Dark Chocolate Hazelnut Cookies are thick, chewy, rich cookies loaded with sweet chocolate chips and crunchy hazelnuts. These fudgy cookies pair deliciously will an ice cold glass of milk.
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These Dark Chocolate Hazelnut Cookies were inspired by none other than Nutella. Or, rather my son’s love of Nutella and dark chocolate.
To make them super decadent I added dark cocoa powder and dark chocolate chips. To ensure there was plenty of hazelnut flavor in every bite, I used hazelnut extract as well as chopped hazelnuts.
Why This Recipe Works
This recipe is very quick and easy to make, but the dough needs to chill in the refrigerator for an hour or two before baking.
These cookies are rich and decadent with crunchy hazelnuts in every bite. You can mix in the dark chocolate chips and hazelnuts or press them into the tops of the dough right before baking, if you prefer they be closer to the tops.
This recipe is a perfect combination of rich, dark chocolate and hazelnuts. They aren’t overly sweet, so the chocolate and hazelnut flavors really shine through.
How to Make Dark Chocolate Hazelnut Cookies
Ingredients
- Measure the flour by spooning it into a measuring cup. Do not pack it or the cookie batter will be too dry.
- Ensure that the baking powder and baking soda that you are using are fresh and not expired.
- If you hazelnuts are whole, you can place them in a zip top bag and crush them with a rolling pin or meat mallet.
- We highly recommend using high-quality baking products like King Arthur brand for the best results.
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Before you begin baking, you will want to set your butter out so that it has time to come up to room temperature. Also, be sure to allow time for the dough to chill before baking.
Do not preheat your oven until after the dough has chilled.
Create!
Combine the flour, dark cocoa powder, baking soda, baking powder, and salt in a medium bowl. Set aside.
In the bowl of an electric mixer, cream together the butter, sugar, and brown sugar.
Add the egg and hazelnut extract.
Gradually add the dry ingredients. The batter will be very thick.
Stir in the dark chocolate chips and hazelnuts by hand.
Wrap the dough in plastic wrap and refrigerate for at least one hour.
When ready to bake, preheat your oven to 350°F.
Roll about 1 tablespoon full of dough into a ball and place on a baking sheet. Flatten slightly. Space cookies 1-2 inches apart.
Bake for 12-15 minutes.
Let cool about 5 minutes before transferring to a cooling rack.
Present!
Serve warm or at room temperature.
Tips and Techniques For Perfect Cookies
- Measure the flour by spooning it into a measuring cup. Do not pack it.
- Ensure that the baking powder and baking soda that you are using are fresh and not expired.
- Chill the dough to help keep the cookies from spreading too much when baking.
- Check the oven temperature with an oven thermometer to ensure that it’s actually heated to the proper temperature.
- Store cookies in an airtight container at room temperature. Use within 1-2 weeks.
FAQ’s
Can You Use Regular Cocoa Powder In Place of Dark Cocoa Powder?
Yes, you can substitute regular cocoa powder for dark. It will make the cookies slightly sweeter and not quite as rich tasting.
Can I Skip Chilling Cookie Dough?
The reason to chill cookie dough is to chill the butter so that the cookies don’t spread too much while baking. If you choose to skip this step, your cookies may turn out flat.
Can You Freeze Cookie Dough?
Yes, you can freeze cookie dough for up to 3 months. Allow it to thaw in the refrigerator before baking. You can also roll the dough out into balls before freezing and bake from frozen, adding a few minutes to the bake time.
More Dark Chocolate Cookie Recipes
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Dark Chocolate Hazelnut Cookies
Ingredients
- 1 cup all purpose flour
- 3/4 cup dark cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter (room temperature)
- 2/3 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 egg
- 1 teaspoon hazelnut extract
- 1/2 cup dark chocolate chips
- 1/2 cup chopped hazelnuts
Instructions
- Combine the flour, dark cocoa powder, baking soda, baking powder, and salt in a medium bowl. Set aside.
- In the bowl of an electric mixer, cream together the butter, sugar, and brown sugar.
- Add the egg and hazelnut extract.
- Set the mixer speed to low and gradually add the dry ingredients. The batter will be thick.
- Stir in the hazelnuts and chocolate chips.
- Wrap the dough in plastic wrap and refrigerate for at least one hour.
- Preheat oven to 350°F.
- Roll about 1 tablespoon full of dough into a ball and place on a baking sheet. Flatten slightly. Space cookies 1-2 inches apart.
- Bake 12-15 minutes. Let cool about 5 minutes before transferring to a cooling rack.
Notes
Tips and Techniques For Perfect Cookies
- Measure the flour by spooning it into a measuring cup. Do not pack it.
- Ensure that the baking powder and baking soda that you are using are fresh and not expired.
- Chill the dough to help keep the cookies from spreading too much when baking.
- Check the oven temperature with an oven thermometer to ensure that it’s actually heated to the proper temperature.
- Store cookies in an airtight container at room temperature. Use within 1-2 weeks.
Nutrition
This recipe was originally published on November 14, 2017. It was updated with an improved recipe, new images, tips, techniques, FAQ’s and video in November 2020.
