This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BakeBetterCookies #CollectiveBias #chewycookies
Looking for an extra chewy cookie recipe? You’ll have to try these chewy chocolate chunk hazelnut cookies! They have dark chocolate chunks and pacific northwest hazelnut bits throughout them!
I love creating cookies. As I’ve mentioned in previous posts, when I was a child, I would spend lots of time baking. It was like therapy to me, and little did I know that someday it would lead me to recipe development and writing as an adult. As I got older, I also began to appreciate where I live. The pacific northwest is blessed with lots of agriculture, and when you can use ingredients from local farmers, I swear it makes everything taste better.
One crop that is abundant where I live is hazelnuts. My Grandparents used to call them filberts, and they are the official state nut in Oregon. I love their sweet and buttery flavor, and they pair really well with chocolate. So I decided to mesh up the flavors and create some cookies. I didn’t just want any cookie, though. I wanted a really rich and chewy cookie. Chewy cookies are always the best, right? To create an extra chewy chocolate chunk cookie, I added Karo® Corn Syrup. I like using Karo® Corn Syrup specifically because it’s the leading brand of corn syrup and has been used for generations – over 100 years!
Chewy Chocolate Chunk Hazelnut Cookies:
Ingredients
- 1/2 cup of Karo® Corn Syrup
- 3/4 cup light brown sugar
- 3/4 cup butter, room temperature
- 1 egg
- 2 1/2 cups of all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 4.5 ounces of hazelnuts, chopped
- 11.5 ounces of dark chocolate chunks
Instructions
Preheat oven to 350 degrees.
In a large mixing bowl, beat the sugar and butter together with an electric mixer until combined. Add the egg and Karo® Corn Syrup.
Slowly mix in the flour, salt, and baking soda. Next, stir in the chocolate chunks and hazelnuts.
Using a tablespoon, scoop rounded spoonfuls onto a non-stick baking sheet. Bake the cookies for 13-15 minutes or until lightly golden brown.
Let the cookies rest on the baking sheet for 2 minutes, then transfer to a wire cooling rack.
Makes approximately 27 large cookies.
These cookies are perfect to serve for the upcoming holiday season – or anytime for that matter! I mean, when is there a bad time to make chewy chocolate chunk cookies?
Melissa