Chocolate Hazelnut Cookies
Soft and chewy chocolate cookies filled with chopped hazelnuts.
If you’re a fan of chocolate + hazelnut like me, then you are going to LOVE these cookies. They’re rich, chocolaty, and have so much great nutty flavor and crunch from the hazelnuts.
These cookies were born out of necessity— I had just a few hours to make a treat for a party and my pantry was pretty empty. I had decided to make my go-to favorite chocolate cookies when I spied some chopped hazelnuts I had stashed in the freezer. I threw them in the dough at the last moment, and these wonderful cookies are the result. I’ve made them a few times since then and they’re always a hit wherever I take them.
I mean, who doesn’t love chocolate and hazelnuts?
I think I might be borderline obsessed with the chocolate-hazelnut combo. If you are too, you may want to check out these other recipes from my site— chocolate hazelnut ice cream, chocolate hazelnut sweet rolls, whole wheat chocolate chip hazelnut cookies, chocolate hazelnut covered strawberries, dark chocolate rocky road ice cream with hazelnuts, nutella brownies with hazelnuts, and chocolate hazelnut fudge sauce.
See, I told you. Obsessed!
baking tip:How to freeze cookie dough
Cookie dough freezes so well! And it’s a great way to plan ahead to enjoy fresh cookies whenever the craving hits. Here’s how to do it:
- Prepare cookie dough as directed and portion with a spoon or cookie scoop.
- Place cookie dough on a sheet pan lined with parchment paper and do a quick freeze for about 1 hour until they’re frozen solid.
- Transfer cookie dough to a freezer ziplock bag, label, and store in the freezer for up to a month or more.
Freezing them this way means they aren’t one solid mass so you can grab individual cookie dough balls out of the freezer as you want!
Chocolate Hazelnut Cookies
Ingredients
- ½ cup unsalted butter , at room temperature
- 1 ½ cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 ¼ cups all-purpose flour
- ⅔ cup unsweetened cocoa powder , not dutch process
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup hazelnuts , very finely chopped
Instructions
- Preheat oven to 350 degrees F. Line a sheet pan with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and sugar on medium high speed until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, mixing after each. Add the vanilla.
- In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Add to the wet mixture in the stand mixer and mix on low until combined. Add the chopped hazelnuts.
- Spoon onto the prepared baking sheet by rounded tablespoons. Bake until cookies are firm and cracked on top, about 10 minutes. Cookies will be very soft. Use a spatula to transfer them to a cooling rack and cool completely.
Recipe originally published August 2011. Photos have been updated.
Tools for this recipe
(Affiliate links below)
rlly good love it byt they were crunchy but they exploded in the microwave
Like some other commenters, my dough turned out very dry. I had to mix it by hand to get it to come together, and when it baked, it didn’t spread out at all. When I tried to press them down with the bottom of a glass, they mostly wanted to fall apart. It definitely did not meet my expectation of a “soft and chewy” cookie. It was more like crumbly. Sorry for the poor review! I really wanted to like these cookies, but the texture was a dealbreaker for me.
Deliciously soft and chewy! I had some hazelnuts in the freezer that I wanted to use up and this recipe sounded perfect. I used cookie scoops so the finished cookie looked rougher than the photograph but I don’t have a problem with that. They also raised a little too much for me so when they came out of the oven I flattened then just slightly with a drinking glass and they were perfect. These were amazing crumbled on top of a scoop of vanilla ice cream.😊