12 Hour Chocolate Chip Cookies
12 Hour Chocolate Chip Cookies
This hazelnut cookies recipe is a step up from my quick chocolate chip cookies. It’s a similar recipe, but by chilling the dough overnight you get more depth in the flavour. I’ve also added a bit of cornflour to the cookie dough to improve the texture, and I bake the cookies in ring moulds to give them a more professional finish.
The addition of salted caramel and chopped hazelnuts adds another level to the flavour and texture. Don’t fancy salted caramel? Try a drizzle of nut butter instead!
Follow my video and step-by-step recipes to make these epic chocolate hazelnut cookies.
Looking for more hazelnut recipes? Try my Hazelnut Praline Tart and my homemade Ferrero Rocher recipe.
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Ingredients
Method
Add the glucose (1), milk and double cream into a saucepan and mix over a medium heat until steaming (but not boiling).
In a separate saucepan, add the glucose (2) and sugar and heat over a medium heat until it turns into a deep caramel colour.
Pour the warm cream mixture over the heated sugar and stir over the heat for 1 minute.
Take off the heat and add the butter and salt. Blend with a hand blender until smooth.
Add the soft butter and light brown sugar to a bowl and beat for 3 minutes until light and fluffy (or longer if you’re doing it by hand).
Add the egg and vanilla and beat again.
Stir together the dry ingredients in a separate bowl, then sift them in. Add the chocolate. Stir the mixture with a spatula to combine it.
Cover the dough in cling film and chill it for 12 hours.
Once chilled, cut the dough into 105g pieces, and press them into 4.2” ring molds.
Bake at 160C for around 20 minutes or until an even golden colour.
Remove from the oven and cool for 10 minutes before decorating with your salted caramel and nuts.
Ingredients
Directions
Add the glucose (1), milk and double cream into a saucepan and mix over a medium heat until steaming (but not boiling).
In a separate saucepan, add the glucose (2) and sugar and heat over a medium heat until it turns into a deep caramel colour.
Pour the warm cream mixture over the heated sugar and stir over the heat for 1 minute.
Take off the heat and add the butter and salt. Blend with a hand blender until smooth.
Add the soft butter and light brown sugar to a bowl and beat for 3 minutes until light and fluffy (or longer if you’re doing it by hand).
Add the egg and vanilla and beat again.
Stir together the dry ingredients in a separate bowl, then sift them in. Add the chocolate. Stir the mixture with a spatula to combine it.
Cover the dough in cling film and chill it for 12 hours.
Once chilled, cut the dough into 105g pieces, and press them into 4.2” ring molds.
Bake at 160C for around 20 minutes or until an even golden colour.
Remove from the oven and cool for 10 minutes before decorating with your salted caramel and nuts.
Hello, is there a reason you used baking soda and not baking powder ?
To react with the buttermilk and cause the cake to rise
Hey Matt, for the cornflour is that 85g?
8.5
Thank you!