Dark Chocolate Hazelnut Cookies
Dark Chocolate Hazelnut Cookies are full of mouthwatering dark chocolate and sweet hazelnuts, which makes these buttery cookies irresistible!
Why We Love Hazelnut Chocolate Chip Cookies
- Take your chocolate chip cookie recipe for a delicious spin and add flavorful dark chocolate and sweet, crunchy hazelnuts to make incredible cookies the family will devour!
- Crisp on the outside with a soft, chewy middle, these hazelnut chocolate chip cookies have the most satisfying texture, which makes them so addictive!
- This chocolate and hazelnut cookie recipe is so simple to make and from the first stir to letting them cool for a minute on a cooling rack, you can enjoy these cookies in less than 30 minutes.
- Easily double the recipe to make enough cookies to share or gift during the holiday cookie season.
Ingredients You’ll Need to Make Hazelnut and Chocolate Chip Cookies
DRY INGREDIENTS: To make these cookies you will need all-purpose flour, granulated sugar, brown sugar, and, salt baking soda.
WET INGREDIENTS: Set out unsalted butter to soften, grab a few eggs, and some vanilla extract
ADD-INS: Pick up your favorite brand of dark chocolate chips to make these cookies. Finely chopped hazelnuts are also needed for this recipe. If you can only find whole hazelnuts you can pulse them a few times in a food processor to easily chop them.
How to Make Hazelnut Cookies with Chocolate
Jump to RecipeSTEP 1 Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper. Using a stand mixer or hand mixer, beat the butter, brown sugar, and granulated sugar together until fluffy, about 1 minute. Add the eggs one at a time, mixing after each addition. Then pour in the vanilla and mix again.
STEP 2 In a separate medium bowl, whisk together the flour, salt, and baking soda. Add the dry ingredients to the bowl of wet ingredients and mix well.
STEP 3 Fold in the dark chocolate chips and hazelnuts using a spatula or wooden spoon.
STEP 4 Using a small cookie scoop or a 1 tablespoon measuring spoon, drop the cookie dough onto the prepared baking sheet, leaving about 2 inches of space between the cookies. Bake the cookies for 10 minutes, or until the edges are golden brown.
STEP 5 Remove the cookies from the oven. Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a cooling rack to finish cooling.
Tips & Tricks
- If the dough is too soft you can place the bowl of cookie dough in the fridge for about 10 minutes to chill. This will prevent the cookies from spreading too much while baking.
- You can also drop the cookie dough balls onto a baking sheet and place the sheet in the freezer to make the cookies later. Once the cookie dough balls have frozen you can place them in a freezer-safe food storage bag or container and store them for up to 3 months. When baking frozen cookie dough balls you may need to increase baking time by 2-3 minutes.
- Allow the cookies to cool completely before storing them in an airtight container. Store the sealed cookies on the counter for up to 4 days. You can also place them in freezer bags and freeze them for up to 3 months.
Chocolate and Hazelnut Cookie Recipe FAQ
Why does hazelnut go so well with chocolate?
Hazelnuts and chocolate are like the PB&J of the dessert world! Ok, so there are loads of other amazing combos too but chocolate and hazelnuts are right at the top. The reason for this irresistible pair comes down to flavor and texture.
The deliciously bitter flavor of chocolate pairs perfectly with the sweet creaminess found in hazelnuts. Hazelnuts also provide a great little crunch when added to chocolate. Hazelnut spread, like Nutella, is wildly popular for these reasons- the flavor and texture are too delicious!
Are semi-sweet or milk chocolate chips better for cookies?
The most popular chocolate chips to use when making cookies are semi-sweet chocolate chips. Dark chocolate chips are also a favorite, although some people find the flavor to be too intense. These two types of chocolate chips are great to use to contrast the sweetness of chocolate chip cookie dough. Semi-sweet chocolate is a nice blend of milk chocolate and rich dark chocolate, which makes it a baker’s favorite. Of course, milk chocolate chips can be used in cookies, they simply make a much sweeter cookie.
Other Recipes You May Like
- White Chocolate Macadamia Nut Cookies
- Hazelnut & Dark Chocolate Cheesecake Bars
- Monster Cookies
- Hazelnut Nutella Linzer Cookies
- Chocolate Chip Cookies
Dark Chocolate Hazelnut Cookies
Equipment
- Parchment Paper or Silicone Mat
Ingredients
- 1 cup unsalted butter softened
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup dark chocolate chips
- ¼ cup hazelnuts finely chopped
Instructions
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat. Set aside.
- In a large mixing bowl, beat the butter, sugar, and brown sugar until fluffy, about 1 minute. Add the eggs, one at a time, mixing after each addition. Then add the vanilla and mix. Scrape the sides of the bowl as needed.
- In a medium mixing bowl, stir together the flour, salt, and baking soda. Add the dry ingredients to the wet ingredients and mix until just combined.
- Using a rubber spatula, stir in the dark chocolate chips and hazelnuts by hand until evenly incorporated.
- Use a small cookie scoop (or 1 tablespoon measuring spoon) to portion the cookie dough onto the prepared baking sheet 2 inches apart. These cookies will spread.
- Bake for 10 minutes, or until the cookies are set and the bottom edges are golden brown.
- Carefully remove the cookies from the oven. Allow them to cool on the pan for 2 minutes before transferring to a wire rack to cool completely.
Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.