Chocolate Hazelnut Cookies

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These chocolate hazelnut cookies are nutty, crispy at the edges and a bit chewy in the middle. Make sure to chill the dough overnight before baking.

Chocolate Hazelnut Cookies

We desperately need to replace what little furniture we have on our back deck.

After being ignored for multiple Chicago winters, it is looking pretty shabby.

Luckily we live near multiple parks, so whenever we have the urge to dine al fresco, we can pack up a spread and picnic in the neighborhood.

Usually I keep things simple with a few cheeses, charcuterie, crackers and of course, dessert.

Instead of just picking up a fancy gourmet candy bar at my favorite corner market, I baked these chocolate hazelnut cookies.

With a combination of roughly chopped hazelnuts and finely ground hazelnuts in the recipe, no surprise the cookies were nutty, crispy at the edges and a bit chewy in the middle.

Next time we decide to picnic in the park, I will definitely bake a little something sweet.

More Cookie Recipes

Crispy M&M Cookies
Peanut Butter M&M Cookies
Chocolate Crinkle Cookies
Blood Orange Icebox Cookies
Cinnamon Owl Shortbread Cookies
Flourless Peanut Butter Cookies

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Chocolate Hazelnut Cookies

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Prep: 15 minutes
Cook: 35 minutes
Chilling Time: 8 hours
Total: 8 hours 50 minutes
Servings: 20 cookies
These chocolate hazelnut cookies are nutty, crispy at the edges and a bit chewy in the middle. Make sure to chill the dough overnight before baking.


  • 3/4 cup plus 1 tablespoon unsalted butter at room temperature
  • 2/3 cup granulated sugar
  • 2/3 cup packed light brown sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups blanched hazelnuts toasted
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 12 ounces milk chocolate roughly chopped into 1/2-inch pieces


  • In a large bowl, use an electric mixer on medium speed to cream the butter and both sugars until light and fluffy, about 5 minutes. Beat in the eggs and vanilla extract.
  • Place 1/2 cup hazelnuts in a food processor and pulse into a fine powder. Roughly chop the remaining hazelnuts. In a medium bowl, combine the ground and chopped hazelnuts, flour, baking soda, salt and chocolate.
  • With the mixer on low, gradually mix the dry ingredients into the wet ingredients until just combined. Transfer the dough to an airtight container and chill in the fridge overnight.
  • Preheat the oven to 350 degrees F. Line a sheet pan with parchment. Roll the dough into 1/4-cup-sized balls and place on the prepared sheet pan about 2 inches apart. Press down the dough balls slightly with your hand. Bake for 18-20 minutes until golden brown, crisp at the edges, but soft in the middle. Cool on the sheet pan for 5 minutes before transferring to a wire rack.
  • Store in an airtight container.


Adapted from Flour by Joanne Chang


Calories: 297kcal | Carbohydrates: 33g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 35mg | Sodium: 151mg | Potassium: 138mg | Fiber: 1g | Sugar: 24g | Vitamin A: 238IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Cookies & Bars
Cuisine: American
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Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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