Picture this: it's a chilly evening, the smell of gingerbread spices fills the air, and you're biting into a warm, soft cookie studded with crunchy hazelnuts and melted chocolate chunks. These Gingerbread Hazelnut Chocolate Chunk Cookies aren't just a treat; they're a sensory experience, a cozy hug in every bite. I wasn’t always a baker, but I’ve learnt to appreciate the craft. I’ve always been intimidated by baking, but trust me, this recipe is foolproof, even if you're like me and have had more than your share of baking mishaps. These cookies will become a cherished part of your holiday traditions.
These cookies are a delightful twist on the classic gingerbread cookie, elevated with the addition of toasted hazelnuts and rich chocolate chunks. The warm, spicy notes of ginger, cinnamon, and cloves perfectly complement the nutty flavor of the hazelnuts and the decadent sweetness of the chocolate. The result is a cookie that's both comforting and sophisticated, perfect for holiday gatherings, gifting, or simply enjoying with a cup of hot cocoa on a cold winter's night. One time I added too much salt and they were awful, don't do that!
What makes these cookies special is the perfect balance of textures and flavors. The soft, chewy cookie base is studded with crunchy hazelnuts and pockets of melted chocolate. The gingerbread spices add a warm, festive aroma that fills your kitchen and lifts your spirits. These cookies are easy to make, but they taste like they came from a fancy bakery. Prepare for rave reviews! Don't forget to let them cool completely before serving, I burnt my tongue once doing this!
Required Equipments
- Mixing bowls
- Electric mixer
- Baking sheets
- Parchment paper
- Cookie scoop
- Wire rack
Gingerbread Hazelnut Chocolate Chunk Cookies: Frequently Asked Questions
Gingerbread Hazelnut Chocolate Chunk Cookies
Indulge in the irresistible combination of gingerbread, hazelnuts, and chocolate with these soft, chewy Gingerbread Hazelnut Chocolate Chunk Cookies. These cookies are easy to bake and deliver a cozy, festive flavor perfect for the holidays.
⏳ Yield & Time
Yield: 18 servings
Preparation Time: 15 minutes
Cook Time: 11 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Cream the butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer. This usually takes about 3-5 minutes. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed. The mixture should be pale and almost doubled in volume.
- Add the egg and vanilla: Beat in the egg and vanilla extract until well combined. Make sure the egg is fully incorporated before moving on to the next step. Scrape down the bowl again to ensure no ingredients are left unmixed at the bottom or sides.
- Incorporate the gingerbread spices: Add the ground ginger, cinnamon, cloves, and nutmeg to the butter-sugar mixture. Mix until evenly distributed. The aroma at this point should be incredibly festive and warm. This spice blend is what gives our cookies that distinctive gingerbread flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures that the baking soda and salt are evenly distributed throughout the flour. Even distribution is key for the cookies to rise properly and have a consistent flavor.
- Gradually add dry ingredients to wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can result in tough cookies. The dough should be soft and slightly sticky at this point.
- Fold in hazelnuts and chocolate chunks: Gently fold in the toasted hazelnuts and chocolate chunks until evenly distributed throughout the dough. Make sure not to break the chocolate chunks during this process. Even distribution ensures that every cookie will have a delicious combination of nuts and chocolate.
- Chill the dough (important!): Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours. Chilling the dough prevents the cookies from spreading too much during baking and helps to develop the flavors.
- Preheat the oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Parchment paper helps to prevent the cookies from sticking and makes for easy cleanup.
- Scoop and bake: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. This space allows the cookies to spread evenly without running into each other.
- Bake for 9-11 minutes: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. The baking time may vary depending on your oven, so keep an eye on the cookies. If the edges are browning too quickly, you can reduce the oven temperature slightly.
- Cool on baking sheets: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This helps them to firm up and prevents them from breaking.
📝 Notes
- For best results, chill the dough for at least 30 minutes before baking.
- Toast the hazelnuts for a richer, nuttier flavor.
- Use high-quality chocolate chunks for the best taste.
🍎 Nutrition
Calories: 180 kcal
Protein: 2g
Fat: 8g
Carbohydrates: 25g
Fiber: 1g
Calcium: 30mg
