These Hazelnut Cookies are a delightful blend of rich, nutty flavors and buttery sweetness, perfect for any occasion. Each bite offers a satisfying crunch from the toasted hazelnuts, paired with a soft, melt-in-your-mouth texture. With just the right balance of sweetness and warmth, they’re a treat that feels indulgent yet comforting.
In under 30 minutes, you can whip up a batch of these golden-brown delights, filling your kitchen with an irresistible aroma. Whether enjoyed with a cup of coffee or shared with loved ones, these cookies are sure to become a favorite.
Packed with wholesome ingredients, these cookies are a guilt-free way to satisfy your sweet tooth. The hazelnuts add a boost of protein and healthy fats, making them a nourishing snack. Their golden edges and tender centers create a perfect contrast, while the subtle vanilla and nutty notes dance on your palate. Easy to make and even easier to love, these cookies are a must-try for anyone who appreciates the magic of homemade treats. Bake a batch today and experience the joy of these irresistible Hazelnut Cookies!
Ingredients for Hazelnut Cookies
- 1 cup (226 g) unsalted butter
- 1 cup (200 g) light brown sugar (firmly packed)
- ¾ cup (150 g) granulated sugar
- 2 large eggs (room temperature)
- 1 ½ teaspoons vanilla extract
- 2 ⅔ cups (335 g) all-purpose flour
- 1 Tablespoon cornstarch
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ¾ cup (92 g) chopped hazelnuts
- 4 ounces (113 g) coarsely chopped chocolate (semisweet, milk, or a blend)
- Flaky sea salt (for sprinkling, optional)
Step-by-Step Instructions
- Brown the butter: Place butter in a light-colored pan over medium/low heat. Cook, stirring frequently, until melted, then turn heat to medium. Stir constantly (use a spatula to scrape the sides and bottom of the pan) as it foams and sizzles. Once you see golden brown specks and the butter has a nutty aroma, immediately remove from heat and pour into a heat-proof bowl. Allow butter to cool completely.
- Mix wet ingredients: Once butter has cooled, add light brown sugar and granulated sugar. Stir until combined. Add eggs and vanilla extract, and stir well.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, stirring until completely combined.
- Add mix-ins: Stir in chopped hazelnuts and chocolate until well incorporated. Cover the bowl with plastic wrap and chill for at least 1 hour (preferably overnight).
- Preheat oven: When dough has chilled, preheat oven to 350°F (175°C). If dough has been chilling overnight, let it soften slightly while the oven preheats.
- Shape cookies: Scoop dough into 3-Tablespoon-sized balls and place on a parchment paper-lined baking sheet, spacing at least 2 inches apart.
- Bake: Transfer to the center rack of the preheated oven. Bake for 11-12 minutes or until edges are light golden brown.
- Cool and finish: Allow cookies to cool on the baking sheet for 5-10 minutes. Sprinkle with flaky sea salt (if desired) and carefully transfer to a cooling rack to cool completely.
Perfect Pairings: Serving Suggestions
These hazelnut cookies are a delightful treat on their own, but they shine even brighter with a warm cup of coffee or a glass of cold milk. For a more indulgent experience, serve them alongside a scoop of vanilla ice cream or drizzle with melted chocolate for an extra touch of decadence.
Keep Them Fresh: Storage Tips
Store your cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the dough balls before baking—they’ll stay fresh for up to 3 months. When ready to bake, simply pop them in the oven straight from the freezer, adding a minute or two to the baking time.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the hazelnuts for almonds or pecans, or use white chocolate instead of semisweet for a sweeter twist. You can also add a teaspoon of cinnamon or espresso powder to the dough for a unique flavor boost.
Time-Saving Hacks
Short on time? Skip the overnight chill and pop the dough in the freezer for 30 minutes instead. If you’re browning the butter ahead of time, make a larger batch and store it in the fridge for up to a week—it’s a great shortcut for future baking projects!
Essential Tools: Equipment Guidance
A light-colored pan is key for browning butter, as it lets you monitor the color changes easily. Use a cookie scoop for evenly sized dough balls, and don’t forget parchment paper to prevent sticking. A cooling rack ensures your cookies stay crisp and perfect.
Hazelnut Cookies
Ingredients
- 1 cup unsalted butter
- 1 cup light brown sugar firmly packed
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 1/2 teaspoons vanilla extract
- 2 2/3 cups all-purpose flour
- 1 Tablespoon cornstarch
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 3/4 cup chopped hazelnuts
- 4 ounces coarsely chopped chocolate use semisweet or milk chocolate, or a blend of both
- Flaky sea salt for sprinkling
Instructions
- Brown the butter: Place butter in a light-colored pan over medium/low heat. Cook, stirring frequently, until melted, then turn heat to medium. Stir constantly (use a spatula and scrape the sides and bottom of the pan) as it foams and sizzles. Once you see an abundance of golden brown specks and the butter has a nutty aroma, immediately remove from heat and pour into a heat-proof bowl. Allow butter to cool completely before proceeding.
- Once butter has cooled, add sugars and stir until combined.
- Add eggs and vanilla extract, stir well.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, stirring until completely combined.
- Add chopped hazelnuts and chocolate and stir until well incorporated. Cover bowl with plastic wrap and chill for at least 1 hour and preferably overnight.
- When dough has chilled, preheat oven to 350F (175C). If dough has been chilling overnight, pull it out of the fridge to soften (enough to be scoopable) while the oven preheats.
- When oven is preheated, scoop dough into 3-Tablespoon-sized balls and place on parchment paper lined baking sheet, spacing at least 2” apart.
- Transfer to center rack of 350F (175C) preheated oven, baking 11-12 minutes or until edges are beginning to turn light golden brown. Allow cookies to cool for 5-10 minutes on baking sheet before sprinkling with sea salt (if desired) and carefully transferring to cooling rack to cool completely.