These thick and moreish chocolate and hazelnut cookies have the ultimate combo of semi-sweet chocolate, crunchy hazelnuts plus a hint of salt. They are the perfect treat for a cosy night in.
Instead of chocolate chips, I like to use a bar of my favourite dark or semi-sweet chocolate (my preference just now is Cadbury’s Dark Milk) so you can have some nice big chocolatey chunks. I roughly chopped my hazelnuts, but if you love a seriously chunky cookie you could definitely leave them whole.
Perfect served with a mid-afternoon cup of tea, or as an after-dinner treat on a cosy evening on the sofa. I guarantee you will want to make these cookies over and over again.
Try my Easy Peach Melba Sundae with Rosé Wine if you’re looking for another sweet treat.
I hope you enjoy these Chocolate Hazelnut Cookies – please leave me a comment if you try the recipe!
Chocolate Hazelnut Cookies
- Baking tray or cookie sheet
- Electric whisk or stand mixer
- Mixing bowls
- Cookie or ice cream scoop
- 115 gram unsalted butter soft but not melted
- 150 gram soft, light brown sugar
- 250 grams plain flour, sifted
- 1 tsp vanilla extract
- 1 free-range egg
- ½ tsp bicarbonate of soda
- ¼ tsp salt, plus an extra optional pinch if you like your chocolate enhanced with salt
- 85 gram bar of dark or semi-sweet chocolate, roughly chopped I love Dark Milk
- 75 gram blanched hazelnuts, roughly chopped
- Preheat your oven to 180oc/350 Fahrenheit/gas 4 and line your baking sheet(s) with baking or greaseproof paper (I always use 2 with 6 cookies each but if you only have 1 you can bake them in batches)
- Cream the butter and sugar with an electric whisk or in the bowl of a stand mixer.
- Add the vanilla and egg and beat until just incorporated.
- Add the flour, salt and bicarbonate of soda in batches, mixing thoroughly with a wooden spoon or spatula.
- Mix in the chocolate and hazelnuts, making sure they are evenly distributed.
- Using a cookie or ice cream scoop (or a dessert spoon if you don't have either) scoop and shape 12 balls and place them on the cookie sheet or baking trays – I'd suggest 6 per tray to avoid making yourself 1 huge cookie mess. If the dough is a bit too soft to handle and shape, stick it in the fridge for a little bit.
- Bake in your preheated oven for 9-12 minutes, until they are just beginning to turn golden brown, then leave to cool on the trays for 20-30 minutes before serving.
- If you can manage to avoid eating them all at once, they will store in an airtight container for 2 days (I don't know who I'm kidding here, because a batch of these never last 24 hours in my house!)