It is time (cue The Lion King music) for BAKING! A couple more weeks till Autumn and I'm getting prepared. Let's jump right in with some brown butter chocolate chunk hazelnut cookies!
Ooey gooey chocolate chunks, crunchy hazelnuts, crispy golden outside, and a soft, chewy inside? ๐๐๐ Need I say more?
Why Brown Butterย Chocolate Chunk Hazelnut Cookies?
Ah well I will say more. Instead of regular butter, I tried brown butter in my chocolate chip toffee cookies a couple years ago and I've never looked back. It adds this rich, nutty flavor to the cookies and also makes your house smell like heaven.
TBH, this recipe is pretty much the same as that toffee one and I'm not even sorry. They're SO delicious, I just swapped the toffee for hazelnuts and skipped the salt garnish.
Ready to test out browned butter baking and pan banging? Scroll down for the recipe!
Brown Butter Chocolate Chunk Hazelnut Cookies
- Total Time: 1 hour
- Yield: 3 Dozen Cookies 1x
Description
Crinkled and crispy on the outside, soft and chewy on the inside, these nutty brown butter cookies are filled with chocolate chunks and sprinkled with hazelnuts. How to brown butter and pan banging cookie directions included!
Ingredients
- 1 cup unsalted butter (2 sticks)
- 1 cup dark brown sugar, packed
- โ cup granulated sugar
- 1 medium egg
- 1 medium egg yolk
- 2 teaspoons vanilla extract
- 2 cups unbleached, all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon corn starch
- 1 teaspoon sea salt
- 1 cup dark chocolate, roughly chopped
- ยฝ cup semi sweet chocolate, roughly chopped
- ยฝ cup hazelnuts, roughly chopped
Get Recipe Ingredients
Instructions
Brown the Butter
- In aย large skilletย (preferably a light colored one to make it easier to see the color of the butter as it browns), melt butter over medium heat, stirring constantly.
- Once the butter is completely melted, it will start to foam. Continue stirring constantly. After about 6-8 minutes, the butter will start to brown. Look for deep brown specs (if you see a lot of black specs, the butter is burned and you'll have to start over). It will also have a very pleasantly nutty aroma.
- Once this happens, pour the browned butter into a large, shallow container (a baking dish works well). Place in the fridge and let it cool completely (this can take a couple hours).
Make the Cookie Dough
- In a medium bowl, sift together flour, baking soda, sea salt, and corn starch. Set aside.
- In a large bowl, cream together cooled browned butter and sugars. Add the egg, egg yolk, and vanilla extract. Whisk until thoroughly mixed.
- Stir the flour mixture into the sugar mixture until thoroughly combined.
- Gently fold in chocolate chunks and hazelnuts.
- Cover the bowl with plastic wrap and chill dough for 30 minutes.ย Preheat oven to 350หF. Prepare aย baking sheetย with aย silpatย or parchment paper
- After chilling, scoop out balls of dough, about 2 tablespoons each, onto the preparedย baking sheet.
BAKE AND "PAN SLAM" THE COOKIES
- Bake 10-12 minutes (depending on your oven). At the 8 minute mark, remove the tray from the oven and "slam" it down on your stove top a couple times. Place it back in the oven and cook for 30 seconds, then remove the pan and slam it again a couple times. Repeat this one more time: cooking for 30 seconds and slamming.
- Remove the cookies from oven when they look almost but not quite done. They will still be soft in the center. Let pan cool on a wire rack for 10 minutes. Remove cookies from the pan and let cool.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
tere says
Look delicious! thank you. ๐
Beau says
I followed this recipe exactly and i came out with 2 dozen, not 3 dozen and i found the dough to be very dry and crumbly. I added 2 tablespoons more butter to the dough and that seemed to help a lot with the texture.
Aberdeen says
Oh no! So sorry to hear this, I'll take a look at the recipe and see what happened.