The Little Epicurean

Chocolate Chunk Cookies with hazelnut and sea salt

Nothing brings food bloggers together quite like cookies! This was my first year participating in the Great Food Blogger Cookie Swap.  (Since I missed the sign-ups last year, I was determined to join in the fun this year.)  It’s so exciting getting treats in the mail.  I hardly get snail mail anymore and all the packages I receive come with email/text notifications and tracking numbers.  With everything going digital, it’s so nice to find an unexpected box of cookies in your mailbox.

The best thing about this cookie swap (aside from getting three dozen delicious cookies from bloggers near and far) is being able to contribute to Cookies for Kid’s Cancer.  Cookies for a good cause?  You bet I’m in!

Chocolate Chunk Cookies with hazelnut and sea salt

You can’t go wrong with the classic chocolate chip cookie.  It’s the quintessential, universally loved cookie.  It sure is my all time favorite cookie.  Over the years, I’ve done all sorts of additions and substitutions in attempts to make chocolate chip cookies better.  And I think I’ve found THE ONE.  The one chocolate chip cookie recipe to end all cookies.

Brown butter chocolate chunk cookies with ground hazelnuts and Maldon sea salt.

Yes, the name is a bit much.  And yes, it takes a little more work than the average chocolate chip cookie.  But I believe that these chocolate chunk cookies are THE BEST cookies I’ve ever made.  Even my brother (the world’s pickiest and most opinionated eater) seems to like these cookies.  If my brother likes it, that means it has to be good!

Chocolate Chunk Cookies

Chocolate Chunk Cookies with hazelnut and sea salt

Fresh from the oven, these chocolate chunk cookies are ooey gooey and so addicting.  As hand model Alex demonstrates, the chocolate in these cookies stay melted even after cooling.  While the edges of the cookie crisp up a little bit during baking, the center remains soft and chewy…which makes these cookies PERFECT for ice cream sandwiches… just saying.

I’ve made 10 dozen of these cookies (and counting) this holiday season and I’m still not tired of it.  And as you’ve probably suspected, Alex and I have stopped counting how many of the cookies we’ve snacked on.

I’m so happy to share this recipe with y’all and I hope you enjoy them just as much as my friends and family do!

Print Recipe

Brown Butter Chocolate Chunk Cookies with hazelnut and sea salt

How do you make the quintessential chocolate chip cookie better? Brown the butter, add in some hazelnut flour, and sprinkle Maldon sea salt on top. These chewy and super addicting chocolate chunk cookies will soon be your favorite cookie!

Yield: 2 dozen

Ingredients:

  • 1 1/4 cup all-purpose flour
  • 1/2 cup lightly toasted ground hazelnuts
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1/2 cup + 2 Tbsp unsalted butter
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large egg yolks
  • 1 large egg
  • 1 tsp vanilla extract
  • 6 oz dark chocolate (72%), roughly chopped
  • Maldon sea salt, as needed for sprinkling

Directions:

  1. In a large bowl, whisk together flour, hazelnuts, baking powder, baking soda, and salt.  Set aside.
  2. In medium sauce pan, melt 1/2 cup of butter over medium heat.  Once the butter has melted, continue to cook.  Swirl pan occasionally.  Mixture will bubble and foam as it cooks.  Continue to cook until butter smells nutty and fragrant.  The milk solids in the butter will turn rich brown in color.  Remove from heat and pour into a heat-safe bowl.  Allow brown butter to cool for 30 minutes.
  3. Pour cooled butter into a mixing bowl.  Add brown sugar and granulated sugar.  Mix until sugars are moistened.  Add remaining 2 Tbsp of softened butter and beat in until combined.
  4. Add egg yolks, egg, and vanilla.  Mix until incorporated.  Add flour mixture in three batches.  Mix on low speed until there are no longer any streaks of flour.  Use a sturdy spatula to fold in chopped chocolate.  Transfer cookie dough to a large bowl.  Cover with plastic wrap and let chill in the fridge for at least 1 hour (up to overnight).
  5. Preheat oven to 350 degrees F.  Scoop tablespoon portions of cookie dough.  Place cookie balls 2-inches apart on a parchment lined baking sheet.  Bake for 12 minutes, rotating pan midway through baking.  Immediately sprinkle with Maldon sea salt.  Allow to cool in pan for 2 minutes before transferring to wire rack to cool completely.

The Little Epicurean

Chocolate Chunk Cookies with hazelnut and sea salt

These cookies are great for mailing because they travel well and they can be easily reheated in the microwave to get that fresh from the oven experience!

   

9 Responses to “Brown Butter Chocolate Chunk Cookies with hazelnut & sea salt”

  1. December 15, 2014
    10:21 pm

    Ten dozen cookies?! You’re a machine. I bet your cookie recipients were the happiest food bloggers ever when they received these.

    Alex, you have beautiful hands. She should be paying you for this.

    • Maryanne Cabrera replied...

      Now it’s up to 12! I have a demanding family. lol, Alex gets paid in baked goods!

  2. December 16, 2014
    4:16 am

    Yum! I like how there’s sea salt on top of the cookies, for that sweet and salty combination! Also these must be amazing if you made dozens without tiring of this recipe – I believe it, the pictures make me want one for breakfast, and lunch, and dinner, and dessert… :) Yum!

    • Maryanne Cabrera replied...

      Thanks Sarah! I love that sweet and salty combo. It makes desserts more interesting! Cookies four times a day… sounds utterly divine :)

  3. December 16, 2014
    7:04 am

    Brown butter makes everything better…I can only imagine how good these taste! I did the cookie swap too for the first time and really enjoyed it.

    • Maryanne Cabrera replied...

      Thanks Andrea! Ever since I learned about brown butter it’s hard to make cookies without them! I can’t wait for the cookie swap next year :)

  4. December 16, 2014
    8:13 am

    These look and sound like the best cookies ever. I need to sign up next year! I’ve seen so many wonderful cookies being exchanged for such a great cause! Pinning this for sure!

    • Maryanne Cabrera replied...

      Thanks Jen! Yes, it’s so much fun- plus raising money and awareness for a good cause. Who knows maybe we’ll be matches next year! :)

  5. December 20, 2014
    2:37 am
    redpink says...

    Hey there , these sound amazing! Would love to try it , but was wondering if you had oz/gm measurements for the flour ( ap and hazelnut) , sugar , butter? Don’t do cup measurements and want to do these exactly the way you did them =) .

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