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Hazelnut Cookies

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Hazelnut Cookies are a delightful treat featuring the rich, nutty flavor of hazelnuts in a soft, chewy cookie. With a buttery texture and a hint of vanilla, these cookies are simple to make and perfect for pairing with coffee or tea. Packed with crunchy hazelnut pieces and optional chocolate chips, they’re an irresistible snack that’s sure to impress!

Ingredients

  • 1 ¼ cups all-purpose flour

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • ½ cup unsalted butter, softened

  • ½ cup brown sugar, packed

  • ¼ cup granulated sugar

  • 1 large egg

  • 1 teaspoon vanilla extract

  • ¾ cup hazelnuts, chopped (you can roast them for extra flavor)

  • ½ cup semi-sweet chocolate chips (optional)

Instructions

  • Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

  • Prepare the dry ingredients: In a small bowl, whisk together the flour, baking soda, and salt. Set aside.

  • Cream the butter and sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

  • Add the egg and vanilla: Beat in the egg and vanilla extract until fully incorporated.

  • Combine with dry ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined.

  • Stir in the hazelnuts: Gently fold in the chopped hazelnuts and optional chocolate chips.

  • Shape the dough: Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of a spoon or your fingers.

  • Bake the cookies: Bake for 10-12 minutes, or until the edges are golden and the centers are set. The cookies will firm up as they cool.

  • Cool and serve: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

To toast hazelnuts: Spread hazelnuts in a single layer on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, stirring occasionally. Let them cool before chopping.Substitute nuts: If you don’t have hazelnuts, feel free to use almonds, walnuts, or pecans for a different flavor.For a crispier cookie: Flatten the dough balls slightly and bake for an extra minute or two, keeping a close eye to avoid burning.

Find it online: https://cookibly.com/hazelnut-cookies/