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.
Ingredients
Scale
Wet 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
Dry Ingredients
- 130 g plain flour (all-purpose)
- 35 g cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp fine salt
Add-ins
- 100 g milk chocolate chunks
- 85 g blanched hazelnuts (lightly toasted and chopped)
- Flaked sea salt for sprinkling (optional)
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
Nutrition
- Serving Size: 1 cookie (approx. 30 g)
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: double chocolate cookies, hazelnut cookies, chocolate chunk cookies, easy chocolate cookies, homemade cookies
