This chocolate chip cookie recipe features:
- This recipe is from Dorie Greenspan, a James Beard Award winner and New York Times Bestselling author of Baking with Julia and Around My French Table.
- The hazelnut or almond flour gives the cookie a extraordinary richy, nutty flavor throughout the cookie, without having chunks of nuts interrupting the smooth, gooey, velvety chocolate chip cookie experience.
- Big chocolate chunks throughout cookie, crisp and browned on bottoms, soft and tender in the center.
I first met Dorie Greenspan in a middle of bland lunch buffet at a food conference. You’d think that when feeding a crowd of cookbook authors, food photographers and other important people in the culinary world, one would take the utmost care in providing a feast, worthy of being written about, or at least memorable in a good way.
But, we weren’t there for the food. There aren’t very many times in my life that I can actually say that! At food conferences, we attend to learn, share and connect. The conference lunch buffet is just there for calories and to keep our energy high. After the conference is a totally different story — it’s all about food and wine then!
Dorie is instantly recognizable, her short-cropped hair, distinctive, round-rimmed glasses and everlasting smile. She’s happy, always happy, always smiling and is one of those people who make you instantly feel loved and special.
If you love baking or French inspired cooking, you’ll probably have seen her books: Around My French Table (try the Chicken in a Pot recipe – here’s the recipe on Dorie’s website), Baking with Julia (as in Julia Child), Paris Sweets and others. Here’s her entire list of cookbooks.
From her brand new book, Baking Chez Moi – Recipes from My Paris Home to Your Home Anywhere, I chose her recipe, “Edouard’s Chocolate Chip Cookies,” a classic American-style chocolate chip cookie with one worthy addition: hazelnut flour.
Here’s what Dorie says about the recipe:
“When Edouard Bobin, the co-owner of one of the sweetest small bistros in Pris, Le Pantruche, said he would give me the recipe for his favorite hazelnut cookie, I knew the minute I read the one-word title, Cookies, that chocolate chips would be involved.”
“These cookies are good warm or at room temperature; good with coffee, good with tea and terrific with milk (a beverage I’ve never seen a grown French person sip); and even good with Armagnac.”
– Dorie Greenspan
The hazelnut or almond flour gives the cookie a extraordinary richy, nutty flavor throughout the cookie, without having chunks of nuts interrupting the smooth, gooey, velvety chocolate chip cookie experience. You can also use almond meal/flour as well. Both nut flours are made from only from super-fine ground blanched nuts. Sometimes, you’ll find it labeled “hazelnut meal” or “almond meal.”
Bob’s Red Mill makes both the almond meal/flour and hazelnut meal/flour.
I love the hazelnut flour – ground so fine it’s almost powdery.
I followed Dorie’s instructions exactly, even enjoying the suggested glass of Armagnac with my first cookie!
Our hens provided the eggs – we have a couple of hens that lay olive green eggs. The color reminds me of our 1970’s Chevrolet Impala Station Wagon with deluxe wood panels and drab olive green paint that we used to have growing up.
In fact, all of the hens lay very distinctive eggs – I can tell you who laid which egg!
Inside the shell of the olive egg is a creamy, almost blue-tinged color.
Use real sea salt.
Instead of chocolate chips, I used Scharffen Berger 70% Bittersweet Baking Chunks. You can also buy a good bar of dark or bittersweet chocolate and chop it up into chunks.
And enjoy with milk (or Armagnac!)
We’re also giving away a copy of Dorie Greenspan’s Baking Chez Moi Cookbook!
Chocolate Chip Hazelnut Cookie Recipe by Dorie Greenspan
Ingredients
- 3 1/2 cups all-purpose flour (476 grams)
- 1 1/4 teaspoons fine sea salt
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 8 ounces unsalted butter, at room temperature (2 sticks)
- 1 cup sugar (200 grams)
- 1 cup packed brown sugar (200 grams)
- 1 1/2 teaspoons pure vanilla extract
- 2 large eggs, at room temperature
- 12 ounces semisweet or bittersweet chocolate, coarsely chopped (or 2 cups chocolate chips)
- 1 1/2 cups hazelnut or almond flour (150 grams)
Instructions
- In a medium bowl, whisk the flour, salt, baking soda and baking powder together.
- In the bowl of the stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute, until smooth. Add the sugar and brown sugar and beat for 2 minutes, until well blended. Beat in the vanilla.
- Add in the eggs, one at a time, beating for minute after each egg goes in. Reduce the speed to low and add in the flour mixture in 4-5 additions, mixing only until each addition is just incorporated (about 5 seconds for each addition - don't over-mix!)
- Still on low speed, mix in the chocolate chips and the hazelnut (or almond) flour. Refrigerate dough for 2 hours or up to 3 days. If you are planning to freeze a portion - you can scoop out 1 1/2-inch rounds of dough to freeze.
- Preheat oven to 350F with rack centered. Line two baking sheets with parchment paper. Scoop out 1 1/2" rounds of dough onto baking sheet, about 2-inches apart.
- Bake the cookies one sheet at a time for 8 minutes, and then, using a spatula, gently press each mound down just a little; rotate the baking sheet when returning to oven. Bake for another 7 minutes, or so, until the cookies are pale brown. They'll still be slightly soft in the center, but that's fine- they'll firm up as they cool. Transfer to rack to cool. Repeat with remainder of dough, always using a cool baking sheet.
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
Stay in touch with me in our 
Thanks so much, Jaden. These are MORE THAN YUMMY!!!
Delish!
What a nice recipe, I love cookies when they have a soft center.
I will make sure to give it a try!
I made these cookies today and they tasted good. Due to the higher ratio of flour to wet ingredients (butter, egg, vanilla), I had a difficult time scooping out the very dry dough. The addition of almond flour made it even more dry. I eventually grabbed the dough and pressed it together with my fingers and packed in the chocolate bits which kept falling out.
Did anyone else have this problem? Although it certainly has a higher ratio of flour to wet ingredients than, for instance, Toll House cookies, it still came out fine.
Hi Jay – Yes, it is a “drier” dough, but came out just fine for us as well. You can also use wet hands to form the balls if you wish!
This is just what I was looking for. I’m making cookies for Red Nose day this Friday and I wanted a simple recipe to follow.
look amazing !
I’ve never tried making cookies before for lack of confidence in my baking skills. These look so good though and the way you present it sounds like they’re easy to make. Fingers crossed I’ll probably try making them this weekend.
These cookies look incredible, Jaden! I love the hazelnut flour in here and can just imagine the rich and nutty flavor this provides! The bittersweet chopped chocolate sounds perfect too! I can’t wait to try these, thanks for sharing!
Just made these cookies. They did not taste as hazelnutty as expected. Also I like my cookies a little chewier, these were more on the crunchy side.
Gorgeous photos!
These look really, really good! 🙂
Just made these cookies…they are my cookie of the year…chocolate and hazelnut…heavenly…. Instead of hazelnut flour…I just pulsed the hazelnuts in the good processor…yummy…
These look so good. I have pinned this one to try at a later date. Thank you so much for offering such an amazing web site. Steamy Kitchen is one of my all time favorite sites. I’m here everyday to see whats new. You have a fan for life in me.
Yum! I have been craving some good chocolate chip cookies lately and these look delicious! Definitely trying these very soon:)
These cookies look amazing. I bet their taste can be beat either. I got that cookbook for Christmas and cannot wait to start baking from it.
MY WIFE LOVES TO BAKE/COOK FOR OUR DAUGHTER & MY SON’S DAUGHTER WHO ARE BOTH “CELIAC” INTOLORANT. DO YOU OR YOUR COLLEGUES HAVE GLUTEN FREE RECIPES?
This recipe is easy to make GF (I just did it!) – just exchange exact amount of all-purpose flour for a gluten free blend (we like Bob’s Red Mill 1-to-1)!
I adore using almond meal and hazelnut meal – so much taste and texture! Thanks for sharing Dorie’s extra special cookies – so lucky you got to meet her!