Easiest Way to Prepare Tasty Hazelnut chocolate Chunk Cookies

Hazelnut chocolate Chunk Cookies. Get your hands on these soft, thick and generous hazelnut chocolate chunk cookies with rustic, hearty flavors and a perfect nutty texture. Every single month throughout the year I will be sharing with you a new cookie recipe. With a mixer, blend the butter and sugar until creamy and light.

Add in the chocolate chunks and the nuts, and stir until just blended. Drop by tablespoonful onto parchment lined sheets. They are also smooth and gooey. You can have Hazelnut chocolate Chunk Cookies using 12 ingredients and 7 steps. Here is how you cook that.

Ingredients of Hazelnut chocolate Chunk Cookies

1. You need of Skinned hazelnuts.
2. Prepare of Walnut oil.
3. You need of AP flour.
4. Prepare of Baking soda.
5. It's of Baking powder.
6. Prepare of Salt.
7. You need of Unsalted butter.
8. It's of Granulated sugar.
9. It's of Light brown sugar.
10. It's of Egg.
11. You need of Vanilla abstract.
12. It's of Dark chocolate bar chunks.

On top of that, the big chocolate chunks throughout cookie makes the cookies soft in the center. I really hope you enjoy this recipe and give it a try. These Hazelnut Chocolate Chunk Cookies have thrown my entire system out of whack, because they actually taste delicious frozen. I'm not saying they're fresh-out-of-the-oven good, but they don't get unpleasantly hard like many other frozen cookies do.

Hazelnut chocolate Chunk Cookies step by step

1. Preheat oven to 350°F. Place hazelnuts on baking sheet and bake for 10 minutes stirring half way through. Remove and let cool.
2. Place nuts in food processor and process until they become powder. Add walnut oil and process until they turn into a butter.
3. In small bowl whisk together flour, baking soda, baking powder and salt.
4. In separate large mixing bowl use mixer to blend butter, but butter, and both sugars until light and fluffy. Add egg and vanilla and blend in.
5. Add flour to large bowl and mix on low. Add chocolate and mix by hand.
6. Wrap cookie dough in plastic wrap and cool in refrigerator for an hour and a half.
7. Preheat oven to 350 and cook for ten minutes.

No need to gnaw on these puppies like a deranged gerbil! Mix in the baking soda and salt. Based on my Salted Chunky Chocolate Chip Cookies (big call, but BEST chocolate chip cookie EVER!), these cookies are thick and chunky. The hazelnuts add a nice crunch and these are absolutely at their best when the choc chips are still a bit gooey and melty from the oven. In a medium bowl, mix flour, baking soda, and salt together with a wire whisk.