Hazelnut Butter Cookies

Crispy edges, chewy centers and positively packed with hazelnut flavor. Studded with milk chocolate chips.

Prep Time 30

Cook Time 12

Rest Time 1

Servings cookies

113 g or ½ cup butter melted
140 g or ½ cup homemade hazelnut butter stirred well
100 g or ½ cup brown sugar
100 g or ½ cup granulated sugar
1 large egg
1 tsp pure vanilla extract
½ tsp baking soda
½ tsp fine sea salt
190 g or 1 ½ cups all purpose flour
150 g or 1 cup chopped chocolate or chocolate chips I like using milk chocolate here

Preheat the oven to 350 F. Place the hazelnuts on a baking sheet and toast for 10 minutes, shaking the pan after 5 minutes.
While they are still warm, pour them into a food processor. Set the speed to high and grind the nuts until they are very fine. Scrape down the food processor and repeat.
Keep doing this, the nuts will first stubbornly refuse to do anything but be a powder but as you process them they’ll start to become a very thick paste. After about 5-7 minutes of scraping down the bowl and processing more, the nuts will be a liquid studded with tiny bits of nuts - as thin as a thick soup.
You can transfer the butter to a sealable jar and store in the fridge for a few weeks. It'll be more than you need for the cookies.

In a heatproof bowl, melt the butter until it’s almost but not fully melted.
Add the sugars and whisk for about 60 seconds.
Add the vanilla, salt and egg and whisk for another 60 seconds.
Pour in the hazelnut butter and whisk well.
Add the flour and baking soda and stir with a rubber spatula.
When it’s almost fully mixed, add the chocolate until it’s all mixed together.
Cover with a tea towel and set on the counter for an hour.
Preheat the oven to 350 F. Line two greased cookie sheets with parchment paper.
Scoop about 2 tablespoons of dough onto the prepared sheets, leaving a full one inch space border between cookies.
Bake until slightly browned around the edges and set in the center, about 12 minutes.