasted hazelnuts and buttery cookie dough creates an irresistible treat that's sophisticated enough for a dinner party yet comforting enough for a casual afternoon snack. Happy baking!
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