Double Chocolate Hazelnut Cookies
These decadent double chocolate hazelnut cookies are rich, chewy, and packed with bold chocolate flavor and crunchy roasted hazelnuts, making them a gourmet indulgence. With endless customizations and a foolproof recipe, they’re the perfect treat for any occasion.
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!