Brown Butter Hazelnut Chocolate Chunk Cookies
So you’re craving something buttery, nutty, and chocolatey but don’t want to stage a full baking production? Same.
These Brown Butter Hazelnut Chocolate Chunk Cookies are the kind of cookies that make people suspiciously quiet—and then ask for the recipe. They’re chewy in the middle, slightly crisp at the edges, and studded with toasted hazelnuts and big chocolate chunks. Also: brown butter = instant grown-up upgrade. Let’s do this.
Why This Recipe is Awesome
- Brown butter gives a toasty, caramel-like depth you didn’t know your cookies were missing.
- Huge chocolate chunks means actual chocolate melts, not sad chocolate chips pretending to be interesting.
- Toasted hazelnuts add crunch and a toasted aroma that screams “artisan” but with zero pretension.
- It’s forgiving—yes, even for the distracted baker. It’s idiot-proof; I didn’t mess it up either. 😉
Ingredients You’ll Need
- 1 cup (226 g) unsalted butter
- 1 cup (200 g) packed light brown sugar
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 2 1/4 cups (280 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp fine sea salt
- 1 cup (150 g) coarsely chopped toasted hazelnuts (see tip below)
- 10–12 oz (280–340 g) high-quality chocolate, chopped into large chunks (mix of dark and milk is dreamy)
- Optional: flaky sea salt for sprinkling
Pro tip: Don’t skimp on the chocolate quality—this recipe shows it off.
Step-by-Step Instructions
- Brown the butter. In a medium saucepan, melt the butter over medium heat. Swirl occasionally until it foams and then turns golden-brown with a nutty aroma (3–6 minutes). Remove from heat and let cool 5 minutes. Watch it—browned butter goes from yum to burnt quickly.
- Toast the hazelnuts. Spread hazelnuts on a baking sheet and toast at 350°F (175°C) for 8–10 minutes until fragrant. Rub in a kitchen towel to remove skins (if you like). Chop coarsely.
- Mix sugars + butter. In a large bowl, whisk together the brown butter and both sugars until combined and slightly glossy. Add eggs one at a time, mixing until smooth. Stir in vanilla.
- Dry ingredients. In a separate bowl, whisk flour, baking soda, and salt. Gradually fold into wet mixture until just combined—don’t overmix.
- Add goodies. Fold in the chopped hazelnuts and large chocolate chunks. If the dough seems too soft, chill 20–30 minutes—this helps with spread.
- Scoop & bake. Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop ~2 tbsp dough balls (or use a medium cookie scoop) spacing ~2 inches apart. Optionally press a few extra chocolate chunks on top. Bake 10–12 minutes until edges are golden and centers still soft. They’ll finish baking on the tray—don’t overbake.
- Finish. Remove to a wire rack. Sprinkle flaky sea salt while warm (optional). Let cool 10 minutes before devouring. Try not to eat the whole batch. No promises.
Nutritional facts
Recipe yield: about 24 cookies (depends on scoop size). Values below are approximate per cookie.
| Nutrition (per cookie) | Amount |
|---|---|
| Calories | 220 kcal |
| Total Fat | 12 g |
| Saturated Fat | 6 g |
| Cholesterol | 25 mg |
| Sodium | 120 mg |
| Total Carbohydrates | 26 g |
| Dietary Fiber | 1 g |
| Sugars | 14 g |
| Protein | 3 g |
Brief note: These cookies are a treat, not health food—BUT they do deliver quick energy and some protein from hazelnuts. Hazelnuts also contribute healthy fats and vitamin E. IMO, balance a cookie with a proper breakfast or an afternoon walk—then you can enjoy guilt-free.
Common Mistakes to Avoid
- Thinking you don’t need to preheat the oven—rookie mistake. Preheat to get that perfect spread and edge crisp.
- Walking away during browning butter. It goes from nutty to burned in seconds—stay near the pan and swirl.
- Overmixing the dough. That creates tough cookies. Fold until just combined.
- Using tiny chocolate chips. They melt into blandness. Use big chunks for melty pockets.
- Skipping the chill (sometimes). If your kitchen is warm, chill the dough 20–30 minutes so cookies don’t spread into sad pancakes.
Alternatives & Substitutions
- Hazelnuts: Swap for chopped pecans or toasted almonds if you’re allergic or out of hazelnuts. Pecans add a buttery note; almonds add a clean crunch.
- Butter: Unsalted butter is best. If you only have salted, reduce added salt. Margarine? Technically yes, but it won’t brown the same or taste as rich—why hurt your soul like that?
- Flour: For slightly chewier cookies, use 1/4 cup bread flour + 2 cups all-purpose.
- Chocolate: Use chopped chocolate bars, chocolate chunks, or even a mix of chocolate and chopped caramel squares. No judgement.
- GF option: Replace with a 1:1 gluten-free flour blend designed for baking. Results may vary but still delicious.
FAQ (Frequently Asked Questions)
Can I freeze the dough? Yes. Scoop into balls, freeze on a tray, then transfer to a bag. Bake from frozen—add 1–2 minutes to the bake time.
Can I use all dark chocolate? Absolutely. Dark gives a more sophisticated bitterness—yum.
How do I make cookies extra chewy? Underbake slightly and let them cool on the tray; also use more brown sugar than white. Brown sugar = chew.
Are these safe for kids? Yes—unless the kids are allergic to nuts. You can chop the hazelnuts extra small or leave them out.
Can I make mini cookies? Sure—bake 8–10 minutes but watch carefully; smaller cookies bake faster.
Why toast the hazelnuts? Toasting amplifies flavor and aroma—don’t skip it unless you hate joy.
My cookies spread too much—help! Chill the dough, make sure your butter wasn’t too soft, and check oven temp (an oven thermometer is clutch).
Final Thoughts
These cookies feel like a tiny celebration: brown butter’s caramel whisper, warm toasted hazelnuts, and expensive-looking chocolate puddles that take zero pretension to make. Bold tip: use the best chocolate you can afford; the recipe will thank you. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it.
