Introduction: Hazelnut Chocolate Chip Cookies
Do you love hazelnuts? If you live in Oregon, you probably do. These cookies are yummy and taste even better with some freshly toasted hazelnuts. They're crunchy and chocolatey!
Step 1: Ingredients
Prep to finish time: 25 min.
Makes: 3 dozen
1 cup butter, softened
1/2 cup sugar
1 cup packed brown sugar
1 tsp. vanilla extract
2 1/3 cups all-purpose flour
1 tsp. baking soda
1/2 tsp salt
1 cup semisweet chocolate chips
3/4 cup chopped hazelnuts
I couldn't find hazelnuts in my local grocery store, so I got some whole ones and decided to toast and chop them myself. I'll show that process in the next few steps.
Step 2: Preparing Whole Hazelnuts
I bought some hazelnuts in bulk from my local grocery store. They still had skins on them, but toasting them helps the skins come off easier and also brings out that delicious nutty flavor.
Preheat your oven to 350 degrees F.
Lay your hazelnuts out in a single layer on a baking sheet. No need to grease the baking sheet or add anything else to it.
Step 3: Toasting the Hazelnuts
Put your hazelnuts in the oven for about 8 minutes.
Pull the hazelnuts out a little and stir them around a bit.
Put hazelnuts back in the oven and toast for another 3-4 minutes, until they look brown and toasted, like in the picture here.
Step 4: Removing the Skins
Let your hazelnuts cool for about 5 minutes on the baking sheet, then pour them onto a large kitchen towel. Cover the nuts with the edges of the towel, and let them sit for another few minutes. I found that this helps the skins come off easier.
Using the original towel or a a smaller washcloth, rub the hazelnuts against each other and against the towel. This helps to remove the skins. Remove the unskinned hazelnuts and put them in a bowl. A little bit of skin left doesn't hurt.
If you are like me, get frustrated with trying to remove the skins and bag up the rest of the hazelnuts for possible later use.
Step 5: Chopping the Hazelnuts
You could probably use a knife to chop up the hazelnuts, but I used my Slapchop. I put a few hazelnuts in there at a time and gave it a few quick chops. You want pieces that are pretty big, so don't chop them up a bunch.
Now your hazelnuts are ready to be used!
Step 6: Making the Dough
Get a big bowl and cream together the butter and both sugars (brown and white). You can use a mixer if you like, but I like mixing by hand.
Add the eggs, one at a time, and mix well after each.
Add the vanilla and mix it in.
Step 7: Adding the Dry Ingredients
Mix together the flour, baking soda, and salt in another bowl.
Gradually add the dry mix to the wet mix.
Fold in the chopped hazelnuts and chocolate chips.
Now your dough is ready!
Step 8: Bake Your Cookies
Drop your dough by tablespoonful onto greased baking sheets or silicone baking sheets, if you have them. Flatten them lightly with a fork or your fingers, if you're lazy.
Bake at 350 degrees F for 8-12 minutes (check at 8 minutes) or until light brown in color.
Cool on wire rack.
Enjoy your delicious cookies! Best eaten still warm, of course.