What better way to spend your snow day than baking cookies!? And while today is technically Pi(e) Day, I’ve always enjoyed cookies more.
Lately, I’ve been eating in A LOT more than usual and also posting less and that’s because we got a puppy! His name is Fozzie and he’s the sweetest Bichon Poo ever. And at only 2 and a half weeks young, he is definitely quite the time suck! And so having him home on my snow day (read: work from home day) made it all the more fun.
Back to the main reason for today’s post, these gorgeous cookies. If Ferrero Rocher chocolates and Mrs. Fields cookies had a baby, it would be this cookie. Crispy golden edges with a moist chewy center, I’ve died and gone to cookie heaven.
I have some leftover hazelnut flour from the Hazelnut Biscotti that I’ve been meaning to use up and decided to do so with this recipe.
The best part? They’re super quick! Between measuring, combing, chilling and, only 30 minutes away from the cookies of your dreams.
Hazelnut Chocolate Chip Cookies
The perfect combination of chewy and crispy with just enough hazelnut chocolatey goodness.
- 1/2 cup room temperature butter
- 1/2 cup brown sugar
- 1/3 cup white cane sugar
- 2 teaspoons maple syrup
- 1 egg
- 1 cup all-purpose flour
- 1/2 cup hazelnut flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chopped hazelnuts
- 1/2 cup mini semi-sweet chocolate chips
- Preheat your oven to 350 degrees.
- Line a cookie sheet with a baking mat or parchment paper.
- Cream butter and sugars together until smooth.
- Add egg and maple syrup.
- Add flours, corn starch, baking soda and salt till combined.
- Fold in chopped hazelnuts and mini chocolate chips.
- Place dough in fridge for 10 minutes to chill.
- Scoop out dough (I used my tablespoon measure) to create round balls.
- Bake for 10-12 minutes until cookies are golden.
- Remove from oven and allow cookies to cool for 5-7 minutes before enjoying!