Looking for a fun twist on a classic chocolate cookie?
Try these Dark Chocolate Chip Hazelnut Cookies!
What’s up with the hazelnut? I feel like it’s the least respected of all nuts. It’s the nut that always got picked on as a kid. It’s the nut that got picked last for playground kickball. Well, I’m on a personal mission to fix that. The hazelnut has grown up and is showing all of the other nuts who’s the boss. These Dark Chocolate Chip Hazelnut Cookies are delicious, and a batch of these cookies needs to be in your kitchen in the near future!
My first trip to Italy is when I remember discovering Baci chocolates. These little bites are totally delicious, and I think I ate my weight in them while I was there. (Baci is Italian for “kiss,” by the way.) These little treats are a mix of chocolate and chopped hazelnuts with a whole hazelnut on top. As it turns out, Baci are fairly common in the United States, and I’ll often pick up one or two as a special treat. In fact, when I was first dating my future wife, I gave her a box of Baci for our first Valentine’s Day together. It was difficult to part with an entire box…but I justified it since I kinda liked her. (Ok, I really liked her.) Anyways, back to the point of this story…hazelnuts. My appreciation for these nuts goes way, way back, so it should come as no surprise that hazelnuts made their way into these delicious Dark Chocolate Chip Hazelnut Cookies.
Dark Chocolate Chip Hazelnut Cookies
One of the keys to hazelnuts is toasting them first. I’m not gonna lie, I used to really dislike toasting hazelnuts. The skins were a total pain to remove. But then I discovered the kitchen towel trick. What is this trick you ask? Well, after toasting the hazelnuts for about 8-10 minutes, transfer them to a kitchen towel. Cinch the towel around the hazelnuts and then rub them back and forth vigorously. Lay the towel out on the counter and just pick out the hazelnuts. Most of the skins will be left on the towel. Some of the nuts may still have skins on them, but that’s ok. Then just chop the nuts and proceed with the cookie baking. (I also talked about roasting hazelnuts back when I made this Hazelnut Biscotti. Check it out…biscotti is crazy easy to make!)
Disclaimer: A few hazelnuts were harmed in the production of these cookies. (By harmed, I mean eaten.) It’s a small price to pay to help move hazelnuts to the front of the kickball line.
Before we get to the recipe, can we talk about food holidays? Not like grilling recipes around July 4th and Labor Day, or cookie recipes around Christmas. Nope, actual food holidays. Like the fact that March 5 is National Cheese Doodle Day (true story) or that December 25 is National Pumpkin Pie Day (isn’t that supposed to be on Thanksgiving?).
Well, if you haven’t checked your handy food calendar yet today, then you’re in for a real treat. Today is National Grab Some Nuts Day. Really? Yes, really! Could there be a better named food holiday? I think not. In honor of National Grab Some Nuts Day, I joined up with some other awesome foodies to post nut-inspired recipes. Check out their posts below and get inspired. Then go ahead and grab some nuts and start the celebrations!
- Be sure to visit all the other Nutty Participants for Grab Some Nuts Day:
- How to Toast your Nuts by Cravings of a Lunatic
- Flourless Peanut Butter Walnut Brownie Cookies by It’s Yummi
- Nutty Chocolate Chip Brownies by Roxana’s Home Baking
- Salted Caramel Peanut Pie by Hungry Couple
- Pistachio Cream Cheese French Toast by Baking in a Tornado
- Peanut Butter Martini Mousse by Cooking in Stilettos
- Classic Peanut Butter Cookies by That Skinny Chick Can Bake
- Cashew and Pistachio Truffles by Culinary Ginger
- Chocolate Bourbon Pecan Pie by Kelli’s Kitchen
- Bourbon Pecan Pie for One by The Spiffy Cookie
- Herb Roasted Cashews by Noshing with the Nolands
Dark Chocolate Chip + Hazelnut Cookies
- ¼ cup unsalted butter, softened
- ¼ cup vegetable shortening
- ¾ cup granulated sugar
- 1 egg
- 5 Tbsp approximately ½ of a 3.4 ounce package chocolate instant pudding mix
- 1 cup + 2 Tbsp all-purpose flour
- ½ Tbsp baking soda
- 1 Tbsp cornstarch
- ¼ tsp salt
- 1⅓ cups dark chocolate chips
- ¾ cup hazelnuts toasted and coarsely chopped (see note)
- Using a countertop mixer with the paddle attachment, cream together the butter and shortening on medium speed for 2 minutes.
- Add sugar and mix on medium speed for 1 minute, or until well combined.
- Add egg and pudding mix, and mix on low speed until fully absorbed.
- In a small bowl, mix together the flour, baking soda, cornstarch, and salt. Add half of this dry mixture to the mixing bowl and mix on low speed until well combined. Add the remaining dry mixture and mix until combined.
- Add the chocolate chips and hazelnuts and mix on low speed until combined.
- Shape the dough into 2” balls and place on a parchment-lined baking pan. Gently press each cookie with your hand until it flattens out slightly.
- Bake at 375° for 12-13 minutes or until the edges of the cookies turn light brown in color.