There’s something truly magical about the combination of Chocolate and Hazelnut Cookies Recipe. A chocolate lover or a fan of crunchy nuts, this chocolate and hazelnut cookie recipe brings the best of both worlds into one irresistible treat.
Soft, chewy, and perfectly sweet, these cookies are packed with rich semi-sweet chocolate chips and roasted hazelnuts that give each bite a satisfying crunch.
They’re quick and easy to make, yet feel indulgent enough to impress your friends and family.
Baking for a special occasion, a cozy evening at home, or simply to satisfy a sweet craving, these chocolate and hazelnut cookies are sure to become a favorite in your recipe collection.
So grab your ingredients and let’s dive into making these delightful cookies!
How To Prepare Chocolate And Hazelnut Cookies Recipe?
Preparation Time: 15 minutes
Cooking Time: 12-15 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: American
Yield: 24 cookies
Equipment Needed
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Electric mixer (optional but recommended)
- Cooling rack
- Spoon or cookie scoop
- Oven
Ingredients
- 1 cup (120g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup (135g) semi-sweet chocolate chips
- 1/2 cup (65g) chopped hazelnuts (roasted preferred)
- 1/4 cup (30g) unsweetened cocoa powder
- Optional: Sea salt flakes for sprinkling
Instructions
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. Make sure the dry ingredients are well combined, as this will ensure even mixing later.
Step 3: Cream the Butter and Sugars
In a separate, large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. You can do this by hand, but I recommend using an electric mixer for a smoother, fluffier texture. Mix on medium speed for about 2-3 minutes until the mixture is light and creamy.
Step 4: Add the Egg and Vanilla
Add the egg and vanilla extract to the butter-sugar mixture. Beat until the mixture is smooth and fully incorporated.
Step 5: Combine Dry Ingredients and Wet Ingredients
Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. You don’t want to overmix at this stage, as that can lead to dense cookies.
Step 6: Fold in the Chocolate Chips and Hazelnuts
Once the dough has come together, gently fold in the chocolate chips and chopped hazelnuts. Be sure to distribute them evenly throughout the dough for that perfect bite of chocolate and hazelnut in every cookie.
Step 7: Shape the Cookies
Use a spoon or cookie scoop to form tablespoon-sized portions of dough. Roll them into balls and place them onto your prepared baking sheet. Make sure there is enough space between each cookie to allow for spreading during baking (about 2 inches apart). If you’d like, sprinkle a pinch of sea salt on top of each cookie for a gourmet touch.
Step 8: Bake the Cookies
Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set. Don’t worry if they’re still a bit soft in the middle—they’ll firm up as they cool. If you prefer a chewier cookie, take them out closer to 12 minutes.
Step 9: Cool and Enjoy!
Once baked, transfer the cookies to a cooling rack and let them cool for 5-10 minutes before devouring. If you can resist, they’ll hold up better if left to cool completely, but I always find it hard to wait!
Special Note
These Chocolate and Hazelnut Cookies Recipe are perfect for gifting. Whether for birthdays, holidays, or just because, they make a thoughtful and delicious present. Pack them in a cute jar or tin, and you’ll have a treat that everyone will love!
Nutrition Facts Chocolate And Hazelnut Cookies Recipe
Calories: 180
Protein: 2g
Carbohydrates: 22g
Fiber: 2g
Sugar: 14g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 25mg
Sodium: 90mg
Serving Suggestions For Chocolate And Hazelnut Cookies Recipe
1. Coffee Pairing:
These cookies go wonderfully with a hot cup of coffee or a rich espresso. The bitterness of the coffee balances out the sweetness of the chocolate and hazelnuts, making it the perfect snack.
2. Milk:
If you’re a fan of classic cookie-and-milk combos, these cookies are no exception! Dip them in a glass of cold milk for the ultimate treat.
3. Ice Cream Sandwich:
For an extra indulgence, sandwich a scoop of vanilla or hazelnut ice cream between two cookies. You’ll be in dessert heaven!
Tips And Variations
1. Add a Dash of Spice:
If you like a little extra flavor, try adding a pinch of cinnamon or espresso powder to the dry ingredients. It will enhance the chocolatey richness of the cookies.
2. Use Dark Chocolate:
For a more intense chocolate flavor, swap out semi-sweet chocolate chips for dark chocolate chips.
3. Nut-Free Version:
If you’re allergic to hazelnuts or just don’t have them on hand, feel free to replace them with another nut like almonds or walnuts, or leave them out entirely for a more classic chocolate cookie.
4. Make It Dairy-Free:
To make these cookies dairy-free, swap the butter for a plant-based alternative like coconut oil or a vegan butter substitute.
What Kind Of Chocolate Should I Use In The Dough?
For the best chocolate and hazelnut cookies, I recommend using semi-sweet chocolate chips or chunks in the dough. They provide a nice balance of sweetness and richness. If you prefer a deeper chocolate flavor, you can opt for dark chocolate.
However, avoid using milk chocolate as it can be too sweet and may overpower the other flavors. If you’re feeling adventurous, you could also mix in some chopped chocolate bars for a variety of textures!
How To Store Chocolate Chip Cookies
To store chocolate hazelnut cookies, place them in an airtight container at room temperature. They will stay fresh for up to a week.
If you want to keep them longer, you can freeze them. Just layer the cookies with parchment paper and store them in a freezer-safe bag or container for up to three months. Let frozen cookies thaw at room temperature before enjoying!
Conclusion
These Chocolate And Hazelnut Cookies Recipe Are The Perfect Blend Of Rich, Gooey Chocolate And The Satisfying Crunch Of Roasted Hazelnuts.
Baking For A Special Occasion, A Casual Gathering, Or Just To Enjoy A Homemade Treat, This Recipe Is Sure To Impress.
The Easy-To-Follow Steps And Simple Ingredients Make These Cookies A Go-To For Both Beginner And Experienced Bakers Alike.
With Each Bite, You’ll Experience The Perfect Balance Of Sweetness And Texture, Making It Hard To Stop At Just One.
So, The Next Time You’re In The Mood For A Decadent Cookie, Remember This Chocolate And Hazelnut Cookies Recipe It’s Bound To Become A Favorite In Your Baking Repertoire. Happy Baking, And Enjoy Every Delicious Bite!
Chocolate And Hazelnut Cookies Recipe
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Whisk
- Electric mixer (optional but recommended)
- Cooling rack
- Spoon or cookie scoop
- Oven
Ingredients
- 1 cup 120g all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup 115g unsalted butter, softened
- 1/2 cup 100g granulated sugar
- 1/2 cup 100g brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup 135g semi-sweet chocolate chips
- 1/2 cup 65g chopped hazelnuts (roasted preferred)
- 1/4 cup 30g unsweetened cocoa powder
- Optional: Sea salt flakes for sprinkling
Instructions
Step 1: Preheat Your Oven
- Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. Make sure the dry ingredients are well combined, as this will ensure even mixing later.
Step 3: Cream the Butter and Sugars
- In a separate, large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. You can do this by hand, but I recommend using an electric mixer for a smoother, fluffier texture. Mix on medium speed for about 2-3 minutes until the mixture is light and creamy.
Step 4: Add the Egg and Vanilla
- Add the egg and vanilla extract to the butter-sugar mixture. Beat until the mixture is smooth and fully incorporated.
Step 5: Combine Dry Ingredients and Wet Ingredients
- Gradually add the dry flour mixture to the wet ingredients, mixing until just combined. You don’t want to overmix at this stage, as that can lead to dense cookies.
Step 6: Fold in the Chocolate Chips and Hazelnuts
- Once the dough has come together, gently fold in the chocolate chips and chopped hazelnuts. Be sure to distribute them evenly throughout the dough for that perfect bite of chocolate and hazelnut in every cookie.
Step 7: Shape the Cookies
- Use a spoon or cookie scoop to form tablespoon-sized portions of dough. Roll them into balls and place them onto your prepared baking sheet. Make sure there is enough space between each cookie to allow for spreading during baking (about 2 inches apart). If you’d like, sprinkle a pinch of sea salt on top of each cookie for a gourmet touch.
Step 8: Bake the Cookies
- Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers are set. Don’t worry if they’re still a bit soft in the middle—they’ll firm up as they cool. If you prefer a chewier cookie, take them out closer to 12 minutes.
Step 9: Cool and Enjoy!
- Once baked, transfer the cookies to a cooling rack and let them cool for 5-10 minutes before devouring. If you can resist, they’ll hold up better if left to cool completely, but I always find it hard to wait!