Chocolate Hazelnut Cookies Recipe

Name: Chocolate Hazelnut Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup butter, softened; 1 cup granulated sugar; 1 cup brown sugar, packed; 1 (13 ounce) jar chocolate hazelnut spread; 1 ounce unsweetened chocolate, melted and cooled; 1 teaspoon vanilla; 2 eggs; 2 ½ cups all-purpose flour; 1 teaspoon ground cinnamon; ½ teaspoon baking soda; ½ teaspoon baking powder; ¼ teaspoon salt; 1 cup semisweet chocolate piece; 1 cup hazelnuts, coarsely chopped toasted and skinned; 5 ounces white chocolate baking squares, melted

Servings: persons

¾ cup butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
1 (13 ounce) jar chocolate hazelnut spread
1 ounce unsweetened chocolate, melted and cooled
1 teaspoon vanilla
2 eggs
2 ½ cups all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1 cup semisweet chocolate piece
1 cup hazelnuts, coarsely chopped toasted and skinned
5 ounces white chocolate baking squares, melted

1
Preheat oven to 350 degrees F. In a very large mixing bowl; beat butter with an electric mixer on medium to high speed for 30 seconds.
2
Add granulated sugar and brown sugar.
3
Beat until combined, scraping sides of bowl occasionally.
4
Add chocolate-hazelnut spread, unsweetened chocolate and vanilla.
5
Beat until combined.
6
Add eggs, one at a time, beating until combined.
7
Combine flour, cinnamon, soda, baking powder, and salt.
8
Beat as much of the flour mixture into creamed mixture as you can.
9
Stir in any remaining flour mixture.
10
Stir in chocolate pieces and hazelnuts.
11
Drop dough by tablespoons 2 inches apart on ungreased cookie sheets.
12
Bake about 10 minutes or until the edges are just set.
13
Let cool on cookie sheets for 2 minutes.
14
Remove and cool completely on wire racks.
15
Drizzle melted white chocolate over cooled cookies.
16
Let stand until set.
17
Note: To skin and toast hazelnuts: Boil the hazelnuts in a quart of water with 4 Tbsp of baking soda for 3 - 4 minutes.
18
Rinse them in a colander under cold water.
19
The skins should come off easily.
20
Roast in 350 oven for 10-12 minutes stirring every 5 minutes or so.

1756

kcal

Calories

Fat

240

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: ¾ cup butter, softened, 1 cup granulated sugar, 1 cup brown sugar, packed, 1 (13 ounce) jar chocolate hazelnut spread, and more.

Yes, Chocolate Hazelnut Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Hazelnut Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions