Chocolate Hazelnut Cookies Recipe (2024)

By Genevieve Ko

Chocolate Hazelnut Cookies Recipe (1)

Total Time
30 minutes, plus chilling
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These two-bite treats are for anyone who loves the combination of chocolate and hazelnuts. Hidden beneath a crunchy topping of toasted nuts is a dollop of chocolate hazelnut spread, which oozes like the middle of a molten lava cake when a cookie is served warm. For the creamiest centers, drop or pipe teaspoonfuls of the chocolate hazelnut spread on a parchment paper-lined pan and freeze until firm. Press those frozen mounds into the centers of the raw cookie dough rounds and bake. Whether you do that or simply drop the spread straight from the jar (as instructed below), you’ll end up with crackly-edged, fudgy cookies.

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Yield:16 cookies

  • 4ounces/113 grams bittersweet chocolate, broken into pieces
  • 1tablespoon unsalted butter
  • ¼teaspoon fine salt
  • 1large egg, room temperature
  • cup/78 grams granulated sugar
  • ½teaspoon vanilla extract
  • ¼cup/34 grams all-purpose flour
  • cup/110 grams chocolate hazelnut spread
  • ¼cup/35 grams roasted and skinned hazelnuts, chopped

Ingredient Substitution Guide

Nutritional analysis per serving (16 servings)

123 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 13 grams sugars; 2 grams protein; 45 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Chocolate Hazelnut Cookies Recipe (2)


Make the recipe with us

  1. Step


    Melt the chocolate and butter in a bowl set over a saucepan of gently simmering water, stirring until smooth. Stir in the salt, remove from the heat.

  2. Whisk the egg and sugar in a large bowl by hand or using an electric mixer until pale yellow and foamy, 3 to 5 minutes. Whisk in the vanilla. Add the chocolate mixture and stir gently with a spatula until all the streaks are shades of brown.

  3. Step


    Add the flour and stir gently until no traces of flour remain. Drop tablespoons of dough onto a parchment paper-lined cookie sheet in rounds, spacing 2 inches apart. If the tops are rounded, gently press them flat. Refrigerate until stiffened, at least 15 minutes and up to overnight.

  4. Step


    Heat oven to 375 degrees.

  5. Step


    Using a pastry bag or resealable plastic bag with a ½-inch hole cut in a corner, or a teaspoon measuring spoon, pipe or drop dollops of chocolate-hazelnut spread on top of the dough, leaving a border of dough uncovered. Sprinkle the tops with hazelnuts.

  6. Step


    Bake until the cookie dough looks crackled and just dry, 8 to 10 minutes. Cool on the sheets and enjoy warm or at room temperature. These cookies taste best on the day they’re baked, but will keep for up to 2 days in an airtight container at room temperature.



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Cooking Notes


This was a good, easy to make cookie. chewy with crunchy edges. If you’re planning on making this but don’t have hazelnuts (like me) don’t worry, their whole purpose is to just be sprinkled on top. You can use any nut you have- for me it was pecans. Same effect! I also used Justin’s brand PB and hazelnut chocolate spread, rather than something overly sweet like Nutella, and it added a nice nuttiness to the cookie.


The dough stiffens as it stands (and stiffens further when chilled), so it does start like brownie batter and may drop into flat rounds. If you're working a bit more slowly, you may have dough that's already stiff enough to be dropped as balls from the start. Ultimately, you want rounds of dough that are flat on top before baking. Happy baking!

sarah krall

I make various nut butters for the farmers market. (Yes, nuts are expensive, but I now buy them in 25-pound boxes.) ANYway, I discovered making hazelnut butter in the food processor and then adding a package of dark chocolate chips or a nicer chocolate bar or two, made lovely chocolate nut butter. I don't add any more sugar than is in the chips or chocolate bar, so it isn't syrupy sweet. (Making nut butters with a food processor: turn your back and walk away; it Will turn to "butter".)


Genevieve in her video uses 2 tablespoons of butter, but the recipe states 1. Which is correct?

Megan G

I made these with a GF flour blend and they came out just great. I think it helps that the amount of flour in these is less than it is relatively in many cookies.


These are outstanding!! No need for extra flour: I put the batter in the fridge for 5 minutes before scooping onto the baking sheet, which helped to firm it up a bit. I wish I’d made a double batch!


Made these exactly as they are written and they came out perfect! I used a zip-loc bag to pipe the cookies into tiny swirly mounds on a cookie sheet, then added them to the fridge like the recipe says, and used a tablespoon to give them a thumbprint. They’re small cookies, so double the batch if you’re sharing.


I was only able to make 11 cookies about half the size of the pictured cookies. I would recommend doubling the recipe for more dough.


While making these I noticed that it looked like there wasn’t enough batter. While I was scooping I only scooped out 6 cookies even after scraping the sides of the bowl. Definitely double if you have a big family, giving them out, or having guests.


Agreed with CE’s comment - no idea at all how this is supposed to make 16, I got a scant 11.


I froze 1/2 the batch after forming the discs. I took them out of the freezer while pre-heating the oven, added the hazelnut spread and chopped nuts before baking. They needed an extra minute or two in the oven but turned out as good as the initial batch!


The cookie dough is meant to mimic brownie batter. You whip air into the eggs in place of leaveners like baking powder. Less flour allows for a more brownie-like texture. If you’re worried about the amount of butter in this recipe, there’s plenty of oil in the chocolate!


Worth popping the dough in the fridge a few hours then rolling into balls. Easier shaping!


Like others shared- this made less than 16 cookies. Mine were much smaller than pictured and only made about 12


Love these but I barely eked out 12 tablespoon size cookies. Def freeze the nutella and do the upside down trick as shown in video.


Great taste and texture with the contrast between the soft cookie and the crunchy hazelnut. It does come together quickly, but not without some issues. I got 14 cookies from the batch of dough - better than many others. But the recipe says flatten the top of the cookies, but the video (which I rewatched when it was too late) shows a depression at the top, which would have helped. After cooling the dough, it became way too hard to push the frozen hazelnut spread into the dough.


8 minute cook time at 375 was perfect (I’m in high altitude). I make these with BOB Red Mills GF four 1:1 and they’re gluten free! Added a tiny bit of salt to the top (I just crush Maldon with my fingers) and a sprinkle of cinnamon. My favorite cookie


Really delicious and great texture. And I used Nutella. I hadn't bought a jar in years but got a jar just for this recipe. And it's very sweet - cloyingly so. Still, I'm glad that I made it and there will be a next time, however, I may opt for less sweet nut /cocoa blends or make my own.

Jenn B

My chocolate seized up, I added some crisco and got it beautifully smoothed out and proceeded with the recipe. I did two pans in the oven at once and forgot to rotate them halfway because I was busy working on a second type of cookie. The bottoms of the bottom tray burned. Keep a close eye on these as they have a short cooking time and any overcooking could quickly burn them! The ones that were not burnt were delicious though!


I made this recipe exactly as written. The first time, I did one batch and made sure to get 16 cookies from it. The second time, I doubled the recipe and it made 28. These are a texturally interesting combination of cookie, creamy Nutella, and crunchy hazelnuts. Very rich, chocolatey, & decadent.


For those not getting enough batter- maybe there isn’t enough volume in the eggs? Try whisking/mixing until thick and pale yellow (search “ribbon stage” for a visual example) These were delicious. Very rich, similar in texture to a brownie. I also used the freezing method with the chocolate hazelnut spread and it worked well.

Sue Welty

So easy, so tasty ! I did NOT, however, get 16 cookies out of this recipe. Only got 12.


Should add to step 3: chill batter before dolloping batter onto tray.So that our batch matches hers. Her cookies looked rolled when she pulls them out of the fridge.


Worth popping the dough in the fridge a few hours then rolling into balls. Easier shaping!


Made this with gluten free flour (Bob’s 1-1) and macadamia nuts (didn’t have hazelnuts). Delicious!


Sprinkle a bit of crunchy sea salt on top—great


These are really good! I used a truffle scoop and was able to make 16. They were a nice after dinner treat for a few days at only 126 calories. Reheat in the microwave for 16 seconds.


Made these this evening, the dough stiffens very quickly and is difficult to form cookies ball that stay together. Used a #60 scoop and got 18 cookies. Delicious.


Nut allergies in the family. Wonder how this might be with creamy peanut butter topped with peanuts.

Lindamarlena Dietrich


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Chocolate Hazelnut Cookies Recipe (2024)
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