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Hazelnut Chunk Cookies with Candied Hazelnuts and Dark Chocolate Recipe

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3.9 from 9 reviews

Delight in these rich and buttery Hazelnut Chunk Cookies featuring caramelized candied hazelnuts and decadent dark chocolate chunks. Perfectly browned with a nutty aroma, these cookies combine a luscious browned butter dough with crunchy, sweet hazelnut pieces for a sophisticated twist on a classic treat. Chilled before baking for optimal texture, they are finished off with a sprinkle of flaky salt to enhance every bite.

  • Total Time: 3 hours (including chilling and roasting time)
  • Yield: 24 servings

Ingredients

Candied Hazelnuts

  • 1 1/2 cups hazelnuts
  • 1 cup (200g) granulated sugar
  • 2 teaspoons corn syrup
  • 1/4 cup water
  • pinch of salt

Cookies

  • 1 cup (226g) salted butter
  • 1 1/4 cups (250g) dark brown sugar
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 2 egg yolks
  • 2 teaspoons vanilla bean paste
  • 2 3/4 cups (388g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 350 grams chopped dark chocolate chunks
  • Flaky salt (for sprinkling on top)

Instructions

  1. Roast Hazelnuts: Preheat the oven to 350℉. Spread hazelnuts on a baking sheet in a single layer and roast for 10 minutes until the skins loosen and a nutty aroma emerges.
  2. Remove Skins: Transfer warm hazelnuts to a clean kitchen towel and rub to remove most of the skins. A few papery bits are fine.
  3. Make Candied Hazelnuts: Line a baking sheet with a silicone mat or parchment. In a medium saucepan, combine sugar, corn syrup, water, and salt. Bring to a boil over high heat without stirring until edges turn amber, around 4 minutes. Swirl pan gently to even cooking.
  4. Add Hazelnuts to Syrup: Stir in roasted hazelnuts and cook 1-2 more minutes until mixture is amber but not burnt. Quickly pour onto prepared sheet and spread evenly. Cool completely, then chop into chunks.
  5. Brown the Butter: Melt butter in a medium saucepan over medium heat. Continue cooking, whisking frequently, until it foams and turns a dark golden brown with a nutty aroma. Remove from heat and transfer to a large bowl to cool to warm.
  6. Mix Sugars: Whisk brown butter with dark brown sugar and granulated sugar until well combined.
  7. Add Eggs and Vanilla: Add eggs, egg yolks, and vanilla bean paste, whisking until smooth.
  8. Add Dry Ingredients: Stir in flour, baking soda, baking powder, and salt just until combined.
  9. Incorporate Chocolate and Hazelnuts: Gently fold in chopped dark chocolate chunks and candied hazelnut pieces.
  10. Scoop and Chill Dough: Use a medium cookie scoop to portion dough onto a parchment-lined baking sheet. Dough balls do not require spacing. Refrigerate for at least 2 hours until firm.
  11. Preheat Oven: Heat oven to 350℉.
  12. Prepare Baking Sheet: Line baking sheets with parchment paper. Arrange chilled dough balls spaced a few inches apart to allow spreading.
  13. Bake Cookies: Bake for 13-14 minutes until edges are set and centers look slightly underbaked.
  14. Cool and Finish: Remove from oven, sprinkle immediately with flaky salt, and let cookies cool on the baking sheet to firm up.

Notes

  • Roasting hazelnuts enhances their flavor but doesn’t brown them significantly.
  • Removing as much skin as possible improves texture but some leftover skins are fine.
  • Watch the caramel closely to prevent burning during candied hazelnuts preparation.
  • Brown butter adds a rich, nutty flavor essential to this recipe.
  • Chilling dough solidifies butter and prevents excessive spreading during baking.
  • Flaky salt enhances the sweet and rich flavors with a pleasant contrast.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 14 minutes per batch
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/hazelnut-chunk-cookies-with-candied-hazelnuts-and-dark-chocolate-recipe/