My earliest baking memory isn’t just a memory; it’s a feeling. I was five, perched on a stool in Grandma Rosie’s kitchen, my small hands sticky with flour as I tried to roll out biscuit dough. It was lumpy, uneven, and absolutely perfect.
That warmth, that joy of creating something delicious, ignited a lifelong passion. Fast forward a few decades, and I’m Rosie, now in my own Sweet Magnolia kitchen here in Asheville, still chasing that feeling. Today, I want to share a recipe that brings me immense joy, a delightful twist on a classic: my ultimate Chocolate Hazelnut Cookies.
Imagine the irresistible aroma filling your home – rich chocolate melting into toasted hazelnuts, creating a symphony of flavors and textures in every bite. These aren’t just any cookies; they are an experience, a little piece of Sweet Magnolia comfort baked with love. They embody everything wonderful about baking from scratch, especially when you crave something truly special, like these glorious Chocolate Hazelnut Cookies. Get ready to bake a batch of pure bliss!
Why You’ll Love These Irresistible Chocolate Hazelnut Cookies
There are cookies, and then there are Chocolate Hazelnut Cookies that make you close your eyes and savor every single crumb. This recipe, perfected over countless test batches in my Sweet Magnolia kitchen, promises an experience beyond the ordinary. You will fall head over heels for their delightfully chewy center, perfectly crisp edges, and the unparalleled combination of rich, dark chocolate with fragrant, toasted hazelnuts.
Each bite offers a harmonious blend of sweetness and nutty depth, making these more than just a treat; they are a moment of pure culinary bliss. Furthermore, these aren’t complicated; I’ve designed them to be accessible for bakers of all levels. From the moment you begin toasting the hazelnuts, your kitchen will fill with an enchanting aroma, signaling the deliciousness to come.
Moreover, the process of mixing the dough and shaping these beautiful Chocolate Hazelnut Cookies is incredibly satisfying. You get to witness simple ingredients transform into something truly magical. These cookies also hold their texture beautifully, remaining soft and flavorful for days, although I doubt they’ll last that long in your home!
Plus, they make a stunning presentation, perfect for sharing with loved ones or impressing guests. Whether you need a comforting indulgence on a quiet evening or a show-stopping dessert for a gathering, these Chocolate Hazelnut Cookies deliver every time. They truly capture the essence of a homemade treat – made with love, bursting with flavor, and utterly unforgettable. So, prepare yourself for a new favorite; these cookies will undoubtedly earn a permanent spot in your recipe collection.
Ingredients You’ll Need
Creating these sensational Chocolate Hazelnut Cookies requires simple, high-quality ingredients. Gather these items from your pantry and get ready to bake!
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¾ cup (160g) packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 ¼ cups (270g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (255g) semi-sweet chocolate chips (or chopped chocolate bar)
- 1 cup (120g) hazelnuts, toasted, skinned, and roughly chopped
- Flaky sea salt, for sprinkling (optional)
Substitutions & Variations
While my original Chocolate Hazelnut Cookies recipe is perfection, sometimes you crave a little variation or need to work with what you have. Here are some fantastic ways to adapt this recipe without sacrificing flavor or texture. Firstly, for the chocolate, feel free to experiment!
Instead of semi-sweet chocolate chips, try dark chocolate for a more intense, sophisticated flavor, or milk chocolate for a sweeter, creamier bite. You could even use a combination of different chocolate types for complex layers of taste in your Chocolate Hazelnut Cookies. White chocolate chips also make a delightful contrast if you’re looking for something unique.
Furthermore, if hazelnuts aren’t your favorite, or you simply don’t have them on hand, other nuts work beautifully. Pecans, walnuts, or even almonds can substitute for hazelnuts. Just remember to toast them lightly to enhance their flavor before adding them to the dough for your customized Chocolate Hazelnut Cookies.
Another lovely idea involves adding a touch of espresso powder to the dough (about 1 teaspoon) to deepen the chocolate flavor; it truly makes the chocolate sing. For those who enjoy a hint of spice, a pinch of cinnamon or a touch of cardamom could add an unexpected warmth to these delightful treats. Moreover, if you prefer a chewier cookie, slightly reduce the baking time by a minute or two, ensuring the edges are set but the center remains soft.
Conversely, for a crispier cookie, bake for an extra minute or two until golden brown all around. Consider adding a zest of orange or lemon for a bright, citrusy note that wonderfully complements both chocolate and nuts. Finally, for a truly decadent experience, drizzle melted chocolate over the cooled Chocolate Hazelnut Cookies or dust them with cocoa powder. These variations allow you to personalize the cookies to your taste, creating your own signature version of these beloved Chocolate Hazelnut Cookies.
While my original Chocolate Hazelnut Cookies recipe is perfection, sometimes you crave a little variation or need to work with what you have. Explore a delicious alternative with this Pistachio Mousse with Chocolate Drizzle recipe that adds an exciting twist.
Step-by-Step Instructions
Baking these incredible Chocolate Hazelnut Cookies is a straightforward process. Follow these steps carefully for the best results:
- Toast the Hazelnuts: Preheat your oven to 350°F (175°C). Spread the hazelnuts in a single layer on a baking sheet. Toast for 8-10 minutes, shaking the pan occasionally, until fragrant and lightly golden. Immediately transfer them to a clean kitchen towel. Rub them vigorously to remove their skins. Don’t worry if a few skins remain; this adds character! Let them cool completely, then roughly chop them.
- Prepare Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed. Beat until light and fluffy, about 2-3 minutes. This aeration step is crucial for tender Chocolate Hazelnut Cookies.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the pure vanilla extract. Scrape down the sides of the bowl as needed to ensure everything combines thoroughly.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This prevents lumps and ensures even distribution throughout your Chocolate Hazelnut Cookies.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Fold in Mix-ins: Gently fold in the semi-sweet chocolate chips and the cooled, chopped hazelnuts. Distribute them evenly throughout the dough. You want plenty of chocolate and hazelnut in every bite of your Chocolate Hazelnut Cookies.
- Chill the Dough: Cover the dough bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 24 hours. Chilling significantly improves the flavor and texture of these Chocolate Hazelnut Cookies and prevents them from spreading too much.
- Preheat Oven & Prep Pans: When ready to bake, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- Scoop and Bake: Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. If desired, sprinkle a little flaky sea salt on top of each dough ball. Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Cool: Remove the Chocolate Hazelnut Cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breakage. Enjoy your delicious homemade Chocolate Hazelnut Cookies!
Pro Tips for Success
Achieving bakery-quality Chocolate Hazelnut Cookies consistently involves a few insider tricks. From my years in the kitchen, I’ve learned these crucial details make all the difference. First, always use room temperature butter and eggs.
This allows them to cream together properly, creating an emulsified base that traps air, resulting in a lighter, fluffier texture for your Chocolate Hazelnut Cookies. Cold ingredients just don’t combine as effectively. Furthermore, don’t skip toasting the hazelnuts!
This step intensifies their nutty flavor and makes them easier to skin, adding a deep, aromatic quality that truly elevates these Chocolate Hazelnut Cookies. Be vigilant while toasting, as nuts can burn quickly. Next, properly measure your flour.
Spoon flour into your measuring cup, then level it off with a straight edge. Scooping directly from the bag compacts the flour, leading to too much flour and dry, crumbly cookies. Overmixing the dough is another common pitfall; always mix until just combined, as overworking the gluten develops toughness.
For perfectly chewy Chocolate Hazelnut Cookies with crisp edges, chilling the dough is non-negotiable. This firms up the butter, preventing excessive spreading and concentrating the flavors. A minimum of 30 minutes works, but an hour or more is even better for your Chocolate Hazelnut Cookies.
When baking, underbake slightly. The cookies will continue to cook on the hot baking sheet even after you remove them from the oven. Look for golden edges and a slightly soft center.
This yields that desirable chewy texture. Finally, consider using good quality chocolate. Whether chips or chopped bars, better chocolate truly translates into superior flavor in your finished Chocolate Hazelnut Cookies.
A sprinkle of flaky sea salt right after baking also enhances the flavors, balancing the sweetness with a touch of savory. Follow these tips, and you’ll bake a batch of extraordinary Chocolate Hazelnut Cookies every time!
Achieving bakery-quality Chocolate Hazelnut Cookies consistently involves a few insider tricks. To take your chocolate cravings to the next level, try this Chocolate Cake Roll with Rich Creamy Filling for an easy and elegant dessert.
Storage & Reheating Tips
Properly storing your Chocolate Hazelnut Cookies ensures they remain fresh and delicious for as long as possible. Once baked, allow the cookies to cool completely on a wire rack. Storing warm cookies will create condensation, making them soggy.
Once cool, transfer the Chocolate Hazelnut Cookies to an airtight container. At room temperature, they will stay fresh for up to 3-4 days. For optimal freshness and to prevent them from drying out, you can place a slice of bread in the container with the cookies; the bread will absorb moisture and keep the cookies soft.
Avoid refrigerating baked cookies, as this often dries them out. However, if you want to extend their life further, you can freeze baked Chocolate Hazelnut Cookies. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container.
They will keep well in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature. Alternatively, you can freeze the raw cookie dough.
Scoop the dough into balls and place them on a parchment-lined baking sheet. Freeze until solid, then transfer the frozen dough balls to a freezer-safe bag. You can bake them directly from frozen; just add an extra 2-4 minutes to the baking time.
This method is perfect for having fresh-baked Chocolate Hazelnut Cookies on demand! For reheating, if you like a warm, gooey cookie, pop a baked cookie in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for a few minutes until warmed through. Enjoy these incredible Chocolate Hazelnut Cookies any time!
What to Serve With This Recipe
These delightful Chocolate Hazelnut Cookies are fantastic on their own, but pairing them with the right accompaniments can elevate the experience even further. For a classic and comforting combination, serve these cookies with a tall glass of cold milk. The creaminess of the milk perfectly balances the richness of the chocolate and the nuttiness of the hazelnuts.
Similarly, a freshly brewed cup of coffee or a smooth latte makes an excellent partner. The slight bitterness of coffee beautifully complements the sweet notes of the Chocolate Hazelnut Cookies. If you prefer tea, a robust black tea or an Earl Grey would also be a lovely match.
For a more decadent dessert experience, consider serving your Chocolate Hazelnut Cookies alongside a scoop of vanilla bean ice cream. The warm cookies and cold ice cream create a truly irresistible contrast in temperatures and textures. A drizzle of homemade caramel sauce or a dollop of whipped cream on the side would also add an extra layer of indulgence.
Furthermore, these cookies are perfect for sharing at gatherings. Arrange them on a platter with other small treats, like fresh berries or a light fruit salad, to offer a variety of textures and flavors. For a brunch spread, alongside a fruit platter and some savory items, these Chocolate Hazelnut Cookies provide a sweet, satisfying finish. Ultimately, however you choose to enjoy them, these Chocolate Hazelnut Cookies are sure to bring joy and deliciousness to any occasion.
These delightful Chocolate Hazelnut Cookies are fantastic on their own, but pairing them with the right accompaniments can elevate the experience even further. For a delightful treat, consider enjoying them alongside this Chocolate Macaron Recipe.
FAQs
Can I make these Chocolate Hazelnut Cookies ahead of time?
Absolutely! You can prepare the dough for these Chocolate Hazelnut Cookies up to 3 days in advance. Simply cover the bowl tightly with plastic wrap and refrigerate it.
Chilling the dough actually enhances the flavor and improves the cookie’s texture, so making them ahead is a great idea. Just let the dough soften slightly at room temperature before scooping and baking if it’s too firm.
Why are my Chocolate Hazelnut Cookies spreading too much?
Several factors can cause your Chocolate Hazelnut Cookies to spread. The most common reasons include using butter that’s too soft or melted, not chilling the dough sufficiently, or having an oven temperature that’s too low. Ensure your butter is just softened, not greasy. Always chill the dough for at least 30 minutes, and make sure your oven reaches the correct temperature before baking.
What’s the best way to toast hazelnuts for Chocolate Hazelnut Cookies?
The best way to toast hazelnuts for these Chocolate Hazelnut Cookies is in the oven. Spread them on a baking sheet and toast at 350°F (175°C) for 8-10 minutes, shaking the pan once or twice. They are done when fragrant and lightly golden.
Immediately transfer them to a clean kitchen towel and rub them vigorously to remove most of the skins. This enhances their flavor significantly.
Can I freeze the dough for Chocolate Hazelnut Cookies?
Yes, freezing the dough for these Chocolate Hazelnut Cookies is a fantastic option for future baking! Scoop the dough into individual balls and place them on a parchment-lined baking sheet. Freeze until solid, then transfer the frozen dough balls to a freezer-safe bag or container.
They will last for up to 3 months. Bake directly from frozen, adding an extra 2-4 minutes to the baking time.
Are these Chocolate Hazelnut Cookies gluten-free?
No, this particular recipe for Chocolate Hazelnut Cookies uses all-purpose flour and is not gluten-free. However, you can often adapt the recipe by substituting the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. Ensure all other ingredients are certified gluten-free as well. Results may vary slightly in texture, but it’s a good alternative for those with dietary restrictions.
Chocolate Hazelnut Cookies are a popular treat that combines rich chocolate with the unique flavor of hazelnuts. Their deliciousness and texture make them a beloved choice among cookie enthusiasts, making them worth exploring further in the realm of baked goods.
Nutrition Information (per serving)
Here is an approximate nutritional breakdown for one of these delightful Chocolate Hazelnut Cookies. Please note that these values are estimates and can vary based on specific ingredients and portion sizes.
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Total Fat | 14g |
| Saturated Fat | 7g |
| Cholesterol | 35mg |
| Sodium | 100mg |
| Total Carbohydrates | 22g |
| Dietary Fiber | 1.5g |
| Total Sugars | 15g |
| Protein | 3g |
Chocolate Hazelnut Cookies
- Total Time: 32 mins
- Yield: 24 cookies 1x
- Diet: Gluten Containing
Description
These Chocolate Hazelnut Cookies are an experience of pure culinary bliss, featuring a chewy center, crisp edges, and a delightful combination of rich dark chocolate and toasted hazelnuts.
Ingredients
1 cup Unsalted Butter
¾ cup Granulated Sugar
¾ cup Light Brown Sugar
2 large Eggs
2 teaspoons Pure Vanilla Extract
2 ¼ cups All-Purpose Flour
1 teaspoon Baking Soda
½ teaspoon Salt
1 ½ cups Semi-Sweet Chocolate Chips
1 cup Hazelnuts, toasted, skinned, and roughly chopped
Flaky Sea Salt, for sprinkling (optional)
Instructions
- Preheat your oven to 350°F (175°C). Spread the hazelnuts in a single layer on a baking sheet and toast for 8-10 minutes until fragrant. Transfer to a towel, rub to remove skins, let cool, and chop
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy
- Beat in the eggs one at a time, and then stir in the vanilla extract
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients until just combined
- Fold in chocolate chips and hazelnuts
- Refrigerate dough for at least 30 minutes
- Preheat oven to 375°F (190°C) and line baking sheets with parchment
- Scoop dough onto sheets, sprinkle with sea salt, and bake for 9-12 minutes until edges are golden, and centers are soft
- Cool on the baking sheet for 5 minutes before transferring to a wire rack
Notes
Use room temperature ingredients for best results.
Always chill the dough to prevent excessive spreading.
- Prep Time: 20 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 35 mg