These Double Chocolate Hazelnut Cookies are the perfect chewy little bite. These are a rich brownie like cookie studded with toasted hazelnuts and chocolate chips.

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We’re kicking off December with these decadent little bites. If you’re a chocolate and hazelnut fan, these cookies are calling your name! I’m a huge Ferrero Rocher fan, and these little bites, kind of remind me of those flavours.

Don’t forget to check out 30 Great Christmas Cookies if you’re looking for some baking inspiration. And keep checking back throughout the month for more Christmas treats!

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What Are These cookies Like

• Difficultly level – These are pretty easy cookies to make, but they do take a bit of time because the dough needs to be chilled for an hour and all the cookies are rolled into balls before baking.
• Taste – This a fudgy brownie turned into a cookie . These are quite a rich cookie but not overly sweet.
• Texture – I feel these are best described as a brownie cookie. They are chewy, dense and have quite a bit of height for a cookie.

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Ingredients

• All purpose flour – This is the most common type of flour used for baking and can be referred to as plain flour.
• Cocoa powder – I used natural cocoa powder.
• Baking powder – This is used as a rising agent for the cookies.
• Baking soda – This is also a rising agent for the cookies.
• Salt – Regular table salt.
• Butter – Unsalted butter at room temperature.
• Sugar – Granulated white sugar, which is the most commonly used sugar in baking.
• Brown sugar – light packed brown sugar.
• Eggs – Room temperature large eggs are best for baking.
• Vanilla – Adds and enhances flavours in baked goods.
• Hazelnuts – Toasted hazelnuts were used in these cookies.
• Chocolate chips – Semi-sweet chocolate chips.

REMEMBER, The full recipe and instructions can be found at the end of the post in the recipe card.

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Instructions

1. Combine dry ingredients – In a medium bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Whisk to combine and set aside.
2. Mix butter, sugars and eggs – In a large mixing bowl combine the butter, granulated white sugar and the brown sugar. Mix on high speed until light and fluffy about 2-3 minutes. Add the eggs, one at a time mixing well after each addition and add the vanilla extract.
3. Combine dry and wet ingredients – Add the dry ingredients to the batter and stir in until just combined.
4. Add nuts and chocolate chips/chill dough – Fold in the 1/2 cup of the chopped hazelnuts (reserve other 1/4 for topping cookies) and chocolate chips. Cover and refrigerate for about an hour.
5. Preheat oven – Preheat oven to 350 degrees f/180 degrees c. Line two baking trays with parchment paper.
6. Roll cookies – Using a teaspoon, spoon out heaping spoonfuls of cookie dough and roll into balls. Place on a baking tray about two inches apart. Use a few extra chopped hazelnuts to press into the tops of the cookie dough balls.
7. Bake – Bake between 9 – 11 minutes. Cookies will appear slightly under baked and will not be set. Remove from oven and leave on the tray to cool for about 5 minutes.
8. Cool and store – Place on a cooling rack to cool completely. Store in an airtight container when they have cooled.

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Recipe Tips

• Use room temperature butter and eggs – this allows the fat to be incorporated into the batter to make for even baking and the perfect cookie texture.
• Chill dough for a full hour – It’s important for this dough to be cold so the cookies don’t spread out too much when baking. Warm cookie dough will result in the cookies spreading too big and losing their shape.
• Watch baking time – baking time varies from oven to oven. Be sure to check the cookies at 9 minutes. They will be look somewhat moist in the middle when they are done. They should appear to be slightly under baked when you take them out of the oven. They will set as they cool. Mine baked perfect at 11 minutes.
• To achieve a perfect round cookie – As soon as the cookies come out of the oven, gently place a glass over the cookie and do gentle circular motions. Leave on the baking tray to set for 5 minutes.

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Substitutions

• Chocolate chips – I used semi sweet chocolate chips. You could opt for milk chocolate chips/chunks, white chocolate chips/chunks or even dark chocolate chips. They will all work the same in the recipe.
• Hazelnuts – I loved the flavour that hazelnuts gave these cookies. Alternatively, you could use pecans, almonds, macadamia or walnuts.

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Serving & Storage

• Serving – These cookies are best served at room temperature.
• Give as a gift – Cookies are great for gifting through the holidays. Add these to a bigger cookie box or platter. Or gift them in a pretty box or bag all on their own.
• At room temperature – You can keep these cookies for about 3 – 4 days in an airtight container on the counter.
• In the fridge – Store them in an airtight container in the fridge up to a week.
• Freeze from fresh – You can freeze these cookies as soon as they cool down. Place them in an airtight container and store up to three months. Allow to defrost completely before serving.

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Frequently Asked Questions

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Thanks For Stopping by & Hope To See You Soon!