Chocolate Chip Hazelnut Cookie Recipe • Steamy Kitchen Recipes Giveaways (2024)

This chocolate chip cookierecipe features:

• This recipe is from Dorie Greenspan, a James Beard Award winner and New York Times Bestselling author of Baking with Julia andAround 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 blandlunch 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 carein 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 buffetis 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 MyFrench Table (try the Chicken in a Pot recipe – here’s the recipe on Dorie’s website), Bakingwith Julia(as in Julia Child),Paris Sweetsand 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 warmorat room temperature; goodwith 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 Armagnacwith 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 darkor 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!

Enter the giveaway here

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!

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