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Double Chocolate Hazelnut Cookies Recipe

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3.9 from 15 reviews

Double Chocolate Hazelnut Cookies are rich, indulgent treats featuring a deep chocolate flavor with a delightful crunch from toasted hazelnuts. Perfect for holiday baking, weekend snacking, or satisfying your mid-week sweet tooth, this small-batch recipe creates chewy, soft cookies with a perfectly round shape and sprinkled with flaky sea salt for an extra flavor boost.

Ingredients

Cookie Dough

  • 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

Add-ins and Toppings

  • 100 g milk chocolate chunks
  • 85 g blanched hazelnuts, lightly toasted and chopped
  • Flaked sea salt, for sprinkling (optional)

Instructions

  1. Cream butter and sugars: Using a stand mixer fitted with a paddle attachment, beat the unsalted butter with light brown and granulated sugars until the mixture is light and fluffy, approximately 3 minutes.
  2. Add egg and vanilla extract: Scrape down the bowl sides, then add the room-temperature egg and vanilla extract. Beat until just combined, ensuring not to overmix.
  3. Add dry ingredients: Sift together the plain flour, cocoa powder, baking powder, baking soda, and fine salt. Add these dry ingredients to the wet mixture and mix on low speed until just incorporated to form the cookie dough.
  4. Mix in flavours: Fold in three quarters of the chopped hazelnuts and milk chocolate chunks. Reserve the remaining hazelnuts and chocolate for topping.
  5. Scoop and chill dough: Using a cookie scoop or heaped tablespoon, form 2cm (approx 1 inch) balls of dough and place them on a parchment-lined baking tray. Press the remaining hazelnuts and chocolate chunks onto the top of each dough ball. Refrigerate for at least 1 hour (or freeze for 30 minutes) to prevent cookie spread during baking. For best results, chill overnight.
  6. Bake the cookies: Preheat the oven to 180°C (350°F) and line baking trays with parchment paper. Arrange chilled cookie dough balls on the trays, leaving at least 2 inches between each. Bake for 9-11 minutes until set but still soft.
  7. Shape and finish cookies: While the cookies are still hot, place a round cookie cutter or mug over each and gently twist, pushing the edges inward to form a perfectly round shape. Sprinkle with flaked sea salt while still warm.
  8. Cool: Allow cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Notes

  • Step-by-Step Photos are available on the original blog post to help guide you through each stage of the recipe.
  • This recipe can easily be doubled to yield 20-22 cookies.
  • For softer, chewier cookies bake as directed; for crispier cookies, add 2-3 extra minutes to the baking time.
  • Store baked cookies in an airtight container at room temperature for 3-5 days to maintain freshness.
  • To freeze baked cookies, wrap each individually in plastic wrap and store in a sealed container for up to 2 months; thaw at room temperature before eating.
  • To freeze cookie dough, scoop dough balls onto a parchment-lined tray and freeze until solid. Transfer to an airtight container or zip-lock bag. Bake directly from frozen, adding 1-2 minutes to baking time—no need to thaw.
  • TIP 1: Scrape down the bowl thoroughly to ensure even mixing.
  • TIP 2: Refrigerate dough to control spreading during baking.
  • TIP 3: Adding remaining hazelnuts and chocolate chunks on top makes the cookies look enticing and adds extra flavor.
  • TIP 4: The ‘hula hoop’ twisting of cookies fresh from the oven shapes them perfectly round.

Find it online: https://bitezly.com/double-chocolate-hazelnut-cookies-recipe/