Sweet, salty, chewy & crunchy – these chocolate chip cookies with sea salt and roasted hazelnuts make the perfect afternoon treat, midnight snack… or inappropriate breakfast. 

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If I lived in the world of Game of Thrones, my house sigil would be a chocolate chip cookie. While other houses are forging swords and training dragons, mine will be in the kitchen driving our enemies to distraction with the smell of freshly baked cookies wafting out over the battlefield.

Chocolate Chunk & Roasted Hazelnut Cookies | www.cheesecakeforbreakfast.co

Speaking of enemies, I’m currently engaged in a war with an unidentified rubbish dumper living in one of the neighbouring apartments. Our recycling bins are kept in a communal area, and every week somebody fills them with bags of general waste. The landlord has failed to solve the problem, so every Monday I am faced with the decision to move the rubbish to the correct area outside (enabling the dumper’s bad behaviour) or just ignore it.

So far the longest I’ve managed to leave it is four weeks, resulting in a huge pile of rubbish covered in ants and flies – disgusting! Maybe I’ll just have to use these cookies to entice my neighbours into my apartment, then lock the door and make them sit through a lecture on proper waste and recycling etiquette.

Chocolate Chunk & Roasted Hazelnut Cookies | www.cheesecakeforbreakfast.co

Luckily nothing is more soothing than baked goods and a cup of tea, so these cookies are just what I need to calm my rage.

Chocolate Chunk & Roasted Hazelnut Cookies | www.cheesecakeforbreakfast.co

 

Chocolate Chunk & Roasted Hazelnut Cookies | www.cheesecakeforbreakfast.co

While they do keep well in an airtight container, there’s nothing quite like a cookie eaten warm from the oven with the chocolate still molten and gooey. Fortunately (or unfortunately), I’ve devised a method to ensure I am never more than 15 minutes away from freshly baked cookie goodness.

Chocolate Chunk & Roasted Hazelnut Cookies | www.cheesecakeforbreakfast.co

Simply roll the dough into a log and wrap in non-stick baking paper. Chill in the fridge until firm, then slice into discs and store in the freezer. You can then bake them straight from frozen whenever the need for a warm cookie strikes – they’ll just need a couple of extra minutes in the oven. The disc shape bakes more evenly compared to a frozen ball that tends to brown around the edges while the centre is still cold.



Chocolate Chunk & Roasted Hazelnut Cookies

Prep Time45 mins
Cook Time12 mins
Total Time57 mins
Course: Dessert
Author: Kristyn

Ingredients

  • 125 g butter softened
  • 100 g white granulated sugar
  • 100 g soft brown sugar
  • 1 egg
  • 1 t vanilla extract
  • 185 g white flour
  • 1/2 t baking powder
  • 1/2 t baking soda
  • 1 t flaky sea salt
  • 100 g hazelnuts lightly toasted and roughly chopped
  • 100 g dark chocolate chopped into chunks
  • 100 g milk chocolate chopped into chunks

Instructions

  • No need to heat the oven yet - this cookie dough needs time to chill for for the best result.
  • Cream butter and sugars until smooth. Add egg and vanilla and beat again until combined.
  • Measure out flour, baking powder, baking soda and sea salt, and incorporate into the mixture. Add chocolate and nuts and mix through.
  • Transfer dough to the fridge and chill for at least 30mins before baking. When ready, preheat oven to 160C (fan bake) / 180C (bake) and line a baking tray with non-stick baking paper.
  • Roll heaped tablespoons of dough into balls and arrange on baking tray, leaving plenty of space in-between. Bake for 10-13mins until golden brown. Keep an eye on them from 10mins onwards, as they can go from undercooked to overcooked very quickly.
  • Remove from the oven and leave to cool first on the tray, then when hardened transfer to a wire rack.
  • Store in an airtight container at room temperature. They also keep well in the freezer in a snap-lock bag or sealed container.
Chocolate Chunk & Roasted Hazelnut Cookies | www.cheesecakeforbreakfast.co
Chocolate Chunk & Roasted Hazelnut Cookies | www.cheesecakeforbreakfast.co

1 Comment

  1. I have seen these cookies sitting on my kitchen bench before but never touched them as I don’t like cooked nuts in anything! But they certainly looked tasty.
    So I decided to give these a go – without the nuts! I followed the recipe, and I especially loved the idea of freezing some so I could have some “fresh from the oven” at a more opportune time. Why didn’t I ever think of this idea before? I ended up with 4 small bags of precut cookie dough in the freezer and 1 baking tray of cookies ready for the oven.
    I should say at this point that I am not confident with my abilities in the kitchen . Bearing that fact in mind imagine my surprise when the cookies started to “melt” in the oven rather than staying completely round. These weren’t the kind of biscuits I thought I was making. So I stood and watched hoping they wouldn’t completly melt off the tray. When I figured that they were done I removed from the oven and waited for them to cool down & harden up. Dispite some of the odd melted shapes of a few they tasted delious and were soon gone.
    My thoughts as to why some were more photo-like than others – I think it was because of the small size I had made some of the original balls of uncooked dough and that they had warmed up in my hands as I rolled them into balls, even though the dough had been in the fridge. I think I should have put them back in the fridge after I had rolled them before they went into the oven.
    Later when I cooked a batch of undefrosted precut frozen cookie dough, these cooked perfectly .. just like the photo. Such a proud moment for me. They were lovely with a cup of coffee sitting on the deck in the sun in New Zealand. Even my husband enjoyed more than one!

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