Let Me Tell You About These Christmas Hazelnut Sea Salt Cookies

So here’s the thing — every year, right after I burn the tip of my tongue on the first hot chocolate of December (you’d think I’d learn…), I get the itch to start Christmas baking. And these cookies? Well, they’re my ride-or-die, the treat I sneak into my lunchbox and the reason there are always “missing cookies” from my holiday trays. Last year, my cousin tried to convince everyone she made them herself, but her version didn’t have the hazelnuts toasted quite right (love you, Jen!).

Oh, and once, a batch of these actually survived long enough to make it into some DIY gift tins — my postal worker still mentions them every time I get a big package. But mostly they’re gone before the tins come out of the cupboard; that’s just how it goes around here.

Why You’ll Love This (Or, You Know, Why I Do)

I make this when I want the smell of melting butter and roasted hazelnuts to waft through the whole house, which is almost every rainy Sunday in December. My family literally hovers around the oven (sometimes lurking, sometimes impatiently offering to “help”). These cookies are chewy in the middle, delightfully crisp at the edges, and, honestly, the sea salt makes them fancy — but not too fussy (even my dad, who claims to not like “fancy food,” devours them). Oh, and if you’ve ever fretted over cookies spreading too much? Same — but don’t worry, this dough holds its own, unless you totally forget them in the oven (done that, didn’t love the results either).

What You’ll Need (And My Odd Substitutions)

1 cup unsalted butter, softened (my gran swore by President butter, but store brand works just fine — promise)
1 1/3 cups packed brown sugar (sometimes I use a mix of dark and light; depends what’s lurking in my pantry)
1/3 cup white sugar
2 large eggs (I’ve used 1 duck egg in a pinch — works oddly well actually)
1 tsp pure vanilla extract (or half a teaspoon plus a splash of hazelnut liqueur if you’re feeling cheeky)
2 2/3 cups all-purpose flour
3/4 tsp baking soda
3/4 tsp kosher salt (table salt’s fine but go easy)
1 1/2 cups toasted hazelnuts, roughly chopped (trickiest part — toasting. More about that later.)
1 cup dark chocolate chunks (or chips; if I’m desperate, I chop up a chocolate bar — use what you’ve got!)
Flaky sea salt (like Maldon — but any nice, crunchy stuff will do for sprinkling at the end)

How I Bungle, Uh… Bake These Cookies

First thing: preheat your oven to 350°F (that’s 175°C for my metric pals). I line two baking trays with parchment — though once, in a pinch, I used foil and regretted it when cookies stuck (oof).
Cream together the butter, brown sugar, and white sugar until it all looks fluffy and lighter in colour. You can use a stand mixer if you’ve got it, but honestly, I use a wooden spoon and elbow grease sometimes. (This is where I sneak a taste.)
Crack in the eggs one at a time, mixing well after each. Add the vanilla. The mixture might look a bit curdled for a second, but it comes together, I promise.
In a separate bowl, whisk up the flour, baking soda, and salt. Then dump this dry stuff into the butter/sugar bowl in two goes — scrape the sides so nothing gets left out. Don’t overmix or they’ll get a bit tough. At least that’s what all the grandmas say.
Fold in the toasted, chopped hazelnuts and the chocolate chunks. (I once tried using pre-chopped nuts; wasn’t the same, but if you’re short on time… your call!)
Scoop out cookies — big heaped tablespoons (or a cookie scoop if you’re feeling posh) — and plonk them on the trays a couple inches apart. I sometimes get 24, sometimes 30, depends how generous I’m feeling.
Sprinkle the tops with flaky sea salt right before sliding into the oven.
Bake 10 to 12 minutes or until the edges are just set and golden, but the middle still looks a smidge soft. Actually, I find it works better if you start checking at 9 minutes (and rotate trays halfway, but only if you remember!).
Let them cool on the tray for five minutes (my dog always tries to sneak a cooling cookie here; stay vigilant), then transfer to a rack. Or plate. Or your mouth. No judgment.

Notes: Stuff I Figured Out The Hard Way

Toasting hazelnuts: Spread them on a baking tray, bake 10-ish minutes at 350°F until they smell kind of heavenly. Let cool, then rub skins off with a tea towel. Only about half will come off — it’s fine, don’t stress.
If your dough seems too sticky, shove it in the fridge for half an hour. Or overnight; I think this actually improves the flavor anyway.
I tried adding orange zest once. It was… not my favorite. If you like it, though, live your truth.

Let’s Talk Wild Experiments (Variations!)

Swap hazelnuts for pecans. Good, but missing that classic Christmassy taste if you ask me.
Milk chocolate instead of dark: the kids like it, but it gets a bit sweet for my tooth. No offense, little humans.
Skipped the sea salt once — never again. Kinda tasted flat (so just don’t).
For vegan pals, here’s a good resource on egg replacements: BBC’s egg sub guide. I’ve only tried with flax egg once — texture gets a touch denser, but worth it.

Equipment (And If You Don’t Have It, No Biggie)

Electric mixer or just a sturdy wooden spoon and muscles
Baking trays (I once used the bottom side of a roasting tin, it worked!)
Wire rack for cooling (but a clean chopping board does in a pinch)
Cookie scoop, but regular old tablespoon works just fine

How Long Do They Last? (If You Can Resist Them)

In a sealed tin or airtight box, these cookies should stay decent for 4 days. Though honestly, in my house they never last more than a day! If you actually do have leftovers, try freezing them — just pack them between layers of parchment. They thaw well, but I like them frozen with ice cream (shhh, that’s just me).

How I Serve Them (With Slight Chaos)

Big mug of whatever hot drink is handy. Sometimes I go for cocoa, other times just milky tea; my uncle dunks his in coffee, which I used to think was weird until I tried it. At Christmas, they end up next to a pile of clementines (which nobody actually eats, but it looks right, doesn’t it?). And yeah, occasionally they’re breakfast. Don’t judge!

By the way, I once spotted a cookie board full of these (plus gingerbread and some Smitten Kitchen’s best cookies). It inspired some dangerous snacking…

Useful Lessons From My Cookie Fails (Pro Tips)

Don’t skip cooling on the sheet; tried that once, ended up with collapsed cookies everywhere.
If you rush the butter (like microwaving from frozen…), the dough never comes together right. Trust me, let it soften or cut it into cubes and wait—worth it.
Seriously, don’t use foil unless you crave a wrestling match getting the cookies off.

Questions I Actually Get From Friends and Family

Q: Can I make the dough ahead of time?
A: For sure. Stick it in the fridge for up to 3 days—it gets even better. Or freeze dough balls and bake from frozen, just add a minute or two.
Q: Do I have to use dark chocolate?
A: Nah, I just think it balances the sweetness. White or milk works (or honestly use up the odds and ends). One friend throws in chopped caramels—I don’t, but hey.
Q: My cookies are a bit flat, what did I do?
A: Usually, butter’s too melty. Or maybe too much sugar slipped in? Not a disaster though, dip ’em in ice cream.
Q: Any tricks if I don’t have baking soda?
A: You can try baking powder, though you might not get quite as much chew. Add a dash more if you do it this way.
Q: Can I make these gluten-free?
A: I haven’t tried it with every flour out there, but King Arthur’s GF flour swap works pretty well. Still, not exactly the same — but pretty close!

And there you have it. Christmas Hazelnut Sea Salt Cookies — a little nutty, a lot chocolatey, and all kinds of Christmassy. Save me one, will you?

Christmas Hazelnut Sea Salt Cookies: My Cozy Holiday Recipe