Hazelnut chocolate chip cookies are drop cookies originating from the United States, it is one of the kids’ favourite cookies. The special thing about this cookie is that it has chocolate chips added to it, some variants have nuts and oatmeal added too.

In this hazelnut chocolate chip cookies recipe, hazelnuts are added. You may add in other nuts, such as walnut or almond, according to your own preference.

CHINESE VERSION: 榛子巧克力脆片饼干

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Hazelnut Chocolate Chip Cookies | MyKitchen101en

Yields: 40 pcs

Ingredients:

  • 40 g butter (salted)
  • 40 g margarine
  • 80 g icing sugar
  • 1/8 tsp salt
  • 1 tsp honey
  • 30 g beaten egg
  • 100 g plain flour
  • 2 tsps cocoa powder
  • 1/8 tsp baking soda
  • 3/4 tsp baking powder
  • 60 g hazelnut (chopped)
  • 60 g chocolate chips
 

Instructions:

1 Preheat oven to 170°C/340°F.

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2 Combine butter, margarine, icing sugar, salt and honey, then beat until light and fluffy.

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3 Add in beaten egg gradually, beat until well mixed.

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4 Mix together plain flour, cocoa powder, baking soda and baking powder, then sieve in.

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5 Fold using a rubber spatula until well combined.

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6 Add in chopped hazelnut and chocolate chips, mix well.

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7 Drop 1 teaspoon of dough onto baking tray (or wire rack) lined with non-stick parchment paper.

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8 Put both baking tray into preheated oven, bake at 170°C/340°F, using 2-Level Convection function, for about 20 minutes. When the baking is done, let the cookies stay in the oven for another 15 minutes before removing from oven (so that they are dried out completely).

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9 After 35 minutes, the cookies are ready!

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10 Set aside to cool completely (the cookies will be slightly soft when coming out from oven, they will become crunchy when cooled. If the cookies are still soft when cooled, return to oven and bake for another few minutes.)

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11 When the hazelnut chocolate chip cookies are fully cooled, transfer to an airtight container for storage.

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Reminder:

1 The heat for different oven is different, the suggested time is only for reference, adjust the baking time based on your oven.

2 Bake the biscuit dough as soon as possible, if it is left unbaked for too long, the baked cookies will be less fluffy.

3 If you need to bake in 2 batches, reduce the baking time for each batch to 12-15 minutes. When the 1st batch is done baking, remove immediately and put in the 2nd batch. When all cookies are baked, return cookies that are slightly soft and not completely dry out to oven and bake for another few minutes.

4 If your oven doesn’t have fan mode or convection function, you may need to turn the baking tray in between baking so that the cookies are evenly baked.

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Hazelnut Chocolate Chip Cookies

Hazelnut chocolate chip cookies are drop cookies originating from the United States, it is one of the kids’ favourite cookies.
5 from 3 votes

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Prep Time 45 mins
Cook Time 35 mins
Total Time 1 hr 20 mins
Course Cookies
Cuisine American
Servings 40 pieces
Calories 42 kcal

Ingredients
 
 

  • 40 g butter salted
  • 40 g margarine
  • 80 g icing sugar
  • tsp salt
  • 1 tsp honey
  • 30 g beaten egg
  • 100 g plain flour
  • 2 tsps cocoa powder
  • tsp baking soda
  • ¾ tsp baking powder
  • 60 g hazelnut chopped
  • 60 g chocolate chips

Instructions
 

  • Preheat oven to 170°C/340°F.
  • Combine butter, margarine, icing sugar, salt and honey, then beat until light and fluffy.
  • Add in beaten egg gradually, beat until well mixed.
  • Mix together plain flour, cocoa powder, baking soda and baking powder, then sieve in.
  • Fold using a rubber spatula until well combined.
  • Add in chopped hazelnut and chocolate chips, mix well.
  • Drop 1 teaspoon of dough onto baking tray (or wire rack) lined with non-stick parchment paper.
  • Put both baking tray into preheated oven, bake at 170°C/340°F, using 2-Level Convection function, for about 20 minutes. When the baking is done, let the cookies stay in the oven for another 15 minutes before removing from oven (so that they are dried out completely).
  • After 35 minutes, the cookies are ready!
  • Set aside to cool completely (the cookies will be slightly soft when coming out from oven, they will become crunchy when cooled. If the cookies are still soft when cooled, return to oven and bake for another few minutes.)
  • When the hazelnut chocolate chip cookies are fully cooled, transfer to an airtight container for storage.

Video

Notes

This recipe yields 42 pieces of cookies (1 tsp each)
The nutritional value for reference is for 1 cookie. 
Reminder:
1 The heat for different oven is different, the suggested time is only for reference, adjust the baking time based on your oven.
2 Bake the biscuit dough as soon as possible, if it is left unbaked for too long, the baked cookies will be less fluffy.
3 If you need to bake in 2 batches, reduce the baking time for each batch to 12-15 minutes. When the 1st batch is done baking, remove immediately and put in the 2nd batch. When all cookies are baked, return cookies that are slightly soft and not completely dry out to oven and bake for another few minutes.
4 If your oven doesn’t have fan mode or convection function, you may need to turn the baking tray in between baking so that the cookies are evenly baked.

Nutrition (per serving)

Calories: 42kcalCarbohydrates: 5gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.04gCholesterol: 5mgSodium: 37mgPotassium: 15mgFiber: 0.3gSugar: 1gVitamin A: 68IUVitamin C: 0.1mgCalcium: 9mgIron: 0.2mg
Keyword chocolate chip cookies, hazelnut chocolate chip cookies
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