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Double Chocolate Hazelnut Cookies

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Rich, fudgy cookies made with cocoa, melty chocolate chunks, and toasted hazelnuts. Chewy in the center with crisp edges, they’re the ultimate indulgence for chocolate and nut lovers.

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 3/4 cup cocoa powder (regular or Dutch-process)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups semisweet or dark chocolate chunks (or chips)
  • 1 cup toasted hazelnuts, chopped

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add eggs one at a time, then mix in vanilla extract.
  4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
  5. Gradually mix dry ingredients into wet mixture until just combined.
  6. Fold in chocolate chunks and chopped hazelnuts.
  7. Scoop dough onto baking sheets, spacing cookies about 2 inches apart.
  8. Bake 10–12 minutes, until edges are set but centers remain soft.
  9. Cool on baking sheet for 5 minutes before transferring to a wire rack.

Notes

For thicker cookies, chill dough for 30+ minutes before baking.Sprinkle cookies with flaky sea salt before baking for a sweet-salty flavor.Swap hazelnuts with walnuts, pecans, or almonds.For a Nutella twist, swirl some into the dough or make sandwich cookies.Dough balls freeze well—bake from frozen with 1–2 extra minutes.

Nutrition

Find it online: https://cookibly.com/double-chocolate-hazelnut-cookies/