Best 20 Chocolate Hazelnut Cookies Recipes

HAZELNUT CHOCOLATE COOKIES

Steps:

• Preheat oven to 325°. In a bowl, cream butter and sugar until light and fluffy. Beat in vanilla. In another bowl, whisk flour and cocoa; gradually beat into creamed mixture. Stir in ground hazelnuts. , Shape dough into twenty-four 1-in. balls; place 2 in. apart on ungreased baking sheets. Press a whole hazelnut onto the center of each., Bake cookies 15-19 minutes or until firm to the touch. Cool on pans 2 minutes. Remove from pans to wire racks to cool completely. Dust cookies with confectioners' sugar.

DOUBLE DARK CHOCOLATE HAZELNUT COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
• Beat butter in a large bowl with an electric mixer until light and fluffy. Add sugar and salt; beat until combined. Beat in egg and vanilla extract until well-blended. Blend in melted chocolate, cocoa powder, and espresso. Mix in flour gradually, until batter is smooth. Fold in chocolate chips, chopped hazelnuts, and ground hazelnuts.
• Drop heaping tablespoons of cookie batter 2 inches apart onto baking sheets. Use the back of a wet fork to flatten each cookie slightly, making a crisscross pattern.
• Bake in the preheated oven until set and edges start to darken, about 15 minutes. Let cool a few minutes before serving.

WHITE CHOCOLATE CHIP HAZELNUT COOKIES

Steps:

• Preheat oven to 350°. Coarsely chop 1/2 cup hazelnuts; set aside. Melt 2 tablespoons butter. In a food processor, combine melted butter and remaining hazelnuts. Cover and process until the mixture forms a crumbly paste; set aside., In a bowl, cream the remaining butter. Beat in the sugars. Add egg and vanilla; beat until light and fluffy, about 5 minutes. Beat in ground hazelnut mixture until blended. Combine the flour, baking soda and salt; add to batter and mix just until combined. Stir in chips and reserved chopped hazelnuts., Drop by rounded tablespoonfuls 2-in. apart onto greased baking sheets. Bake until lightly browned, 10-12 minutes. Remove to wire racks to cool.

CHOCOLATE HAZELNUT COOKIES

Steps:

• Heat oven to 375°F. In large bowl stir cookie mix, butter, hazelnut spread and egg until soft dough forms. Stir in hazelnuts. Onto ungreased cookie sheet, drop dough by rounded teaspoonfuls 2 inches apart.
• Bake 8 to 11 minutes or until edges are set. Cool 1 to 2 minutes; remove from cookie sheets to cooling rack. Cool completely.
• In small resealable freezer plastic bag, place white chips and oil; seal bag. Microwave on High 45 to 60 seconds, turning bag over after 25 seconds. Squeeze bag until chips are melted and smooth. Cut off tiny corner of bag; squeeze bag to drizzle melted chips over cookies. Place on waxed paper; let stand until set.

CHOCOLATE-HAZELNUT SPREAD COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Combine the graham cracker crumbs, baking soda, and salt in a large bowl; add the egg, vanilla, and chocolate-hazelnut spread and mix by hand until well blended. Form the mixture into 1 1/2-inch balls and place on a baking sheet 2 inches apart.
• Bake in the preheated oven until crispy on the outside, 8 to 10 minutes. Allow to rest on cookie sheet a few minutes before moving to a wire rack to cool.

CHOCOLATE-HAZELNUT DROP COOKIES

Steps:

• For the cookies: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 3 baking sheets with parchment paper or silicone liners. Set aside.
• In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Beat in the vanilla. With the machine running, gradually add the flour until incorporated. Beat in the chocolate-hazelnut spread. Using a small cookie scoop or a tablespoon, drop 12 balls of dough onto each baking sheet. Bake until the bottoms of the cookies flatten out slightly, 10 to 12 minutes. Cool for 5 minutes and transfer to a wire rack to cool completely, about 30 minutes.
• Place 1 cup of powdered sugar in a medium bowl. In batches, roll the cookies in the sugar until coated. Store in an airtight container at room temperature.

CHOCOLATE HAZELNUT CRINKLE COOKIES

Steps:

• Make dough:
• Put oven rack in middle position and preheat oven to 350°F.
• Toast hazelnuts in a shallow baking pan in oven until skins split and nuts are pale golden, about 10 minutes. Remove from oven (turn oven off), then wrap hazelnuts in a kitchen towel and rub to remove any loose skins. Cool nuts completely. Pulse nuts with granulated sugar in a food processor until finely chopped.
• Melt chocolate in a metal bowl set over a saucepan of barely simmering water or in top of a double boiler, stirring until smooth. Remove bowl from heat and set aside.
• Whisk together flour, cocoa powder, baking powder, and salt in a bowl.
• Beat together butter and brown sugar in another bowl with an electric mixer at medium-high speed until creamy, about 3 minutes. Add eggs 1 at a time, beating well after each addition, then beat in melted chocolate until combined. Add milk and vanilla, beating to incorporate. Reduce speed to low and add flour mixture, mixing until just combined. Stir in nut mixture. Cover bowl with plastic wrap and chill dough until firm, 2 to 3 hours.
• Form and bake cookies:
• Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
• Sift confectioners sugar into a bowl. Halve dough and chill 1 half, wrapped in plastic wrap. Roll remaining half into 1-inch balls, placing them on a sheet of wax paper as rolled. Roll balls, 3 or 4 at a time, in confectioners sugar to coat generously and arrange 2 inches apart on lined baking sheets.
• Bake, switching position of sheets halfway through baking, until cookies are puffed and cracked and edges feel dry (but centers are still slightly soft), 12 to 18 minutes total. Transfer cookies (still on parchment) to racks to cool completely.
• While first batch is baking, roll remaining dough into balls. Line cooled cookie sheets with fresh parchment, then coat balls with confectioners sugar and bake in same manner.

CHOCOLATE CHUNK, ORANGE AND HAZELNUT COOKIES

Steps:

• Preheat oven to 375°F Combine flour, baking soda and 1/8 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat brown sugar, unsalted butter, grated orange peel and vanilla extract in large bowl until light and fluffy. Beat in egg. Add flour mixture and mix just until combined. Mix in chocolate chunks and toasted hazelnuts.
• Drop batter by heaping tablespoonfuls onto 2 ungreased baking sheets, spacing 2 inches apart. Bake cookies until just firm to touch and beginning to brown, about 13 minutes. Transfer to racks; cool. (Can be made 2 days ahead. Store airtight at room temperature.)

JIFANDREG; CHOCOLATE HAZELNUT PEANUT BUTTER PINWHEEL COOKIES

Steps:

• BEAT 1 3/4 cups cookie mix, peanut butter, 3 tablespoons melted butter, 1 egg and vanilla in medium bowl with electric mixer on medium speed until blended.
• STIR flour, salt and remaining cookie mix in a separate medium bowl until blended. Add chocolate hazelnut spread, remaining 3 tablespoons melted butter and 1 egg. Beat with electric mixer on medium speed until well blended. (Dough will be stiff.) Divide both peanut butter dough and chocolate hazelnut dough in half to make 4 parts. Roll each part between 2 sheets of wax paper to make four 10 x 8-inch rectangles. Stack flat layers of wrapped dough on top of each other on baking sheet. Chill 15 minutes.
• REMOVE top sheets of wax paper from sheets of dough. Turn one peanut butter layer upside down onto one chocolate hazelnut layer, aligning corners. Remove wax paper from peanut butter layer. Allow dough to soften slightly, about 3 minutes. Beginning on one long side, roll up dough to make a log, making sure the center is rolled tightly with no air pockets. Roll wax paper around log. Repeat with remaining 2 sheets of dough. Freeze 1 hour.
• HEAT oven to 375 degrees F. Cut logs into 1/4-inch slices. Place on ungreased baking sheet. Bake 7 to 8 minutes or until just lightly browned. Cool on baking sheet 2 minutes. Remove to wire rack to cool completely.
• Spread peanut butter and/or chocolate hazelnut spread in a thin layer on bottom side of half the cookies. Place another cookie, bottom side down, on top of peanut butter layer to make sandwich cookies. Makes 3 dozen.

GHIRARDELLI BROWNED BUTTER WHITE CHOCOLATE HAZELNUT COOKIES

Steps:

• For browned butter: In a small saucepan, heat butter over low heat until melted. Continue heating for 10 to 12 minutes or until butter turns a delicate light brown, stirring occasionally and being careful not to burn. Remove from heat. Transfer to a small bowl. Cover and chill 2 hours or until firm.
• Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
• In a large mixing bowl, beat chilled butter with a mixer on medium speed for 30 seconds. Add the sugars, salt, and baking soda and beat for 2 minutes or until light. Add eggs and vanilla and beat until combined. Beat in flour. Stir in the chopped white baking bar and the hazelnuts.
• Using a small to medium cookie scoop, drop the dough into mounds 2 inches apart onto the prepared baking sheets. Bake for 6 to 8 minutes or until the cookies just start to brown around the edges. Remove and let cool on baking sheets for 2 minutes. Remove and cool on a wire rack.

WHITE CHOCOLATE CRANBERRY HAZELNUT SUGAR COOKIES

Steps:

• Let dough come to room temp and pre-heat oven to 350 degrees.
• Flatten dough out into a "rectangle" with your hands.
• Pour the dried cranberries and hazelnuts over dough.
• Combine the dough into a ball mixing the dried cranberries and hazelnuts into the dough evenly.
• Once evenly combined make the dough back into a log.
• Take a sheet of wax paper and place log onto it.
• Roll dough up in the wax paper making the log about the same size as the orignal one you bought and then tighten the ends closed.
• Place in freezer for 15 minutes.
• Cut approximately 16 slices and place 2 inches apart on cookie sheet. Cook for 13-15 minutes, or until cookie are a light golden brown all over.
• Cool cookies on rack.
• While cookies cool melt the white chocolate chips in microwave safe dish on 50% power for 90 seconds. Take dish out and stir. Place back in microwave on 50% power for 1 more minute. Take out and stir.
• Dip cookies in the melted white chocolate covering only 1/2 the cookie. Place on wax paper to dry.

CHOCOLATE-HAZELNUT SANDWICH COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Spread the hazelnuts on a small baking sheet and bake until lightly browned, about 12 minutes. Let cool. Transfer the hazelnuts to a resealable plastic bag and finely crush with a rolling pin.
• Whisk the crushed hazelnuts with the flour, cinnamon and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, 3 to 4 minutes. Add the egg, then the milk, then the hazelnut liqueur, beating well after each addition. Reduce the mixer speed to low and beat in the flour mixture until just combined (the consistency will be more like a thick batter than a cookie dough).
• Transfer the dough to a large resealable plastic bag. Cut a 1/2-inch opening at one corner. Pipe 1-inch mounds about 1 1/2 inches apart on the prepared pans. Tap each pan on the counter a few times to flatten the mounds slightly. Sprinkle half of the mounds with coarse sugar (these will be the tops).
• Bake, switching the pans halfway through, until the cookies are flattened and the edges are golden, 18 to 22 minutes. Let cool 10 minutes on the pans, then transfer to racks to cool completely. Sandwich the chocolate-hazelnut spread between the cookies.

CHEWY PEANUT BUTTER AND CHOCOLATE HAZELNUT SANDWICH COOKIES

Steps:

• HEAT oven to 350 degrees F. Beat sugar, brown sugar, butter and peanut butter in large mixing bowl on medium speed of electric mixer until creamy. Beat in eggs, milk and vanilla. Stir in rolled oats, flour, coconut, baking powder and baking soda until well blended.
• DROP dough by tablespoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake 10 to 12 minutes or until light brown around edges. Cool 2 minutes before removing to wire rack to cool completely.
• SPREAD 2 teaspoons chocolate hazelnut spread on bottom side of half the cookies. Top with remaining cookies, flat side down, to form sandwich cookies.

CHOCOLATE-HAZELNUT COOKIES

Steps:

• Place racks in upper and lower thirds of oven; preheat to 300°F. Toast hazelnuts on a rimmed baking sheet on upper rack, tossing halfway through, until golden brown, 8-10 minutes. Let cool slightly, then chop very coarsely; set aside. Increase oven temperature to 350°F.
• Whisk flour, kosher salt, baking powder, baking soda, and ginger in a large bowl to combine. Beat butter, granulated sugar, raw sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on high speed, scraping down sides of bowl occasionally, until pale and fluffy, 5-7 minutes. Reduce speed to medium-high and add eggs, one at a time, increasing speed to high after each addition to fully incorporate and stopping periodically to scrape down sides of bowl. Add honey and vanilla and beat just to combine. Reduce speed to low and add dry ingredients; beat until combined. Add chocolate and reserved nuts and beat just until incorporated.
• Scoop dough into 1½-oz. portions (about 3 Tbsp.); roll into balls (if the batter feels loose or sticky, chill 30 minutes). Place on a parchment-lined baking sheet. Chill until firm, at least 2 hours.
• Arrange chilled cookies on 2 fresh parchment-lined baking sheets, spacing 2" apart; you should be able to fit about 12 cookies on each. Sprinkle cookies with sea salt. Bake, rotating top to bottom and front to back halfway through, until bottoms and edges are golden brown, 12-15 minutes. Let cool on baking sheets. Place a fresh sheet of parchment on 1 baking sheet and repeat process with remaining balls of dough.
• Do Ahead: Dough can be made 1 month ahead. Transfer chilled balls to resealable freezer bags and freeze. Bake from frozen.

ITALIAN CHOCOLATE HAZELNUT COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Blend flour, brown sugar, cornstarch, 1 tablespoon espresso powder and salt in a food processor. Add butter and vanilla. Using the pulse cycle-or pressing on/off button on your food processor, process until mixture resembles coarse meal. Add nuts; blend until finely chopped. Transfer dough to floured work surface. Knead just until dough comes together.
• Divide dough in half. Press each half into 9-inch-diameter tart pan with removable bottom.
• Bake at 350 degrees F (175 degrees C) until deep golden brown, about 25 minutes. Transfer to a rack and let cool for 2 minutes then remove sides of pan. Cut each shortbread round into 24 wedges. Cool completely.
• Mix 2 tablespoons hot water and remaining 1 teaspoon espresso powder in small saucepan. Add chocolate. Stir over medium-low heat until chocolate is smooth. Remove from heat. Cool slightly. Drizzle chocolate mixture over cookies. Let stand until chocolate sets.

CHOCOLATE-HAZELNUT COOKIES

Steps:

• Line 2 baking sheets with nonstick baking mats or parchment paper; set aside.
• Melt 2 cups chocolate chips in a heatproof bowl set over (but not touching) simmering water. Remove from heat and let cool slightly.
• In a medium bowl, whisk together flour, salt, baking soda, and baking powder; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add eggs, one at a time, mixing well after each addition; mixture may appear curdled at this point. Add vanilla and mix until combined. With the mixer on medium, slowly add melted chocolate; mix until incorporated. With the mixer on low, add reserved flour mixture and mix until combined. Fold in remaining chocolate chips, hazelnuts, and cherries.
• Using a 2-inch ice-cream scoop, scoop dough onto prepared baking sheets, spacing 2 inches apart; using the palm of your hand, press down to flatten slightly. Transfer to refrigerator until chilled, about 1 hour.
• Preheat oven to 350 degrees. Bake cookies until set, but still soft, about 15 minutes, rotating pans halfway through baking. Let cookies cool for 5 minutes on baking sheets before transferring to a wire rack to cool completely.

HAZELNUT RUM CHOCOLATE CHIP COOKIES

Steps:

• Grease cookie sheets, and preheat oven to 375°F.
• Beat butter with brown sugar until fluffy, then beat in rum, egg, and yolk.
• Combine flour with baking soda and salt and stir into butter mixture.
• Stir in hazelnuts and chocolate chips.
• Drop batter from teaspoon into prepared pans.
• Bake about 12-15 minutes, until risen and set.

EVA'S CHOCOLATE HAZELNUT BUTTER COOKIES

Steps:

• Sift together dry ingredients: flour, baking powder, salt and cocoa.
• Add crushed hazelnuts; set aside.
• In a separate bowl; cream together butter and sugar.
• Add egg and vanilla to butter-sugar mixture.
• Beat with mixer for 30 seconds until light and fluffy (or by hand for about 2 minutes).
• Combine Flour Mixture to the Butter/Sugar Mixture BY HAND.
• Mixing only until all ingredients are incorporated.
• Chill for at least 1 Hour (Optionally, dough can be chilled overnight).
• Roll teaspoon-sized balls of dough and place on a parchment-lined baking sheet.
• Flatten balls slightly with a fork.
• Bake in a preheated oven at 400° for 10-12 minutes until set.
• DO NOT OVERBAKE.
• Let Cool for 2 minutes and remove from baking sheet.

CHOCOLATE HAZELNUT SPICED COOKIES

Steps:

• Make cookies:
• Preheat oven to 325°F with rack in middle. Butter a large baking sheet.
• Pulse hazelnuts, sugar, flour, cocoa powder, baking soda, salt, cinnamon, and cloves in a food processor until nuts are finely chopped, then add butter and zest and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add juice and liqueur and pulse until dough comes together into a ball but is still crumbly. Form level tablespoons of dough into balls and flatten to about 1 1/2 inches in diameter, arranging 1 inch apart on baking sheet.
• Bake cookies until puffed and slightly cracked, about 15 minutes. Transfer to a rack to cool completely.
• Make icing while cookies cool:
• Whisk together all icing ingredients until smooth.
• Dip tops of cooled cookies into icing and transfer to a wax-paper-lined baking sheet. Let stand until icing is set, about 1 hour.

CHOCOLATE HAZELNUT COOKIES

Steps:

• Preheat oven to 375°F with rack in middle.
• Toast nuts in a small baking pan in oven until centers are golden, 12 to 15 minutes. Wrap in a kitchen towel and cool to warm, then rub off any loose skins. Chop nuts.
• Whisk together flour, cocoa, baking powder, and salt.
• Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, then beat in egg and rum. At low speed, mix in flour mixture in 3 batches just until a dough forms. Stir in nuts.
• Divide dough in half and form each half into a 5-inch square. Wrap in plastic and chill until firm, at least 1 hour.
• Preheat oven to 375°F with racks in upper and lower thirds. Line 2 large baking sheets with parchment paper.
• Roll out 1 piece of dough between 2 sheets of parchment into an 11-to 12-inch square. Freeze on a tray until firm, about 20 minutes.
• Remove top sheet of parchment and cut out shapes with cookie cutters, arranging them 1/2 inch apart on baking sheets.
• Bake cookies, switching position and rotating sheets halfway through, until firm and tops are slightly cracked, 8 to 12 minutes total. Transfer cookies to racks to cool completely.
• Repeat with remaining dough (cool baking sheets and line with fresh parchment). Reroll scraps once for extra cookies if desired.