Winter Market Hazelnut Drizzle (Print Version)
Chewy chocolate chip cookies with toasted hazelnuts and a rich hazelnut 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, softened
05 - 3/4 cup packed light brown sugar
06 - 1/2 cup granulated sugar
07 - 2 large eggs
08 - 2 teaspoons pure vanilla extract
→ Chocolate & Nuts
09 - 1 1/2 cups semisweet chocolate chips
10 - 1 cup toasted hazelnuts, coarsely chopped
→ Hazelnut Drizzle
11 - 1/2 cup chocolate-hazelnut spread (e.g., Nutella)
12 - 2 teaspoons milk (adjust for consistency)
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, baking soda, and salt in a medium bowl; set aside.
03 - In a large bowl, beat butter with brown and granulated sugars until creamy and light, about 2 to 3 minutes.
04 - Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
05 - Gradually add dry ingredients to the wet mixture, stirring until just combined.
06 - Fold in semisweet chocolate chips and chopped toasted hazelnuts evenly.
07 - Scoop tablespoon-sized portions of dough onto prepared baking sheets, spacing them 2 inches apart.
08 - Bake for 10 to 12 minutes until edges are golden and centers set.
09 - Remove from oven; cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
10 - Combine chocolate-hazelnut spread and milk in a microwave-safe bowl, heating in short bursts until smooth. Drizzle over cooled cookies with a spoon or piping bag.
11 - Allow drizzle to firm before serving.
# Expert Advice:
01 -
- They're chewy in the middle and crispy at the edges, with that hazelnut richness that makes people ask for the recipe.
- The drizzle is actually simple to make, turning ordinary cookies into something that looks like you spent hours in a French patisserie.
- You can make a double batch and freeze the dough, so fresh-baked cookies are only 12 minutes away on any cold afternoon.
02 -
- Overbaked cookies are the number one regret—remove them when the edges are golden and the centers look almost raw because they'll firm up as they cool.
- Chilling the dough for at least an hour (or overnight) makes these cookies taste deeper and more complex, like they've been aging in your fridge.
- Room temperature ingredients matter more than you'd think; cold eggs and cold butter won't mix properly, leaving you with a grainy dough.
03 -
- Brown your butter separately for 5 minutes, then cool it before creaming with sugar if you want a deeper, nuttier flavor that makes people ask what your secret is.
- Substitute walnuts or pecans if hazelnuts aren't available, but toast them longer to bring out their natural oils and sweetness.