Hazelnut chocolate Chunk Cookies – a delicious recipe with hazelnuts, oil, flour, Baking soda, Baking powder, Salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350F.
2
Place hazelnuts on baking sheet and bake for 10 minutes stirring half way through.
3
Remove and let cool
4
Place nuts in food processor and process until they become powder.
5
Add walnut oil and process until they turn into a butter
6
In small bowl whisk together flour, baking soda, baking powder and salt
7
In separate large mixing bowl use mixer to blend butter, but butter, and both sugars until light and fluffy.
8
Add egg and vanilla and blend in
9
Add flour to large bowl and mix on low.
10
Add chocolate and mix by hand
11
Wrap cookie dough in plastic wrap and cool in refrigerator for an hour and a half
12
Preheat oven to 350 and cook for ten minutes
782
kcal
Calories
40
g
Fat
99
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 8 1/2 oz Skinned hazelnuts, 1 tbsp Walnut oil, 1 cup AP flour, 3/4 tsp Baking soda, and more.
Yes, Hazelnut chocolate Chunk Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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