Toasted hazelnut make this traditional chocolate chip cookie pretty much irresistible. Pastry Chef Valerie Nin uses Valrhona Azelia chocolate, which has 35% cocoa and notes of roasted nuts. Bring these to your next cookie swap, or fill your cookie jar and enjoy them at home with friends and family. They’ll please any cookie lover!
- 5/8 cup all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons kosher salt
- 8 ounces (2 sticks) unsalted butter, room temperature
- 1 3/4 cups light brown sugar
- 1 tablespoon vanilla extract
- 2 eggs
- 10 ounces Valrhona azelia chocolate, roughly chopped
- 3/4 cup toasted hazelnut pieces
- In a bowl, whisk together the flour, baking soda, and salt; set aside.
- In a separate bowl, cream together the butter and sugar, be careful not to over beat; you do not want to incorporate too much air.
- Add the vanilla and eggs. Scrape the bowl to make sure the batter is smooth and well combined.
- Add the dry mix to the wet mixture, then add the chocolate and hazelnut pieces. Mix until just combined.
- Scoop into balls.
- For best results, chill the dough balls overnight. At the very least chill for a few hours and bake cold from the fridge.
- Place on a parchment lined sheet pan, smoosh the balls a little before going in the oven.
- Bake at 315 degrees in a convection oven or at 325 degrees in a still oven. They are done when they are brown around the edges and slightly lighter brown in the middle (about 15 minutes).