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This chocolate hazelnut cookies recipe combines the rich flavors of hazelnuts and chocolate for a decadent treat that satisfies any sweet craving. The contrast between the nutty cookie base and smooth chocolate coating creates an irresistible texture combination that will have everyone reaching for seconds.
I first made these cookies for a holiday cookie exchange and they disappeared faster than any other treat on the table. Now they've become my signature dessert that friends and family request whenever we gather.
Ingredients
- All purpose flour: Provides the perfect structure without weighing down the cookies
- Cocoa powder: Adds a deep chocolate flavor that complements the hazelnuts beautifully
- Brown sugar: Creates a soft chewy texture and adds caramel notes
- Hazelnuts: Toast to perfection bringing out their natural oils and intensifying their flavor
- Dark chocolate: Adds richness and a satisfying snap when you bite into the cookie
- Coconut oil: Helps thin the chocolate for a smoother coating that sets beautifully
Step-by-Step Instructions
- Toast the Hazelnuts:
- Preheat your oven to 350°F. Spread hazelnuts on a baking sheet in a single layer and toast them for 10 to 12 minutes until fragrant and the skins begin to crack. Stir halfway through for even toasting. Let them cool completely before roughly chopping them for the perfect texture throughout your cookies.
- Make the Cookie Dough:
- In a bowl whisk together flour cocoa powder baking powder and salt until thoroughly combined. In a separate larger bowl cream butter with both sugars until the mixture becomes pale and fluffy about 2 to 3 minutes using an electric mixer. Add egg and vanilla then mix until smooth and incorporated. Gradually add your dry ingredients mixing just until no flour streaks remain then fold in your toasted chopped hazelnuts with a spatula.
- Shape and Bake:
- Line your baking sheet with parchment paper for easy cleanup. Scoop tablespoon sized portions of dough and roll them into perfect balls between your palms. Gently flatten each ball with your hand to form discs about half an inch thick. Space them 2 inches apart as they will spread slightly during baking. Bake for exactly 10 to 12 minutes until the edges are set but the centers still look slightly soft.
- Coat with Chocolate:
- Place chopped chocolate and coconut oil in a microwave safe bowl. Heat in 30 second intervals stirring well between each until completely smooth and glossy. Hold each cooled cookie by the edges and dip the top surface into the melted chocolate allowing excess to drip off. Place on parchment paper and immediately sprinkle with reserved chopped hazelnuts while the chocolate is still wet.
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My favorite part of making these cookies is the moment when the kitchen fills with the aroma of toasting hazelnuts. It reminds me of visiting my grandmother who would make hazelnut treats during the holidays. That nostalgic scent always signals something wonderful is about to happen in the kitchen.
Storage Solutions
These chocolate hazelnut cookies stay fresh for up to 5 days when stored in an airtight container at room temperature. Place a piece of parchment paper between layers to prevent the chocolate coating from sticking to other cookies. For longer storage you can freeze the uncoated cookies for up to 3 months then thaw and dip in chocolate when ready to serve. The chocolate coating might develop a white bloom if refrigerated after setting so room temperature storage is best for maintaining that glossy finish.
Perfect Pairings
These indulgent cookies pair beautifully with both hot and cold beverages. Try serving them with a strong espresso to complement the chocolate notes or a glass of cold milk for classic cookie enjoyment. For an elevated dessert experience serve them alongside vanilla ice cream and a drizzle of warm chocolate sauce for a deconstructed cookie sundae. The cookies also make an excellent addition to cheese boards where their sweetness balances the savory elements.
Customization Options
While the classic recipe is perfect as is you can easily adapt it to suit different tastes and dietary needs. For a nutty variation substitute half the hazelnuts with pistachios or almonds. Those with gluten sensitivities can use a one to one gluten free flour blend with excellent results. To make the cookies more kid friendly use milk chocolate for coating instead of dark chocolate. For an adult version add 1 tablespoon of hazelnut liqueur to the cookie dough for an enhanced flavor profile.
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These cookies are a delightful mix of nutty and chocolatey flavors, perfect for satisfying your sweet cravings with minimal effort.
Frequently Asked Questions
- → Can I use pre-toasted hazelnuts for this recipe?
Yes, you can use store-bought toasted hazelnuts to save time. Just ensure they're unsalted and chop them to the appropriate size before adding to the dough.
- → How do I store these chocolate hazelnut cookies?
Store the cookies in an airtight container at room temperature for up to 1 week. For longer storage, you can refrigerate them for up to 2 weeks or freeze for up to 3 months.
- → Can I substitute the hazelnuts with other nuts?
Yes, almonds or walnuts make excellent substitutes for hazelnuts in this cookie. The flavor profile will change, but the cookies will still be delicious.
- → Why add coconut oil to the melted chocolate?
Coconut oil helps make the chocolate coating smoother, shinier, and less likely to crack when set. It also helps the chocolate set more firmly. You can omit it if preferred.
- → How can I tell when these cookies are properly baked?
The cookies are done when the edges are set but the centers still appear slightly soft. They will continue cooking a bit from residual heat after removal from the oven.
- → Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 3 days before baking. You can also freeze the shaped dough balls for up to 3 months and bake them directly from frozen, just add 1-2 minutes to the baking time.