Chocolate chip hazelnut cookies

Chocolate chip & hazelnut cookies

Sweetness galore…seriously. But if you just want to settle for the smell of freshly baked cookies, this is just what you need!

Now, I found the recipe a bit tad sweet, although it would go very well with espresso or unsweetened black coffee, so I intend to cut down on the caster sugar bit the next time I make it. Nevertheless, it’s very airy and light due to the baking powder. For those of you Malaysians, this is so similar to those yummy Famous Amos cookies!!!!

Oh, if the center dips a little, don’t fret…some cookies are meant to do that when you pull them out of the oven and as they cool. Mine dipped quite a bit for some because I accidentally made the fork (used to flatten them) too wet.

Also, I love my cookies nutty so I used up all the chopped hazelnuts in the batter and sprinkled the top as well with more nuts! Less if you like more dough, more if you like…that crunch!

Chocolate chip hazelnut cookies

Ingredients
115g or 1 cup plain flour
5ml or 1 tsp baking powder
pinch of salt
75g or 1/3 cup butter
115g or 1 1/2 cup caster/fine white sugar*
50g or 1/3 cup brown sugar
1 egg
5ml or 1 tsp vanilla essence
125g or 2/3 cup chocolate chips
50g or 1/2 cup chopped hazelnuts**

Method

  1. Preheat the oven to 180 C or 350 F. Grease 2 to 3 baking sheets. Sift the flour, baking powder and salt into a small bowl before putting it aside.
  2. Cream the butter and sugar until it’s pale and light with an electric mixer. Beat in the egg and vanilla essence until well combined. Add in the flour gradually on low speed and mix well.
  3. Stir in the chocolate chips and half of the hazelnuts, using a wooden spoon or spatula.
  4. Drop teaspoonfuls of the mixture on to the prepared baking sheets to form 2cm mounds. Space the cookies 2.5 to 5cm apart.
  5. Flatten each cookie lightly with a wet fork and sprinkle the remaining hazelnuts on top of the cookies.
  6. Bake for 10 to 12 minutes until golden. Transfer the cookies to a wire rack and leave to cool.

* I’d cut down on this since I find the cookies too sweet for my liking
** You can replace this with almonds, walnuts or cashews…it’s up to you!

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5 Comments

  1. Just showed your cookie picture to the boy who had to wipe drool before stating that they did NOT look too sweet but we’d better check for ourselves.

    Your photos are, as usual, a work of art.

    When are you coming back to ZH ??? We miss you!

  2. I tried this recipe to give to friends as Christmas pressies! I used pecans and they were quite popular with everyone 😀 The texture was really like you said, very airy and light. I cut the sugar by 1/3 and the sweetness was just nice! Thanks for sharing…

  3. Hi,

    I tried this recipe yesterday and it turned out really as what you said very sweet….but I was wondering if could I add in more butter and flour though? would it affect the outcome of the cookie?

    Mabel Reply:

    You could try but usually the addition of more butter and flour can result in structural changes in the cookie – they either become too chewy or cakey. It would be best to just cut back on the sugar. 🙂

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