Chocolate Hazelnut Cookies Recipe packs rich cocoa flavor, toasted nutty crunch, and soft chewy centers that taste like a bakery treat crossed with a jar of Nutella. It suits busy home bakers who want a crowd-pleasing cookie in about 35–40 minutes from start to finish. I tested this on a Tuesday night with my kids circling the kitchen like sharks, so you know it passed the real-life chaos test.

Why You Should Try This Chocolate Hazelnut Cookies Recipe

These chocolate hazelnut cookies hit that sweet spot between crisp edges and fudgy middles, with little pops of roasted hazelnut in every bite. The recipe uses simple pantry ingredients, yet the flavor feels special enough for holidays, potlucks, or a Netflix-on-the-couch situation.

You can mix the dough in one bowl, chill it briefly, and bake in batches without fancy tools or pastry school skills. The recipe also scales easily, so you can bake a small batch for yourself or a big tray for a party.

“These chocolate hazelnut cookies taste like a fancy bakery treat but come together in one bowl at home, which feels like a small miracle. ★★★★★”

Ingredients You’ll Need

Dry ingredients

1 ¾ cups (220 g) all-purpose flour
½ cup (45 g) unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon fine sea salt

I like King Arthur or Gold Medal flour because they give consistent results. Use natural cocoa powder, not Dutch-process, if you want a slightly lighter texture and classic chocolate cookie flavor.

Wet ingredients

½ cup (113 g) unsalted butter, softened to room temperature
½ cup (120 ml) neutral oil such as canola or grapeseed
1 cup (200 g) granulated sugar
½ cup (100 g) packed light brown sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
½ cup (140 g) chocolate hazelnut spread (Nutella or similar)

The mix of butter and oil keeps the cookies soft for days. I prefer real vanilla extract, not imitation, because it gives a warmer flavor that pairs nicely with hazelnuts. Any good-quality chocolate hazelnut spread works, though Nutella gives the most familiar taste.

Mix-ins

1 cup (150 g) toasted hazelnuts, roughly chopped
1 cup (170 g) semi-sweet chocolate chips or chunks

Toast raw hazelnuts in a 350°F (175°C) oven for 8–10 minutes until fragrant, then rub them in a clean towel to loosen the skins. If you only find pre-roasted hazelnuts, use those and skip the toasting step. You can swap semi-sweet chocolate chips for dark chocolate chunks if you like a deeper chocolate flavor.

Optional finishing touches

Flaky sea salt, for sprinkling on top
Extra chocolate hazelnut spread, for drizzling or sandwiching cookies

A tiny pinch of flaky salt on each warm cookie sharpens the chocolate flavor and keeps the sweetness in check. I sometimes sandwich two cookies with a thin layer of chocolate hazelnut spread for a “special occasion” snack that absolutely does not require an actual occasion.

Equipment list

Large mixing bowl
Medium mixing bowl
Hand mixer or stand mixer with paddle attachment (you can mix by hand with a sturdy spatula if needed)
Measuring cups and spoons or a kitchen scale
Baking sheets
Parchment paper or silicone baking mats
Cookie scoop or tablespoon
Wire cooling rack

You can mix everything in one large bowl if you whisk the dry ingredients separately first, then add them in. A cookie scoop helps keep the cookies the same size so they bake evenly.

Tips & Tricks

Use room temperature butter and eggs so the dough mixes smoothly and traps air for a better texture.
Toast hazelnuts lightly to bring out their flavor, but pull them as soon as they smell nutty so they do not burn.
Chill the dough for at least 20–30 minutes so the cookies spread in a controlled way and stay thick and chewy.
Line baking sheets with parchment so cookies release easily and clean-up stays simple.
Scoop dough balls the same size so they bake evenly and finish at the same time.
Pull cookies from the oven when the edges look set but the centers still look slightly soft, since they continue to firm up on the pan.
Sprinkle flaky salt on the cookies while they still feel warm so the salt sticks.
Rotate baking sheets halfway through baking if your oven heats unevenly.
Use a cookie scoop dipped in a little water if the dough feels sticky and hard to portion.
Bake one test cookie first to check spread and adjust chill time or oven temperature if needed.

How to Make Chocolate Hazelnut Cookies Recipe

Step 1: Prep the pans and oven

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Set them aside while you mix the dough.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until the mixture looks uniform. Break up any cocoa clumps with the whisk so they do not streak the dough. Set the bowl aside.

Step 3: Cream butter, oil, and sugars

In a large mixing bowl, add the softened butter, neutral oil, granulated sugar, and brown sugar. Beat with a hand mixer or stand mixer on medium speed for 2–3 minutes until the mixture looks lighter in color and slightly fluffy. Scrape down the sides of the bowl once so everything mixes evenly.

Step 4: Add eggs, vanilla, and chocolate hazelnut spread

Add the eggs one at a time, mixing well after each addition until the mixture looks smooth and glossy. Pour in the vanilla extract and mix again. Add the chocolate hazelnut spread and beat until it blends completely into the batter and no streaks remain.

Step 5: Combine wet and dry ingredients

Add the dry ingredient mixture to the wet mixture in two additions. Mix on low speed just until the flour disappears and the dough looks uniform. Scrape the bowl and fold a few times with a spatula so no dry pockets hide at the bottom.

Step 6: Fold in hazelnuts and chocolate

Add the chopped toasted hazelnuts and chocolate chips or chunks to the bowl. Gently fold them into the dough until they distribute evenly. The dough should feel thick but scoopable.

Step 7: Chill the dough

Cover the bowl and place it in the fridge for 20–30 minutes. This short chill helps the flavors meld and keeps the cookies thick and chewy. If you chill longer than 45 minutes, let the dough sit at room temperature for 5–10 minutes so it softens slightly before scooping.

Step 8: Scoop and shape

Use a cookie scoop or tablespoon to portion dough into balls about 1 ½ tablespoons each. Place them on the prepared baking sheets, spacing them about 2 inches apart. If you want picture-perfect cookies, roll each scoop between your palms to smooth the surface.

Step 9: Bake

Place one sheet in the center of the oven and bake for 9–11 minutes. Watch for edges that look set and slightly firm while the centers still look soft and a bit puffy. If you bake two sheets at once, rotate them front to back and top to bottom halfway through baking.

Step 10: Finish and cool

Remove the baking sheet from the oven and immediately sprinkle each cookie with a pinch of flaky sea salt if you use it. Let the cookies sit on the baking sheet for 5 minutes so they finish setting. Transfer them to a wire rack to cool completely, then repeat with the remaining dough.

What to Serve with Chocolate Hazelnut Cookies Recipe

These chocolate hazelnut cookies pair beautifully with a cold glass of milk, oat milk, or almond milk, especially when the cookies still feel slightly warm. I also like them with a hot mug of coffee, cocoa, or black tea for a cozy afternoon snack. You can crumble a cookie over vanilla or hazelnut ice cream for a quick dessert that tastes like you planned ahead. If you pack them in lunchboxes, add some fresh berries or sliced fruit to balance the richness.

Storage Options

Store cooled cookies in an airtight container at room temperature for 4–5 days; tuck in a slice of bread or a tortilla to keep them soft.
Chill the dough, tightly covered, in the fridge for up to 3 days and bake fresh cookies as needed.
Freeze unbaked dough balls on a sheet pan, then transfer them to a freezer bag and keep them for up to 2 months; bake from frozen and add 1–2 minutes to the baking time.
Freeze fully baked cookies in a zip-top bag or container for up to 2 months, then thaw at room temperature.
Reheat cookies in a 300°F (150°C) oven for 4–5 minutes or in the microwave for about 10 seconds to bring back that just-baked softness.