Oregon’s Hazelnut Chocolate Chip Cookie is a delightful treat that combines the rich flavors of chocolate chips and the nutty crunch of hazelnuts. Originating from Oregon, a region known for its abundant hazelnut orchards, these cookies have become a beloved local specialty. The combination of butter, sugars, and high-quality ingredients creates a cookie that is soft, chewy, and packed with deliciousness. Let’s delve into the history and story behind this delectable cookie.
Hazelnuts, also known as filberts, have been a prominent crop in Oregon for many years. With its ideal climate and fertile soil, Oregon produces a significant portion of the hazelnuts grown in the United States. Hazelnuts have become a cherished ingredient in the state’s culinary culture, inspiring the creation of various hazelnut-infused recipes.
The Hazelnut Chocolate Chip Cookie has its roots in the classic chocolate chip cookie, which is an iconic American treat. However, in Oregon, the addition of local hazelnuts elevates the cookie to a new level of flavor and texture. The buttery richness of the cookie dough pairs perfectly with the creamy chocolate chips and the nutty, slightly sweet hazelnuts.
Oregonians take great pride in their hazelnut industry and enjoy incorporating this local ingredient into their favorite recipes. The Hazelnut Chocolate Chip Cookie has become a signature treat in Oregon, often enjoyed during gatherings, potlucks, and as a special homemade treat. Its popularity has spread beyond the state, with cookie enthusiasts across the country embracing the delightful combination of flavors in this recipe.
PREP/TOTAL TIME: 25 MIN.
MAKES: 3 DOZEN
INGREDIENTS
- 1 cup butter, softened
- ½ cup sugar
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2⅓ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (6 ounces) semisweet chocolate chips
- ¾ cup chopped hazelnuts
INSTRUCTIONS
- Cream the butter and sugars:
- In a large bowl, cream the softened butter, sugar, and brown sugar together on medium speed for about 3 minutes until light and fluffy.
- Add eggs and vanilla:
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
- Combine dry ingredients:
- In a separate bowl, combine the all-purpose flour, baking soda, and salt.
- Gradually add the dry mixture to the batter, mixing until well combined.
- Fold in chocolate chips and hazelnuts:
- Gently fold in the semisweet chocolate chips and chopped hazelnuts into the cookie dough until evenly distributed.
- Shape and bake the cookies:
- Drop heaping tablespoonfuls of dough onto lightly greased baking sheets, spacing them about 3 inches apart.
- Lightly flatten the cookies with a fork.
- Bake the cookies at 350°F (175°C) for 10-12 minutes, or until they turn light brown.
- Cool and enjoy:
- Remove the cookies from the oven and transfer them to a wire rack to cool completely.
- Once cooled, the cookies are ready to be enjoyed. Store any leftovers in an airtight container to maintain freshness.
