New Year Hazelnut Chocolate Chip (Print Version)
Festive cookies enhanced with toasted hazelnuts and topped with a smooth chocolate drizzle.
# List of Ingredients:
→ Dry Ingredients
01 - 2 1/4 cups all-purpose flour
02 - 1/2 teaspoon baking soda
03 - 1/2 teaspoon fine sea salt
→ Wet Ingredients
04 - 1 cup unsalted butter, room temperature
05 - 3/4 cup granulated sugar
06 - 3/4 cup packed light brown sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
→ Mix-ins
09 - 1 1/2 cups semi-sweet chocolate chips
10 - 1 cup toasted hazelnuts, roughly chopped
→ Hazelnut Chocolate Drizzle
11 - 1/2 cup semi-sweet chocolate chips
12 - 2 tablespoons chocolate hazelnut spread
13 - 1 teaspoon coconut oil
# Step-by-step Instructions:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 - In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
04 - Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
05 - Gradually add the dry ingredients to the wet, mixing until just combined.
06 - Fold in the chocolate chips and chopped toasted hazelnuts.
07 - Scoop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Bake for 10–12 minutes, or until the edges are golden but centers are still soft. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
09 - For the drizzle, melt chocolate chips and hazelnut spread together in a heatproof bowl over simmering water or in the microwave in 20-second bursts, stirring until smooth. Stir in coconut oil if using.
10 - Drizzle the chocolate hazelnut mixture over the cooled cookies. Allow the drizzle to set before serving.
# Expert Advice:
01 -
- The toasted hazelnuts add this incredible nutty warmth that pairs perfectly with the semisweet chocolate
- That hazelnut chocolate drizzle makes them look fancy but takes literally five minutes
02 -
- Over-mixing after adding flour makes tough cookies so stop as soon as flour disappears
- The drizzle only sets on completely cooled cookies so patience actually matters here
03 -
- Room temperature butter should leave a slight indentation when pressed but not feel greasy
- A small cookie scoop creates uniform portions that bake evenly every time