Chocolate Hazelnut Cookies Recipe delivers deep cocoa flavor, toasted hazelnut crunch, and a soft-chewy middle with crisp edges. It suits chocolate lovers, bake sale heroes, and weeknight treat makers, and the total time lands at 55 minutes. I baked these while a storm rattled my windows, and the cookies won that showdown.
Why You Should Try This Chocolate Hazelnut Cookies Recipe
Chocolate Hazelnut Cookies Recipe blends rich cocoa, chocolate-hazelnut spread, and toasted nuts for big flavor without fussy steps. You get crisp edges and a tender, fudgy center that stays soft for days. The dough chills fast and bakes in about 10 minutes, which helps when a craving strikes.
You can swap in pantry staples and still get bakery results. The recipe tolerates either natural or Dutch cocoa, different chocolate chips, and even pre-roasted hazelnuts. I keep a tub of chocolate-hazelnut spread on hand for this exact reason.
Ingredients You’ll Need
- All-purpose flour: 2 cups, spooned and leveled
- Cocoa powder: 1/2 cup, natural or Dutch both work
- Baking soda: 1/2 teaspoon
- Baking powder: 1/2 teaspoon, keeps lift even if you use Dutch cocoa
- Fine sea salt: 3/4 teaspoon
- Unsalted butter: 1/2 cup, softened to room temp
- Granulated sugar: 1/2 cup
- Dark brown sugar: 3/4 cup, packed
- Chocolate-hazelnut spread: 1/2 cup, any brand you like; Nutella gives classic flavor
- Large eggs: 2, room temp
- Vanilla extract: 2 teaspoons
- Instant espresso powder: 1 teaspoon, optional but boosts chocolate
- Chopped toasted hazelnuts: 3/4 cup; use pre-roasted nuts to save time
- Mini chocolate chips or chopped dark chocolate: 1 cup
- Flaky salt: a pinch for finishing, optional
Equipment
- Mixing bowls, whisk, and rubber spatula or a stand mixer with paddle
- Sheet pans, parchment paper or silicone mats
- 1.5 tablespoon cookie scoop or spoon
- Cooling rack and a small offset spatula
- Chef’s knife and board for the hazelnuts
Substitution notes
- Use dairy-free butter sticks if needed, and choose a dairy-free chocolate-hazelnut spread.
- Swap hazelnuts with almonds or pecans if you must, though hazelnuts taste best here.
- Choose good cocoa you enjoy. I like Ghirardelli or Droste for round flavor.
How to Make Chocolate Hazelnut Cookies
Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
- Heat the oven to 350°F and line two sheet pans with parchment. If your hazelnuts are raw, toast them on a pan for 7 to 8 minutes, then rub off most skins in a clean towel. Chop the nuts.
- Whisk the flour, cocoa, baking soda, baking powder, and salt in a medium bowl. Set the bowl aside.
- Beat the softened butter, granulated sugar, brown sugar, and chocolate-hazelnut spread on medium speed for 2 minutes until creamy and slightly fluffy. Scrape the bowl.
- Add the eggs and vanilla. Mix on low until smooth and glossy.
- Add the dry ingredients to the bowl. Mix on low until a few flour streaks remain, then fold in the chocolate and chopped hazelnuts. The dough will look thick and fudgy.
- Chill the bowl of dough for 30 minutes. This short rest helps set the fats and keeps the cookies thick.
- Scoop 1.5 tablespoon mounds and space them 2 inches apart on the pans. If the dough feels sticky, keep the bowl in the fridge between scoops.
- Bake one pan at a time for 9 to 11 minutes until edges set and centers still look soft. Rotate the pan at the halfway mark for even color.
- Tap the hot pan on the counter twice to deflate airy centers. Sprinkle flaky salt on top if you like.
- Cool the cookies on the pan for 5 minutes, then move them to a rack to finish. They firm up as they cool.
- For extra flair, drizzle melted chocolate over cooled cookies or dip half the cookie and let it set. I call that dessert jewelry.
Tips & Tricks
- Measure flour by weight or spoon and level to avoid dry cookies.
- Chill the dough to keep cookies thick and chewy.
- Use mini chips for better chocolate distribution in every bite.
- Toast the hazelnuts for deeper flavor, even if the bag says roasted.
- Bake until edges set and centers look slightly underdone for a fudgy texture.
- Salt on top sharpens chocolate flavor, so add a pinch while hot.
- Want bigger cookies? Scoop 3 tablespoons and add 2 to 3 minutes to the bake time.
What to Serve with Chocolate Hazelnut Cookies
Cold milk and these cookies belong together, no debate from my house. I also like a small espresso or a latte to echo the cocoa notes. For dessert plates, pair warm cookies with vanilla or hazelnut gelato and fresh berries. If you host, set out a platter with coffee, tea, and a small bowl of extra chopped hazelnuts for crunch.
Make-Ahead
Store cooled cookies in an airtight container at room temp for 4 days. Slip in a slice of sandwich bread to keep them soft. Freeze baked cookies for up to 2 months, and thaw at room temp or warm in a 300°F oven for 4 to 5 minutes.
Chill the dough for up to 3 days and bake as needed. Freeze scooped dough balls for up to 2 months, then bake from frozen and add 1 to 2 minutes. I keep a bag on hand for sudden cocoa cravings.
Nutrition Information
Approximate per cookie, based on 24 cookies:
- Calories: 210
- Fat: 12 g
- Saturated Fat: 6 g
- Carbohydrates: 24 g
- Sugar: 15 g
- Protein: 3 g
- Fiber: 2 g
- Sodium: 120 mg
Numbers vary by brand, mix-ins, and cookie size.
Chocolate Hazelnut Cookies Recipe
Ingredients
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the chopped hazelnuts and chocolate chips.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are set but the centers are slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.