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Sometimes you just need a rich chocolate treat, made with extra chocolate and extra flavor. These Double Chocolate Hazelnut Cookies have all that and more as they’re double the chocolate with the added flavor and texture of chopped hazelnuts. If you go crazy for Nutella then these will have you melting in your chair for the rich flavor that only a decadent cookie like this one can provide.
This double chocolate cookie gets its dark color from a generous amount of cocoa powder in the dough. Then we’re also adding some chocolate chips to the dough to give us that rich flavor.
A entire cup of chopped hazelnuts makes these cookies even better! Hazelnuts have a really satisfying flavor and are almost savory, while being creamy at the same time. If you love hazelnuts then you already know what I’m talking about!
We’re rolling the chilled dough into balls so that they bake into the perfect shape. After baking the chocolate chips melt a bit and give these cookies an amazing texture.
The first day, after just cooling off, these cookies have a fudgy, tender center. The second day, if these cookies don’t get eaten right away, they end up a bit crispier. I enjoyed both textures, but can attest that they don’t stick around long. They’re so tasty that one cookie is never enough and this means they disappear rather quickly.
These Double Chocolate Hazelnut Cookies are loaded with both chocolate and hazelnuts for a luxurious flavor and texture in every nibble of these standout treats. The combination reminds me of a warm Nutella bread pudding or something like a flourless chocolate almond torte. They taste very fancy, but are super easy to make- and even easier to eat!
Double Chocolate Hazelnut Cookies
Yield(s): Makes about 30 cookies
5h prep time
12m cook time
4h inactive
120 calories
Diet: Vegetarian
you're making mealtime meaningful.
Ingredients
- 1/2 (1 stick) cup butter, room temperature
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 ½ teaspoons vanilla extract
- 1 egg
- 1 teaspoon baking soda
- 1/2 cup all-purpose flour
- 1/2 cup Dutch cocoa powder
- 1 cup chopped hazelnuts
- 1 cup milk chocolate chunks or chips
Preparation
- Cream together butter and sugar in large mixing bowl using electric mixer. Cream for 2-3 minutes. Stir in egg, salt, and vanilla.
- Stir in baking soda and flour, then sift in cocoa powder. Finally fold in hazelnuts and chocolate. Scrape down sides of bowl and cover with plastic wrap. Refrigerate for 2-4 hours for best results. Can be left to chill overnight.
- When ready to bake preheat oven to 350˚F. Roll out 1 ½” or 2” balls of dough and place them on a lined cookie sheet 2” apart. Keep second batch of dough in refrigerator while first batch bakes.
- Bake in center rack for 10-13 minutes or until chocolate is melted and edges are crisp. Because these are so dark you may have trouble telling if they scorch. Use cookie texture and lightness of the hazelnuts to determine doneness. The chopped hazelnuts should not be toasted during baking
- Repeat process until all the dough is used up, baking one baking sheet at a time. Allow cookies to cool for 15 minutes or more before serving.
Recipe adapted from Buttermilk by Sam.