Name: Double Chocolate Hazelnut Cookies Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 115 g unsalted butter (room temperature); 110 g light brown sugar (packed); 50 g granulated sugar; 1 large egg (room temperature); ½ tsp vanilla extract; 130 g plain flour (all-purpose); 35 g cocoa powder; ½ tsp baking soda; ½ tsp baking powder; ½ tsp fine salt; 100 g milk chocolate chunks; 85 g blanched hazelnuts (lightly toasted and chopped); Flaked sea salt for sprinkling (optional)

Jump to Recipe

If you have a sweet tooth and love a cookie with rich, indulgent flavors, these Double Chocolate Hazelnut Cookies will steal your heart from the very first bite. Combining the deep, luscious taste of cocoa with melting pockets of milk chocolate chunks and the satisfying crunch of toasted hazelnuts, each cookie offers a perfect balance of texture and flavor. Whether you’re baking for a cozy afternoon treat or a special occasion, these cookies are irresistibly delicious and bound to become a new favorite in your cookie repertoire.

Double Chocolate Hazelnut Cookies Recipe - Recipe Image

Ingredients You’ll Need

The magic of these Double Chocolate Hazelnut Cookies lies in their simple but carefully chosen ingredients. Each component works together to create that perfect chewy-yet-crispy texture, rich chocolate taste, and nutty undertone that make these cookies so special.

Unsalted butter (115 g): Room temperature for easy creaming and a rich, buttery base.
Light brown sugar (110 g): Packed tightly to add moisture and a hint of caramel depth.
Granulated sugar (50 g): Balances sweetness and helps with cookie crispness.
Large egg (1): At room temperature for binding and providing structure.
Vanilla extract (½ tsp): Enhances the flavors and adds warmth.
Plain flour (130 g): The foundation for the cookie’s texture.
Cocoa powder (35 g): Gives that intense chocolate flavor that’s deeply satisfying.
Baking soda (½ tsp): Helps cookies rise slightly and spread just the right amount.
Baking powder (½ tsp): Adds a little lift and lightness to the cookie crumb.
Fine salt (½ tsp): Balances sweetness and highlights the chocolate and hazelnut flavors.
Milk chocolate chunks (100 g): Creates luscious melted pockets throughout the cookie.
Blanched hazelnuts (85 g): Lightly toasted and chopped for irresistible crunch and nutty aroma.
Flaked sea salt (optional): A finishing touch that brightens each bite with a salty contrast.

How to Make Double Chocolate Hazelnut Cookies

Step 1: Cream Butter and Sugars

Begin by beating the room temperature butter with both the light brown and granulated sugars until the mixture becomes light, fluffy, and creamy—this will usually take about 3 minutes. This step is essential because it incorporates air into the dough to create that tender texture you crave in a cookie.

Step 2: Add Egg and Vanilla Extract

Next, scrape down the sides of your bowl and mix in the egg and vanilla extract just until combined. Adding these liquids smoothly ensures a rich flavor profile while binding your dough perfectly.

Step 3: Incorporate Dry Ingredients

Sift together your plain flour, cocoa powder, baking powder, baking soda, and fine salt to ensure even distribution, then mix them into your wet ingredients on low speed. This keeps your dough tender and prevents over-mixing, which can lead to tougher cookies.

Step 4: Mix in Hazelnuts and Milk Chocolate Chunks

Fold in three-quarters of the chopped hazelnuts and chocolate chunks gently so every bite gets a delightful hit of crunch and melty chocolate. Save the rest for a gorgeous topping later.

Step 5: Scoop Dough and Chill

Using a cookie scoop or a heaped tablespoon, portion the dough into roughly 2 cm balls and place them on a baking tray. Press the remaining hazelnuts and chocolate chunks onto the top of each ball for an eye-catching finish. Then refrigerate the dough for at least an hour—overnight is even better! Chilling prevents excessive spreading so your cookies keep a beautiful shape.

Step 6: Bake and Shape

Preheat your oven to 180°C (350°F) and line baking trays with parchment paper. Space your chilled cookie balls about two inches apart and bake for 9 to 11 minutes. Immediately after removing them from the oven, grab a round cookie cutter or mug and twirl each warm cookie inside to gently push the edges inward—this fun trick gives your cookies a perfect round shape with slightly crinkled edges. Finish off by sprinkling with flaked sea salt if you like, and then allow them to cool on the baking sheet for 10 minutes before transferring them to a wire rack.

How to Serve Double Chocolate Hazelnut Cookies

Garnishes

To elevate these treats even more, sprinkle a pinch of flaked sea salt or dust a little cocoa powder on top just before serving. You can also add a drizzle of melted white chocolate for a visually stunning contrast and an extra layer of sweetness.

Side Dishes

Double Chocolate Hazelnut Cookies are fantastic with a cold glass of milk, a warm cup of coffee, or a creamy scoop of vanilla ice cream. For a cozy indulgence, try them alongside a steaming mug of hot cocoa or a frothy latte to complement the chocolate flavors.

Creative Ways to Present

Serve these cookies on a rustic wooden board with small bowls of hazelnuts and chocolate chunks for a casual sharing platter. Or package them in cute cellophane bags tied with twine as thoughtful homemade gifts. Sandwich two cookies with a layer of hazelnut spread or chocolate ganache in between for an irresistible cookie sandwich twist that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Double Chocolate Hazelnut Cookies in an airtight container at room temperature for up to 5 days. This preserves their freshness and chewy texture without drying them out.

Freezing

You can freeze both the dough balls and fully baked cookies. For dough, freeze arranged on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake frozen dough by adding a couple of extra minutes to the baking time. For baked cookies, freeze cooled treats in a sealed container or bag, and thaw at room temperature when ready to enjoy.

Reheating

If you want that freshly baked feeling, warm your cookies in a low oven (about 150°C or 300°F) for 5 to 7 minutes or microwave for 10 to 15 seconds. This revives the melty chocolate and makes them taste just like right out of the oven.

FAQs

Can I use dark chocolate instead of milk chocolate chunks?

Absolutely! Dark chocolate will give the cookies a richer, slightly bittersweet flavor. Feel free to experiment with different types of chocolate to suit your taste.

Do I have to toast the hazelnuts?

Toasting the hazelnuts enhances their natural nutty aroma and crunch, but you can skip this step if you’re short on time. Raw hazelnuts will still work, though the flavor won’t be quite as vibrant.

Why is chilling the dough important?

Chilling the dough firms it up, which prevents the cookies from spreading too much in the oven. This step also helps the flavors to meld, resulting in cookies that are more flavorful and perfectly shaped.

Can I substitute the butter with margarine or oil?

Butter provides the best flavor and texture in these cookies, but you can try margarine as a substitute. Using oil is not recommended as it will change the cookie’s consistency and mouthfeel.

How do I store cookies to keep them soft?

Store your Double Chocolate Hazelnut Cookies in an airtight container at room temperature, ideally with a slice of bread inside. The bread helps maintain moisture, keeping the cookies soft and chewy longer.

Final Thoughts

These Double Chocolate Hazelnut Cookies truly bring together everything you want in a homemade cookie—dreamy chocolate, satisfying crunch, and a touch of sophisticated saltiness. They are perfect for sharing with friends, gifting, or sneaking a few for yourself. Trust me, once you bake a batch, these cookies will quickly become your go-to treat whenever you crave something rich and comforting. So grab your ingredients, get baking, and prepare to fall in love!

Double Chocolate Hazelnut Cookies Recipe

★★★★★

4.8 from 19 reviews

Author: Aiden
Total Time: 1 hour 25 minutes (including chilling time)
Yield: Approximately 18–20 cookies 1x
Diet: Vegetarian

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Description

These Double Chocolate Hazelnut Cookies are rich, fudgy, and packed with chunks of milk chocolate and toasted hazelnuts. A perfect treat for chocolate lovers, these cookies have a deep cocoa flavor balanced by the crunch of toasted nuts and a sprinkle of sea salt for a delightful contrast. Chilling the dough ensures they bake up thick and chewy with a soft center.

Instructions

Cream butter and sugars: In the bowl of a stand mixer fitted with a paddle attachment, beat the unsalted butter, light brown sugar, and granulated sugar together until the mixture is light and fluffy, which typically takes about 3 minutes. This step incorporates air, helping to create a tender cookie texture.
Add egg and vanilla extract: Scrape down the sides of the bowl to ensure even mixing, then add the large egg and vanilla extract. Beat the mixture until just combined, avoiding overmixing which can toughen the dough.
Incorporate dry ingredients: Sift together the plain flour, cocoa powder, baking powder, baking soda, and fine salt. Gradually add these to the wet mixture and mix on low speed until just incorporated to prevent overdeveloping the gluten, which could make the cookies hard.
Add hazelnuts and chocolate chunks: Fold in three quarters of the chopped toasted hazelnuts and milk chocolate chunks evenly through the dough, setting aside the remainder for topping later.
Scoop and chill the dough balls: Using a cookie scoop or a heaped tablespoon, scoop out 2 cm-wide balls of dough and arrange them on a baking tray. Press the reserved hazelnuts and chocolate chunks onto the tops of the dough balls. Refrigerate the dough for at least 1 hour, or freeze for 30 minutes. For best results, chill overnight to prevent excessive spreading during baking.
Bake and shape the cookies: Preheat the oven to 180°C (350°F) and line two baking trays with parchment paper. Place the chilled or frozen dough balls on the trays, leaving at least 2 inches between them. Bake for 9 to 11 minutes until the cookies are set but still soft in the center. Immediately after removing from the oven, gently press the cookies into a round shape using a cookie cutter or mug, twisting slightly to shape the edges. Sprinkle with flaked sea salt if desired. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

For the best texture, chill cookie dough overnight; this prevents excessive spreading and intensifies flavor.
Use high-quality cocoa powder for richer chocolate taste.
To toast hazelnuts, spread them on a baking sheet and roast at 160°C (320°F) for 10 minutes until fragrant.
Optional: Sprinkle flaked sea salt enhances the chocolate and nut flavors with a savory contrast.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American