Chocolate Hazelnut Cookies
Soft, chewy chocolate hazelnut cookies packed with toasted hazelnuts and rich cocoa flavor — the perfect mix of crispy edges and fudgy centers.
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Servings: 24 cookies
Calories: 210kcal
Cost: $8–10
Equipment
- 1 Stand or hand mixer For creaming butter and sugar
- 2–3 Mixing bowls Different sizes for dry and wet ingredients
- 2 Baking sheets Line with parchment or silicone mats
- 1 Whisk For dry ingredients
- 1 Rubber spatula To fold in chocolate chips and hazelnuts
- 1 Wire cooling rack Cool cookies evenly
- 1 Cookie scoop For uniform cookie size
- 1 Measuring cups/spoons Accurate measuring
Ingredients
Dry Ingredients
- 2 ¼ cups All-purpose flour Sifted
- ½ cup Unsweetened cocoa powder High-quality
- 1 teaspoon Baking soda Fresh
- ½ teaspoon Salt
Wet Ingredients
- 1 cup Unsalted butter Softened
- ¾ cup Brown sugar Packed
- ½ cup Granulated sugar
- 2 large Eggs Room temperature
- 2 teaspoon Vanilla extract Pure
Add-ins
- 1 cup Dark chocolate chips 60% cocoa or higher
- ¾ cup Hazelnuts Toasted & chopped
- ½ cup Chocolate hazelnut spread e.g., Nutella for filling or topping
Instructions
- Toast hazelnuts until fragrant and golden, then chop.
- Cream butter and sugars until light and fluffy.
- Beat in eggs and vanilla extract.
- Whisk dry ingredients separately.
- Fold dry mix into wet mix until combined.
- Stir in chocolate chips and chopped hazelnuts.
- Chill dough for at least 30 minutes.
- Scoop dough balls, press indent, and add hazelnut spread.
- Bake until edges are set and centers slightly soft.
- Cool on baking sheet 5 minutes, then transfer to rack.
Notes
For deeper flavor, chill the dough overnight. You can also swap hazelnuts with pecans or almonds if preferred.
Nutrition
Serving: 45g | Calories: 210kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 90mg | Potassium: 100mg | Fiber: 2g | Sugar: 15g | Vitamin A: 150IU | Calcium: 25mg | Iron: 1.5mg