Hazelnut Chocolate Chip Cookies offer a nutty, grown-up variation on classic chocolate chip cookies!
Hazelnut Chocolate Chip Cookies
As much as I love classic chocolate chip cookies, I’m always eager to try something that makes them a bit different. In the case of these Hazelnut Chocolate Chip Cookies, it’s the addition of one of my favorite nuts, hazelnuts.
That’s enough all on its own, but these cookies go a step further with the addition of hazelnut-flavored liqueur. That turns a common childhood favorite into a fantastic adults-only treat!
This recipe is a variation of one from a favorite cookbook. Nick Malgieri’s Chocolate is a wonderful ode to my favorite flavor. It has a recipe for a very similar cookie made with rum, but I wanted to go all-out with the hazelnuts for my version of these cookies.
I absolutely adore hazelnuts and hazelnut liqueur, so all of that flavor being front and center makes these a big, big winner for me. Of course, you can easily substitute another nut and liqueur if you like. Or, for those of you wanting to skip the liqueur, you can substitute vanilla or almond extract. I’d try about 1 & 1/2 teaspoons of your favored extract.
You don’t necessarily have to chill this dough before baking it. I usually bake the first pan of cookies right after they’re mixed and then chill the dough until it’s time to scoop more. Unless you have a warm kitchen or just want to make the dough in advance, then you go straight from mixing to scooping.
These cookies are always a big hit when I share them. They’re so soft and chewy and flavorful that they’re pretty much irresistible. If you’re looking to change up your chocolate chip cookie game in a grown-up way, then give these a try!
If you’re looking for more chocolate chip cookie recipes, try Chewy Chocolate Chip Cookies, Coconut Macadamia Chocolate Chip Cookies, and Butterscotch Peanut Chocolate Chip Cookies. Or try Bourbon Pecan Chocolate Chip Cookies and Black and White Chocolate Chip Cookies for some other grown-up options.
How to Store
Place the cooled cookies in an airtight container, and store at room temperature up to 3 days. For longer storage, place them in a freezer-safe container or bag. Properly stored, they should keep in the freezer up to 3 months. Thaw on the countertop before serving.
Hazelnut Chocolate Chip Cookies
These Hazelnut Chocolate Chip Cookies are packed with plenty of chocolate chips, hazelnuts, and a splash of liqueur for some seriously amazing flavor.
Ingredients
- 1 & 2/3 cups (200g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened
- 1 cup (200g) firmly packed light brown sugar
- 1 tablespoon hazelnut-flavored liqueur (such as Frangelico)
- 1 large egg
- 1 large egg yolk
- 2 cups (340g) semisweet chocolate chips
- 1 cup (120g) chopped hazelnuts*
Instructions
- Preheat oven to 375°F. Line baking sheets with parchment paper or silicone liners.
- Whisk together the flour, baking soda, and salt. Set aside.
- Using an electric mixer on medium speed, beat the butter and brown sugar until light and fluffy. Add the liqueur, egg, and egg yolk, and mix well.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
- Stir in the chocolate chips and hazelnuts.
- Drop the dough by 1-tablespoon portions onto the prepared pans. Bake, one pan at a time, 10 to 12 minutes, or until the cookies are golden brown.
- Cool on the pans for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
Notes
*If you like, toast the hazelnuts for more flavor.
Recipe slightly adapted from Chocolate.
Recommended Products
Bake or Break is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
13 Comments on “Hazelnut Chocolate Chip Cookies”
i really like the idea of taking common comfort foods and jazzing them up, updating them, or making them appeal to a more adult taste. These look like a great example of that. well done!
Beautiful website! I just found it through your flickr photos (which are also stunning).
Thanks, Connie! Just that little bit of liqueur really changes these up.
Johnathan, I’m glad you found Bake or Break! Thanks for the compliments!
Mmmmm … and I have some hazelnuts in the fridge. I think I may try these!
I adore your blog, it’s a gem! I’ve just started out baking and am excited to have found it. 🙂
Excellent idea to use the Frangelico!
Sounds super decadent. I’ve actually been looking for ways to add liquer to baked goods, not sure if this is indicative of my stress level or what. 🙂
oeeeh – these look so nice…
you managed to make chocolate chip cookies even better! :p
well done!
Just stopping by to say Happy Halloween!
Your site is so cute! I love how these cookies look and I agree with uniformity. I have a problem in that all of my baked goods have to look pretty! Happy Halloween!
These are AMAZING. Made these with my sister last weekend, and we must’ve eaten more batter than we baked! (Same goes for the chocolate caramel pockets – I literally won over someone’s heart with those.)
Your blog is my new favorite source to go to for unique cookies. Keep’em coming!
Thanks, Rachel! I’m glad you liked both of those recipes. And don’t worry – there will be lots more cookie recipes!
Thanks, Jennifer! Could you keep your eyes open for some sort of chocolate peanut butter cookie? They’re my two favorites, and I’m always on the hunt.
P.S. Made these cookies again, and two of my friends called them “bangin'” 🙂 Crazy Brooklyn slang (especially for this Manhattanite), but they are just that good.