Chocolate Hazelnut Cookies Recipe tastes like Nutella in cookie form with crisp edges, chewy centers, and pockets of melty chocolate. It works perfectly for busy bakers who want a bakery-style cookie in about 35 minutes from start to finish. I tested this version on my neighbors during a block party, and they still ask when I will bake another batch.

Why You Should Try This Chocolate Hazelnut Cookies Recipe

This Chocolate Hazelnut Cookies Recipe gives you rich chocolate flavor, toasted nut crunch, and a soft, fudgy middle that stays that way even the next day. The dough comes together in one bowl, uses simple pantry ingredients, and bakes quickly, so you can satisfy a chocolate craving without a huge project.

Hazelnut and chocolate pair beautifully, so these cookies feel a little fancy without any extra work. Kids love the chocolate chunks, adults love the nutty depth, and everyone loves that you can double the batch and freeze the dough for later.

“These chocolate hazelnut cookies taste like a high-end bakery treat, but they come from a home oven. The edges stay crisp, the centers stay gooey, and the toasted hazelnuts add the perfect crunch. I ate three before they even cooled.”

Ingredients You’ll Need

Dry ingredients

1 ½ cups (190 g) all-purpose flour
- Use a standard unbleached all-purpose like King Arthur or Gold Medal.
½ cup (45 g) unsweetened cocoa powder
- Dutch-process cocoa gives deeper flavor, natural cocoa works in a pinch.
1 teaspoon baking soda
½ teaspoon fine sea salt

Wet ingredients

½ cup (113 g) unsalted butter, softened to room temperature
- Use salted butter and reduce added salt to a pinch if needed.
½ cup (120 g) chocolate hazelnut spread
- Nutella works great, store brands usually work too, just pick a creamy one.
¾ cup (150 g) granulated sugar
½ cup (100 g) packed light brown sugar
1 large egg, room temperature
1 large egg yolk, room temperature
2 teaspoons pure vanilla extract

Mix-ins

¾ cup (90 g) chopped toasted hazelnuts
- Buy pre-toasted hazelnuts to save time, or toast raw ones in a skillet until fragrant.
1 cup (170 g) semisweet or dark chocolate chips or chunks
- Use a mix of chips and chopped bar chocolate for varied texture.

Optional finishing touches

Flaky sea salt for sprinkling on top
Extra chopped hazelnuts or chocolate pieces for pressing into warm cookies

Equipment list

Large mixing bowl
Hand mixer or stand mixer with paddle attachment
Rubber spatula
Measuring cups and spoons or a kitchen scale
Baking sheets
Parchment paper or silicone baking mats
Cookie scoop or tablespoon
Wire cooling rack

Tips & Tricks

Soften butter until it yields easily to a gentle press but still holds shape, which helps cookies spread evenly.
Bring eggs to room temperature by placing them in warm tap water for 5 to 10 minutes.
Sift cocoa powder with flour to avoid dry pockets of cocoa in the dough.
Toast hazelnuts lightly to deepen flavor, then rub them in a clean towel to remove most skins.
Chill the dough for 20 to 30 minutes if your kitchen runs warm or if you want thicker cookies.
Use a cookie scoop for evenly sized cookies that bake at the same rate.
Pull cookies from the oven when the edges look set and the centers still look slightly soft, since they continue to cook on the sheet.
Press a few extra chocolate chunks and hazelnuts on top of hot cookies for a bakery-style look.
Sprinkle a tiny pinch of flaky salt on each cookie to balance sweetness and boost chocolate flavor.
Freeze scooped dough balls on a tray, then store them in a bag so you can bake fresh cookies straight from the freezer.

How to Make Chocolate Hazelnut Cookies Recipe

Step 1: Prep the oven and pans

Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Set out all ingredients so you work quickly and keep the butter at a good texture.

Step 2: Mix dry ingredients

In a medium bowl, whisk flour, cocoa powder, baking soda, and salt until the mixture looks uniform. Break up any cocoa clumps with the whisk. Set the bowl aside.

Step 3: Cream butter, chocolate hazelnut spread, and sugars

In a large mixing bowl, add softened butter, chocolate hazelnut spread, granulated sugar, and brown sugar. Beat with a hand mixer or stand mixer on medium speed for 2 to 3 minutes until the mixture looks fluffy and slightly lighter in color. Scrape down the sides of the bowl with a spatula so everything mixes evenly.

Step 4: Add egg, yolk, and vanilla

Add the egg, egg yolk, and vanilla to the bowl. Beat on medium speed until the mixture looks smooth and glossy, about 30 to 45 seconds. Avoid overmixing at this stage so the cookies stay tender.

Step 5: Combine wet and dry ingredients

Add the dry ingredients to the wet mixture in two additions. Mix on low speed just until the flour disappears, then stop. Scrape the bowl and fold the dough with a spatula to catch any hidden dry spots.

Step 6: Fold in hazelnuts and chocolate

Add chopped toasted hazelnuts and chocolate chips or chunks to the bowl. Fold them into the dough with a spatula until they spread evenly throughout. If the dough feels very soft, chill it in the fridge for 20 to 30 minutes.

Step 7: Scoop and shape the cookies

Use a medium cookie scoop or tablespoon to portion about 1 ½ tablespoons of dough per cookie. Roll each portion into a ball between your palms. Place dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Step 8: Bake the cookies

Place one sheet in the center of the oven. Bake 9 to 11 minutes until the edges look set and slightly firm, while the centers still look soft and slightly puffy. Rotate the pan halfway through baking for even cooking.

Step 9: Finish and cool

Remove the baking sheet from the oven and immediately press a few extra chocolate pieces and hazelnuts into the tops if you want a bakery look. Sprinkle each cookie lightly with flaky sea salt. Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

What to Serve with Chocolate Hazelnut Cookies

Serve these Chocolate Hazelnut Cookies Recipe treats warm with a cold glass of milk or your favorite non-dairy milk. They also taste amazing with hot coffee, hot chocolate, or a simple black tea. Pack them into lunchboxes, stack them on a dessert platter with fresh berries, or crumble them over vanilla ice cream for a quick dessert.

Storage Options

Store cooled cookies in an airtight container at room temperature for 3 to 4 days.
Keep them in the fridge up to 1 week if your kitchen runs warm, and let them sit at room temperature before serving.
Freeze baked cookies in a freezer bag for up to 2 months, with parchment between layers to prevent sticking.
Freeze scooped dough balls on a tray, then store them in a bag for up to 3 months and bake from frozen, adding 1 to 2 minutes to the bake time.