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A classic pairing every baker should have in their back pocket, Hazelnut and Chocolate Cookies are a guaranteed crowd favorite. There is something timeless about the balance of deep cocoa and roasted nuts, a simple, nostalgic flavor combination that delivers maximum impact with very little fuss.
To get that true bakery-style depth, I always take a few extra minutes to roast the whole hazelnuts until deeply fragrant. That nutty warmth and distinct crunch pair effortlessly against molten pockets of gooey dark chocolate. When portioning your cookie dough onto the baking sheet, mound the dough balls tall rather than pressing them flat; keeping them high ensures the cookies bake with crisp, golden edges while retaining a thick, fudgy, soft-baked center.
While it is impossible to pick a single favorite bake, these chewy Hazelnut and Chocolate Cookies consistently sit at the very top of my list. Whether you love them warm from the cooling rack or dunked in a cold glass of milk, they are an undeniable crowd-pleaser that never lasts long on the counter.
For more cookies see my Biscoff Chocolate Chip Cookies or my Daim and Pretzel Cookies
Serves: 15
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Prep: 40 minutes
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Cooking: 12 minutes
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Total: 52 minutes

Ingredients

  • 1 cup butter, room temperature
  • 1 1/4 cups dark brown sugar
  • 1/4 cup caster sugar
  • One egg
  • One egg yolk
  • 2 tbsp hazelnut praline spread
  • 2 tsp vanilla
  • 2 tsp strong brewed instant coffee
  • 2 1/2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups dark chocolate chips
  • 1 cup toasted hazelnuts, roughly chopped

Method

  1. Toast the hazelnuts either in the pan or preheated over for 5-10 minutes. Until you can start to smell the nuttiness. Remove then set aside to cool.
  2. Beat together the softened butter and the sugars with a handheld electric mixer or by hand until smooth and slightly lighter in colour.
  3. Add in the egg and egg yolk and mix until well combined.
  4. Then mix in the hazelnut spread, vanilla and brewed coffee.
  5. Mix the flour, baking powder, soda, and salt. When it’s almost come together, add the chocolate chips and mix until all combined. We don’t want to over-mix!
  6. Scoop into balls; I used a generous soup spoon scoop. I prefer to make them taller than wider to get a chunkier cookie. Then place them on a baking tray lined with baking paper. (They can be placed relatively close together to chill)
  7. Chill in the fridge for an hour minimum or freezer for 20-30 minutes.
  8. Preheat the oven to 180 degrees about halfway through chilling time.
  9. Once the oven has preheated, bake 6-8 cookies at a time; depending on your tray size, you want them to have space to spread for 10-12 minutes.