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Easy Chocolate Hazelnut Cookies Recipe

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3.8 from 54 reviews

These easy chocolate cookies combine a rich cocoa-infused dough with a delightful chocolate hazelnut center. Rolled in finely chopped hazelnuts for a crunchy exterior and filled with creamy Nutella, these cookies are perfect for a decadent treat that’s simple to prepare and bake.

Ingredients

Cookie Dough

  • 1 cup (2 sticks) unsalted butter, softened
  • 2/3 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon salt

Coating and Filling

  • 1/2 cup hazelnuts, finely chopped (for rolling)
  • 1/2 cup chocolate hazelnut spread (such as Nutella)
  • Extra whole hazelnuts for garnish (optional)

Instructions

  1. Preheat the Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easier cleanup.
  2. Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture becomes light and fluffy. Then mix in the vanilla extract for added flavor.
  3. Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt to evenly distribute the cocoa and salt.
  4. Mix Dry Ingredients into Butter Mixture: Gradually add the dry ingredient mixture to the creamed butter and sugar, mixing continuously until a firm and pliable dough forms.
  5. Shape the Cookies: Roll the dough into balls about 1 inch in diameter. Then roll each ball in the finely chopped hazelnuts until fully coated. Place the coated cookie balls on the prepared baking sheets, spacing them approximately 2 inches apart.
  6. Create Indentations: Using your thumb or the back of a small spoon, press an indentation into the center of each cookie ball to hold the filling later.
  7. Bake the Cookies: Place the trays in the preheated oven and bake the cookies for about 12 to 14 minutes. They should be set but remain soft and not hard.
  8. Add Chocolate Filling: Once removed from the oven and still warm, press the indentations again if they have puffed up during baking. Spoon about a teaspoon of chocolate hazelnut spread into the center of each cookie. Optionally, press a whole hazelnut into the filling for an extra crunch and decoration.
  9. Cool and Serve: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up perfectly for serving.

Notes

  • Make sure the butter is softened but not melted for the best creaming results.
  • Chilling the dough for 15-20 minutes before shaping can help prevent spreading during baking.
  • If you prefer, substitute walnuts or pecans for the hazelnuts for a different nutty flavor.
  • Store cookies in an airtight container at room temperature for up to 4 days.
  • For a gluten-free option, replace all-purpose flour with a gluten-free baking blend.

Find it online: https://justsosavory.com/easy-chocolate-hazelnut-cookies-recipe/