Why You’ll Love This Recipe

These cookies strike the perfect balance between decadent and nutty. The combination of cocoa powder and chocolate chunks delivers an intense chocolate flavor, while the hazelnuts add a toasty crunch. They’re easy to make, bake up beautifully, and store well—ideal for holiday cookie trays, gifting, or enjoying with a cup of coffee.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened

• Brown sugar

• Granulated sugar

• Eggs

• Vanilla extract

• All-purpose flour

• Cocoa powder

• Baking soda

• Salt

• Semisweet or dark chocolate chunks (or chips)

• Toasted hazelnuts, chopped

Directions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.

3. Add eggs one at a time, then stir in vanilla extract.

4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.

5. Gradually add dry ingredients to wet mixture, mixing just until combined.

6. Fold in chocolate chunks and chopped hazelnuts.

7. Scoop dough onto baking sheets, spacing cookies 2 inches apart.

8. Bake for 10–12 minutes, until edges are set but centers are still soft.

9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 24 cookies. Preparation takes 15 minutes, baking takes 12 minutes, and cooling takes about 10 minutes. Total time: around 40 minutes.

Variations

• Use milk chocolate for a sweeter version or extra dark chocolate for more intensity.

• Add white chocolate chunks for a triple chocolate twist.

• Sprinkle a little flaky sea salt on top before baking for a sweet-salty flavor.

• Swap hazelnuts for pecans, walnuts, or almonds if desired.

• Make sandwich cookies by spreading Nutella between two cooled cookies.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies for up to 3 months. To reheat, warm in the microwave for 10–15 seconds to make the chocolate gooey again. Cookie dough can also be frozen and baked straight from frozen—just add 1–2 extra minutes to baking time.

FAQs

Can I use Nutella in this recipe?

Yes, you can swirl Nutella into the dough for extra hazelnut flavor.

Do I need to toast the hazelnuts?

Toasting enhances flavor and crunch, but raw hazelnuts will still work.

Can I make the dough ahead of time?

Yes, refrigerate for up to 48 hours before baking for deeper flavor.

Can I use Dutch-process cocoa?

Yes, it will give a richer chocolate flavor, but regular cocoa also works.

How do I get thicker cookies?

Chill the dough for at least 30 minutes before baking.

Can I make these cookies gluten-free?

Yes, substitute a gluten-free all-purpose flour blend.

Should I chop the hazelnuts finely or leave them chunky?

It depends on preference—chopped small for subtle crunch, larger for bold texture.

Can I make these cookies chewy instead of cakey?

Yes, slightly underbake them and let them finish setting on the baking sheet.

Can I freeze the dough balls?

Yes, freeze them on a baking sheet, then transfer to a freezer bag for up to 3 months.

What’s the best way to serve them?

Warm with a glass of milk, or with coffee for an afternoon treat.

Conclusion

Double Chocolate Hazelnut Cookies are the ultimate indulgence for chocolate and nut lovers. With their rich cocoa base, melty chocolate pieces, and satisfying crunch of hazelnuts, they’re a bakery-style cookie you can make right at home. Perfect for holidays, gifting, or anytime you need a chocolate fix.

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