Double Chocolate Hazelnut Cookies are a rich, indulgent treat that combines the deep flavors of cocoa with the nutty crunch of roasted hazelnuts. Perfect for those with a sweet tooth who also appreciate a complex, layered flavor, these cookies bring a satisfying contrast between chewy centers and crispy edges. The addition of hazelnuts not only provides texture but also enhances the flavor of the chocolate, creating a cookie that’s ideal for holidays, special occasions, or anytime indulgence. Whether you’re baking for a family gathering, a festive cookie exchange, or just for your own delight, this recipe is sure to please.
The History of Double Chocolate Hazelnut Cookies
The origins of the double chocolate hazelnut cookie can be traced back to the evolution of chocolate in baked goods. Chocolate chip cookies, created in the 1930s by Ruth Wakefield, laid the foundation for countless cookie variations. Over time, bakers began to experiment with additional types of chocolate, such as cocoa powder and chocolate chunks, giving rise to the double chocolate cookie. Hazelnuts, long cherished in European cuisine—especially in Italy where they are often paired with chocolate in desserts like gianduja—found their way into cookies as a way to add richness and contrast. The pairing of chocolate and hazelnuts became especially popular in the mid-20th century with the global popularity of Nutella, inspiring more desserts that use this beloved flavor combination. The double chocolate hazelnut cookie, as we know it today, likely emerged in the late 20th century and has remained a staple in gourmet bakeries and home kitchens ever since.
Ingredients Breakdown
Flour: The structure-building base of the cookie, typically all-purpose flour, gives the cookies a chewy, yet sturdy bite. Unsweetened Cocoa Powder: Adds rich chocolate flavor and a dark hue to the dough. Be sure to use high-quality cocoa for best results. Baking Soda and Salt: Baking soda provides leavening, helping the cookies rise slightly while salt balances the sweetness and enhances overall flavor. Unsalted Butter: Softened butter provides richness and helps achieve the perfect texture—crispy edges and a soft center. Brown Sugar and Granulated Sugar: Brown sugar adds moisture and depth due to the molasses content, while white sugar contributes to the cookie’s structure and sweetness. Eggs: They bind the dough and contribute to structure and moisture. Vanilla Extract: A classic flavor enhancer that deepens the overall taste of the cookie. Semisweet or Dark Chocolate Chips/Chunks: These provide bursts of melted chocolate in every bite. Toasted Hazelnuts: Coarsely chopped, these nuts add crunch and a deep, roasted nut flavor that complements the chocolate. Optional Espresso Powder: A touch of espresso intensifies the chocolate flavor without adding a coffee taste.
Step-by-Step Recipe
- Prepare the Hazelnuts: Preheat your oven to 350°F (175°C). Spread raw hazelnuts on a baking sheet and toast them for 10–12 minutes until fragrant and slightly darkened. Once cooled, rub the skins off using a clean kitchen towel and coarsely chop. Set aside. 2. Make the Dough: In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy—about 2–3 minutes. Add in the eggs one at a time, beating well after each addition. Stir in the vanilla extract. In a separate bowl, whisk together flour, cocoa powder, baking soda, salt, and optional espresso powder. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Fold in chocolate chips and chopped hazelnuts. 3. Chill the Dough: Cover the dough and refrigerate for at least 30 minutes. This helps the flavors meld and prevents the cookies from spreading too much. 4. Bake: Preheat the oven to 350°F (175°C) again if necessary. Line baking sheets with parchment paper. Scoop tablespoon-sized portions of dough and roll into balls. Place them 2 inches apart on the sheet. Bake for 10–12 minutes or until the edges are set and the centers look slightly soft. 5. Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips for the Perfect Cookie
Use room temperature ingredients to ensure they blend smoothly. Don’t overmix the dough once the flour is added, as this can make the cookies tough. Toasting the hazelnuts intensifies their flavor—don’t skip this step. Chilling the dough is crucial; it prevents spreading and improves texture. For extra gooey centers, slightly underbake the cookies and allow them to finish cooking on the baking sheet. For a bakery-style look, press a few extra chocolate chunks and hazelnuts on top of each dough ball before baking. If you prefer thinner cookies, flatten the dough slightly before baking.
Variations and Customizations
Nutty Swaps: Substitute hazelnuts with almonds, pecans, or walnuts for a different twist. Chocolate Options: Use white chocolate chips, milk chocolate, or chopped chocolate bars for variety. Add-Ins: Dried cherries, orange zest, shredded coconut, or a touch of cinnamon can provide unique flavor profiles. Gluten-Free: Use a 1:1 gluten-free flour blend. Keep an eye on texture, and you might need a bit more moisture. Vegan Version: Use plant-based butter and egg replacers like flax eggs. Also, ensure the chocolate you use is dairy-free. Stuffed Cookies: For an extra decadent version, wrap the dough around a piece of chocolate-hazelnut spread frozen into a dollop for a molten center.
Health Considerations and Nutritional Value
While these cookies are a treat and not a health food, understanding their nutritional profile can help you enjoy them mindfully. Each cookie typically contains about 180–220 calories, depending on size and specific ingredients. The hazelnuts add heart-healthy fats, fiber, and a boost of Vitamin E. Dark chocolate offers antioxidants and may support heart health in moderation. Using natural cocoa and reducing sugar or using coconut sugar can slightly improve the health profile. Substituting part of the butter with applesauce or mashed banana can cut fat and calories, though it may alter texture. Gluten-free and vegan adaptations make these cookies more accessible for those with dietary restrictions. For a lighter version, reduce chocolate chip quantity or make mini cookies to control portion size.
FAQ
Can I freeze the dough? Yes, scoop the dough into balls and freeze on a baking sheet. Once solid, transfer to a freezer bag. Bake directly from frozen by adding 1–2 minutes to the baking time. Can I use Nutella or chocolate spread in the dough? Yes, swirl in a few tablespoons or stuff each dough ball with a frozen dollop for a gooey surprise center. Why do my cookies turn out flat? Warm dough or over-creamed butter can cause excessive spreading. Always chill your dough before baking. Can I use raw hazelnuts without toasting? Toasting enhances flavor, but raw can be used in a pinch. The texture will be softer and less nutty. Are these cookies overly sweet? No, they balance sweetness with dark chocolate and roasted nuts, but you can reduce sugar slightly if desired. Can I make these without eggs? Yes, replace each egg with a flax egg (1 tbsp ground flax + 3 tbsp water) or use a commercial egg replacer. How long do they stay fresh? Store in an airtight container for up to 5 days, or freeze for up to 3 months.
Double Chocolate Hazelnut Cookies
Ingredients
- 115 g unsalted butter at room temperature
- 110 g light brown sugar packed
- 50 g granulated sugar
- 1 large egg at room temperature
- ½ teaspoon vanilla extract
- 130 g plain all-purpose flour
- 35 g unsweetened 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 roughly chopped
- Flaked sea salt for sprinkling (optional)
Instructions
- Cream the butter and sugars
- In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter, light brown sugar, and granulated sugar together on medium speed until pale, light, and fluffy—this should take about 3 minutes.
- Add the egg and vanilla
- Scrape down the sides of the bowl, then add the egg and vanilla extract. Beat again just until fully incorporated—don’t overmix.
- Incorporate the dry ingredients
- Sift in the flour, cocoa powder, baking powder, baking soda, and salt. Mix on low speed until the dry ingredients are just combined and no streaks of flour remain.
- Mix in the chocolate and hazelnuts
- Fold in about three-quarters of the chopped hazelnuts and milk chocolate chunks. Set the remaining pieces aside for topping the cookies later.
- Shape and chill the dough
- Using a cookie scoop or a heaped tablespoon, portion the dough into balls roughly 2 cm wide. Place them onto a baking tray or plate. Gently press the reserved hazelnuts and chocolate chunks onto the tops of each dough ball for a rustic, bakery-style look. Chill the dough for at least 1 hour in the fridge, or 30 minutes in the freezer. For best results, refrigerate overnight—baking warm dough will cause the cookies to spread too much.
- Bake the cookies
- Preheat your oven to 180°C (350°F) and line two baking trays with parchment paper. Arrange the chilled cookie dough balls on the trays, leaving about 2 inches of space between each one.
- Shape and finish
- Bake for 9–11 minutes, or until the edges are set but the centers still look slightly soft. Remove from the oven and, while the cookies are still hot, use a round cookie cutter or the rim of a mug to swirl around each cookie in a circular motion. This “cookie scoot” technique gently nudges the edges inward for a perfectly round shape—like a little cookie hula dance! Finish by sprinkling each cookie with a pinch of flaked sea salt.
- Cool and enjoy
- Let the cookies cool on the baking trays for 10 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!