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    Home / Recipes / Cookie

    30 Dec 4, 2018 Baking  |   Jump to Recipe

    Toasted Hazelnut Chocolate Chip Cookies Recipe

    I’ve got one new addition to my Holiday cookie tin this year, and it’s these Toasted Hazelnut Chocolate Chip Cookies.  They’re seriously delish.

    This post may contain affiliate links.

    Toasted Hazelnut Chocolate Chip Cookies

    These cookies are based on a chocolate chip cookie recipe by Christina Tosi that my friend Holly posted on her IG stories a little while ago.

    Rich with golden notes of brown butter and brown sugar, these chocolate chip cookies lean towards the crispy, caramelly side.  They’re also infused with milk powder, an ingredient Christina Tosi likes to use to add a hint of nostalgia to her baked goods.  Flaky sea salt on top balances out the sweetness.

    After tasting the base version of these cookies, I immediately thought nuts would be a perfect addition.  The warmth of toasted hazelnuts pairs perfectly with the nuttiness of the brown butter, making this one irresistible cookie.  Continue reading for the recipe.

    Toasted Hazelnut Chocolate Chip Cookies Ingredients

    Nonfat milk powder is something you probably don’t have in your pantry, but luckily, it’s pretty easy to find in any grocery store.  It also lasts for about 2 years after the sell by date!  If you are looking for ways to use up milk powder, check out Christina Tosi’s Milk Bar Cookbook.

    • Toasted Hazelnut Chocolate Chip Cookie Dough
    • Making Toasted Hazelnut Chocolate Chip Cookies

    I am able to find unskinned hazelnuts at our local produce wholesaler Specialty Produce, so if you live in the San Diego area, check them out!  You can also find hazelnuts at Trader Joe’s and Whole Foods.  Pecans and walnuts would work well here too.

    If you can only find hazelnuts with skins on, here’s a method to easily remove the skins:

    1. Bring 3 cups of water to a boil in a medium pot.
    2. Add 3 tablespoons baking soda.  This will cause the water to bubble up.
    3. Drop in the hazelnuts and boil for 3 minutes.
    4. Strain and rinse under cold, running water.  As you are rinsing, easily slip off the peels.
    5. Dry thoroughly.

    At this point, toast skinned hazelnuts in a 350°F oven for 10 – 15 minutes, stirring occasionally.  Give the toasted hazelnuts a good chop and they are ready for the cookies!

    Toasted Hazelnut Chocolate Chip Cookies
    Toasted Hazelnut Chocolate Chip Cookies

    Toasted Hazelnut Chocolate Chip Cookies Recipe

    Adapted from Christina Tosi’s chocolate chip cookie recipe.
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    Servings 24 cookies

    Ingredients
      

    • 2 sticks (1 cup) unsalted butter, divided
    • 2 cups all purpose flour
    • 2 tablespoons nonfat powdered milk
    • 1 1/4 teaspoons fine grain sea salt
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 3/4 cup packed light brown sugar
    • ½ cup sugar
    • 1 egg + 1 egg yolk
    • 2 teaspoons vanilla
    • 8 ounces bittersweet chocolate chips (65% cacao)
    • 3/4 cup toasted, skinned hazelnuts, chopped

    Instructions
     

    • Cook 6 tablespoons butter in a small saucepan over medium heat until the butter turns golden brown color and takes on a nutty aroma (4 to 5 minutes). Take the saucepan off the heat and add remaining butter, stirring until melted. Set aside.
    • Add flour, milk powder, sea salt, baking powder and baking soda to a medium bowl, whisking to combine. Set aside.
    • Place butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium until loosely combined (30 seconds), then add eggs and vanilla and beat until combined (30 seconds). Add dry ingredients in 2 additions, beating until just combined. Scrape down the sides as needed. The dough will a little wetter than a regular cookie dough given the higher fat content. Stir in chocolate chips and chopped hazelnuts. Transfer cookie dough to the refrigerator and let chill for 30 minutes.
    • Preheat and oven to 375°F and set an oven rack to the middle position. Place rounded tablespoons of cookie dough on a parchment-lined baking sheet about 1 inch apart. Bake for 12-14 minutes until the edges of the cookies start to brown. Let the cookies rest on the baking sheet for 5 minutes, then transfer to a rack to cool.
    Tried this recipe?Tag @brandiego on Instagram so I can check it out!

    Looking for more Holiday cookie recipes?  Check out some of my past favorites:

    Earl Grey Shortbread Cookies with Lemon Glaze

    Earl Grey Shortbread Cookies

    Bourbon Pecan Oatmeal Cookies

    Bourbon Pecan Oatmeal Cookies Recipe

    Triple Ginger Cookies

    Triple Ginger Cookies

    Mocha Brownie Cookies

    Mocha Brownie Cookies
    30
    Brandon and Federico
    Brandon

    I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!

    More Cookie Recipes

    • Coconut Chocolate Chip Cookies
    • Lemon Crinkle Cookies Recipe
    • Brown Butter Pecan Cookies Recipe
    • Small Batch Chocolate Chip Cookies Recipe
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    Categories: Baking Tags: all purpose flour, baking soda, bittersweet chocolate, butter, eggs, hazelnuts, light brown sugar, milk powder, sea salt, sugar, vanilla

    Reader Interactions

    Comments

    1. averie @ averie cooks says

      December 5, 2018 at 8:38 am

      They look so perfect! I could use a couple right now. All of Christina Tosi cookie recipes are so good, so buttery 🙂 What kind of chocolate chips are those? Ghirardelli maybe?

      Reply
      • Brandon Matzek says

        January 2, 2019 at 2:55 pm

        Thanks Averie!! These are actually Specialty Produce chocolate chips. But yeah, I like Ghirardelli otherwise.

        Reply
    2. Emily says

      December 10, 2018 at 8:23 am

      These cookies looks absolutely delicious. The perfect gooey cookies to eat right after pulling them out of the oven. I would eat the whole plate right away!

      Reply
      • Brandon Matzek says

        January 2, 2019 at 2:54 pm

        Yaaassss! Thanks Emily!

        Reply

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    Brandon and Federico

    I'm Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Read More…


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