Bill Yosses Chocolate Chip Cookies with Hazelnut Paste
These premium chocolate chip cookies from renowned pastry chef Bill Yosses feature an unexpected twist: hazelnut paste mixed into the dough for rich, nutty complexity. The combination of light brown and granulated sugars creates perfect chewy texture, while vanilla beans add aromatic depth. The dough benefits from chilling for optimal texture and easier handling. Whether made as petite treats or bakery-style giants, these cookies deliver sophisticated flavor that sets them apart from standard chocolate chip recipes.
Ingredients
- 4 oz unsalted butter, room temp
- ½ cup granulated sugar
- 1 cup light brown sugar
- ¼ cup unsweetened hazelnut paste or peanut butterpeanut butter1:1nuttree_nuts-freeadds peanuts
similar texture and richness
- 2 large eggs
- 2 large vanilla beans or 1 teaspoon good vanilla extract, seeds scraped outvanilla extract2 beans:1 tspflavor
more convenient
- 2 ⅓ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 oz chopped chocolate or chocolate chunkschocolate chips1:1chocolate
different texture
Instructions
- 1
Beat butter and both sugars until creamy in large mixing bowl
- 2
Beat in hazelnut paste until smooth, then beat in eggs one at a time
- 3
Beat in scraped vanilla bean seeds or vanilla extract
- 4
Mix flour, baking soda and salt thoroughly in second bowl
- 5
Gradually add dry mixture to wet ingredients, stirring until blended
- 6
Stir in chocolate chunks
- 7
Cover dough with plastic wrap and chill for at least 30 minutes or shape into balls and chill on plate
- 8
Preheat oven to 375°F and line baking sheet with parchment paper
- 9
Drop dough onto parchment lined baking sheet using large cookie scoop
- 10
Bake until lightly browned, timing based on size
- 11
Cool cookie sheets on cooling rack before removing cookies
Tips
Chill dough for at least 30 minutes to prevent excessive spreading and make handling easier
Use vanilla beans instead of extract for more complex aromatic flavor
Line baking sheets with parchment paper to prevent sticking and ensure easy removal
Good to Know
Store in airtight container at room temperature for up to 1 week
Dough can be made up to 3 days ahead and refrigerated, or shaped and frozen for up to 3 months
Best served warm or at room temperature
Common Mistakes
Don't skip chilling time to avoid cookies spreading too much
Don't overbake to keep centers soft and chewy
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I freeze the cookie dough?
Yes, shape dough into balls and freeze on baking sheet, then transfer to freezer bags for up to 3 months. Bake directly from frozen, adding 1-2 minutes.
What if I don't have hazelnut paste?
Substitute with equal amount of peanut butter, almond butter, or tahini for similar richness and texture.
How long do these cookies keep?
Store in airtight container at room temperature for up to 1 week or freeze baked cookies for up to 3 months.