Oats, hazelnuts and chocolate chips combine in these Chocolate Chip Hazelnut Cookies to result in a cookie that’s crispy on the outside and chewy in the middle.
If you’re anything like me, you love a good homemade cookie. You know, those bakery-style cookies that have crispy edges and a chewy centre. They’re especially good when filled with delicious things like nuts, choc chips and oats. Yes, enter those cookies.
I often go through cookie phases, when I’ll make a delicious cookie, remember how quick, easy and totally satisfying cookies can be, then I will make more and more until I decide I should probably broaden my dessert horizons again. These Chocolate Chip Hazelnut Cookies were born in on one of those phases.
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Based on my Salted Chunky Chocolate Chip Cookies (big call, but BEST chocolate chip cookie EVER!), these cookies are thick and chunky. The hazelnuts add a nice crunch and these are absolutely at their best when the choc chips are still a bit gooey and melty from the oven. Hint, hint – if you’re eating them the next day, throw them in the microwave for 5 – 10 seconds to recreate the ooze.
How to make Chocolate Chip Hazelnut Cookies
I use two types of sugar in this recipe – regular white granulated sugar and light brown sugar. This combination of sugars is what gives this cookie both its crisp edge (thanks, white) and its chewy centre (thanks, brown). Beat these together with a delicious portion of butter and you’re well on your way. Next, we add the regular dry ingredients and a touch of milk and mix them in.
Now we get to the good part and what makes this type of cookie so versatile – the add-ins. You can literally add in a myriad of ingredients for that combination of soft, chewy and crunchy here but for these bad boys, I add choc chips, hazelnuts and oats.
See my substitutions list below for just a few ideas you could use.
I love to use a medium ice cream scoop for my cookies. This is around a quarter cup measure and it gives the cookies a great shape. Scoop the mix and level it a little but don’t pack it in too hard. This will leave gorgeous big air holes in the cookies. These are baked for around 18 minutes until the edges are starting to turn golden and will firm up as they cool.
Those choc chips should stay gooey for a good 2-3 hours though (depending on how cool your home is) so devour at will.
- Choc chips – change to milk chocolate, white chocolate or even peanut butter chips
- Nuts – any could work here. Try pistachios, pecans, cashews, macadamias, almonds, peanuts for just a few ideas
- Oats – if you don’t like oats you can just leave them out but they do add a fantastic chewy quality to these Chocolate Chip Hazelnut Cookies. You could swap them for coconut chips or maybe try some dried fruits instead – raisins, sultanas, currants.
How to store these cookies
These cookies can be stored in a cool, dry place in an airtight container for 4-5 days. You can also freeze the baked or unbaked cookies. Make sure to wrap them well in plastic wrap and place in an airtight container to keep out other freezer smells. If freezing the dough, portion it out into balls first, freeze, then wrap and return them to the freezer.
It’s time for you to go and bake some Chocolate Chip Hazelnut Cookies now. Enjoy!
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Chocolate Chip Hazelnut Cookies
- 260 g (2 cups / 9.2oz) plain (all-purp) flour
- 90 g (2/3 cup / 3.2oz) corn flour (cornstarch)
- 1 1/2 teaspoons baking soda (bicarbonate)
- 1/2 teaspoon salt
- 150 g (3/4 cup / 5.3oz) light brown sugar
- 100 g (1/2 cup / 3.5oz) caster (superfine) sugar
- 190 g (6.7oz) unsalted butter, room temp (notes)
- 1 1/2 tablespoons milk (notes)
- 1/2 cup rolled oats
- 1 cup (200g / 7oz) dark chocolate chips
- 1/2 cup hazelnuts, roughly chopped
- 50 g dark chocolate, extra
- Preheat oven to 180C / 350F /160C fan forced. Line 2 large baking trays with baking paper.
- Sift together the flour, corn flour, baking soda and salt.
- In a separate bowl, beat together the butter and both sugars until lightened and fluffy. Scrape down the sides of the bowl and add half the flour mix. Beat until just combined. Add the milk, the remainder of the flour and the oats. Mix until it starts forming big clumps (don't overmix).
- Finally, add the choc chips and hazelnuts and give the mixture another mix on low until just mixed through.
- Use a medium ice cream scoop to scoop the dough and transfer to the baking trays. Space the cookies about 2 inches apart.
- Bake for around 18 minutes, turning the trays halfway through until golden on the edges.
- Allow them to cool on the trays for a few minutes before using a spatula to help to transfer them to a cooling rack. Once cool, they will firm up and be crispy on the outside and chewy in the middle
- Meet the extra chocolate and drizzle over the top then let them set before serving
- I use a standard Australian 20ml tablespoon (= 4 teaspoons worldwide)
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- I use corn starch a lot in my baking. Cake flour is a combination of all-purpose and cornstarch but in Australia is not so readily available. I use this combo in my recipes a lot instead of using cake flour.
TOOLS USED IN THIS RECIPE
- A stand mixer or handheld beater
- Simple cookie trays for baking the cookies on
- A medium ice cream scoop
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