The perfect flavor combination, these Chocolate Hazelnut Cookies are a great option to have on any of your cookie trays for the holidays or all year long.
I’m obsessed with anything that has chocolate and hazelnut in it, and these Chocolate Hazelnut Cookies are no exception to that rule.
Cookies themselves are one of our favorite desserts of all time and are made so much around this house.
We just love having various flavor options when making cookies, and the chocolate and hazelnut just goes so well together.
With easy ingredients, you have a nice soft cookie with a little bit of crunch from the hazelnuts.
We make these almost every Christmas, but they are an absolutely delicious cookie to make all year round.
If you have been looking for a new cookie recipe to add to your spread, you cannot go wrong with these Chocolate Hazelnut Cookies.
Some of our other favorite cookie recipes that we have on our site include: Reese’s Peanut Butter Cookies, Cosmic Brownie Cookies and Chewy Sugar Cookies.
WHY THIS RECIPE WORKS:
- Easy pantry staple ingredients help these come together quickly.
- These are nice large cookies, you can double the recipe if you’d like.
- The flavors work so well with one another, you can’t help to come back for more.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
All-purpose flour
Unsweetened cocoa powder
Salt
Cornstarch
Baking soda
Light brown sugar
Granulated sugar
Unsalted butter
Eggs
Vanilla extract
Toasted hazelnuts
Mini chocolate chips (your favorite flavor)
HOW TO MAKE CHOCOLATE HAZELNUT COOKIES, STEP BY STEP:
- In a large bowl, combine flour, cocoa powder, salt, cornstarch, and baking soda. Whisk and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, add both sugars and melted butter and whisk together well.
- Add the eggs and vanilla extract and mix until just combined.
- Switch to a paddle attachment and slowly add in the dry ingredients and mix until incorporated and there are no dry spots remaining.
- Add in the hazelnuts and chocolate chips
- Fold in until evenly distributed through the dough.
- Cover cookie dough in the stand mixer bowl with plastic wrap and place in the refrigerator for at least 30 minutes.
- Preheat your oven to 350 degrees F and prepare a cookie sheet with parchment paper or a silicone mat.
- Use a large cookie scoop (I used a 4 Tablespoon scoop) and scoop out balls of cookie dough and place about 3 inches apart on the pan. Continue with all the remaining cookie dough.
- Bake for 10-12 minutes or until the outsides are lightly browned and set.
- Remove from the oven and allow to cool about 10 minutes on the cookie sheet and then remove to a wire rack to cool completely.
HOW DO I TOAST HAZELNUTS?
We want these lightly toasted. To do that preheat your oven to 350 degrees F.
Add your hazelnuts to a rimmed baking sheet and place in the oven and toast for about 10-15 minutes, stirring every few minutes
Remove from the oven and let them cool slightly. If you have hazelnuts with the skin on, place them on a kitchen towel and rub the nuts and the skin should come off.
You can also buy already toasted hazelnuts as well if you would like to skip the step of toasting them yourself.
CAN I USE WHITE CHOCOLATE CHIPS?
We are using mini chocolate chips in this recipe, but you can use white chocolate chips in its place if you want that flavor contrast.
Just replace the white chocolate chips for the same amount of mini chocolate chips that we use.
DO I HAVE TO CHILL THE COOKIE DOUGH?
For this recipe, yes you will want to chill the dough for at least 30 minutes.
This will help the cookies from spreading, so I would advise you to not skip this step.
CAN I ADD ANYTHING TO MY CHOCOLATE HAZELNUT COOKIES?
If you want to add any additions to the top or inside of the cookies, go ahead! Have some fun. Some ideas include:
- Nutella Drizzle
- White Chocolate Drizzle
- Toffee Pieces
- Press more chocolate chips and hazelnuts into top after baking
- Dip one side in chocolate and then sprinkle with hazelnuts
- Flaked sea salt on top
If you find some great ideas to add to these cookies or decorate them with, let me know and I would love to try them!
HOW TO STORE:
These cookies can be stored in an airtight container at room temperature for up to 3-4 days.
You can also freeze these cookies. Place in a freezer container or bag and they will keep in the freezer for up to 3 months.
To defrost, remove from the freezer to the countertop until thawed.
TIPS AND TRICKS:
- Make sure that you chill the dough.
- You can toast your hazelnuts or buy already toasted hazelnuts, see above on how to do that.
- You can add other additions or toppings to this recipe, see above on ideas.
- Easily double this recipe, these make nice large cookies. Or you can make smaller just watch to cooking time.
- These can be frozen, see above on how to do that.
- White chocolate chips can be used in place of the mini chocolate chips.
- You can use any of your favorite mini chocolate chip flavors for this recipe, semi-sweet, milk or dark.
Love a good cookie that the flavors pair well with one another and you want one after another? Then you have to make these Chocolate Hazelnut Cookies.
If you like this recipe you might also like:
- Butter Pecan Cookies
- Chocolate Chocolate Chip Cookies
- Caramel Chocolate Thumbprint Cookies
- Jumbo Chocolate Chip Cookies
If you’ve tried these CHOCOLATE HAZELNUT COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Chocolate Hazelnut Cookies
Ingredients
- 3 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons salt
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
- 1 cup brown sugar
- 1 cup granulated sugar
- 1 ½ cups butter melted.
- 2 eggs
- 2 teaspoons vanilla extract
- ½-¾ cup toasted hazelnuts roughly chopped
- 1 ½ cups mini chocolate chips your favorite flavor
Instructions
- In a large bowl, combine flour, cocoa powder, salt, cornstarch, and baking soda. Whisk and set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, add both sugars and melted butter and whisk together well.
- Add the eggs and vanilla extract and mix until just combined.
- Switch to a paddle attachment and slowly add in the dry ingredients and mix until incorporated and there are no dry spots remaining.
- Add in the hazelnuts and chocolate chips
- Fold in until evenly distributed through the dough.
- Cover cookie dough in the stand mixer bowl with plastic wrap and place in the refrigerator for at least 30 minutes.
- Preheat your oven to 350 degrees F and prepare a cookie sheet with parchment paper or a silicon mat.
- Use a large cookie scoop (I used a 4 Tablespoon scoop) and scoop out balls of cookie dough and place about 3 inches apart on the pan. Continue with all the remaining cookie dough.
- Bake for 10-12 minutes or until the outsides are lightly browned and set.
- Remove from the oven and allow to cool about 10 minutes on the cookie sheet and then remove to a wire rack to cool completely.
Notes
- Make sure that you chill the dough.
- You can toast your hazelnuts or buy already toasted hazelnuts, see above on how to do that.
- You can add other additions or toppings to this recipe, see above on ideas.
- Easily double this recipe, these make nice large cookies. Or you can make smaller just watch to cooking time.
- These can be frozen, see above on how to do that.
- White chocolate chips can be used in place of the mini chocolate chips.
- You can use any of your favorite mini chocolate chip flavors for this recipe, semi-sweet, milk or dark.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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