Chocolate Hazelnut Cookies

Hazelnut Chocolate Cookies shown stacked on a kitchen counter.

5 from 1 vote

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, and are absolutely delicious!

Prep Time20

Cook Time15

Course: Cookies

Cuisine: American

Servings: cookies

Calories: 236kcal

Author: Cat Spiller

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 chopped

Metric - US Customary

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!

Nutrition