Chocolate Hazelnut Cookies Recipe packs crisp edges, fudgy centers, and toasted nut crunch with deep cocoa flavor. If you crave Nutella vibes and bakery-style chewy cookies, this batch suits you and lands on the table in about 30 minutes start to finish. I baked a double batch last weekend when my neighbors texted mid-game night, and not a crumb survived.
Why Chocolate Hazelnut Cookies Recipe Is Worth It
You get that sweet spot of textures: chewy middle, lacy edge, and buttery hazelnut bits. Chocolate hazelnut spread adds sheen and richness without fuss. The dough mixes fast, and you bake straight away if you feel impatient.
The flavor stays balanced, not cloying. Espresso powder boosts cocoa notes, while a pinch of flaky salt keeps every bite lively. Kids love them, and coffee people guard them.
“Best cookie I’ve baked all month. Crunchy hazelnut in every bite, soft chocolate middle, and the kitchen smelled like a fancy bakery.”
Ingredients You Need
- Unsalted butter 1/2 cup, softened to cool room temp (113 g)
- Brown sugar 1/2 cup, packed (100 g)
- Granulated sugar 1/3 cup (65 g)
- Large egg 1
- Vanilla extract 2 teaspoons
- Chocolate hazelnut spread 1/2 cup (Nutella, Justin’s, or your favorite)
- All-purpose flour 1 1/4 cups (150 g; spoon and level or weigh for accuracy; use 1:1 gluten-free blend for GF)
- Dutch-process cocoa powder 1/4 cup (20 g; Hershey’s Special Dark works; natural cocoa also works with slightly lighter color)
- Baking soda 1/2 teaspoon
- Fine sea salt 1/2 teaspoon
- Instant espresso powder 1 teaspoon, optional but tasty
- Chopped toasted hazelnuts 3/4 cup (90 g; pantry shortcut: buy roasted, skinned hazelnuts or use pre-chopped)
- Semisweet chocolate chips or chunks 1/2 cup (Guittard or Ghirardelli melt nicely)
- Flaky sea salt for topping, optional
Equipment
- Two rimmed sheet pans and parchment or silicone mats
- Mixing bowls and a hand mixer or stand mixer
- Cookie scoop, 1.5 tablespoon size, or a spoon
- Wire rack, rubber spatula, and a sharp knife for chopping nuts
Quick Tips & substitutions
A few smart tweaks make this batch sing and save time.
- Toast the hazelnuts for 6 to 8 minutes at 350 F, then rub off skins with a towel. The toast boosts flavor and crunch.
- Measure flour by weight if you can. Too much flour leads to thick, dry cookies.
- Use room temp butter and egg. Cold butter won’t cream well, and the dough may streak.
- Short on time? Skip a long chill and bake right away. For thicker cookies, chill 10 to 15 minutes.
- No espresso powder? Use 1 teaspoon instant coffee, or skip it for milder chocolate flavor.
- Swap the spread: try dark chocolate hazelnut spread or a dairy-free option for a different profile.
- No hazelnuts on hand? Use toasted almonds, pecans, or macadamias.
- Want extra shine? Press a few chocolate chips on top right after scooping.
How to Make Chocolate Hazelnut Cookies Recipe
- Prep: 15 minutes
- Cook: 10 to 12 minutes
- Total: 30 minutes
- Heat the oven to 350 F and line two sheet pans with parchment.
- Beat the butter, brown sugar, and granulated sugar on medium speed for 2 minutes until fluffy and slightly lightened.
- Mix in the egg and vanilla until smooth.
- Add the chocolate hazelnut spread and beat until fully blended.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, sea salt, and espresso powder.
- Add the dry mix to the wet ingredients and mix on low just until the dough comes together.
- Fold in the chopped hazelnuts and chocolate chips.
- Scoop 1.5 tablespoon mounds and space them 2 inches apart on the pans. For thicker cookies, chill the scooped dough for 10 to 15 minutes.
- Bake one pan at a time for 10 to 12 minutes until the edges look set and the centers look slightly soft.
- Tap the pan once on the rack to settle the cookies. Sprinkle flaky salt while warm if you like.
- Cool on the pan for 5 minutes, then move cookies to a rack to finish cooling.
- Pour a glass of cold milk or pull an espresso and enjoy your work.
Recipe Variations
You can tweak this base in lots of fun directions without losing the chocolate hazelnut magic.
- Gluten-free: Use a quality 1:1 GF baking flour. Let the scooped dough rest 10 minutes before baking.
- Vegan: Use plant butter, a flax egg, and a dairy-free chocolate hazelnut spread. Pick vegan chocolate chips.
- Low carb: Swap 1 cup superfine almond flour for the AP flour and use allulose. Expect a softer, slightly crumblier cookie.
- Add-ins: Orange zest, chopped hazelnut praline, cocoa nibs, or a swirl of peanut butter for a twist.
- Flavor shifts: Stir in 1/2 teaspoon almond extract or a pinch of cinnamon for warmth.
Ways to Serve Chocolate Hazelnut Cookies
These pair-ups make every bite even better.
- Espresso or cappuccino for a coffeehouse moment at home.
- Cold milk or chocolate milk for the classic combo.
- Vanilla or hazelnut gelato for quick ice cream sandwiches.
- Crumble over Greek yogurt or cottage cheese for a snack that feels dessert-like.
Storage Options
Store cooled cookies in an airtight tin at room temperature for 3 to 4 days. Slip in a small slice of bread to keep them soft. Freeze baked cookies for up to 2 months in a zip-top bag and thaw at room temp. Freeze scooped dough balls on a sheet pan until firm, bag them, then bake from frozen at 350 F for 12 to 13 minutes.
Chocolate Hazelnut Cookies Recipe
Ingredients
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and chopped hazelnuts.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are set and the centers look slightly soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.