Hazelnut Chocolate Chip Cookies

Hazelnut Chocolate Chip Cookies

I have to admit that pecans are probably my favorite nut to put into a cookie, judging by the fact that I use them more than any other nut, but I can go for anything from walnuts to macadamias to pistachios. This time around, I decided to use hazelnuts to add some crunch to a batch of chocolate chip cookies. Hazelnuts and chocolate make a great combination – as evidenced by the popularity of Nutella – and hazelnuts tend to be a little bit crunchier than some other nuts because they’re a little less buttery and tender on their own.

I used lightly toasted, whole hazelnuts for this recipe, so they had a nice nutty flavor going into the cookies. Some recipes that use hazelnuts call for their skins to be removed first, but that is not necessary for these casual cookies because flecks of brown hazelnut skin won’t stand out (or look bad, even if they do) against the golden brown cookies. To further emphasize the hazelnut flavor in these, I also incorporated a little bit of Nutella into the cookie dough.

The cookies have a crisp edge and a slightly chewy center to them. When they are fresh from the oven, you can really get a great Nutella flavor from both the small amount of Nutella in the dough and the warm chocolate surrounding the hazelnuts. They retain their chewiness after they’ve cooled and store, in an airtight container, well for a couple of days.

Hazelnut Chocolate Chip Cookies
1 2/3 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
3/4 cup brown sugar
1/4 cup white sugar
2 tbsp Nutella
1 large egg
1 tsp vanilla extract
1 cup chocolate chips
2/3 cup chopped, toasted hazelnuts

Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream together butter and sugars until light. Beat in nutella, egg and vanilla until smooth. Add flour mixture and incorporate at low speed (or by hand) until no streaks of flour remain. Stir in chocolate chips and hazelnuts.
Drop by 1-inch balls onto prepared baking sheet.
Bake for 10-12 minutes, until cookies are a light golden brown around the edges.
Let cool for 2-3 minutes on baking sheet, then transfer to a wire rack to cool completely.

Makes about 2 1/2 dozen cookies


  1. Love love love hazelnut!!

  2. Nic, almonds and pecans are my favorite nuts, but I could never resist these cookies – they look delicious! And Nutella is always a plus in my book.

  3. Yum! I’m a fan of the hazelnut-chocolate combination. These look pretty hard to resist!

  4. Pecans are my favorite too. Hazelnuts are good, but if I want really fresh ones I have to order them and I’m too impatient (most of the time) to do that.

  5. I always enjoy a good variation on the good ole’ choc chip cookie! :) Nuts are always a welcme addition. You had me at ‘nutella’.

  6. Wow. COOKIES! Thanks for sharing this recipe! My kids will definitely love these!

  7. Hard to use Nutella for anything besides eating it straight from a spoon, but these cookies do look good!

  8. sounds very delicious! i knows a cookie without hazelnuts although with cornflakes and raisins (but i omit they =) )

  9. Our favorite is to make a standard chocolate chip cookie dough, then mix in raisins and roasted salted sunflower kernels. YUM! For us, it’s the perfect blend of sweet, savory, salty, and chewy.

  10. Ooh, yum. I am a big hazelnut/Nutella lover. Sounds de-lish!

  11. Mmmm…hazelnuts! Try them in Mexican Wedding Cakes (Snowballs) and they are outrageously delicious.

  12. Anything with Nutella is bound to be good! I haven’t had Nutella in quite awhile since I tend to eat the whole jar in one sitting. It’s so addicting!

  13. I think I’m going to make these this weekend, I have a craving for cookies.

  14. I made these this morning. Good cookies! I had to press the cookie dough balls down before baking to get them flatter, otherwise they were pretty rounded and didn’t spread out. I probably should have measured the flour in ounces/grams instead of just cups, too. Love the flavor!

  15. heyy. :D awesome recipe. can you make a measurements conversion chart as I don’t know how much grams are in one cup. Thanks !

  16. I’d have to agree with McKenzie. I love Nutella, but baking with it seems to be dissappointing. The cookies came out good without the Nutella.

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