This recipe for Hazelnut Chocolate Cookies is perfect when you have a cookie craving. These double chocolate hazelnut cookies are quick and easy to make, ready in just 35 minutes, and don't need any chilling before baking.
If you love the combination of chocolate and hazelnuts, don't miss out on this Chocolate Nutella Ferrero Rocher Cake or this Chocolate Nut Cake made with a milk chocolate and hazelnut sauce.
Why This Hazelnut Chocolate Cookie Recipe Works
- Recipe name: Hazelnut Chocolate Cookies
- Ready in: 35 minutes
- Serves: 16 cookies
- Main ingredients: Flour, sugar, eggs, milk chocolate chips, hazelnuts, butter, baking soda, baking powder, and cocoa.
- Perfect for: An afternoon cookie craving!
- Why I love it: These cookies are super chocolatey, made with cocoa powder and milk chocolate chips! These chocolate hazelnut cookies have a bakery-style texture with crisp edges and a soft, chewy center.
- Calories: 236kcal
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If you love chocolate cookie recipes, then you have to try out this recipe for Nutella Thumbprint Cookies and these Coffee Biscuits with Chocolate Ganache.
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Key Ingredients
- Brown sugar - I used tightly packed brown sugar. Light brown or muscovado sugar will also work.
- Cake Flour - Use cake flour to make these cookies or all-purpose flour.
- Cocoa powder - Choose high-quality cocoa powder, such as Dutch-processed cocoa powder, as it adds a rich, chocolatey flavor.
- Hazelnuts - Use hazelnuts or whole nuts for this recipe. If you can't find any, you can also use pistachios, pecans, or even macadamia nuts. If you love hazelnut cookies, don't miss out on these Nutella Thumbprint Cookies.
- Milk chocolate chips - I have chosen to use milk chocolate chips for this recipe, as the dough already has a rich chocolate flavor. You can do the same or use dark chocolate if you prefer.
See the recipe card for full information on ingredients and quantities.
Variations
This double chocolate hazelnut cookie recipe can be adapted to include any nuts or chocolate chips you might have on hand! You can use white chocolate chips or dark chocolate chips. For the nuts, you could add pistachios, pecans, macadamia, or even walnuts instead of hazelnuts. Or you could choose to omit the nuts entirely and just bake double chocolate cookies.
If you are looking for other great chocolate cookie recipes, try out these Smarties Cookies or this recipe for Milk Chocolate Chunk Cookies.
How to Make Hazelnut Chocolate Cookies
- Step 1: Preheat the oven to 180°C (350°F) and line two large baking trays with parchment paper. To a bowl of a stand mixer fitted with a paddle attachment, add the butter and both the white and brown sugar. Beat until creamed, about 3 minutes.
- Step 2: Add the egg and vanilla to the dough and mix again. Scrape down the sides of the bowl, then briefly mix again until combined.
- Step 3: In a large mixing bowl, sift together the baking powder, baking soda, salt, cocoa powder, and flour. Add the dry ingredients to the cookie dough batter and mix again until just combined, and a homogenous dough forms.
- Step 4: Add the roasted hazelnuts and milk chocolate chips to the cookie dough. Mix until combined.
- Step 5: Use an ice-cream scoop to portion the dough into 16 cookies. Place the cookies on the parchment-lined baking sheet, spacing them well. Press the cookies down slightly with your fingertips, as this helps them spread better during baking.
- Step 6: Bake the chocolate cookies with hazelnuts in a preheated oven for about 15 minutes, or until the edges are crisp and the cookies have spread slightly. Remove the cookies from the oven and allow them to cool on a wire rack. Serve and enjoy!
Storage
These chocolate hazelnut cookies are best eaten soon after baking - once they have cooled slightly, as this is when they are fresh and crisp with molten chocolate chips! If you love rich, chocolate-stuffed cookies, you can't skip these Bacon Fat Chocolate Chip Cookies.
If you have any leftover cookies, store them in an airtight container at room temperature for about a week. If the cookies have softened, crisp them up in an air fryer or the oven for a few minutes.
Expert Tips
- Check the true temperature of your oven with an oven thermometer.
- Use room temperature ingredients to make these chocolate chip and hazelnut cookies. If your butter is cold you may want to make a recipe with melted butter, try these Smarties Cookies instead.
- Choose quality chocolate chips and cocoa powder for the best-tasting cookies.
- Toasting the hazelnuts adds great flavor to these cookies, so don't skip this step.
Hazelnut Chocolate Cookies FAQ
Wait until the butter has reached room temperature before making this recipe, or cube the butter and heat it gently in the microwave, being careful not to melt it.
I always recommend using a kitchen scale rather than cups when baking. This way, you can ensure you've measured properly and that your baked goodies come out perfectly.
You can choose to freeze the cookie dough before baking the cookies. To do this, first portion out the cookies, then wrap each portion in plastic wrap or place them in a resealable freezer bag and freeze them for up to three months. Bring the dough to room temperature before baking the cookies.
More Easy Chocolate Chip Cookie Recipes
This double-chocolate cookie recipe with nuts is a winner for all the chocolate lovers out there! And if looking for some chocolate cake recipes, don't miss reading my list of The Best Chocolate Cake Recipes for Beginners.
Happy Baking, With Love, Kitty
Please leave a star rating and comment below if you tried this recipe! And if you're wondering what to try next, have a look at these Chocolate Raspberry Cupcakes!
📖 Recipe
Chocolate Hazelnut Cookies
Equipment
- 2x cookie trays
Ingredients
- 200 g unsalted butter
- 100 g brown sugar
- 50 g white granulated sugar
- 1 egg extra large
- 40 g cocoa powder
- 250 g cake flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 80 g milk chocolate chips
- 50 g hazelnuts roughly chopped & toasted
Instructions
- Preheat the oven to 180°C (350°F) and line two large baking trays with parchment paper.
- Add the chopped hazelnuts to a frying pan set over medium heat and lightly toast the nuts until golden brown.
- To a bowl of a stand mixer fitted with a paddle attachment, add the butter and both the white and brown sugar. Beat until creamed, about 3 minutes.
- Add the egg and vanilla to the dough and mix again. Scrape down the sides of the bowl and mix again briefly until combined.
- In a large mixing bowl sift together the baking powder, baking soda, salt, cocoa powder, and flour.
- Add the dry ingredients to the cookie dough batter and mix again until just combined and a homogenous dough forms.
- Add the roasted hazelnuts and milk chocolate chips to the cookie dough. Mix until combined.
- Use an ice-cream scoop to portion the dough into 16 cookies, and place the cookies onto the parchment-lined baking sheet, spacing the cookies well. Press the cookies down slightly with your fingertips as this helps them spread better during baking.
- Bake cookies in a preheated oven for about 15 minutes or until the edges look crisp and spread slightly. Remove the cookies from the oven and allow them to cool on a wire rack, serve and enjoy!
Notes
- To toast the hazelnuts, add the chopped nuts to a frying pan set over medium heat and lightly toast the nuts until golden brown.
- This cookie dough is pretty thick so choose to make it in a stand mixer to make life a little easier!
Julia says
The toasted hazelnuts in these cookies are so good!