Need a chocolatey fix then look no further these double chocolate hazelnut cookies, they are soft, rich and have a slight crunch from those hazelnut pieces. I mean what could be better than that.
Is it just me, or do you hate it too when you pick up a cookie expecting chocolate chips, only to discover it’s just nuts? Such a disappointment. Now, don’t get me wrong—nuts add wonderful flavor and crunch to cookies—but let’s be honest, chocolate is always the star. That’s why these double chocolate hazelnut cookies are such a win. They bring together the best of both worlds, with rich chocolate chips and crunchy hazelnuts in every bite, so there’s absolutely no chance of regret.
What you need to make Chocolate Hazelnut Cookies
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Tools
- Small sauce pan or bowl to melt the butter in.
- Mixing bowl.
- Electric beater or Stand mixer with the paddle attachment.
- Spatula or wooden spoon.
- Cookie Scoop, small or medium depending on what size you would like your cookies to be.
- Baking sheet. lined with parchment or a silicone mat.
- Cooling rack.
Ingredients List
- All purpose white flour
- White and dark brown sugars
- Cocoa powder
- Salted butter
- Large egg
- Vanilla Extract
- Chocolate chips, semi sweet, dark or milk whichever you prefer, this is a personal taste.
- Hazelnuts, whole hazelnuts can be smashed down into smaller chunks.
How to Make Double Chocolate Hazelnut Cookies
Melt the butter so that it only just melted and looks foamy. While it melts add the sugars to a mixing bowl then add in the melted butter. Beat them together until it looks a little like caramel.
Add in the egg and vanilla extract and beat them in so that are fully incorporated into the sugar butter mixture.
In a separate bowl measure the flour, cocoa powder and baking soda, gently mix these together. Then add these dry ingredients to the main mixing bowl, slowly beat until all of the dry ingredients have been blended.
Finally add the chocolate chips and crushed hazelnuts, give it all one final good mix so that the nuts and chocolate are evenly distributed throughout the cookie dough.
Place the bowl in the fridge while you pre heat the oven. When the oven has reached temperature use the cookie scoop to measure out the cookie dough onto a lined baking sheet. Use your fingers to gently press down the dough balls a little.
Place the cookies into the preheated oven and bake for around 12 minutes. Try not to over cook them, no one likes a dry over cooked cookie. After removing the baking sheet from the oven leave the cookies for a couple of minutes then carefully place them onto a cooling rack to finish cooling before enjoying.
Frequently Asked Questions
Can I toast my hazelnuts first? Yes absolutely this would definitely add more complex flavours to the cookies and bring out the nutty taste if that is what you want.
Which chocolate chips should I use? You can use any chocolate chips for this recipe. This comes down to personal preference or what you already have in your pantry. I tend to prefer milk or semi sweet although dark or white chocolate make great cookies also.
How should I store my cookies? Store them in an airtight container in a cool place. Doing this they should stay fresh for up to a week…. that is if they last that long.
Do I need to refrigerate my cookies before baking? No you save time by preheating you oven before you begin making the dough and bake right away. But by giving the dough some fridge time the dough has time to settle and relax the butter will also firm up in the dough. What this means is that the cookies will tend to hold their shape and become chewier.
Double Chocolate Hazelnut Cookies
These double chocolate hazelnut cookies are rich, chewy, and full of nutty crunch. With a deep cocoa base, sweet chocolate chips, and hazelnut pieces in every bite, they’re the perfect treat for when you’re craving something indulgent yet easy to make. Bake a batch, and your kitchen will be filled with the most irresistible aroma.
Ingredients
- ½ cup (100g) Salted butter
- ⅓ cup (80g) White granulated sugar
- ¼ cup (35g) Dark brown sugar
- 1 Large egg
- 1 tsp Vanilla extract
- 1 cup (180g) All purpose white flour
- ½ cup (50g) Cocoa powder
- 1 tsp Baking soda
- ¼ cup (50g) Chocolate chips, semi sweet or milk
- ½ cup (50g) Roughly crushed hazelnuts
Instructions
- Start by melting the butter until it has just melted and looks slightly foamy. While the butter is melting, place both sugars into a mixing bowl. Pour in the melted butter and beat everything together until the mixture resembles caramel.
- Next, add the egg and vanilla extract, then beat again until they are fully incorporated into the butter and sugar mixture.
- In a separate bowl, combine the flour, cocoa powder, and baking soda, giving them a gentle mix. Add these dry ingredients into the main mixing bowl and slowly beat until everything is blended into a smooth dough.
- Stir in the chocolate chips and crushed hazelnuts, mixing well so they are evenly distributed throughout the dough. Place the bowl in the fridge to chill while you preheat the oven to 350F, 175C.
- Once the oven has reached the correct temperature, use a cookie scoop to portion the dough onto a lined baking sheet. Gently press each portion down with your fingers so they spread slightly.
- Bake the cookies in the preheated oven for about twelve minutes. Keep an eye on them, as overbaking can leave them dry. When they are ready, remove the baking sheet from the oven and allow the cookies to rest for a couple of minutes before carefully transferring them to a wire rack to cool completely.
Nutrition Information:
Yield: 14 Serving Size: 1Amount Per Serving: Calories: 60Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 16mgSodium: 109mgCarbohydrates: 8gFiber: 0gSugar: 1gProtein: 2g
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