Name: Double Chocolate Hazelnut Cookies
Prep time: 15 min
Cook time: PT-491907H46M45S
Total time: PT-491907H46M45S
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder (preferably Dutch-processed); 1 tsp baking soda; 1/2 tsp salt; 1/2 cup (1 stick) unsalted butter, softened; 1/2 cup brown sugar, packed; 1/3 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 1 cup semisweet or dark chocolate chips or chunks; 3/4 cup chopped toasted hazelnuts; Flaky sea salt for topping (optional)

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I make these Double Chocolate Hazelnut Cookies whenever I crave something deeply chocolatey with a rich, nutty crunch. The cocoa-rich dough paired with melty chocolate chips and toasted hazelnuts creates a bakery-style cookie with crisp edges and soft, gooey centers. Every bite feels indulgent and satisfying.

Double Chocolate Hazelnut Cookies

Ingredients

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

Dry:

1 cup all-purpose flour

½ cup unsweetened cocoa powder (preferably Dutch-processed)

1 teaspoon baking soda

½ teaspoon salt

Wet:

½ cup (1 stick) unsalted butter, softened

½ cup brown sugar (packed)

⅓ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

Mix-ins:

1 cup semisweet or dark chocolate chips or chunks

¾ cup chopped toasted hazelnuts

Optional flaky sea salt for topping

Directions

Toast the hazelnuts (optional but recommended):

I preheat the oven to 350°F (175°C). I spread the hazelnuts on a baking sheet and roast them for 8–10 minutes until fragrant. If the skins are still on, I rub them off using a clean kitchen towel. I let them cool completely before chopping them coarsely.

Make the cookie dough:

In a medium bowl, I whisk together the flour, cocoa powder, baking soda, and salt.

In a large bowl, I beat the softened butter, brown sugar, and granulated sugar for about 2–3 minutes until the mixture becomes creamy and fluffy. I add the egg and vanilla extract and mix well.

I gradually add the dry ingredients into the wet mixture and mix just until combined. I fold in the chocolate chips and chopped hazelnuts.

Chill the dough (optional)Q:

For thicker cookies, I chill the dough in the refrigerator for 30–60 minutes. I find this step improves the texture, although I can bake them right away if I am short on time.

Bake:

I preheat the oven to 350°F (175°C) if it is not already heated. I line baking sheets with parchment paper.

I scoop the dough into approximately 2-tablespoon balls and place them about 2 inches apart on the baking sheet. I bake them for 10–12 minutes, until the edges are set but the centers remain soft.

Right after baking, I sometimes sprinkle flaky sea salt on top. I let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe yields about 18 large cookies.

Prep time: 15 minutes

Optional chill time: 30–60 minutes

Bake time: 10–12 minutes

Total time: About 25–30 minutes without chilling, or up to 1 hour 30 minutes with chilling included

Variations

I sometimes press extra chocolate chunks on top of the dough balls before baking to create a more dramatic, gooey finish.

For a nut-free version, I replace the hazelnuts with additional chocolate chips or even white chocolate chips for contrast.

When I want to prepare ahead, I freeze the cookie dough in portioned balls. I bake them directly from frozen and simply add 1–2 extra minutes to the baking time.

Storage/Reheating

I store the baked cookies in an airtight container at room temperature for up to 4 days. To keep them extra soft, I sometimes place a small piece of bread in the container.

For longer storage, I freeze the baked cookies for up to 2 months. When I want to enjoy one, I let it thaw at room temperature or warm it in the microwave for about 10–15 seconds to restore that freshly baked texture.

If I freeze the dough instead of the baked cookies, I store the dough balls in a freezer-safe bag and bake them straight from frozen whenever I want fresh cookies.

FAQs

Can I skip toasting the hazelnuts?

I can skip this step, but I find that toasting enhances the flavor significantly. The cookies taste deeper and more aromatic when I take the extra few minutes to toast them.

Why are my cookies spreading too much?

If my cookies spread too thin, it is often because the butter was too soft or the dough was not chilled. I chill the dough for at least 30 minutes to help control spreading.

Can I use natural cocoa powder instead of Dutch-processed?

I can use natural cocoa powder, but I notice a slightly different flavor and acidity. Dutch-processed cocoa gives me a smoother, deeper chocolate taste.

How do I make the cookies extra gooey?

For extra gooey cookies, I slightly underbake them and press a few extra chocolate chunks on top before baking. I also make sure not to overmix the dough.

Can I make smaller cookies?

Yes, I can scoop smaller portions of dough and reduce the baking time to about 8–10 minutes. I keep a close eye on them to avoid overbaking.

Conclusion

I love how these Double Chocolate Hazelnut Cookies combine rich cocoa flavor, melty chocolate, and crunchy toasted hazelnuts in every bite. They are simple to prepare, easy to customize, and perfect for making ahead. Whenever I bake them, I end up with thick, indulgent cookies that disappear quickly from my kitchen.

📖 Recipe:

Double Chocolate Hazelnut Cookies

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Author: Cheryl
Total Time: 25–30 minutes (plus optional 30–60 minutes chilling)
Yield: 18 large cookies
Diet: Vegetarian

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Description

Rich and indulgent double chocolate hazelnut cookies with crisp edges, soft gooey centers, and a warm nutty crunch from toasted hazelnuts. Perfect for chocolate lovers seeking a bakery-style treat at home.

Instructions

Preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 8–10 minutes until fragrant. Rub off skins if needed, cool completely, and chop coarsely.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
In a large bowl, beat softened butter, brown sugar, and granulated sugar for 2–3 minutes until creamy and fluffy. Add egg and vanilla extract and mix well.
Gradually add dry ingredients to wet mixture and mix until just combined.
Fold in chocolate chips and chopped hazelnuts.
Optional: Chill dough for 30–60 minutes for thicker cookies.
Line baking sheets with parchment paper. Scoop dough into 2-tablespoon balls and place 2 inches apart.
Bake for 10–12 minutes until edges are set and centers remain soft.
Sprinkle with flaky sea salt if desired. Cool on pan for 5 minutes, then transfer to wire rack to cool completely.