Chocolate Hazelnut Cookies Recipe

If you are a true cookie lover like me, you absolutely need to get your hands on this Chocolate Hazelnut Cookies Recipe. These cookies strike the perfect harmony between crunchy caramelized hazelnuts, rich browned butter, and gooey semi-sweet chocolate, all wrapped up in a tender, chewy dough. Every bite feels like a celebration of textures and flavors, and the little sprinkle of flaky salt at the end takes them into unforgettable territory. Whether you’re baking for a crowd or craving an indulgent treat to keep all to yourself, this recipe will quickly become a treasured favorite in your baking lineup.

Ingredients You’ll Need

This Chocolate Hazelnut Cookies Recipe relies on simple yet carefully chosen ingredients that each bring their unique magic to the batch. From the nutty depth of hazelnuts to the warm aroma that toasted browned butter lends, every component works together to create a cookie that’s more than the sum of its parts.

• 100 g hazelnuts (raw or toasted): Toasting brings out their toasty, fragrant character that’s central to this cookie’s crunch and flavor.
• 100 g granulated sugar: Used both for toasting with hazelnuts and to help create that caramelized, slightly crisp edge.
• 150 g unsalted butter: Browned to deepen the flavor, butter adds richness and moisture ensuring chewy, tender cookies.
• 100 g soft brown sugar: Adds a touch of caramel sweetness and chewiness to the texture.
• 50 g granulated sugar: Balances sweetness with light crispness on the cookie exterior.
• 1 tsp vanilla extract: Enhances the overall flavor, giving a warm, sweet backbone to the dough.
• 1 large egg: Binds ingredients and adds structure, while keeping the cookies soft inside.
• 190 g all-purpose flour: Provides the body needed for the dough while allowing a delicate crumb.
• 3/4 tsp salt: Elevates the sweetness and balances flavors.
• ½ tsp baking soda: Helps with lightness and subtle rise.
• 1/4 tsp baking powder: Adds extra lift for perfect texture.
• 90 g semi-sweet chocolate chips or chunks: Pockets of melty chocolate that complement the hazelnuts beautifully.
• Flaky salt (optional): A final sprinkle enhances complexity and makes flavors pop.

How to Make Chocolate Hazelnut Cookies Recipe

Step 1: Brown the Butter

Browning your butter is where the magic begins. Melt it gently over medium heat in a light-colored pan so you can see precious milk solids start to brown beautifully. This process deepens the flavor, giving the cookies that irresistible nutty richness. Once browned, let the butter cool until it’s opaque and slightly solid—this is the secret to that perfect chewy texture.

Step 2: Toast the Hazelnuts

While your butter is cooling, toast your hazelnuts in the oven. This quick 8-10 minute toasting makes them fragrant and crunchy, a key contrast against the soft cookie dough. Toss them halfway through to ensure even roasting and set them aside once golden.

Step 3: Caramelize Sugar and Coat Hazelnuts

The next step is an exciting one—turning sugar into a sticky amber caramel right in your skillet. Spread the sugar evenly and carefully watch as it melts and develops a rich golden hue. Immediately toss the toasted hazelnuts into the caramel, coating them for that delightful candy-shell crunch. Spread on parchment to cool before chopping.

Step 4: Mix Sugars, Vanilla, and Butter

Once your browned butter is ready, combine it with brown sugar, remaining granulated sugar, and vanilla extract. Whip this trio until pale and fluffy, infusing air that will help lightness in every bite while setting the stage for the rest of the ingredients.

Step 5: Add Egg and Dry Ingredients

Smoothly beat in a large egg for structure. In a separate bowl, whisk together flour, salt, baking soda, and baking powder, then gently fold these dry goods into the butter mixture until just combined. Avoid overmixing to keep your cookies tender.

Step 6: Fold in Hazelnuts and Chocolate

Now for the best part—fold in the crunchy caramelized hazelnut pieces and chocolate chips. This gives every cookie delightful bursts of nutty caramel crunch and melty chocolate surprise.

Step 7: Shape Cookie Dough Balls and Bake

Roll the dough into roughly 1 ½ tablespoon-sized balls, spacing them about two inches apart on a baking sheet. Bake at 350°F for 10-11 minutes, watching for set edges while the center remains a little soft. This balance ensures that melt-in-your-mouth texture we all crave. Don’t forget to sprinkle with flaky salt immediately after baking for that sophisticated finishing touch.

How to Serve Chocolate Hazelnut Cookies Recipe

Garnishes

A sprinkle of flaky sea salt right after baking is a little touch that elevates the flavor experience by enhancing both sweetness and depth. For visual appeal, try a few extra chocolate chips or some finely grated toasted hazelnuts on top before serving.

Side Dishes

Serve these cookies alongside a tall glass of cold milk or a mug of steaming coffee or tea. The creamy drinks soften the rich chocolate and nutty crunch, making every bite heavenly. For a grown-up twist, pair them with a glass of dessert wine or your favorite nutty liquor.

Creative Ways to Present

These cookies shine beautifully on a rustic wooden board for a casual gathering or stacked neatly on a cake stand for more formal occasions. You can sandwich two cookies with chocolate hazelnut spread for a decadent treat or crumble them over ice cream as a nutty, chocolatey topping.

Make Ahead and Storage

Storing Leftovers

Store your leftover Chocolate Hazelnut Cookies Recipe in an airtight container at room temperature for up to a week. They maintain their chewy texture best and will stay fresh enough to enjoy multiple days after baking.

Freezing

If you want to save these delicious cookies for longer, you can freeze the baked cookies in an airtight container or heavy-duty freezer bag for up to three months. Thaw them overnight at room temperature when ready to indulge.

Reheating

To get that fresh-baked warmth back, pop the cookies in a 300°F oven for about 5 minutes. This brief warm-up also helps melt the chocolate chips slightly, reviving that gooey goodness just like straight from the oven.

FAQs

Can I use pre-toasted hazelnuts for this recipe?

Absolutely! If you’re using pre-toasted hazelnuts, feel free to skip the toasting step in the instructions. Just ensure they’re fresh for the best flavor.

Why do I need to brown the butter?

Browned butter adds a rich, nutty depth to the cookies that regular melted butter simply cannot match. It transforms the cookie’s flavor profile beautifully.

Is the flaky salt really necessary?

While optional, the flaky salt sprinkled on top perfectly balances the sweetness and emphasizes the caramelized hazelnut and chocolate flavors, making it highly recommended.

Can I substitute hazelnuts with other nuts?

You can, but keep in mind that hazelnuts have a unique flavor. Pecans or almonds work well, but the cookie’s character will shift slightly.

How do I keep the cookies soft but not undercooked?

Baking until the edges are set but the centers look slightly underbaked achieves that perfect soft-chewy texture. Letting them rest on the pan after baking allows residual heat to finish cooking gently.

Final Thoughts

This Chocolate Hazelnut Cookies Recipe is more than just a cookie—it’s an experience you’ll want to revisit again and again. With that luscious browned butter, crunchy caramelized hazelnuts, and melty chocolate pockets, these cookies are destined to become your new favorite. I can’t wait for you to try them and share the joy with friends and family!

Chocolate Hazelnut Cookies Recipe

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Delight in these rich and crunchy Chocolate Hazelnut Cookies, featuring browned butter, caramelized hazelnuts, and semi-sweet chocolate chips. Perfectly balanced with a hint of flaky sea salt, these cookies offer a gourmet twist on a classic treat with a tender, chewy texture and a wonderful depth of flavor.

• Author: Paula
• Prep Time: 45 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 30 minutes
• Yield: 20 cookies
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Hazelnuts and Caramel

• 100 g raw hazelnuts (if using toasted, skip toasting step)
• 100 g granulated sugar

Batter

• 150 g unsalted butter
• 100 g soft brown sugar
• 50 g granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• 190 g all-purpose flour
• 3/4 tsp salt
• ½ tsp baking soda
• 1/4 tsp baking powder
• 90 g semi-sweet chocolate chips or chunks

Finishing

• Flaky sea salt (optional)

Instructions

1. Brown the Butter: Melt the unsalted butter in a light-colored skillet over medium heat. Stir regularly as it foams and the milk solids turn deep golden brown, about 4-5 minutes. Pour the browned butter into a heatproof bowl and let it cool at room temperature until opaque and soft-solid, or chill in the refrigerator 10–15 minutes, checking often so it doesn’t get too hard.
2. Preheat Oven: While butter cools, preheat your oven to 350°F (180°C) to prepare for toasting and baking.
3. Toast Hazelnuts: Spread hazelnuts on a baking sheet and toast in the oven for 8–10 minutes, tossing halfway through, until lightly golden and aromatic. Remove from oven and set aside. Line the baking sheet with a Slipat mat or lightly greased parchment for the next step.
4. Make Hazelnut Caramel: In the same light-colored pan, spread 100 g granulated sugar evenly over medium heat. As edges liquify, carefully stir unmelted sugar into the melted pool. Once fully melted and a deep golden amber color, quickly add toasted hazelnuts and stir to coat each with caramel.
5. Cool and Chop Caramelized Hazelnuts: Scoop the caramelized nuts onto the lined baking sheet in a single layer. Let cool and harden completely. Once hardened, chop into a mix of fine pieces and larger chunks, or pulse a few times in a food processor. Set aside.
6. Mix Butter and Sugars: With the browned butter cooled, add the 100 g soft brown sugar, 50 g granulated sugar, and 1 tsp vanilla extract. Use a hand mixer on medium speed to whip until pale and fluffy, about 2–3 minutes.
7. Add Egg: Scrape down the bowl, then beat in the large egg until fully incorporated.
8. Combine Dry Ingredients: In a separate medium bowl, whisk together 190 g all-purpose flour, 3/4 tsp salt, ½ tsp baking soda, and 1/4 tsp baking powder.
9. Mix Dry and Wet Mixtures: Gradually add the dry ingredients to the butter mixture, mixing until just combined to avoid overworking the dough.
10. Fold in Add-ins: Gently fold in the chopped caramelized hazelnuts and 90 g semi-sweet chocolate chips or chunks evenly throughout the dough.
11. Shape Cookies: Roll the dough into balls about 1½ tablespoons each. Space them on a baking sheet approximately 2 inches apart to allow for spreading.
12. Bake and Cool: Bake one sheet at a time for 10-11 minutes, until edges are set but centers are still slightly underbaked. Immediately sprinkle cookies with flaky sea salt if desired. Let rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• Use raw hazelnuts for toasting and caramelizing; if you start with pre-toasted hazelnuts, skip the toasting step.
• Browned butter adds rich, nutty flavor but monitor carefully to avoid burning.
• Chilling the browned butter until firm but still soft helps achieve the right texture in the batter.
• Handling caramelized hazelnuts quickly prevents caramel from burning.
• Rolling dough balls evenly ensures uniform baking.
• Flaky sea salt is optional but enhances the sweet and nutty flavors.
• Cookies will firm up as they cool; don’t overbake if you want chewy centers.