“It is a truth universally acknowledged, that a single man (woman or child) in possession of a sweet tooth must be in want of a chocolate chip cookie.”
If Jane Austen had tried a chocolate chip cookie, she might have used this as the opening to Pride and Prejudice instead of her famous line.
I already have a great chocolate chip cookie recipe on Global Veg so, why another? The simplicity of chocolate chip cookies makes them ideal for variations. Seemingly small things like the addition of nuts, cinnamon, melting the butter versus creaming it all create amazing changes.
I based this version on my earlier recipe with a couple of key modifications.
To start, I had roasted hazelnuts leftover from making my Chocolate-Hazelnut Tart a few weeks ago. When I made that tart, the aroma and fragrance of the roasted hazelnuts in the crust made me determined to incorporate them in my next cookie recipe. So, I ground the roasted hazelnuts and added them in. Next time, I will also add in chunks of whole hazelnuts as well.
I also wanted to make cookies that were more thick and substantial. Here is where Cooks Illustrated played a part. They suggest melting the butter and rolling the dough into balls to get an even and thick chocolate chip cookie. They are absolutely right.
What did I keep the same from before? I did not change the high ratio of brown sugar vs white sugar. Apparently, the higher ratio contributes to a crispy exterior and chewy interior.
The final touch, a dash of cinnamon.
I hope you enjoy these cookies. Many more variations to come 🙂
1/2 cup unsalted butter, melted
1 1/2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon (optional, try “Ceylon Cinnamon“)
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 cup hazelnuts, toasted, skinned and ground
1 1/2 tsp vanilla
1 cup semisweet chocolate chips
Preheat the oven to 375°F.
Melt the butter and set aside. About a minute in the microwave works well. This is done first and allowed to cool because we do not want the egg in the batter to get cooked by the heat from the melted butter.
Add the flour, baking soda and salt to a mixing bowl. Whisk to combine. Set aside.
In the large bowl of your stand (or hand) mixer, cream the butter with both of the sugars until smooth, about 2 minutes.
Add the egg and vanilla. Beat well.
Add the ground hazelnuts and beat until combined.
Add the flour mixture to the butter mixture and beat at a low speed until completely combined.
With your mixer on low speed again, add the chocolate chips.
Roll into balls (about a tablespoon of dough) and place on cookie sheet, leaving space for expansion.
Bake for 10-12 minutes. Do not overbake, unless you want them crispy. The cookies will continue to cook as they cool down out of the oven.
Cool the cookies on the sheets for a 5-10 minutes then transfer to a wire rack to cool.