Hazelnut Chunk Cookies

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These Brown Butter Hazelnut Chunk Cookies will make you forget everything you thought you knew and loved about classic chocolate chip cookies. The extra effort is 100% worth it for these gourmet quality cookies!

Prep Time30

Cook Time30

Chilling Time2

Total Time3

Course: Dessert

Cuisine: American

Servings: cookies

Author: Amy Nash

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 pure vanilla extract
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

Candied Hazelnuts

To roast hazelnuts in the oven, spread them in a single layer on a baking sheet and roast for 10 minutes at 350℉. The hazelnuts won’t darken in color much, but the skins will loosen slightly and you will notice a nutty aroma wafting off of them.
1 1/2 cups hazelnuts
Transfer the still-warm hazelnuts to a clean dishtowel and rub them together to remove most of the skins. It’s difficult to completely remove all the papery skins, and that’s okay. A few small pieces here and there won’t make a big difference in the end result.
To make the candied hazelnuts, line a baking sheet with a silicon mat or parchment paper. Combine the sugar, corn syrup, water, and salt in a medium saucepan over high heat and bring to a boil. Let this sit without stirring until it starts to turn an amber color around the edges of the pot (right around the 4-minute mark). You can swirl the pan gently a few times to make sure the mixture is cooking evenly.
1 cup (200g) granulated sugar, 2 teaspoons corn syrup, 1/4 cup water, pinch of salt
Add the hazelnuts and stir to coat and the mixture turns a nice amber color (another 1-2 minutes). Be careful not to let this burn, which can happen quickly. Immediately pour the candied hazelnuts onto the prepared pan and spread them into an even layer as much as possible. Cool, then chop into chunks and set aside.

Cookies

Melt the butter in a medium saucepan with a light colored bottom over medium heat. Once it melts, keep watching it and it will bubble, then foam, then eventually turn a dark golden brown color and have a nutty aroma. Watch carefully and whisk or stirring frequently, because it can go from golden brown to burned very quickly.
1 cup (226g) salted butter
Pour the brown butter into a large mixing bowl so it doesn't continue to cook, then let it cool until warm, not hot.
Add the brown sugar and granulated sugar. Whisk well to combine.
1 1/4 cups (250g) dark brown sugar, 3/4 cup (150g) granulated sugar
Add the eggs, egg yolks, and vanilla. Whisk again until smooth.
2 large eggs, 2 egg yolks, 2 teaspoons pure vanilla extract
Add the flour, baking soda, baking powder, and salt. Stir just until combined.
2 3/4 cups (388g) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon salt
Stir in the chocolate chunks and chopped candied hazelnuts. Use a medium cookie scoop to scoop balls of dough onto a baking sheet lined with parchment paper. They don't need to be spaced out at this point because they are going into the fridge to chill before baking.
350 grams chopped dark chocolate chunks
Chill the balls of dough for at least 2 hours in the fridge until firm.
Preheat the oven to 350℉.
Line baking sheets with parchment paper. Arrange balls of the chilled dough a few inches apart on the baking sheet so there is room for them to spread while they bake. I like to bake 8 at a time.
Bake for 13-14 minutes until the edges are set but the centers still look slightly underbaked. The cookies will continue to set up while they cool on the baking sheets. Remove from the oven and immediately sprinkle with flaky salt.
Flaky salt

Nutrition

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