I love sweet and salty. These cookies are the perfect mix with a bonus crunch from the toasted hazelnuts. I found this recipe from lifetasteslikefood.com.
Here’s the recipe.
Hazelnut Chocolate Chip Cookies with Sea Salt
Yield: about 2 dozen
- Preheat oven to 300 degrees F. Line a baking sheet with parchment paper and set aside.
- In a bowl, beat the softened butter and sugars together with an electric handheld mixer or KitchenAid until the mixture is light and fluffy (about a few minutes).
- Add the egg and vanilla and beat to incorporate for about 1 minute.
- In a separate bowl, combine the flour, baking soda, and salt. Dump the mixture all at once into the butter/sugar mixture and mix until everything is thoroughly combined. (I started with the handheld mixer and then moved to mixing with a rubber spatula at this point.)
- Add the chocolate chips and nuts. Mix well.
- Scoop a heaping tablespoon full of dough onto the baking sheet. Repeat until the sheet is full (about 5-6 cookies). Make sure the dough is rounded so it bakes nicely and leave about 2 inches between each ball of dough. Then sprinkle each ball of dough with a little bit of sea salt.
- Bake for 18-22 minutes. The cookies are ready when they start to get golden brown on the edges.
- Let the cookies cool on the baking sheet for 3-5 minutes and then transfer them to a cooling rack.
The main thing I changed were the chocolate chips, I didn’t have dark chocolate, so I used semi sweet. Still delicious! Let’s start with the key ingredient – the hazelnuts. Yum.
As a kid, I never liked nuts in dessert, but as an adult I love them! They add such a great crunch and make the cookies sound more elegant, right? Hazelnuts? Fancy schmancy!!
I chopped mine first and then toasted them in a pan until a nutty smell started to come through. Be careful to stir them so they don’t burn on one side. I kept the nuts pretty coarse.
Mix up that brown sugar and sugar with butter mixture.
And stir in the key ingredients.
Then make the balls and sprinkle on the sea salt.
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