These amazing chocolate chip cookies with hazelnuts and almonds are the perfect treat for you and your loved ones. This is an easy cookie recipe. It will take 20 minutes to prepare, and you’ll end up with an indulgent and sweet dessert.
In these strange times, when we basically cannot do anything, what makes you happy? For me, one of the easiest ways to lift my mood is to bake something. That sweet and delicious smell in the kitchen. That excitement when you are still not quite sure if everything will go according to plan. That happiness when you open the oven doors and see everything turned out even better than you expected. This is what makes me really happy.
Although sometimes it can go terribly wrong. For example, two weeks ago I baked a loaf of banana bread. I took step-by-step pictures, I filmed the process but at the last minute, I decided to change my planned recipe by adding an extra oily ingredient. As you can imagine, this is wasn’t a smart decision. Surprise, surprise, after all this effort (three hours of preparation, planning and work) my banana bread ended-up in the bin.
After this amazing performance, I needed to redeem myself. I needed to bake something I knew I wouldn’t be able to mess up. Even if it was just a small bake, but I couldn’t finish the weekend defeated. As a comfort recipe I decided to bake something easy and soothing – chocolate chip cookies.
I didn’t want anything fancy or crazy, I just wanted soft gooey goodness. For this simple requirement, there is a magic step – and it’s freezing the cookie dough (for the best results I always keep the dough overnight in the freezer). This really helps elevate the texture, simply because the chocolate doesn’t burn during the baking process. Instead, it will slowly melt. You can use this method every time you bake any kind of chocolate chip cookies and trust me, after this, you will have a batch of cookie dough in your freezer at all times.
As always, you can make swaps for this recipe:
- You can use any type of nuts or you can skip them all together. Pistachios, macadamia, cashews – everything tastes perfect. Just don’t forget to remove the skin.
- Self-raising flour: if you don’t have it, no worries. Just use plain flour and add a teaspoon of baking powder.
- Brown sugar: you can swap it for caster sugar as well. Brown sugar adds extra richness to the cookies, but if you don’t have it in your cupboards, just swap it.
When it comes to the baking time, it all depends on your preference. If you like soft and gooey cookies – bake them for 20 minutes, but if you want more crunch and more biscuit-like texture – leave them for an extra 5 minutes.
50g nuts (blanched hazelnuts and almonds)
100g brown sugar
150g chocolate chips
200g self-raising flour
30g cocoa powder
Pinch of salt
- Roast the nuts in the oven preheated to 180 degrees until they become golden (around 10-15 minutes).
- Beat the butter and sugar together until everything is combined.
- Mix in chocolate chips and chopped roasted nuts.
- Add the flour, cocoa powder and a pinch of salt. Mix everything together (the texture will look like breadcrumbs).
- Gently beat the egg separately and add it to the cookie dough mixture.
- Make the same size cookie balls (I made 60g size each).
- Freeze the cookie balls for at least 2 hours or even overnight.
- Preheat the oven to 180 degrees and line a baking tray with a baking sheet.
- Bake the cookies for 20-25 minutes.