Mini Hazelnut Sea Salt Cookies

Is there anything more comforting than the aroma of freshly baked cookies wafting through the kitchen? These Mini Hazelnut Sea Salt Cookies are about to become your new go-to treat. Imagine the rich, nutty flavor of hazelnuts perfectly balanced with a sprinkle of flaky sea salt, all packed into a delightful bite-sized cookie. These cookies are not only incredibly delicious, but they’re also surprisingly easy to make, making them perfect for holiday baking, a simple weeknight dessert, or a delightful addition to any cookie platter. The combination of sweet and salty has been trending for years, and these cookies take that trend to a whole new level of deliciousness!

I’ve been baking for as long as I can remember, and I’ve spent countless hours perfecting cookie recipes. There’s something magical about transforming simple ingredients into a delicious treat that can bring joy to so many. This recipe is a culmination of my baking experiences, tweaking and testing to achieve the perfect balance of flavors and textures. With my background in food science, I’ll explain why each ingredient matters and how they interact to give you the best possible cookie. I’ve seen how the right ingredients and techniques can elevate a simple cookie to something extraordinary, and I’m excited to share that knowledge with you.

Ingredients for Hazelnut Heaven

Let’s break down the ingredients you’ll need to create these delightful mini cookies. Each element plays a crucial role in the final flavor and texture, so let’s dive in!

• All-Purpose Flour: The base of our cookies! Flour provides structure. For a slightly chewier cookie, you can substitute 1/4 cup of all-purpose flour with bread flour.
• Hazelnuts: These are the star of the show! To get the most flavor, toast the hazelnuts before grinding them. Toasting enhances their nutty aroma and taste. If you’re allergic to hazelnuts, you can substitute with almonds or pecans.
• Unsalted Butter: Using unsalted butter allows you to control the amount of salt in the recipe. Make sure your butter is softened to room temperature for easy creaming.
• Granulated Sugar: Granulated sugar adds sweetness and helps the cookies spread.
• Brown Sugar: Brown sugar contributes to the chewiness and moisture of the cookies. The molasses in brown sugar adds a depth of flavor.
• Egg: An egg binds the ingredients together and adds richness. Use a large egg at room temperature.
• Vanilla Extract: Vanilla enhances the other flavors in the cookies. Use pure vanilla extract for the best taste.
• Baking Soda: Baking soda helps the cookies rise and gives them a slightly chewy texture.
• Salt: A touch of salt balances the sweetness.
• Flaky Sea Salt: This is the finishing touch! The sea salt adds a burst of salty flavor that complements the sweetness of the cookie. I recommend Maldon sea salt flakes for the best texture and flavor.

Ingredient Science Note: The ratio of brown sugar to granulated sugar significantly impacts the texture of the cookie. More brown sugar results in a chewier cookie, while more granulated sugar leads to a crispier cookie.

Expert Tips for Cookie Perfection

Over the years, I’ve learned a few tricks to ensure cookie success every time. Here are some of my top tips for making these mini hazelnut cookies:

• Toast Your Hazelnuts: Don’t skip this step! Toasting the hazelnuts brings out their nutty flavor and makes them more aromatic. Spread them on a baking sheet and toast at 350°F (175°C) for 8-10 minutes, or until fragrant and lightly browned.
• Creaming is Key: Cream the butter and sugars together until light and fluffy. This incorporates air into the dough, resulting in a lighter, more tender cookie.
• Don’t Overmix: Overmixing can develop the gluten in the flour, leading to tough cookies. Mix until just combined.
• Chill the Dough: Chilling the dough helps prevent the cookies from spreading too much during baking. I recommend chilling for at least 30 minutes, or even overnight.
• Use a Cookie Scoop: A cookie scoop ensures that all your cookies are the same size, so they bake evenly.
• Bake on Parchment Paper: Parchment paper prevents the cookies from sticking to the baking sheet and makes cleanup a breeze.
• Underbake Slightly: For soft and chewy cookies, slightly underbake them. They will continue to bake as they cool on the baking sheet.
• Salt Placement: Sprinkle the flaky sea salt on the cookies immediately after they come out of the oven. This allows the salt to adhere to the cookies and provides the perfect salty crunch.

FAQ: Your Cookie Questions Answered

Can I use a different type of nut?

Absolutely! If you’re not a fan of hazelnuts or have a nut allergy, you can easily substitute with other nuts like almonds, pecans, or walnuts. Just make sure to toast them before grinding for the best flavor.

Can I make these cookies gluten-free?

Yes, you can make these cookies gluten-free by substituting the all-purpose flour with a gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum for the best texture.

How do I store these cookies?

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies for up to 2 months. Thaw them at room temperature before serving.

Why are my cookies flat?

There are a few reasons why your cookies might be flat. It could be that your butter was too soft, you didn’t chill the dough, or your oven temperature was too low. Make sure to follow the recipe instructions carefully and double-check your oven temperature.

Can I add chocolate chips to these cookies?

Of course! Chocolate chips would be a delicious addition to these cookies. I recommend using semi-sweet or dark chocolate chips to complement the nutty flavor of the hazelnuts. Fold them into the dough before baking.

Why is sea salt used on top? Can I skip it?

The sea salt isn’t just for decoration; it enhances the flavor. The salt provides a counterpoint to the sweet cookie, bringing out the nutty taste of the hazelnuts. Using a flaky sea salt adds a little bit of crunch, and melts on the tongue. You can skip the sea salt if you prefer, but it really elevates the cookie.

Bake Up Some Happiness!

These Mini Hazelnut Sea Salt Cookies are a delightful combination of flavors and textures that are sure to satisfy any sweet and salty craving. They are simple to make, perfect for any occasion, and guaranteed to impress. So, preheat your oven, gather your ingredients, and bake up a batch of these irresistible cookies today!

Don’t forget to leave a comment below and let me know what you think of this recipe! And if you try it out, be sure to tag me in your photos on social media. Happy baking!

Craving more cookie recipes? Check out my classic chocolate chip cookies recipe, my peanut butter blossom cookies recipe, or my oatmeal raisin cookies recipe! For another hazelnut treat, try my homemade Nutella recipe.

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