If you love the idea of decadent treats packed with deep chocolate flavor and a delightful crunch, then this Double Chocolate Hazelnut Cookies Recipe is about to become your new obsession. Imagine biting into a soft, chewy cookie bursting with rich cocoa and melting milk chocolate chunks, perfectly balanced by the nutty, toasted hazelnuts scattered throughout. These cookies are a celebration of texture and taste, ideal for cozy afternoons, holiday celebrations, or simply satisfying that sweet craving anytime you need a pick-me-up. Trust me, once you try this recipe, it will quickly climb to the top of your favorite cookie list!

Ingredients You’ll Need

The image shows a top view of several small white bowls and one large white plate arranged on a white marbled surface. The large white plate in the center holds three smaller bowls: one with white sugar, one with white powder (likely baking soda or powder), and one with chopped dark brown chocolate pieces, with a small gold spoon containing a dark liquid on the plate. Around the plate are more small white bowls containing an egg, light yellow butter sticks, chopped nuts, dark brown sugar, and white flour. There is a pink cloth partially under the central plate. The scene looks like ingredients ready for baking, all placed neatly with some scattered nut pieces and chocolate shavings on the surface. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Double Chocolate Hazelnut Cookies Recipe comes from a handful of essential, straightforward ingredients. Each one plays a vital role: from the creamy butter creating that luscious texture, to the cocoa powder packing in intense chocolate goodness, and the hazelnuts adding a toasty crunch that elevates the cookie experience.

Unsalted butter, 115g (room temperature): Provides a creamy base ensuring these cookies are soft and rich.
Light brown sugar, 110g (packed): Adds moisture and a hint of caramel undertone that complements the chocolate.
Granulated sugar, 50g: Balances sweetness and helps with the cookie’s crisp edges.
Large egg, 1 (room temperature): Binds all ingredients together and contributes to a tender crumb.
Vanilla extract, ½ teaspoon: Rounds out the chocolate flavor with warm, aromatic notes.
Plain flour, 130g: The structure of your cookies, giving just the right chewiness.
Cocoa powder, 35g: Delivers that deep, luxurious chocolate flavor that is essential here.
Baking soda, ½ teaspoon: Helps the cookies rise and achieve a delightful softness.
Baking powder, ½ teaspoon: Works with baking soda to give the perfect texture balance.
Fine salt, ½ teaspoon: Enhances all the flavors, especially the chocolate’s richness.
Milk chocolate chunks, 100g: Melt into gooey pockets inside each cookie for sweet bursts.
Blanched hazelnuts, 85g (lightly toasted and chopped): Provide a wonderful nutty crunch that contrasts the softness.
Flaked sea salt (optional): A sprinkle on top that adds a sophisticated salty contrast to the sweetness.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Double Chocolate Hazelnut Cookies Recipe

Step 1: Cream the Butter and Sugars

Start by beating the unsalted butter with both the light brown sugar and granulated sugar until the mixture is fluffy and pale, about three minutes with a stand mixer fitted with a paddle attachment. This step is key because the creamed butter and sugar create the perfect base for soft and chewy cookies, ensuring the right amount of aeration for texture.

Step 2: Add the Egg and Vanilla

Next, scrape down the sides of your bowl to keep everything combined, then add the egg and vanilla extract. Beat again until just combined—overmixing will toughen your dough, so keep it gentle here. This brings moisture and that familiar warm note that makes every cookie memorable.

Step 3: Incorporate the Dry Ingredients

Sift together the plain flour, cocoa powder, baking soda, baking powder, and fine salt. Adding them sifted helps keep the cookie dough light and lump-free. Mix these dry ingredients into the wet mixture on low speed to avoid overworking the dough, which can cause cookies to be dense.

Step 4: Mix in the Hazelnuts and Chocolate Chunks

Fold in three quarters of the chopped toasted hazelnuts and milk chocolate chunks, reserving the remaining quarter for topping. The toasted hazelnuts bring a warm, earthy crunch, while the chocolate chunks deliver luscious melted pockets of sweetness in every bite.

Step 5: Shape and Chill the Cookie Dough

Use an ice cream scoop or a heaped tablespoon to form 2cm balls of dough. Place them on a baking tray and press the reserved hazelnuts and chocolate chunks on top—it makes for such a gorgeous presentation after baking! Refrigerate your dough for at least one hour to ensure the cookies bake up thick and soft instead of spreading thin.

Step 6: Bake and Shape the Cookies

Preheat your oven to 180°C (350°F) and line your baking trays with parchment paper. Space the chilled cookie dough balls at least two inches apart to allow room for spreading. Bake for 9 to 11 minutes, then while the cookies are still hot, place a round cookie cutter or mug over each cookie and gently swirl to shape them into perfect rounds. It’s a fun step that makes your cookies look bakery-perfect! Finish with a sprinkle of flaked sea salt to boost the flavors.

How to Serve Double Chocolate Hazelnut Cookies Recipe

The image shows two sets of dark brown chocolate cookie dough balls placed on a white marbled surface. On the left side, there are six dough balls arranged in two rows of three, four of which have small chopped nuts on top, while two are plain. Two of the nut-topped dough balls also have a small rectangle of chocolate placed on top. On the right side, the dough balls are in one layer on white parchment paper with a metal cookie scoop nearby; some dough balls have chopped nuts sprinkled on them. The texture looks rough and chunky, showing small pieces of nuts mixed in with the dark brown chocolate dough. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a pinch of flaked sea salt on top right out of the oven enhances the deep chocolate and the nutty notes in these cookies. If you want to be extra festive, try drizzling a little melted white chocolate or dusting with cocoa powder for a pretty finish that tastes as good as it looks.

Side Dishes

This cookie pairs beautifully with a cold glass of milk or a frothy cappuccino for a classic treat. For an adult twist, serve alongside a rich dessert wine or a velvety hot chocolate to make the indulgence even more special.

Creative Ways to Present

Make a gorgeous cookie platter with these cookies stacked alongside fresh strawberries or dried cherries for a pop of color and tartness. Or, sandwich them with hazelnut or chocolate spread for an irresistible double-decker delight that’s sure to impress your guests.

Make Ahead and Storage

Storing Leftovers

These cookies stay fresh for 3 to 5 days when stored in an airtight container at room temperature. Keep them away from direct sunlight to maintain that chewy texture and fresh flavors.

Freezing

If you want to prep ahead, scoop shaped cookie dough balls and freeze them on a parchment-lined tray until firm, then transfer to a sealed bag. When ready to bake, place frozen dough on a tray and add an extra minute or two to the baking time. You can also freeze fully baked cookies for up to two months—just wrap each cookie individually for best results.

Reheating

To enjoy your cookies warm, simply microwave for 10 to 15 seconds or pop them in a preheated oven at 160°C (320°F) for 3 to 4 minutes. This brings back that freshly baked softness and melty chocolate goodness.

FAQs

Can I substitute hazelnuts with another nut?

Absolutely! Walnuts or pecans work wonderfully if you prefer or have nut allergies, but the hazelnuts really shine by lending a distinctive flavor that’s central to the cookie’s charm.

Why do I need to chill the cookie dough?

Chilling solidifies the fats, helping the cookies hold their shape during baking and developing fuller flavor. Without chilling, cookies can spread too much and turn thin.

Can I make this recipe vegan?

Yes, by swapping the butter for vegan margarine and the egg with a flax or chia egg substitute, you can create a delicious dairy-free and egg-free version—just ensure your chocolate chunks are dairy-free as well.

How do I get my cookies soft instead of crispy?

Stick to the recommended baking time and don’t overbake. The cookies will firm up as they cool but remain chewy inside, which is exactly how these double chocolate hazelnut cookies should be.

Is it necessary to use both baking soda and baking powder?

Yes, the combination helps achieve the perfect texture—baking powder adds lift, and baking soda reacts with the acidity in the brown sugar for tenderness and browning.

Final Thoughts

Nothing beats the cozy comfort of a warm cookie fresh from the oven, and this Double Chocolate Hazelnut Cookies Recipe delivers on every level—deep chocolate flavor, delightful crunch, and that perfect balance of soft and chewy. Give it a whirl and treat yourself or the people you love to a small batch of pure joy baked right at home. I promise, these cookies will put a big smile on your face every time!

Double Chocolate Hazelnut Cookies Recipe

Ingredients You’ll Need