Chocolate Hazelnut Cookies Recipe

It’s a truth universally acknowledged, at least in my household, that a truly exceptional cookie can turn any day around. And let me tell you, these Chocolate Hazelnut Cookies are not just exceptional; they are transformative. The first time I baked a batch, the aroma alone was enough to draw everyone to the kitchen, eyes wide with anticipation. The rich, intoxicating scent of toasted hazelnuts mingling with deep, dark chocolate filled every corner of our home. When they finally emerged from the oven, perfectly crinkled at the edges and irresistibly gooey in the center, they didn’t last long. My kids, usually picky eaters, devoured them with gusto, chocolate-smeared smiles their ultimate seal of approval. My husband, a connoisseur of all things sweet, declared them “the best cookies I’ve ever made.” Since then, they’ve become a staple – for cozy weekend baking, special celebrations, or simply when we need a little dose of pure, unadulterated joy. The combination of crunchy, nutty hazelnuts and pockets of molten chocolate, all enveloped in a perfectly textured cookie, is simply divine. They are, without a doubt, a recipe that will be passed down and cherished.

The Ultimate Chocolate Hazelnut Cookies: A Symphony of Flavor and Texture

Welcome, fellow cookie enthusiast, to a recipe that promises to elevate your baking game and delight your taste buds. These Chocolate Hazelnut Cookies are a sophisticated yet comforting treat, blending the earthy richness of toasted hazelnuts with the decadent allure of high-quality chocolate. Each bite offers a delightful contrast – the crisp edges give way to a chewy, fudgy interior, studded with crunchy nut pieces and luscious melted chocolate. Whether you’re a seasoned baker or just starting, this recipe is designed to be straightforward, yielding consistently delicious results. Prepare to fill your home with an irresistible aroma and create cookies that will have everyone asking for the recipe!

Ingredients: Crafting Cookie Perfection

The magic of these cookies lies in the quality and balance of their ingredients. Here’s what you’ll need to create approximately 2 dozen delectable treats:

• All-Purpose Flour: 1 ¾ cups (210g) – Provides the structure for our cookies.
• Unsweetened Cocoa Powder: ½ cup (50g) – Dutch-process is recommended for a deeper, smoother chocolate flavor.
• Baking Soda: 1 teaspoon – Our primary leavening agent, helping the cookies spread and become tender.
• Salt: ½ teaspoon – Balances the sweetness and enhances the chocolate and hazelnut flavors.
• Unsalted Butter: 1 cup (226g or 2 sticks), softened to room temperature – Crucial for texture and flavor. Ensure it’s properly softened, not melted.
• Granulated Sugar: ¾ cup (150g) – Contributes to sweetness, browning, and crisp edges.
• Light Brown Sugar: ¾ cup (165g), packed – Adds moisture, chewiness, and a subtle molasses flavor.
• Large Eggs: 2 – Act as binders and add richness and structure. Best used at room temperature.
• Vanilla Extract: 2 teaspoons – Pure vanilla extract enhances all the other flavors.
• Hazelnuts: 1 ½ cups (about 200g), toasted and roughly chopped – The star of the show! Toasting brings out their incredible nutty aroma and flavor.
• Dark or Semi-Sweet Chocolate: 1 ½ cups (about 255g), chopped or high-quality chips – Use your favorite! Chopped chocolate creates lovely pools of melted goodness, while chips hold their shape more. A chocolate with 60-70% cacao content works beautifully.
• (Optional) Hazelnut Extract: ½ teaspoon – For an even more intense hazelnut punch.
• (Optional) Flaky Sea Salt: For sprinkling on top before baking – Adds a sophisticated finish and a delightful crunch.

Instructions: Your Step-by-Step Guide to Cookie Bliss

Follow these instructions carefully, and you’ll be rewarded with perfectly baked Chocolate Hazelnut Cookies every time.

1. Toast and Prepare Hazelnuts:
   • Preheat your oven to 350°F (175°C).
   • Spread the raw hazelnuts in a single layer on a baking sheet.
   • Toast for 10-15 minutes, shaking the pan occasionally, until they are fragrant and the skins begin to crack and loosen. Keep a close eye on them as nuts can burn quickly.
   • Remove from the oven and let them cool slightly. Once cool enough to handle, rub the hazelnuts in a clean kitchen towel to remove as much of the papery skins as possible (some skin remaining is fine).
   • Roughly chop the toasted hazelnuts. Set aside. If your oven is already on for this, you can proceed to preheat for cookies in step 3, or preheat again if it has cooled.
2. Prepare Dry Ingredients:
   • In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Whisking helps to aerate the flour and evenly distribute the leavening agent and salt, preventing clumps. Set aside.
3. Cream Butter and Sugars:
   • Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and aids in even baking.
   • In a large bowl, using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened unsalted butter on medium speed until smooth and creamy, about 1-2 minutes.
   • Add the granulated sugar and packed light brown sugar to the butter. Cream together on medium-high speed for 3-5 minutes, or until the mixture is light, fluffy, and pale in color. Scrape down the sides and bottom of the bowl occasionally to ensure even mixing. This creaming process incorporates air, which is vital for the cookies’ texture.
4. Add Eggs and Vanilla:
   • Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the bowl again.
   • Beat in the vanilla extract and optional hazelnut extract (if using) until combined.
5. Combine Wet and Dry Ingredients:
   • With the mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients in two or three additions. Mix only until just combined – be careful not to overmix at this stage. Overmixing can develop too much gluten, resulting in tough cookies. It’s okay if a few streaks of flour remain.
6. Fold in Hazelnuts and Chocolate:
   • Remove the bowl from the mixer. Using a sturdy spatula or wooden spoon, gently fold in the chopped toasted hazelnuts and the chopped dark/semi-sweet chocolate until they are evenly distributed throughout the dough. Again, avoid overmixing. The dough will be thick and luxurious.
7. Chill the Dough (Highly Recommended):
   • Cover the bowl with plastic wrap and refrigerate the cookie dough for at least 30 minutes, or up to 24 hours. Chilling the dough is a crucial step:
     • It allows the fats to solidify, preventing the cookies from spreading too much during baking, resulting in thicker, chewier cookies.
     • It allows the flour to hydrate more fully, leading to better flavor development and texture.
     • For longer chill times (over 2 hours), the dough might become quite firm. Allow it to sit at room temperature for 10-15 minutes to soften slightly before scooping.
8. Scoop and Bake:
   • Using a medium cookie scoop (about 2 tablespoons capacity) or two spoons, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
   • If desired, gently press a few extra hazelnut pieces or chocolate chunks onto the tops of the dough balls for a more attractive appearance.
   • For an extra touch of gourmet flair, sprinkle a tiny pinch of flaky sea salt over each cookie dough ball before baking.
9. Bake to Perfection:
   • Bake in the preheated 375°F (190°C) oven for 10-13 minutes. The exact baking time will depend on your oven and the size of your cookies.
   • The cookies are done when the edges are set and slightly crisp, and the centers still look slightly soft and underbaked. They will continue to cook a bit as they cool on the baking sheet. For chewier cookies, err on the side of slightly underbaking.
10. Cool and Enjoy:
    • Remove the baking sheets from the oven and let the cookies cool on the sheets for 5-10 minutes. This allows them to set up further before you try to move them.
    • Then, carefully transfer the cookies to a wire rack to cool completely. This prevents the bottoms from becoming soggy.
    • Once cooled, store the cookies in an airtight container at room temperature.

Nutrition Facts

• Servings: This recipe yields approximately 24-30 cookies, depending on the size you make them.
• Calories per serving (estimated): Approximately 180-220 calories per cookie.

Disclaimer: Nutritional information is an estimate and can vary depending on the specific ingredients used, exact portion sizes, and any modifications made to the recipe. For precise nutritional data, it’s best to use an online calculator with your specific ingredient brands and quantities.

Preparation Time

• Active Preparation Time: 25-30 minutes (includes toasting nuts, mixing dough)
• Chilling Time: Minimum 30 minutes (up to 24 hours recommended for best results)
• Baking Time: 10-13 minutes per batch
• Total Time (including minimum chill): Approximately 1 hour 5 minutes to 1 hour 13 minutes (plus cooling)

How to Serve: Elevating Your Cookie Experience

These Chocolate Hazelnut Cookies are spectacular on their own, but here are some delightful ways to serve and enjoy them:

• Classic Comfort:
  • With Milk: A tall glass of cold milk (dairy or non-dairy) is the quintessential cookie companion.
  • With Coffee or Tea: The rich chocolate and nutty flavors pair wonderfully with a hot cup of coffee, espresso, or a robust black tea.
• Dessert Presentation:
  • Warm with Ice Cream: Serve a warm cookie (reheat briefly in the microwave or oven) topped with a scoop of vanilla bean, coffee, or hazelnut ice cream. A drizzle of chocolate or caramel sauce would be an extra decadent touch.
  • Cookie Sandwiches: Sandwich a scoop of your favorite ice cream or a rich chocolate ganache between two cookies.
  • Dessert Platter: Include these cookies as part of a larger dessert platter with fresh berries, other types of cookies, and small chocolates.
• Gifting and Sharing:
  • Beautifully Packaged: Arrange the cookies in a decorative tin, box, or cellophane bag tied with a ribbon for a thoughtful homemade gift.
  • Party Favors: Individual cookies wrapped nicely make great party favors for birthdays, showers, or holiday gatherings.
• Elevated Snacking:
  • With a Nut Butter Dip: Pair with a small dollop of almond butter or even more hazelnut spread for an intensely nutty treat.
  • Crumble Topping: Crumble a cookie over yogurt, oatmeal, or a smoothie bowl for an indulgent breakfast or snack.

Additional Tips for Chocolate Hazelnut Cookie Success

1. Don’t Skip Toasting the Hazelnuts: This step is paramount. Toasting hazelnuts significantly enhances their flavor, making them nuttier, crunchier, and less bitter. The aroma alone will convince you!
2. Use Quality Chocolate: The chocolate you choose will make a big difference in the final taste. Opt for a good quality dark or semi-sweet chocolate (60-70% cacao content is ideal). Chopping a chocolate bar will give you lovely irregular pieces and pools of melted chocolate, while high-quality chips will hold their shape more.
3. Room Temperature Ingredients are Key: Ensure your butter and eggs are at room temperature before you begin. Softened butter creams much more effectively with sugar, incorporating air that leads to a lighter cookie texture. Room temperature eggs blend more easily into the batter, creating a more uniform emulsion.
4. Measure Flour Correctly: The most common baking mistake is using too much flour, which can result in dry, tough cookies. For accuracy, spoon the flour into your measuring cup and then level it off with a straight edge. Avoid scooping directly from the bag, as this compacts the flour. Weighing your flour (210g for this recipe) is the most accurate method.
5. Resist Overbaking: For that desirable chewy center, pull the cookies from the oven when the edges are set but the centers still look a tad soft and underdone. They will continue to cook and firm up as they cool on the hot baking sheet. Overbaking will lead to dry, crumbly cookies.

FAQ Section: Your Chocolate Hazelnut Cookie Queries Answered

Q1: Can I use a different type of nut?
A1: Absolutely! While hazelnuts are the star here, you could substitute them with other nuts like toasted walnuts, pecans, or almonds. The flavor profile will change, but they will still be delicious. Adjust toasting times as needed for different nuts. For a nut-free version (though it wouldn’t be a “hazelnut” cookie anymore), you could omit them and perhaps add more chocolate chunks or even some dried cherries.

Q2: My cookies spread too much. What went wrong?
A2: Several factors can cause excessive spreading:
* Butter too soft/melted: Ensure your butter is softened to room temperature, not melted or overly soft.
* Not enough chilling time: Chilling the dough solidifies the fat, which helps prevent spreading. Try chilling for a longer period.
* Oven temperature too low: An oven that’s not hot enough gives the cookies too much time to spread before they set. Use an oven thermometer to verify your oven’s accuracy.
* Too much sugar or butter in proportion to flour: Double-check your measurements.
* Greased baking sheets: Parchment paper or silicone mats are best. Greasing the sheets can encourage spreading.

Q3: Can I make the cookie dough ahead of time?
A3: Yes, definitely! The cookie dough can be made and refrigerated for up to 3-4 days. The flavors will even deepen over time. You can also freeze the cookie dough. Scoop the dough into balls, place them on a baking sheet, and freeze until solid. Then, transfer the frozen dough balls to a freezer-safe bag or container. They can be baked directly from frozen; just add an extra 1-3 minutes to the baking time.

Q4: What’s the best way to store these cookies?
A4: Store the cooled Chocolate Hazelnut Cookies in an airtight container at room temperature. They should stay fresh for up to 5 days. To keep them extra soft, you can add a slice of bread to the container; the cookies will absorb moisture from the bread. For longer storage, you can freeze the baked and cooled cookies for up to 3 months. Thaw at room temperature or gently reheat.

Q5: Can I use hazelnut flour or hazelnut meal in this recipe?
A5: While you could experiment by replacing a small portion of the all-purpose flour (e.g., ¼ to ½ cup) with hazelnut flour for an even more intense hazelnut flavor and a slightly different texture, this recipe is designed for chopped hazelnuts to provide a distinct nutty crunch. Substituting too much all-purpose flour with hazelnut flour will alter the structure and chewiness of the cookies significantly, potentially making them more delicate or crumbly. If you do experiment, start with a small substitution.