Chocolate & Hazelnut Cookies Recipe

I absolutely love this Chocolate & Hazelnut Cookies Recipe because it hits that perfect sweet spot between rich chocolate and the nutty crunch of hazelnuts. When I first tried baking these, I was amazed at how easy it was yet how fancy the cookies tasted – they’re the kind of treat that feels special even on a regular Tuesday afternoon.

You’ll find that they bake up soft in the middle with just enough crisp around the edges, making them a total crowd-pleaser for family, friends, or simply your afternoon coffee break. If you want a cookie that’s comforting but a little indulgent, this recipe is absolutely worth trying.

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Ingredients You’ll Need

Each ingredient in this Chocolate & Hazelnut Cookies Recipe works together to create that perfect balance of sweetness, texture, and flavor. I recommend using quality chocolate chips and fresh hazelnuts for the best result.

• Granulated sugar: Adds sweetness and helps with cookie crispness.
• Light brown muscovado sugar: Brings a deep, rich flavor and moisture to the cookies.
• Unsalted butter: Use softened butter to easily cream with the sugars for a smooth dough.
• Vanilla extract: Enhances all the other flavors with warmth and sweetness.
• Large egg: Acts as a binder and helps the cookie structure.
• Plain flour: The base of the dough – make sure it’s measured correctly for the best texture.
• Bicarbonate of soda: Gives the cookies just enough lift without making them cakey.
• Salt: Balances sweetness and enhances flavor.
• Milk chocolate chips: Melts slightly during baking for gooey chocolate pockets.
• Hazelnuts: I like to bash these lightly to keep crunchy bits but avoid too big chunks that interfere with dipping into a glass of milk.

Variations

I like to mix things up with this Chocolate & Hazelnut Cookies Recipe depending on the mood or what I have on hand. Feel free to customize it so it fits your taste perfectly!

• Dark chocolate chips instead of milk chocolate: This gives the cookies a richer, slightly less sweet bite – my family loves this twist during the holidays.
• Chopped walnuts or pecans: If hazelnuts aren’t your thing, these nuts offer a nice crunch and a different but equally delicious flavor.
• Adding a pinch of cinnamon: For a cozy, warm flavor, sprinkle a little cinnamon into the dough – it’s surprisingly delightful!
• Gluten-free option: Substitute plain flour with a gluten-free blend designed for baking, and you’ll still get a great texture.

How to Make Chocolate & Hazelnut Cookies Recipe

Step 1: Cream Butter and Sugars Until Light and Fluffy

Start by preheating your oven to 190°C (170°C fan/375°F). Then grab a mixing bowl and beat your softened butter together with both the granulated and muscovado sugars. I usually use an electric hand mixer for about 3-4 minutes until the mixture looks creamy and pale — this is key for a tender cookie texture. Don’t rush this step; the air you incorporate helps the cookies spread beautifully.

Step 2: Beat in Vanilla and Egg

Once your butter and sugar are well creamed, add in the vanilla extract and the large egg. Beat these together until fully combined. If the mixture looks like it’s about to split or look curdled, don’t worry — just keep mixing gently and it’ll come together smoothly.

Step 3: Add Dry Ingredients and Form Dough

In a separate bowl, whisk together the plain flour, bicarbonate of soda, and salt. Gradually add these dry ingredients into your wet mixture, stirring until they combine into a rough dough. It might feel a bit crumbly at first but keep going and it’ll come together. Resist the urge to over-mix here; you want to keep the texture tender.

Step 4: Fold in Chocolate and Hazelnuts

This is the fun part! Toss the milk chocolate chips and roughly crushed hazelnuts into the dough. I like to bash the hazelnuts gently in a sealed plastic bag with a rolling pin so I get a mix of small chunks and tiny bits that spread flavor evenly.

Step 5: Shape Cookies and Bake

Form small balls of dough about the size of a golf ball and place them spaced well apart on baking trays lined with parchment paper. Don’t flatten them — they’ll spread on their own. Bake in your preheated oven for 10 minutes; the cookies will look soft in the center but that’s exactly how you want them. After baking, let the cookies cool on the tray for 10 minutes before transferring gently to a wire rack to cool completely — this helps them set without getting hard.

How to Serve Chocolate & Hazelnut Cookies Recipe

Garnishes

I often sprinkle a few extra hazelnut pieces or a dusting of powdered sugar on the cookies just before serving – it elevates the presentation and gives a little extra nutty crunch that I find irresistible.

Side Dishes

These cookies pair wonderfully with a creamy latte, a cold glass of milk, or even a scoop of vanilla ice cream. My family especially loves dunking them in hot chocolate on cozy winter evenings.

Creative Ways to Present

For special occasions, I like stacking these cookies on a rustic wooden board with small bowls of chopped hazelnuts and melted chocolate for dipping. Wrapping them in wax paper tied with twine also makes a charming homemade gift.

Make Ahead and Storage

Storing Leftovers

I store my leftover cookies in an airtight container at room temperature, and they keep their soft texture for up to 5 days. On occasion, I add a slice of bread in the container to help maintain moisture – it really works!

Freezing

This Chocolate & Hazelnut Cookies Recipe freezes really well. I freeze shaped dough balls on a tray then transfer them to a freezer bag. When I want fresh cookies, I bake them straight from frozen adding a few extra minutes to the baking time.

Reheating

To refresh leftover cookies, I pop them in a warm oven (about 160°C/320°F) for 5 minutes. This revives that freshly baked softness and the chocolate melts slightly again — so good!

FAQs

Final Thoughts

This Chocolate & Hazelnut Cookies Recipe quickly became a favorite in my kitchen because it’s straightforward yet makes the most deliciously comforting cookies. Whether you’re baking for a gathering or just yourself, these cookies offer a lovely balance of sweet chocolate and crunchy nuts that feels a bit nostalgic and totally satisfying. I can’t wait for you to try these and hear how your kitchen smells afterward — trust me, it’s worth every minute spent!

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