These delightful cookies blend the nuttiness of brown butter with the richness of hazelnuts and chocolate chips. The brown butter adds a depth of flavor that elevates these from ordinary to extraordinary chocolate chip cookies. They’re crispy on the outside, soft on the inside, and utterly irresistible.
Why You’ll Love This: If you’re a fan of chocolate chip cookies, this twist will offer a new depth of flavor. The brown butter infuses a toasty, nutty flavor that pairs beautifully with the hazelnuts and chocolate. The texture is perfect – crisp edges with a chewy center. These cookies are a hit for any occasion, whether it’s a cozy evening at home or a gathering with friends.
Ingredients:
- Brown Butter:
- Butter: 1 stick
- Cookie Dough:
- Flour: 2 1/2 cups (2 1/4 cups for thinner cookies)
- Baking Soda: 1 tsp
- Salt: A pinch
- Brown Butter: 1/2 cup (cooled)
- Softened Butter: 1/2 cup
- Dark Brown Sugar: 1 cup
- Granulated Sugar: 1/2 cup
- Eggs (room temperature): 2
- Vanilla Extract: 1 tsp
- Hazelnuts (chopped): 1/2 cup
- Chocolate Chips: 1 cup
Instructions:
- Brown Butter Preparation:
- Melt butter in a pan over medium heat, stirring continuously. Cook until it turns light brown and emits a nutty aroma. Remove from heat and let it cool.
- Cookie Dough:
- Mix flour, baking soda, and salt in a bowl.
- In another bowl, blend the cooled brown butter, softened butter, and sugars until fluffy.
- Incorporate eggs and vanilla into the butter mixture.
- Gradually add the dry ingredients to the wet mix, stirring until well combined.
- Fold in hazelnuts and chocolate chips.
- Cover the dough and refrigerate for 1-2 hours.
- Baking:
- Preheat the oven to 350°F.
- Scoop dough onto a baking sheet, spacing them about 2 inches apart.
- Press extra chocolate chips on top of each dough ball.
- Bake for 11-12 minutes or until golden.
Serve these delectable hazelnut chocolate chip cookies warm for a comforting treat!
