Double Chocolate Hazelnut Cookies have been a cherished recipe in my home for years. The rich, luscious chocolate paired with the nutty crunch of hazelnuts creates a delightful treat that is simply irresistible. Every time I bake these cookies, the aroma wafting through the house brings back memories of family gatherings and festive celebrations. If you enjoy soft double chocolate cookies that melt in your mouth and are bursting with flavor, this chocolate hazelnut cookies recipe is for you. Let’s get cooking!
Why You’ll Love This Double Chocolate Hazelnut Cookies
- Decadent chocolate flavor that satisfies any sweet tooth.
- Nutty crunch from toasted hazelnuts makes each bite special.
- Easy to prepare, making them perfect for busy days.
- Soft double chocolate cookies that stay fresh for days.
- Great for sharing at parties or holiday gatherings.
- Customizable with your favorite chocolate chunks or nuts.
Ingredients for Double Chocolate Hazelnut Cookies
Here’s everything you need for these rich chocolate hazelnut cookies:
- 115 g unsalted butter, room temperature – for a soft, chewy texture
- 110 g light brown sugar, packed – adds moisture and depth
- 50 g granulated sugar – balances sweetness
- 1 large egg, room temperature – binds the ingredients
- ½ teaspoon vanilla extract – enhances flavors
- 130 g plain flour (all-purpose) – forms the base
- 35 g cocoa powder – for rich chocolate flavor
- ½ teaspoon baking soda – helps cookies rise
- ½ teaspoon baking powder – ensures a soft texture
- ½ teaspoon fine salt – balances sweetness
- 100 g milk chocolate chunks – for melty goodness
- 85 g blanched hazelnuts, lightly toasted and chopped – adds crunch and flavor
- Flaked sea salt, for sprinkling (optional) – enhances sweetness
How to Make Double Chocolate Hazelnut Cookies
- Step 1: Preheat your oven to 180°C (350°F) and line baking trays with parchment paper.
- Step 2: Using a stand mixer fitted with a paddle attachment, beat the unsalted butter with light brown sugar and granulated sugar until light and fluffy, about 3 minutes.
- Step 3: Scrape down the bowl sides, add the room-temperature egg and vanilla extract, and beat until just combined.
- Step 4: Sift together the plain flour, cocoa powder, baking powder, baking soda, and fine salt. Add to the wet mixture and mix on low speed until just incorporated to form the cookie dough.
- Step 5: Fold in three-quarters of the chopped hazelnuts and milk chocolate chunks. Reserve the remaining for topping.
- Step 6: Form 2 cm balls of dough and place them on the parchment-lined tray. Press remaining hazelnuts and chocolate chunks onto each dough ball. Refrigerate for at least 1 hour.
- Step 7: Bake for 9-11 minutes until set but still soft. While hot, use a round cutter over each cookie to form a round shape. Sprinkle with flaked sea salt.
- Step 8: Allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.
Pro Tips for the Best Double Chocolate Hazelnut Cookies
These tricks guarantee success every time:
- Chill the dough overnight for the best texture.
- Don’t overmix the dough to keep cookies soft.
- Use high-quality chocolate for rich flavor.
What’s the secret to perfect Double Chocolate Hazelnut Cookies?
The secret lies in using room temperature ingredients and chilling the dough. This helps create a chewy center while keeping the edges perfectly crisp.
Can I make Double Chocolate Hazelnut Cookies ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 3 days. Just bake when you’re ready for fresh cookies!
How do I avoid common mistakes with Double Chocolate Hazelnut Cookies?
Overbaking is a common issue. Keep an eye on the cookies, they should look set but soft in the center. Allowing them to cool completely will help them firm up.
Best Ways to Serve Double Chocolate Hazelnut Cookies
These cookies are perfect on their own, but serving them warm with a scoop of vanilla ice cream or alongside a glass of cold milk makes for an indulgent treat. For a unique twist, try pairing them with a cup of espresso or a rich hazelnut coffee. The flavors complement each other beautifully.
Nutrition Facts for Double Chocolate Hazelnut Cookies
Per serving (recipe makes 12 cookies):
- Calories: 180
- Fat: 8g
- Saturated Fat: 4g
- Protein: 2g
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 12g
- Sodium: 100mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Double Chocolate Hazelnut Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to 3-4 days. If you want to keep them longer, freeze them for up to 3 months. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven for a few minutes.
Frequently Asked Questions About Double Chocolate Hazelnut Cookies
Can I freeze Double Chocolate Hazelnut Cookies?
Yes! You can freeze the cookies after baking. Just make sure they’re fully cooled, then place them in a freezer-safe container.
What can I substitute if I don’t have hazelnuts?
You can use walnuts or almonds if hazelnuts aren’t available. They provide a similar crunch and flavor profile.
Can I make these cookies vegan?
Absolutely! Substitute the butter with coconut oil and the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water).
Variations of Double Chocolate Hazelnut Cookies You Can Try
Feel free to experiment with these delicious double chocolate cookie variations! You can add dried fruits like cranberries for a tart contrast or swap the milk chocolate for dark chocolate for a richer taste. For a gluten-free version, use almond flour instead of all-purpose flour. If you’re looking for other decadent desserts, consider a caramel brownie cheesecake or even frozen banana snickers. For savory options, try turkey meatloaf or Korean BBQ meatballs.
Print
Double Chocolate Hazelnut Cookies: 12 Rich Indulgences
- Total Time: 1 hour 30 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Double Chocolate Hazelnut Cookies are rich treats with deep chocolate flavor and a crunch from toasted hazelnuts.
Ingredients
- 115 g unsalted butter, room temperature
- 110 g light brown sugar, packed
- 50 g granulated sugar
- 1 large egg, room temperature
- ½ teaspoon vanilla extract
- 130 g plain flour (all-purpose)
- 35 g cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon fine salt
- 100 g milk chocolate chunks
- 85 g blanched hazelnuts, lightly toasted and chopped
- Flaked sea salt, for sprinkling (optional)
Instructions
- Using a stand mixer fitted with a paddle attachment, beat the unsalted butter with light brown and granulated sugars until light and fluffy, about 3 minutes.
- Scrape down the bowl sides, add the egg and vanilla extract. Beat until just combined.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add to the wet mixture and mix on low speed until just incorporated.
- Fold in three quarters of the hazelnuts and chocolate chunks. Reserve remaining for topping.
- Form 2 cm balls of dough and place on a parchment-lined tray. Press remaining hazelnuts and chocolate onto each dough ball. Refrigerate for at least 1 hour.
- Preheat oven to 180°C (350°F) and line trays with parchment paper. Arrange chilled dough balls on trays, leaving space between each. Bake for 9-11 minutes until set but still soft.
- While hot, use a round cutter over each cookie to form a round shape. Sprinkle with flaked sea salt.
- Cool on the baking sheet for 10 minutes before transferring to a wire rack.
Notes
- Chill dough overnight for best results.
- Adjust baking time for larger cookies.
- Store in an airtight container for freshness.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
