This is one of those recipes I call “hygge”—comforting, inviting, cosy and a little sweeter than most of the recipes on this blog: American chocolate chip cookies have arrived on Healthy Little Cravings! Along with chocolate, these big cookies include hazelnuts and rolled oats, and are inspired by one of the very first recipes I published here: hazelnut and chocolate porridge. Just in time for Healthy Little Cravings’ third birthday!
These American chocolate chip cookies? The best!
I developed the base for these big cookies for a client a couple of months ago and fell in love with it. It was perfect: sweet, comforting and delicious. In short, the ideal treat. The version I created for them included pretzels and dark chocolate—definitely worth trying!
Today’s version contains hazelnuts, chocolate and rolled oats for a distinctive flavour inspired by one of my earliest recipes. A few days ago, on April 4th, I realised it was the blog’s third birthday. Time flies! So I decided to celebrate with these American chocolate chip cookies.
I know there are thousands—no, millions—of cookie recipes out there, but I simply had to share mine. These truly are the best American-style cookies I’ve tried, and here’s why. They are:
- soft with a crisp edge,
- chewy in the best possible way,
- sweet but not cloying,
- well balanced,
- a touch salty,
- with a subtle hazelnut note,
Should I go on? Oh yes— they stay great for several days!
How to make the perfect cookie: FAQs
Maybe you’ve been searching for the perfect American chocolate chip cookie recipe for months or years, or maybe you already know all the tricks (in that case, skip to the recipe). Here are a few tips to achieve the ideal texture:
Hydration. More precisely, the moisture content in the cookie. The higher the water content, the softer and chewier the cookie. Using a portion of whole cane sugar instead of 100% granulated sugar helps: I personally use Muscovado sugar, which contains more molasses; molasses itself has a small water percentage. Another tip: do not overbake the cookies, or the moisture will evaporate. And don’t add too much flour, since flour absorbs water.
How do you keep cookies chewy?
After baking, store them properly to avoid drying out. Keep them in an airtight container or sealed bags—simple as that.
Important: use grams, not cups.
A note for readers who typically use cups: cups can be imprecise. We’re lucky to be able to use a kitchen scale—measuring by weight gives consistent results.
A useful guide
If you need troubleshooting tips for baking cookies, consult a trusted baking guide for common issues and fixes.
If you have any questions, feel free to leave a comment!
MY RECOMMENDATION:
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One of the kitchen tools I use most: a flexible spatula. It’s inexpensive but super useful—worth having in your kit.
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If you try my recipe or make your own version, tag me on Instagram or send me a direct message — I love seeing your photos!
AMERICAN CHOCOLATE CHIP COOKIES
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Ingredients
For 10–12 cookies:
- 50 g White sugar
- 85 g Whole cane sugar
- 125 g High-quality butter – at room temperature, slightly softened
- 1 Egg – at room temperature
- 1 tsp Vanilla extract
- 180 g All-purpose flour (organic)
- 50 g Small rolled oats
- half tsp Bicarbonate of soda
- ¼ tsp Salt
- 50 g Chocolate chips or 70% chocolate
- 25 g Hazelnuts
- Fleur de sel
Instructions
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In a bowl, using a hand mixer or stand mixer, cream together the butter, whole cane sugar and white sugar until smooth and creamy.
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Add the egg and vanilla extract, and continue beating until combined.
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Sift the flour, bicarbonate and salt into the bowl, then fold in with a spatula.
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Add the chocolate, chopped hazelnuts and oats. Mix until evenly distributed.
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Line a baking tray with parchment paper, then use an ice cream scoop to portion the dough into large cookie mounds—the dough will spread during baking.
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Chill the scoops of dough in the refrigerator for 30 minutes.
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Preheat the oven to 175°C (347°F).
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Bake the cookies for about 15–20 minutes, or until the edges are golden—do not overbake.
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Allow to cool, then finish with a sprinkle of fleur de sel.
Tried this recipe?
Mention @roberta.dallalba on Instagram or DM me!