top of page

Hazelnut Butter Chocolate Chip Cookies



The best chocolate chip cookies are baked at home

If you are looking for the ultimate chocolate chip cookie recipe, you have come to the right place. This cookie is made with hazelnut butter and a combination of brown and white sugar which gives you the rich buttery toasted flavour complimented by a touch of sea salt.


My recommendation to making this cookie the best of the best is to opt for good quality coverture chocolates and you are guarantee to wow anyone that get the chance to savour them.



RECIPE


Yield: 18 x 70g Large Cookies or 35 x 35g Small Cookies


230 g Unsalted Butter

360g Plain Flour

1 tsp Bi-Carbonate Soda

1 tsp Salt

170 g Caster Sugar

170 g Brown Sugar

2tsp Vanilla Bean Paste

100 g Whole Eggs

120 g Dark Chocolate Chips

120 g Milk Chocolate Chips



Qs Sea Salt flakes for garnish

Qs Dark Chocolate Chips

(For Toppings)

Qs Milk Chocolate Chips

(For Toppings)

Qs Chocolate coated waffle pearls - optional

(For Toppings)



This recipe yields a 1.240kg dough




METHOD


1. Place the butter into a saucepan and boil over medium heat until it starts to turn light golden in color. This is called a beurre noisette. Leave until they are cool to touch or under 50C.


2. In a large bowl, mix all the dry ingredients together (Plain flour, Bi-carb Soda and salt)


3. Mix the sugars (Caster Sugar & Brown Sugar) in with the melted butter in a stand mixer bowl fitted with a paddle attachment until well combined, then add in the eggs and continue to mix until smooth.


4. Add in the dry ingredients and mix until well combined. Finally, add in the chocolates and mix again until well incorporated.


5. Divide the dough to 16 equal portions (approximately 70g) or more for smaller cookies. Roll them into a round ball then gently press them to a thick disc. Place the rolled cookies in the fridge to rest for 3 hours or ideally overnight.


6. The next day, when you are ready to bake the cookies, pre heat the oven to 175C. Place the chilled butter directly onto a baking tray lined with parchment paper, leaving enough space for the cookies to spread slightly. For 16 x large cookies, bake for 14 minutes. For smaller cookies, bake for half the time (7 minutes). (This, you will need to adjust according to preference.


7. The cookie should feel soft when it is out from the oven and will harden as it cools for a soft center. For crunchie cookies, bake for longer.


8. Once you are happy with the readiness of the cookies, remove from the oven, using a suitable round cutter, place it over each cookies and swirl it around to even out the edges of each cookies.


Place the chocolate chips on top. Turn off the oven and place the cookies back into the oven for 30 seconds to lightly melt the chocolate toppings. Remove from the oven again and finish with sea salt flakes and chocolate waffle balls (optional).





STORAGE

Cookie dough can be frozen for up to 2 months.

Baked cookies can be kept in air tight container for up to 2 weeks.




Coffee Shokupan Bread

Baking Blog

bottom of page