The Oregon Chocolate Chip Cookie (candied hazelnuts included)
Saturday February 19, 2022

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Chocolate chip cookies. There are already millions of recipes for this favorite cookie, and while I ate many of them while I was growing up and far too many in my early adult years, I have halted making them for quite a few years. Why? Because it’s hard to say no after just one, but a good chocolate chip cookie deserves to be enjoyed from time to time.

It was after having dinner at the James Beard nominated Portland, Oregon, French restaurant Coquine, having enjoyed a full meal, complete with sharing a dessert, that upon paying and receiving our receipt from the waiter, they also gave us a small bag with two freshly baked chocolate chip cookies from the oven. As we strolled back to the vacation rental, taking in the warm summer breeze, we nibbled on the cookies that melted in our mouths and deepened the memory of a delicious meal.

Now that was a good cookie. One was all you needed because it was absolutely decadent, satiating and special.


Don’t forget the flaky sea salt added to the top just before the cookies go into the oven to be baked.

Upon enjoying Coquine’s cookies a few more times when I would be in town and stop in for breakfast after tending to business, I was reminded of New York City’s Levain’s cookies. A similar decadence. Large, plump, crispy on the edges, warm and soft and full of layers of sweet and nutty flavor in the middle. As well, Papa Haydn’s, a favorite restaurant and dessert mecca that I would visit on special occasions when I lived in Portland on NW 23rd, made their own version of the chocolate chip cookie that surpasses the average.

So while I don’t make batches of cookies in my house, I like to have them ready to bake, frozen in my freezer for guests when they stop by. I cannot easily eat them myself as they are frozen, but I can depend on them to be eyes-roll-back-in-your-head special when I share them, chatting away while we wait for them to bake.

I began to work on my own recipe, jogging my tastebuds’ memories from the three favorite cookies mentioned above two years ago when the pandemic began. I had made significant progress and then life grabbed my attention.


However, as of late, and with my first dinner party right around the corner, I wanted to be able to give a warm cookie to each of my guests as they return home, so I stepped back into the kitchen and darn-it, had to taste-test a bit more. ? Well, the recipe has reached my tastebuds’ recollection of what I loved, and oh my, the Simply Luxurious Chocolate & Candied Hazelnut Cookie recipe (aka as Oregon’s Chocolate Chip Cookie – because hazelnuts are sourced solely from Oregon in the states – or Turkey internationally, but let’s focus on the Oregon providence ?) is ready to be shared.

Now, these cookies require that you give yourself at least 60 minutes after you make the dough because you need them to chill. This is imperative for the crispiness and the balance of gooeyness inside. The longer you chill them (I keep a dozen in my freezer at all times), the better they will be. I do hope you enjoy them and be generous in their size. These are meant to be luxury, and only one is meant to be enjoyed per person (or shared by two people).

This recipe yields about 9 cookies.


A Simply Luxurious Chocolate & Candied Hazelnut Cookie

Simply LuxuriousSimply Luxurious
I call this an Oregon Chocolate Chip Cookie because the candied hazelnuts steal the show.
Prep Time 30 minutes
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 45 minutes
Servings 9 cookies (large)


Cookie Dough

  • 1/2 cup chilled unsalted butter
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 medium egg
  • 1 tsp vanilla
  • 1 1/3 cup artisan cake/pastry flour (Bob's Red Mill)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp flaky sea salt
  • 1 tsp cinnamon
  • 1 cup extra dark chocolate chips
  • 1/2 up roughly chopped candied toasted hazelnuts

Candied Hazelnuts

  • 1 cup toasted/roasted (unsalted) hazelnuts
  • 3/4 cup granulated sugar


How to Candy the Hazelnuts

  • To candy the hazelnuts (keeping the skins on is fine): have a baking sheet lined with parchment paper prepared. Set aside. Heat over medium heat in a medium sauce pan the sugar. Stirring regularly, let the sugar melt until amber in color (about 5-10 minutes).
  • Place the hazelnuts on the parchment lined baking sheet, making sure they is only one layer of nuts.
  • Pour the melted sugar over the hazelnuts. They won't all be coated, but drizzle over the nuts as equally as possible. Set aside and let cool for 15 minutes.
  • When the candied nuts are cool, break up roughly and put into a food processor. Pulse until roughly broken up. Set aside.

Cookie Dough

  • In a mixing bowl or with a hand mixer, combine and cream the butter and two sugars – about 3-5 minutes – until smooth.
  • Add the vanilla and egg to the creamed butter mixture. Mix until smooth.
  • In a separate mixing bowl, combine the flour, baking soda, baking powder, salt and cinnamon.
  • Add the dry mixture gradually to the wet mixture until combined – mix on low speed. Scrape down the sides of the bowl in between mixing so that all is incorporated well.
  • Add the chocolate chips and candied hazelnuts until combined.
  • Now, prepare the cookie balls. Remember, these are not meant to be small cookies. Inspired by Levain, Papa Haydn and Coquina these cookies are a luxurious dessert and will be larger than your typical cookie (about 3 inches in diameter when baked.
  • using a large spoon or large ice cream scoop, scoop out a large ball of dough and roll into ball. Place on a parchment-lined baking sheet. When complete, gently slightly flatten each cookie, just enough to have a flat top. Sprinkle with flaky sea salt and freeze the dough for at least 60 minutes before baking.

Ready to Bake (after having frozen the dough for 60 minutes or more)

  • Preheat the oven to 375 degrees. While the oven is heating up and before it reaches temperature, take out the number of cookie dough balls you want to bake. Place them on a parchment-lined baking sheet, and place in the oven. Bake for 15 minutes.
  • Remove from the oven when nicely golden brown and the edges are crispy. Let cool for about 5 minutes before enjoying warm.

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20 thoughts on “The Oregon Chocolate Chip Cookie (candied hazelnuts included)

  1. Hazelnuts, what kismet. Had an unexpected late afternoon delay this week and decided to make it a rare treat instead…stopped for a glass of white wine under a sunny window (@ Elephant’s Deli if anyone knows Portland) and added a handful of hazelnuts, so they’re sitting right here on the counter asking to become your cookie! Thank you, thank you. Can’t wait. Happy Saturday!

    1. Liz,

      LOVE Elephant’s Deli! What a delightful shop and wha a great idea to savor a moment. I do hope the hazelnuts found their way into the cookie dough and the cookies were enjoyed. Thank you for stopping by. ? Have a wonderful new week.

  2. Did you know there is a 12 step program for people with a chocolate chip passion? I am the founder. This decadent little tidbit might send me into a swoon. I have no hazelnuts right now so that might be a good thing. I am heading to my favorite small grocer next week. They have hazelnuts in big barrels. I do not bake big cookie batches anymore except for church bake sales and for quilt guild events. I have no control. I admit it. Thanks. (have a lovely dinner party, sounds like great fun!)

  3. Shannon, this recipe looks fabulous! Thank you for sharing with us. I believe you’ve referenced at least one of these establishments as a “petit plaisir” in a podcast episode (although I may be mistaken), so I’m anxious to see how you’ve blended all your favorite components of each. I love your approach to freezing the dough so cookies can be ready at a moment’s notice, but I’ve been known to steal cookie dough from the freezer ever since I was a kid. I also love the idea of having treat bags filled with cookies for your dinner guests. I’m sure this will be a welcomed treat for them. Have a lovely time at your dinner party!

  4. This petite plaisir episode about this cookie literally made me start salivating! ? I can not wait to try to bake these at home with my kids this weekend!

  5. Hi Shannon – cannot wait to make these! I love the idea of giving them to friends when they leave the house after a dinner party – so sweet.

    I do have a question regarding the instructions for the candied hazelnuts. It says “Head on medium heat in a medium sauce pan the sugar.” Does that mean…Heat the sugar in a medium saucepan on medium heat? That’s what I am guessing but I just want to be sure. Also, when you freeze the cookie dough balls, should they be in balls or slightly flattened just enough to have a flat top as you mention in the recipe? I am like you and would probably only make two at a time and keep the rest in my freezer until I am ready for an amazing treat.


    1. Ah!! My error (and typo!). You “translated” my mistake correctly! I will go in and fix that by tomorrow. I do apologize.

      To answer you next question, I have done both. They turn out great both ways, but flattening can only be done before putting into the freezer, so if you would like to flatten them, I would do so before. I do hope you enjoy! And thank you again for bringing this to my attention. ?

  6. Merci Shannon, this is such a lovely treat for your guests as they leave, how thoughtful of you! I cannot wait to try them!!
    Andrea 🙂

  7. I’ve just eaten (breakfast) and my mouth is watering! I will be baking these thus weekend. Love the idea to keep them as a batch in the freezer for when guests visit and to let them depart with one warm from the oven. Thank you for the recipe and inspiration!

  8. I remember when you went home with those cookies, and thought, it was such a lovely idea that I must embrace. Who doesn’t want to be sent home with a decadent cookie?
    Marching down to Trader Joes tomorrow!
    As always..thank you for your enlightenment on every level and in between!

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