These delightful chocolate hazelnut cookies are infused with Nutella and studded with delicious, roasted hazelnuts. They have the best chewy, brownie-like centre - it's pretty impossible to just have one. And why would you want to.
This recipe is quick and easy taking just 25 minutes to make. They make the perfect little anytime snack. They can be festive for fall or winter, but I would enjoy these any time of year.
These cookies are similar to my fresh strawberry cookies that I based the recipe off of. It's the same tender cookie texture, but rather than juicy strawberry pieces I studded them with roasted hazelnuts to complement the chocolate. They also somewhat remind me of these amazing matcha crinkle cookies, though those have more of a dense and fudgy centre.
Ingredients
- All purpose flour
- Dutch-processed cocoa powder - Cocoa powder is naturally acidic and reacts to baking powder. However, dutch-processed cocoa is treated to reduce the acidity, so it's great to use in recipes that use baking powder as the leavening agent, like this one.
- Baking powder
- Salt
- Large egg
- Nutella chocolate hazelnut spread
- Pure vanilla extract
- Unsalted butter
- Granulated sugar
- Roasted hazelnuts - The roasting brings out the sweetness of hazelnuts and their flavour holds up very well when combined with other strong flavours, such as chocolate.
See the recipe card below for quantities.
Instructions
Preheat your oven to 375°F/190°C and prepare a baking sheet by lining it with parchment paper.
In a medium mixing bowl, stir the flour, Dutch-processed cocoa powder, baking powder, and salt together in a bowl until they are well blended.
Next, chop up your roasted hazelnuts. Check out my easy guide on how to roast and peel hazelnuts if you'd like to learn how to easily make your own.
In small bowl, lightly whisk the egg. Then whisk in the Nutella and vanilla extract. Set it aside for now,
In the bowl of your stand mixer (or in a large bowl if you will be using a hand mixer), beat the butter and sugar together with a paddle attachment on medium-high for about 4 minutes. You need them to become really light and fluffy in order to achieve the soft and chewy cookie texture. Scrape the sides of the bowl down as necessary.
Add in the Nutella mixture and mix until well blended.
Add in the dry ingredients and mix on low speed until just blended, being very careful to not overmix. Then, use a rubber spatula or wooden spoon to gently fold the chopped hazelnuts into the dough until they are evenly spread throughout.
Use a tablespoon to measure out slightly rounded spoonfuls onto your prepared baking sheet.
The cookies will puff up slightly so be sure to leave at least a little space in between them. Bake the cookies for 10 minutes.
Set the baking sheet on a heat safe surface and allow the cookies to cool on the tray for 5 minutes before transferring them to a cooling rack to cool the rest of the way.
Equipment
- Stand mixer - I recommend using a stand mixer with a paddle attachment or a hand mixer to make this as the butter and sugar need to be whipped together quite well to achieve the right texture. You could, however, mix by hand if desired.
- Measuring cup set or kitchen scale
- Baking sheet
- Parchment paper
- Whisk
- Cooling rack
- Rubber spatula or wooden spoon
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Storage
Store these cookies in an airtight container at room temperature for up to 5 days. Or, freeze in a freezer-safe zip-top bag for up to 4 weeks. Cool completely in a single layer before freezing.
Tips for success
- Make sure to leave the butter and egg sitting out ahead of time to give them time to come to room temperature first.
- It is important to whip the butter and sugar together until they become fluffy and pale in colour. If you are using a stand mixer, this will take about 4 minutes on a medium-high setting. If mixing by hand, this will take longer.
- Once you are mixing the dry ingredients in, from this point forward be very careful to not overmix. Overmixing will change the texture of the cookies, making them tougher. Mix until the ingredients you are mixing in have just become incorporated and are no longer visible.
📖 Recipe
Chocolate Hazelnut Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 18 cookies 1x
- Category: Cookies
- Cuisine: American
Description
Nutella, chocolate, and roasted hazelnut come together in these delicious chocolate hazelnut cookies with chewy, brownie-like centres.
Ingredients
1 cup (150g) all purpose flour
2 tablespoons dutch-processed cocoa powder
⅓ teaspoon baking powder
½ teaspoon salt
1 large egg, room temperature
1 tablespoon Nutella chocolate hazelnut spread
½ teaspoon pure vanilla extract
5 tablespoons (71g) unsalted butter, room temperature
½ cup (100g) granulated sugar
¼ cup (29g) roasted hazelnuts, chopped
Instructions
Preheat your oven to 375°F/190°C and prepare a baking sheet by lining it with parchment paper.
In a medium mixing bowl, stir the flour, Dutch-processed cocoa powder, baking powder, and salt together in a bowl until they are well blended.
Next, chop up your roasted hazelnuts. Check out my easy guide on how to roast and peel hazelnuts if you'd like to learn how to easily make your own.
In small bowl, lightly whisk the egg. Then whisk in the Nutella and vanilla extract. Set it aside for now,
In the bowl of your stand mixer (or in a large bowl if you will be using a hand mixer), beat the butter and sugar together with a paddle attachment on medium-high for about 4 minutes. You need them to become really light and fluffy in order to achieve the soft and chewy cookie texture. Scrape the sides of the bowl down as necessary.
Add in the Nutella mixture and mix until well blended.
Add in the dry ingredients and mix on low speed until just blended, being very careful to not overmix. Then, use a rubber spatula or wooden spoon to gently fold the chopped hazelnuts into the dough until they are evenly spread throughout.
Use a tablespoon to measure out slightly rounded spoonfuls onto your prepared baking sheet. (See the image in post above.) The cookies will puff up slightly so be sure to leave at least a little space in between them. Bake the cookies for 10 minutes.
Set the baking sheet on a heat safe surface and allow the cookies to cool on the tray for 5 minutes before transferring them to a cooling rack to cool the rest of the way.
Nutrition
- Serving Size: 1 cookie
- Calories: 86
- Sugar: 6.2 g
- Sodium: 69.9 mg
- Fat: 3.9 g
- Carbohydrates: 12 g
- Protein: 1.3 g
- Cholesterol: 19 mg
Keywords: hazelnut chocolate cookies
Daphne says
I am in heaven. Chocolate and hazelnut and so, so moist.
Asha says
Glad you enjoyed 😀 thank you!
Heather says
Awesome cookies.
Asha says
Thank you!
Alice says
Made a batch for my sister who works long hours. She loved them.
Asha says
That's so sweet of you. I'm glad she enjoyed them ❤️
Emie says
Made for our picnic lunch. So good.
Asha says
Thank you
Ethan says
Cookies turned out great.
Asha says
Awesome, thanks!
July says
Great recipe.
Asha says
Thanks!
Kimberley says
Love the hazelnut-chocolate combo in these cookies.
Asha says
Thank you
Emma says
These are so chocoately delicious. I choose this recipe to bake for Christmas for all my chocolate loving friends.
I usually do a cookie box of a few different cookies. I know they are going go ask for this one again.
Asha says
Thanks so much 🙂
Hedy says
Gotta love these chocolate cookies. So tender. The hazelnuts add extra deliciousness.
Asha says
Thanks so much 🙂
Jill says
These cookies turned out perfectly. So, so good.
Asha says
That's awesome, thanks so much 🙂
Samantha says
My grandson made these cookies with me today. Enjoyed by all.
Asha says
That's so great to hear. Thank you 🙂