These chocolate hazelnut and honey cookies are wonderful. The combination of chocolate with hazelnuts is used in many recipes because it always tastes great. The toasted hazelnuts we use in this recipe are crunchy and have a lot of flavor, and with the chocolate which is smooth and sweet the result is amazing. To this, we add honey, any what honey does, apart from being sweet, is it makes cookies be very soft for days, and have that chewy texture that we all know and adore when it comes to cookies.Jump to recipe
These cookies are soft, with an awesome texture. When you break them up or chew them in your mouth, they melt in a way that makes our mouths water.
As you can see from the recipe, the key to this type of cookie is to never over bake them. Cookies, unlike other types of desserts, do not need too much time in the oven, especially this type of cookies. About 8 to 10 minutes is more than enough. Now, of course, every oven is different, but the idea here, is that you take them out of the oven as soon as you see them start to brown very slightly on the top and edges. Even when sometimes it seems like they are still raw in the center, you have to take them out, and the same residual heat of the cookies will make the center cook completely, this way we avoid them being hard and stiff.
This recipe can be made with milk chocolate or semi-sweet chocolate, but we recommend the semi-sweet, so they are not overly sweet. Also, the hazelnuts can be raw or toasted, but toasted hazelnuts give the cookies an incredible depth of flavor.
If you can’t find roasted hazelnuts, you can roast them yourself at home. Buy raw hazelnuts, and put them in the oven by themselves, for about 10 to 15 minutes, being careful not to burn them, then take them out and let them cool down completely. The kitchen will smell delicious. When they cool, you can chop them up and use them to make this recipe.
If you like this recipe and you are a fan of chocolate, you have to see our double chocolate cookies, you will love them.
Chocolate, hazelnut and honey cookies
- 1 C (7.90 oz) (225 gr) unsalted butter, at room temperature
- 1/2 C (3.53 oz) (100 gr) granulated white sugar
- 1/2 C (3.53 oz) (100 gr) brown sugar
- 2 tbsp honey
- 2 eggs, big
- 2 tsp (0.33 fl oz) (10 ml) vanilla extract
- 3 C (13.75 oz) (390 gr) all purpouse flour
- 1 1/2 tsp (0.26 oz) (7.5 gr) baking soda
- 1 tsp (0.18 oz) (5 gr) salt
- 3/4 C (4.50 oz) (128 gr) chocolate chunks, semisweet chocolate or milk chocolate
- 3/4 C (4.50 oz) (128 gr) hazelnuts, toasted, chopped
- Preheat the oven to 374º F (190º C). Line a big baking sheet with parchment paper.
- In a medium size bowl, sift together the flour with the baking soda and salt.
- In a big bowl, using an electric mixer, cream together the butter and two types of sugar for 3 minutes until you get a fluffier and lighter in color mixture. Now, beat in the honey.
- Add in the eggs one at a time, beating 30 seconds after each addition. Mix in the vanilla extract.
- Add in the flour mixture and integrate using a rubber spatula to get a soft dough. Mix in the chocolate chips and chopped toasted hazelnuts using the same spatula.
- Portion the dough into 36 balls of about 2 tbsp each and place them on the baking sheet separated by 2 inches (5 cm), because they grow a lot when baking, and press them down a little.
- Bake the cookies for no longer than 8 – 10 minutes until they look firm and just slightly golden brown on the edges, but not entirely in the middle. Take them out of the oven and let them cool down completely on a cooling rack.
- You can perfectly store the cookies in a container with a lid for up to 1 week.