Chocolate and Hazelnut Cookies

Ingredients

• 75 g Whole hazelnuts (Toasted, skin removed, coarsely chopped)
• 160 g Unsalted butter (Softened at room temperature)
• 160 g Hazelnut butter (brown butter) (Melted butter then lightly browned)
• 1 Egg (At room temperature)
• 250 g All‑purpose flour (Sift with the baking powder)
• 3 g Baking powder (About 1 teaspoon)
• 160 g Dark chocolate chips or chunks (Minimum 70 % cocoa, in large pieces)

Instructions

1. Toast the hazelnuts

   Spread the hazelnuts on a baking sheet and bake at 140 °C for 10 minutes.

   Time: PT10M

   Temperature: 140°C

2. Cool and peel

   Let the hazelnuts cool at room temperature (about 10 minutes), then rub them between your hands to remove the skin.

   Time: PT10M

3. Chop the hazelnuts

   Place the hazelnuts in a resealable plastic bag, close it and crush them with a saucepan to obtain large pieces without turning them into powder.

   Time: PT5M

4. Cream the butter

   In the mixing bowl, add the unsalted butter and the hazelnut butter, then beat with the flat whisk until a creamy consistency is reached.

   Time: PT2M

5. Incorporate the egg

   Add the egg and continue mixing until well incorporated.

   Time: PT1M

6. Add the flour and baking powder

   Fold in the sifted flour with the baking powder, mix until a homogeneous dough forms.

   Time: PT2M

7. Integrate the hazelnuts and chocolate

   Add the toasted hazelnut pieces and dark chocolate chunks, mix gently to distribute evenly.

   Time: PT5M

8. Form the dough cylinder

   On the work surface, roll the dough into a log about 5 cm in diameter.

   Time: PT5M

9. Chill

   Wrap the dough log in plastic film and place it in the refrigerator for at least 1 hour.

   Time: PT1H

10. Slice the cookies

    Remove the dough from the refrigerator and cut slices about 1 cm thick.

    Time: PT5M

11. Place on the sheet

    Arrange the slices on a baking sheet lined with parchment paper, leaving a small space between each (they do not spread much).

    Time: PT5M

12. Bake

    Bake at 180 °C and cook for 15 minutes for a crispy exterior and a soft interior. Adjust to 12 minutes for more softness or 17 minutes for more crunch.

    Time: PT15M

    Temperature: 180°C

13. Cool and serve

    Let the cookies cool a few minutes on the sheet, then transfer them to a rack to cool completely.

    Time: PT5M

Nutrition Facts

Calories

180

Protein

3 g

Carbohydrates

18 g

Fat

11 g

Fiber

2 g

Ingredient Substitutions

• Instead of Whole hazelnuts: Almonds, Pecans
• Instead of Unsalted butter: Margarine, Plant butter
• Instead of Hazelnut butter (brown butter): Unsalted butter, Coconut oil
• Instead of Egg: Flax egg (1 tbsp ground seeds + 3 tbsp water)
• Instead of All‑purpose flour: Pastry flour, Gluten‑free flour
• Instead of Baking powder: Baking soda + cream of tartar
• Instead of Dark chocolate chips or chunks: Milk chocolate, White chocolate

Equipment Needed

• Oven
• Baking sheet
• Parchment paper
• Mixing bowl
• Flat whisk (or electric mixer)
• Resealable plastic bag
• Saucepan (for chopping hazelnuts)
• Plastic film
• Refrigerator
• Knife or dough cutter
• Clean work surface

Critical Steps — Do Not Skip

• Toast the hazelnuts at 140 °C for 10 minutes
• Chill the dough in the refrigerator for at least 1 hour
• Bake at 180 °C for the chosen time (12‑17 minutes)

Chef Tips from the Video

• Use homemade hazelnut butter for a richer flavor.
• For an even crunchier texture, sprinkle a pinch of sea salt on each cookie before baking.
• Lightly dust with powdered sugar after cooling for an elegant finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 5 days.

Freezer: Wrap individually and freeze up to 2 months.

Room temperature: At room temperature, consume within 2 days for optimal texture.

Make-Ahead Tips

• Toast and peel the hazelnuts the day before.
• Prepare the dough log and keep it in the refrigerator overnight.
• Bake the cookies ahead of time and reheat slightly before serving.