Crispy Brown Butter Hazelnut Chunk Cookies
Crispy on the outside, chewy on the inside, these Brown Butter Hazelnut Chunk Cookies are packed with toasty hazelnut flavor. After making these dozens of times, I’ve discovered the trick to the perfect hazelnut cookie. The warm, nutty aroma will make your kitchen cozy and inviting. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Prosciutto-Wrapped Figs in a Blanket and 'Summer Desserts' Recipe Contest Announcement.
Why This Crispy Brown Butter Hazelnut Chunk Cookies Is Pure Comfort
- Crispy edges with a soft, chewy center
- Rich, nutty flavor from brown butter and hazelnuts
- Easy to make and perfect for any occasion
- Better than store-bought or takeout
What You'll Need for Crispy Brown Butter Hazelnut Chunk Cookies
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- All-purpose flour
- Baker's unsweetened chocolate
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Eggs
- Vanilla extract
- Hazelnuts
- Salt
- Vanilla extract
- Optional: Flaky sea salt for sprinkling
📝 Ingredient Notes
- Hazelnuts: You can substitute with an equal amount of chopped walnuts or pecans if hazelnuts are not available.
🛒 Tools & Equipment I Recommend
- Food processor — Easily chops hazelnuts and ensures even distribution in the dough. → See on Amazon
- Silicon baking mat — Prevents cookies from sticking and ensures even baking. → See on Amazon
How to Make Crispy Brown Butter Hazelnut Chunk Cookies
- Step 1: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Step 2: Melt butter in a saucepan over medium heat. Cook, stirring occasionally, until butter turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and let cool.
- Step 3: In a food processor, pulse hazelnuts until finely chopped. Set aside.
- Step 4: In a large bowl, whisk together flour, baking soda, and salt. Set aside.
- Step 5: In another large bowl, beat together cooled brown butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Beat in eggs, one at a time, then stir in vanilla extract.
- Step 6: Gradually add flour mixture to butter mixture, mixing just until combined. Fold in chopped hazelnuts.
- Step 7: Using a cookie scoop or spoon, drop rounded dough balls onto prepared baking sheets, spacing them about 2 inches apart. Sprinkle with flaky sea salt, if desired.
- Step 8: Bake for 10-12 minutes, or until edges are golden brown and centers are set. Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Cook's Tips for Perfect Crispy Brown Butter Hazelnut Chunk Cookies
- : For even browning, rotate baking sheets halfway through baking.
- Common mistake and fix: If your cookies are spreading too much, chill the dough for 30 minutes before baking. If they're not spreading enough, add a tablespoon or two of milk to the dough.
- : For a crunchier cookie, bake for an additional 1-2 minutes. For a chewier cookie, reduce baking time by 1-2 minutes.
- : Store cookies in an airtight container at room temperature for up to 5 days.
Storing & Reheating Crispy Brown Butter Hazelnut Chunk Cookies
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container at room temperature for up to 5 days. Make-ahead tip: Dough can be made ahead and refrigerated for up to 3 days. Let come to room temperature before baking.
Freezing Crispy Brown Butter Hazelnut Chunk Cookies
Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
How to Reheat Without Drying It Out
Oven: Reheat in a 300°F (150°C) oven for 5-10 minutes. Microwave: Reheat in the microwave for 10-15 seconds, but be careful not to overheat.
Recipe Notes
- Chef tip: Toasting the hazelnuts before chopping enhances their flavor.
- Best substitution: Substitute hazelnuts with an equal amount of chopped walnuts or pecans.
- Make-ahead: Dough can be made ahead and refrigerated for up to 3 days. Let come to room temperature before baking.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If your cookies are spreading too much, chill the dough for 30 minutes before baking. If they're not spreading enough, add a tablespoon or two of milk to the dough.
Want to level up this recipe?
Kitchen scale — Measuring ingredients by weight ensures consistent results and better texture. → Check price on Amazon
Crispy Brown Butter Hazelnut Chunk Cookies
Ingredients
Main Ingredients
- All-purpose flour
- Baker's unsweetened chocolate
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Eggs
- Vanilla extract
- Hazelnuts
Seasonings
- Salt
- Vanilla extract
Optional Toppings
- Flaky sea salt for sprinkling
Instructions
- Step 1: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Step 2: Melt butter in a saucepan over medium heat. Cook, stirring occasionally, until butter turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and let cool.
- Step 3: In a food processor, pulse hazelnuts until finely chopped. Set aside.
- Step 4: In a large bowl, whisk together flour, baking soda, and salt. Set aside.
- Step 5: In another large bowl, beat together cooled brown butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Beat in eggs, one at a time, then stir in vanilla extract.
- Step 6: Gradually add flour mixture to butter mixture, mixing just until combined. Fold in chopped hazelnuts.
- Step 7: Using a cookie scoop or spoon, drop rounded dough balls onto prepared baking sheets, spacing them about 2 inches apart. Sprinkle with flaky sea salt, if desired.
- Step 8: Bake for 10-12 minutes, or until edges are golden brown and centers are set. Let cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chef tip: Toasting the hazelnuts before chopping enhances their flavor.
- Best substitution: Substitute hazelnuts with an equal amount of chopped walnuts or pecans.
- Make-ahead: Dough can be made ahead and refrigerated for up to 3 days. Let come to room temperature before baking.
- Scaling: This recipe can be doubled or halved as needed.
- Troubleshooting: If your cookies are spreading too much, chill the dough for 30 minutes before baking. If they're not spreading enough, add a tablespoon or two of milk to the dough.
Storage
- Fridge: Store in an airtight container at room temperature for up to 5 days.
- Freezer: Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
- Oven reheat: Reheat in a 300°F (150°C) oven for 5-10 minutes.
- Microwave reheat: Reheat in the microwave for 10-15 seconds, but be careful not to overheat.
- Make ahead: Dough can be made ahead and refrigerated for up to 3 days. Let come to room temperature before baking.
Nutrition Per Serving
- Calories: 150
- Protein: 2g
- Fat: 8g
- Carbs: 18g
- Fiber: 1g
- Sugar: 10g
- Sodium: 60mg
- Cholesterol: 25mg
- Sat. Fat: 4.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Brown Butter Hazelnut Chunk Cookies FAQs
Yes, the dough can be made ahead and refrigerated for up to 3 days. Let come to room temperature before baking.
If your cookies are spreading too much, chill the dough for 30 minutes before baking. If they're not spreading enough, add a tablespoon or two of milk to the dough.
Yes, you can substitute hazelnuts with an equal amount of chopped walnuts or pecans.
Store cookies in an airtight container at room temperature for up to 5 days.
Yes, freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
A Warm Final Note
I can’t wait for you to try Crispy Brown Butter Hazelnut Chunk Cookies and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
