Hazelnut Chocolate Cookies

This decadent cookie recipe is for double chocolate cookies filled with chopped hazelnuts and milk chocolate chips. They are crisp on the outside with a soft chewy texture on the inside, my best type of cookie!

If you love cookie recipes then you have to try out this recipe for Heart Cookies with Jam, this recipe for Nutella Thumbprint Cookies, or these Passionfruit Cookies. 

Ingredients

To make these delicious double chocolate hazelnut cookies, you will need the simple ingredients listed below. Remember to always use fresh room temperature ingredients when baking. 

Unsalted butter – use room temperature butter for this recipe. 

Brown sugar – to make this recipe, I used tightly packed brown sugar. You can do the same or use light brown sugar or muscovado sugar. 

Extra-large eggs – out of their shell, the eggs I use weigh 56 grams. If you aren’t sure if you have the same eggs, weigh the eggs you have and adjust accordingly.

Cake Flour - use cake flour to make these cookies or all-purpose flour. 

Cocoa powder – choose good quality cocoa powder like dutch process cocoa powder as this will add 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. 

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 quantities.

Instructions

To make these double chocolate chip cookies, follow the simple steps listed below. 

STEP 1: Preheat oven. Preheat the oven to 180°C (350°F) and line two large baking trays with parchment paper.

STEP 2: Toast hazelnuts. Add the chopped hazelnuts to a frying pan set over medium heat and lightly toast the nuts until golden brown.

STEP 3: Cream butter and sugars. 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 4: Add egg and vanilla. Add the egg and vanilla to the dough and mix again. Scrape down the sides of the bowl and mix again briefly until combined. 

STEP 5: Sift dry ingredients. In a large mixing bowl sift together the baking powder, baking soda, salt, cocoa powder, and flour. 

STEP 6: Add dry ingredients. Add the dry ingredients to the cookie dough batter and mix again until just combined and a homogenous dough forms. 

STEP 7: Add chocolate chips and nuts. Add the roasted hazelnuts and milk chocolate chips to the cookie dough. Mix until combined. 

STEP 8: Scoop. Use an ice-cream scoop to portion the dough into 16 cookies. 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. 

STEP 9: Bake. Bake cookies in a preheated oven for about 15 minutes or until the edges look 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!

Hint: This cookie dough is pretty thick so choose to make it in a stand mixer to make life a little easier!

Variations

This cookie dough recipe can be adapted to include any nuts or chocolate chips you might have on hand! You can use white chocolate chips, dark chocolate chips, or even chop up your favorite chocolate bar instead of milk chocolate chips. 

You can also get creative with the nuts that you add, using pistachios, pecans, macadamia, or even walnuts instead of hazelnuts. Or you could choose to omit the nuts entirely and just bake double chocolate cookies. 

Equipment

To make this delicious cookie recipe, you will need a stand mixer with a paddle attachment, an ice cream scoop for portioning, a cooling rack, and a cookie tray. 

This cookie recipe can also be made with a food processor. When it is time to add the nuts and chocolate, do this in a large bowl with the help of a wooden spoon. 

Storage

These 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 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.

You can choose to freeze the cookie dough before baking the cookies, do this by first portioning out the cookies, then wrapping each portion in plastic wrap or placing them in a resealable freezer bag and freezing them for up to three months. Bring the dough to room temperature before baking the cookies. 

This new cookie recipe for chocolate chip and hazelnut cookies is the perfect bake to add to your cookie jar during cookie season, or at any time of the year really! If you try this recipe and love it as much as I do, please leave a comment and star review below – I love hearing from all of you!

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Happy Baking 

With Love, 

Kitty