Chocolate & Hazelnut Cookies Recipe

I absolutely love sinking my teeth into these Chocolate & Hazelnut Cookies Recipe—they’re the perfect balance of rich chocolate and crunchy hazelnuts in every bite. When I first tried this combo, I was surprised by how the nutty flavor beautifully complements the sweet, creamy chocolate chips, and how the cookie’s texture stays soft around the center with just that delightful crisp edge.

This recipe works wonderfully whenever you want a quick batch of homemade cookies that impress without fuss. You’ll find that it’s straightforward enough for baking beginners but yields bakery-quality results that get everyone asking for more, whether it’s for afternoon tea or a cozy weekend treat.

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Ingredients You’ll Need

These ingredients come together so effortlessly to create that decadent Chocolate & Hazelnut Cookies Recipe flavor. Here’s a little about why each plays its part and some tips for picking the best versions.

• Granulated sugar: Helps achieve a light crispness on the cookie’s exterior.
• Light brown muscovado sugar: Adds deep caramel notes and extra moisture for chewiness.
• Unsalted butter: Softened butter creates the right dough texture; unsalted lets you control salt precisely.
• Vanilla extract: Brings warmth and rounds out all the flavors perfectly.
• Large egg: Binds everything together—make sure it’s at room temp for smoother mixing.
• Plain flour: Provides the structure; sift it lightly if it’s clumpy for fluffier cookies.
• Bicarbonate of soda: Gives a gentle lift, keeping edges crisp and centers soft.
• Salt: Just a subtle pinch enhances the chocolate and nut flavors.
• Milk chocolate chips: Sweet and creamy chunks that melt into little pockets of happiness.
• Hazelnuts: Roasted and roughly chopped for crunch and that signature nutty flavor.

Variations

I love how adaptable this Chocolate & Hazelnut Cookies Recipe is—feel free to tailor it to your own tastes or dietary needs. I often swap out nuts or chocolate types depending on what we have around, and I think you’ll enjoy trying your own twists too.

• Nut Swap: Once, I switched hazelnuts for toasted pecans, and the cookies still came out amazing with a slightly different nutty flavor.
• Dairy-Free Option: Replace butter with a plant-based alternative and use dairy-free chocolate chips for a vegan-friendly batch.
• Extra Texture: Adding a sprinkle of coarse sea salt on top before baking lifts the flavor beautifully—give it a try!

How to Make Chocolate & Hazelnut Cookies Recipe

Step 1: Cream Your Butter and Sugars to Perfection

Start by softening your unsalted butter—if it’s too cold, it won’t cream properly, and if too warm, it’ll turn greasy. I like to beat the butter together with both granulated and muscovado sugars until it’s light and fluffy; this usually takes about 3-4 minutes with a hand mixer. This step ensures your cookies have that lovely soft texture and a slight caramel richness from the muscovado sugar.

Step 2: Prep Those Hazelnuts While You Mix

While the butter and sugar are coming together, pop your hazelnuts into a sealed plastic bag and gently bash them with a rolling pin. You want small chunks, not powder—those little nutty surprises are key to this cookie’s charm! If you forget this prep, the nuts can bake unevenly or lose their crunch, so don’t skip this.

Step 3: Mix in the Wet Ingredients and Dry Components

Beat in the vanilla extract and egg until everything is smoothly combined—this binds the dough nicely. Then gradually add in the sifted plain flour, bicarbonate of soda, and salt. I learned the trick of mixing these dry ingredients separately first to get an even distribution, which avoids patches of baking soda in the cookies. Stir everything until a rough dough forms but don’t overmix or the cookies can turn tough.

Step 4: Fold in Chocolate Chips and Hazelnut Chunks

Gently fold in the milk chocolate chips and chopped hazelnuts with a spatula—again, avoid overworking your dough here. The goal is to have those chocolatey, nutty bursts evenly scattered so every bite is decadent and crunchy.

Step 5: Shape, Bake, and Cool Like a Pro

Roll the dough into small golf ball-sized rounds, placing them spaced well apart on your parchment-lined baking tray. These cookies spread out during baking, so give them plenty of room. I found leaving them as neat balls rather than flattening gave me the best texture and appearance. Bake at 190°C (375°F) for 10 minutes—cookies should be just soft in the center when you take them out. Let them cool on the tray about 10 minutes before transferring to a wire rack to finish setting; this prevents breakage and helps them firm up perfectly.

How to Serve Chocolate & Hazelnut Cookies Recipe

Garnishes

I usually keep it simple with a light dusting of powdered sugar on top to make them look extra inviting. Sometimes, I toast a few extra hazelnuts and sprinkle them over warm cookies for an artisanal touch that guests always comment on.

Side Dishes

This batch pairs perfectly with a cold glass of milk, a cup of freshly brewed coffee, or even a mug of hot chocolate for a double dose of chocolatey goodness. I also love serving them alongside vanilla ice cream for a quick dessert.

Creative Ways to Present

For holiday gatherings, I like arranging these cookies on a rustic wooden board with small bowls of extra chopped hazelnuts and chocolate chips for a DIY cookie decorating station. They also look adorable stacked with little ribbons tied around them as edible gifts.

Make Ahead and Storage

Storing Leftovers

I store any leftover cookies in an airtight container at room temperature, where they stay fresh and chewy for up to a week. To keep that just-baked texture, I recommend adding a slice of bread inside the container—it surprisingly keeps them soft longer by maintaining moisture balance.

Freezing

If I plan ahead, I freeze the unbaked cookie dough balls on a tray first, then transfer them to a freezer bag. This way, I can bake fresh cookies anytime by popping them straight into the oven—just add a couple extra minutes to the baking time.

Reheating

To revive leftover cookies, I warm them for 10-15 seconds in the microwave or for 3-4 minutes in a low oven (around 150°C/300°F). This refreshes their softness and melts the chocolate slightly, making them taste freshly baked all over again.

FAQs

Final Thoughts

I honestly think this Chocolate & Hazelnut Cookies Recipe is one of those undiscovered gems that deserves a spot in your baking rotation. Every time I make it, the combination of creamy chocolate and crunchy nuts just feels like a warm hug. You don’t need any fancy equipment or exotic ingredients, just a little time and love in your kitchen. Give it a try—I’m sure your family and friends will be begging you for seconds!

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