If you enjoy a chunky cookie, you will love these double choc chip hazelnut cookies. The mix of milk and white chocolate chips with hazelnuts is a delicious combination.
Hazelnut chocolate is one of my favourite blocks to devour. It’s not uncommon for me to break off a few rows.
I’m not sure what it is about hazelnuts, but they really are a match made in heaven with chocolate. Plus they are good for you. Who knew there were so many benefits to eating this particular nut? Healthline says hazelnuts are full of nutrients and packed with antioxidants!
My grandma used to make hazelnut heart shaped cookies which I LOVED. They were a rarity because hazelnut kernels are expensive, but when combined in a biscuit, the taste is one I can’t get enough of. It was always a treat to receive those baked hazelnut heart biscuits.
My choc chip cookies recipe is a no fail recipe I’ve used from a Family Circle cooking book. I’ve just added a few ingredients to make the cookies to my liking.
If you’re after a cookie with a difference, do give these a try. Might be a delicious baked good given to mum for Mother’s Day.
Tips For Making Double Choc Chip Hazelnut Cookies
- Buy hazelnut kernels without the skins (can but from Woolworths for an extra 25 cents)
- For less chunk, chop the hazelnuts before mixing into the cookie batter
- The cookies will spread and will look like homestyle cookies
- Keep in a container for up to 2 weeks (if they last that long!)
- Will keep in the freezer for 4 weeks, with biscuits laid on baking paper
Serves 24 cookies
10 minPrep Time
15 minCook Time
25 minTotal Time
Save RecipeIngredients
- 150g unsalted butter softened
- 1/4 cup of brown sugar
- 1/3 cup caster sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups of self-raising flour
- 1/3 cup white choc chips
- 1/3 cup of milk choc chips
- 110g hazelnut kernels
Instructions
- Preheat oven to 180 degrees Celsius
- Line two baking trays with baking paper
- Beat the butter, sugars and egg yolk until light and creamy
- Add the vanilla
- Remove from the beaters and fold in self-raising flour to create a cookie dough
- Add all choc chips and hazelnuts and mix for an even distribution
- Use a dessert spoon and roll mixture onto prepared baking trays. Use the end of the fork to press down on the cookies
- Bake for 15 minutes or until lightly brown
- Leave to cool on trays
