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 27 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 - 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.
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.
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 12 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
- Weigh to be sure - You should always weigh ingredients like flour and sugar to get the best results. However, if you have to use a measuring cup rather than a kitchen scale, stir the ingredient to create air pockets then gently spoon it into the cup and level off the top. Do not scoop or you will get too much.
- Leavening agents - Baking powder and baking soda are both common leavening agents. They release gas to make your baking rise and become fluffy. Make sure that these ingredients are fresh and not expired.
- Whip it well - The key to achieving the beautiful fluffiness is whipping the butter and sugar together very well, until it becomes fluffy and pale in colour. Make sure to not skim by this step if mixing by hand.
- Don't overmix - As soon as you mix flour into any batter or dough it is so important to not overmix. If you do, you will lose the soft and delicate texture and make something that is dense and tough. Only mix until the flour has just been blended into the other ingredients.
- Room temperature - Dairy and egg ingredients should be room temperature for this recipe. Cold ingredients simply won't combine properly, resulting in uneven lumps. Set them out an hour or two before you start.
- Don't overbake - Overbaking is a quick way to lose moisture and tenderness in your baking. Start checking for doneness early and keep an eye on it. Ovens can vary in temperature and baking tin/tray material can affect how quickly things bake, as well.
📖 Recipe
Chocolate Hazelnut Cookies
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 10 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 ¼ cup 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 unsalted butter, room temperature
½ cup granulated sugar
¼ cup 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.
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.
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 12 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: 93
- Sugar: 6.2 g
- Sodium: 69.9 mg
- Fat: 4 g
- Carbohydrates: 13.3 g
- Protein: 1.4 g
- Cholesterol: 19 mg
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 🙂
Vanessa says
Definitely impossible to have just one! These are such a yummy treat!
Asha says
Thanks, Vanessa!
Marie-Pierre Breton says
Omg! This Dutch cacao powder makes the difference; these cookies are so fluffy, moist and delicious! Yum!
Asha says
Thanks so much 🥰
Fouzia says
Delicious cookies! I cannot wait to make them for my grand kids. Thanks for sharing your recipe.
Asha says
Thank you 💕