Hazelnut Chocolate Chip Cookies

An inspired American cookie formula with browned nuttiness from toasted hazelnuts, a brown sugar base, and chocolate chips for a classic contrast. The cookies bake to set edges and soft centers, then finish with optional flaky salt.

By Julienne

Cook time: 14 minutes

Servings: 10

Ingredients

• 90 g hazelnuts toasted and roughly chopped
• 190 g all-purpose flour spooned and leveled
• 4 g baking soda none
• 3 g fine salt none
• 115 g unsalted butter melted and cooled slightly
• 150 g light brown sugar packed
• 50 g granulated sugar none
• 1 each large egg room temperature
• 5 ml vanilla extract none
• 170 g semi-sweet chocolate chips none
• 2 g flaky salt for finishing

Instructions

1. Heat the oven to 175°C. Line 2 baking sheets with parchment paper. Toast the 90 g hazelnuts in a dry skillet or on a tray in the oven for 6 to 8 minutes, stirring once, until fragrant and the skins darken slightly; cool, then roughly chop. The hazelnuts smell nutty and are cool enough to handle.
2. In a bowl, whisk together the 190 g all-purpose flour, 4 g baking soda, and 3 g fine salt. The dry ingredients are evenly combined with no visible streaks.
3. In a second bowl, mix the 115 g melted unsalted butter, 150 g light brown sugar, and 50 g granulated sugar until smooth. Whisk in 1 large egg and 5 ml vanilla extract until glossy. The mixture looks smooth and slightly shiny.
4. Stir the dry ingredients into the butter mixture just until no dry flour remains. Fold in the 170 g semi-sweet chocolate chips and the toasted hazelnuts. If the dough feels too sticky to portion, chill it for 10 minutes; use up to 15 ml water only if you need to dampen your hands while shaping, but keep it off the dough. A thick dough forms and the mix-ins are evenly distributed.
5. Divide the dough into 10 equal portions, place them 5 cm apart on the prepared sheets, and press any tall portions down slightly. Bake one sheet at a time for 11 to 14 minutes, until the edges are set and lightly browned but the centers still look a little soft. If using the optional flaky salt, sprinkle 2 g over the hot cookies as soon as they come out of the oven. The edges are set and the centers are puffed but still soft.
6. Cool the cookies on the baking sheet for 5 minutes, then move them to a wire rack to finish cooling. The cookies lift cleanly and the centers firm as they cool.