These brown butter hazelnut chocolate chip cookies are a delightful twist on the classic chocolate chip cookie. With chewy centers, crispy edges, rich dark chocolate, and the earthy flavor of toasted hazelnuts, these cookies are sure to become a favorite in your baking repertoire. The brown butter adds an irresistible nutty richness, taking these cookies to the next level. Whether you’re baking for a special occasion or just indulging in a sweet treat, these cookies will hit the spot.
Why This Recipe Works
The secret to these cookies lies in the use of brown butter, a technique that transforms simple butter into a flavorful powerhouse. Brown butter, with its toasty, nutty notes, pairs beautifully with dark chocolate and hazelnuts. These cookies strike the perfect balance between crispy edges and a soft, chewy center. The addition of toasted hazelnuts offers a delightful crunch and enhances the flavor profile, making each bite a rich, nutty experience.
Ingredients
For this recipe, you’ll need just a few quality ingredients. Here’s what you’ll need to make these delicious cookies:
- Brown Butter: This is the key ingredient in these cookies, adding a rich, nutty flavor. If you’ve never made brown butter before, don’t worry! It’s simple, and we’ll walk you through it.
- Chocolate Chips: Dark chocolate chips are recommended for their rich flavor, but you can use any chocolate chips you prefer. For an even more indulgent experience, try chocolate chunks.
- Toasted Hazelnuts: Hazelnuts are the perfect pairing with chocolate, adding texture and a nutty flavor. Toasting the nuts deepens the flavor.
- Almond Extract (Optional): A small amount of almond extract enhances the flavor, complementing the hazelnuts and brown butter.
- Flaky Sea Salt: This is the finishing touch! A sprinkle of flaky sea salt elevates the flavors and adds a little crunch.
How to Make Hazelnut Chocolate Chip Cookies
Step 1: Brown the Butter
Browning the butter is the first crucial step. This may seem like a small detail, but it’s essential for bringing out the nutty flavors that make these cookies extra special.
- Melt the butter in a saucepan over medium heat.
- Let it cook until it turns golden brown, with a nutty aroma. Make sure to stir constantly to prevent burning.
- Allow the browned butter to cool to room temperature. This step is important because if the butter is too hot, it can affect the texture of the dough.
Step 2: Prepare the Dough
- In a mixing bowl, cream together the cooled brown butter, brown sugar, and granulated sugar until smooth and creamy.
- Add the eggs, vanilla extract, and almond extract (if using) and beat the mixture until light and fluffy. This should take 3-5 minutes.
- Gradually add the flour, baking soda, and salt. Mix until just combined, creating a sticky dough.
- Fold in the dark chocolate chips and toasted hazelnuts.
Step 3: Chilling the Dough
Chilling the dough is one of the most important steps for achieving the perfect cookie. It allows the flour to hydrate, prevents excessive spreading, and ensures a soft and chewy texture.
- Scoop out 3 tablespoons of dough per cookie, rolling them into balls.
- Arrange the dough balls on a parchment-lined baking sheet, spaced at least 2-3 inches apart.
- Cover the dough and chill in the refrigerator overnight for best results, or for at least 2 hours if you’re in a rush.
Baking the Cookies
- Preheat your oven to 350°F (175°C).
- Place the chilled dough balls on a baking sheet, ensuring they are spaced apart.
- Bake for 9-11 minutes, or until the edges are golden and the centers are still soft.
- Remove from the oven and let the cookies rest on the baking sheet for 1-2 minutes before transferring them to a cooling rack.
- Sprinkle the warm cookies with flaky sea salt for that perfect finishing touch!
Why Do I Have to Chill the Dough?
Chilling the dough serves several purposes:
- Hydration: The flour needs time to absorb the moisture from the eggs and butter. When the flour is fully hydrated, it helps control the spread of the cookies, ensuring that they hold their shape and develop a chewy center.
- Prevent Excessive Spread: Brown butter is liquid at room temperature, so without chilling, the cookies might spread too much while baking. By chilling the dough, the butter solidifies, controlling the spread and allowing for the perfect texture.
- Texture Control: Chilling allows the dough to firm up, leading to a cookie that has a crisp edge and a soft, chewy middle.
Tips for Perfect Hazelnut Chocolate Chip Cookies
- Measure Flour Accurately: For best results, weigh your flour. If you’re measuring by volume, use the spoon-and-level method to avoid packing too much flour into the cup.
- Preheat the Oven: Ensure your oven reaches 350°F before baking. An oven thermometer can help you avoid uneven baking.
- Use Light-Colored Pans: A light-colored baking sheet prevents cookies from spreading too quickly, resulting in a better texture.
- Under-bake for Softness: Slightly under-baking your cookies will keep the centers soft and chewy even after cooling.
- The Cookie Scoot: For perfectly round cookies, gently scoot the warm cookies with a large cookie cutter immediately after baking.
Substitutions & Variations
- Chocolate: If you’re not a fan of dark chocolate, you can use milk chocolate or semi-sweet chocolate chips instead.
- Nuts: While hazelnuts are traditional in this recipe, you can swap them for almonds, pecans, or walnuts if you prefer.
- Vegan: To make this recipe vegan, substitute the butter with a plant-based alternative and use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) instead of eggs.
- Gluten-Free: For gluten-free cookies, use a 1:1 gluten-free all-purpose flour blend.
Serving Suggestions
These cookies are perfect for any occasion:
- Serve them warm with a glass of milk or a scoop of vanilla ice cream for a classic dessert experience.
- Pair them with a hot cup of coffee or tea for an afternoon treat.
- Package them in a cute box for a thoughtful homemade gift.
Storage Tips
To keep your hazelnut chocolate chip cookies fresh:
- At Room Temperature: Store cookies in an airtight container for up to a week.
- Freezing: You can freeze the dough balls before baking. Simply freeze the dough balls on a baking sheet, then transfer them to a freezer-safe bag for up to 3 months. Bake straight from the freezer, adding a minute or two to the baking time.
- Baked Cookies: Freeze baked cookies in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
Frequently Asked Questions (FAQs)
Can I use regular butter instead of brown butter?
While you can use regular butter, brown butter adds a rich, nutty flavor that enhances the overall taste of the cookies. If you’re short on time, you can skip the browning process, but we highly recommend giving it a try!
Can I make the dough ahead of time?
Yes! You can chill the dough for up to 72 hours in the refrigerator. The longer you chill, the more the flavors develop, resulting in a richer taste.
What if my cookies spread too much?
If your cookies spread too much, it’s likely because the dough wasn’t chilled long enough or the oven temperature was too high. Always chill the dough and check your oven’s temperature with a thermometer to ensure consistency.
Conclusion
These brown butter hazelnut chocolate chip cookies are the perfect combination of chewy, nutty, and chocolatey goodness. Whether you’re an experienced baker or a beginner, these cookies will become a staple in your baking rotation. Don’t forget to chill the dough, measure your ingredients accurately, and, most importantly, enjoy the process of baking these mouthwatering treats!
Rate This Recipe
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