Hazelnut Cookies
Updated December 15, 2024
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
- Total Time
- 30 minutes
- Prep Time
- 20 minutes
- Cook Time
- 12 minutes
- Rating
- Comments
- Read comments
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Ingredients
6 ounces lightly toasted hazelnuts
2 tablespoons vegetable oil
6 tablespoons unsalted butter, at room temperature
½ cup dark brown sugar, packed
⅓ cup granulated sugar
1 large egg
½ teaspoon vanilla extract
1 cup flour
½ teaspoon baking soda
Pinch of salt
Nutritional analysis per serving
10 grams carbs; 12 milligrams cholesterol; 105 calories; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 2 grams saturated fat; 7 grams fat; 1 gram fiber; 30 milligrams sodium; 2 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
Place the hazelnuts in a food processor and grind coarsely. Reserve ¼ cup of the hazelnuts. Grind the remaining nuts fine and add the oil. Blend the mixture thoroughly into a hazelnut butter. Set aside.
- Step 3
Cream the butter and sugars together until light and fluffy (this can be done in the washed food processor or with an electric mixer in a bowl). Beat in the hazelnut butter, the egg and the vanilla. Mix thoroughly.
- Step 4
Sift the flour and add with the baking soda and the salt. Mix thoroughly and add the reserved hazelnuts. Using a teaspoon, form the dough into balls and arrange them 2 inches apart on baking sheets that have been greased or lined with parchment paper. Using the prongs of a fork that have been dipped into flour to prevent sticking, flatten the balls into 1 ½ inch rounds (Tip: If you want a clearly visible criss-cross design on the cookies, chill dough for 30 minutes before doing so).
- Step 5
Bake in the middle of the oven for 8-to-9 minutes or until the cookies are golden. Cool on racks. The cookies will keep for about a week in a sealed jar.
Private Notes
Comments
I have made these several times now and every time I make them people love them. I have made this my go to recipe for cookies for parties. I make them as the recipe says, however I refrigerate the dough overnight or for a few hours before cooking. After the cookies are baked and cooled down, I dip half of the cookie in Scharffen Berger - Semisweet Dark Chocolate (62% Cacao). They are always the hit of the party.
Does "unskinned" mean the skins are there or the skins have been removed; skin is a verb which is the act of removing skins, so "unskinned" could mean "has not been skinned" (as in "unshaved" or "unfiltered"); but skin is also a noun so unskinned could mean "without skin" (as in "unmanned"). Which is it??
Hazel nuts 200g toasted, remove skin, save 1/4 chopped aside. Add 20g butter to make hazelnuts paste Mix 80g butter, 100g brown sugar, 70g sugar, 1 egg, 1 tsp vanilla, 1 tsp salad oil, Mix 1 cup APF, 1/4 baking soda, 1/4 baking powder, 1/4 salt 110g chocolate smaller chips 350° 14 min
Baked another double batch today. Excellent! Measured 1 cup of flour at 128 grams. Used my #60 scoop to portion the dough after a 1 hour rest in the refrigerator, and that resulted in 68 2-1/2 inch cookies. 12 minutes in my 350 degree oven. Tomorrow I will put a little chocolate glaze on them to dress them up. Next batch, I'm going to try using my #70 scoop.
My husband LOVES these cookies! Per others’ suggestions, I add 1 tsp King Arthur Flour espresso powder, chopped bittersweet chocolate, and extra chopped hazelnuts. Use Bobs cup 4 cup gluten free flour. Excellent!!
Fantastic!! Had 6 in one go and had to stop myself from eating more:) the chocolate dip works well though these are wonderful plain too. Subbed flax seeds for egg.