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Homemade hazelnut chocolate cookies recipe with gooey chocolate chunks and roasted hazelnuts on a white marble counter, rustic overhead view.

Chocolate Hazelnut Cookies Recipe

Chewy, nutty, and chocolatey hazelnut cookies recipe made with roasted hazelnuts, cocoa, and chunks of dark chocolate.
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Course: Dessert, Snack
Cuisine: American, Italian-Inspired
Prep Time: 20 minutes
Cook Time: 12 minutes
Chill Dough (optional): 30 minutes
Total Time: 1 hour
Servings: 24 cookies
Calories: 160kcal
Cost: $8

Equipment

  • 1 Stand or hand mixer for creaming butter & sugar
  • 2 Baking sheets heavy-duty preferred
  • 1 Parchment paper prevents sticking
  • 1 Cookie scoop (1.5-inch) ensures even cookies
  • 1 Mixing bowls large & medium
  • 1 Wire cooling rack prevents soggy bottoms
  • 1 Measuring cups & spoons for accuracy
  • 1 Kitchen scale best precision (optional)

Ingredients

  • 2 cups All-purpose flour can substitute with gluten-free flour blend
  • ½ cup Unsweetened cocoa powder creates rich chocolate base
  • 1 teaspoon Baking soda provides rise
  • ½ teaspoon Salt balances sweetness
  • ¾ cup Brown sugar, packed adds moisture & chewiness
  • ½ cup Granulated sugar creates crispy edges
  • ½ cup Unsalted butter, softened room temp for best mixing
  • 2 large Eggs binds ingredients
  • 1 teaspoon Vanilla extract enhances flavor
  • 1 cup Roasted hazelnuts, chopped toast for best flavor
  • 1 cup Dark chocolate chunks use high quality
  • ¼ cup Nutella adds hazelnut richness
  • 2 tablespoon Milk helps consistency

Instructions

  • Preheat oven to 350°F. Line baking sheets with parchment paper.
  • Toast hazelnuts 3–4 minutes until fragrant; chop when cooled.
  • Cream butter, brown sugar, and granulated sugar until fluffy.
  • Beat in eggs, vanilla, and Nutella. Mix in milk.
  • Whisk flour, cocoa, baking soda, and salt separately.
  • Add dry ingredients to wet; fold in hazelnuts and chocolate.
  • Scoop 1.5-inch dough balls onto sheets, 2 inches apart.
  • Bake 10–12 minutes until edges set, centers soft.
  • Cool 5 minutes on sheet, then transfer to rack.

Notes

  • Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 30g | Calories: 160kcal | Carbohydrates: 20g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 90mg | Potassium: 100mg | Fiber: 2g | Sugar: 14g | Vitamin A: 80IU | Calcium: 20mg | Iron: 1.5mg