Okay, so you know how some cookies are just… okay? And then there are those cookies that make you stop and close your eyes with pure bliss? Well, get ready, because we’re diving headfirst into one of the latter with this Irresistible Dark Chocolate Chip Hazelnut Cookies Recipe! Honestly, the first time I tasted a cookie like this, I swear my taste buds did a little happy dance. It’s that magical combo of rich, slightly bitter dark chocolate melting into crunchy, toasted hazelnuts. My own kitchen gets filled with this glorious aroma probably once a month, and it’s my go-to for cheering up a friend or just treating myself after a long week. Baking is truly my happy place, and sharing these warm, gooey cookies feels like sending out little bites of joy.
Why You’ll Love This Irresistible Dark Chocolate Chip Hazelnut Cookies Recipe
These cookies are just the best, seriously! First off, they’re SO easy to make. You won’t spend all day in the kitchen, trust me. Plus, that combo of rich dark chocolate and nutty toasted hazelnuts is just divine – pure cookie bliss. You get those perfectly crispy edges with a chewy, gooey center, loaded with melty chocolate. They’re a winner for any get-together, or honestly, just for a quiet afternoon with a cup of tea.
Gather Your Ingredients for Irresistible Dark Chocolate Chip Hazelnut Cookies
Alright, let’s get our cookie station set up! You’ll only need a few things that are probably already in your pantry, plus a couple of stars that make these cookies so special. First up, we need 2 1/4 cups of all-purpose flour. Then, for that perfect lift, grab 1 teaspoon of baking soda and 1 teaspoon of salt. Now for the decadent part! You’ll want 1 cup (that’s 2 sticks!) of unsalted butter, and make sure it’s softened – not melted, just soft enough to mash with your finger. For sweetness, we’re using 3/4 cup of granulated sugar and 3/4 cup of packed brown sugar; that brown sugar is key for chewiness, so pack it in good! Don’t forget 1 teaspoon of vanilla extract – it just makes everything taste better. We’ll need 2 large eggs, too. And the stars of the show: 2 cups (about 12 ounces) of dark chocolate chips – I love using dark for that sophisticated flavor – and 1 cup of chopped toasted hazelnuts. Trust me on toasting the hazelnuts, it makes a world of difference!
Essential Equipment for Making Dark Chocolate Chip Hazelnut Cookies
Okay, so before we dive into the serious business of mixing up this amazing dough, let’s make sure you’ve got your baking toolkit ready! You’ll want a large mixing bowl – or maybe two, depending on how you like to organize! A couple of sturdy baking sheets are a must for getting those cookies perfectly spread out. Definitely grab some parchment paper because nobody wants cookies sticking to their pans, right? And finally, a wire cooling rack so your beautiful cookies can cool down properly without getting soggy bottoms.
Step-by-Step Guide to Baking Irresistible Dark Chocolate Chip Hazelnut Cookies
Alright, let’s get our hands doughy and bake up some magic! This part is super straightforward, so don’t you worry. First things first, crank up that oven to 375°F (190°C). While it’s heating up, go ahead and line your baking sheets with some trusty parchment paper. This is totally non-negotiable for easy cleanup and happy cookies! You can find some great tips for getting the perfect cookie base in my thumbprint cookie recipe that might help here too.
Next, in a small bowl, just give a little whisk to your flour, baking soda, and salt. Think of this as waking them up. In your big main bowl, we’re going to do the creaming part – take that softened butter and both sugars (granulated and brown) and whip them together until they’re nice and light and fluffy. Seriously, take your time here; this is where a lot of that good texture comes from!
Now, beat in your vanilla extract, and then add those eggs one at a time, making sure each one is all mixed in before you add the next. Once that’s looking beautifully combined, it’s time to add those dry ingredients you whisked earlier. Dump them in gradually, mixing until *just* combined. I really can’t stress this enough: do NOT overmix! Overmixing is the enemy of tender cookies, trust me on this one. A few little streaks of flour are totally fine.
When the dough is looking pretty uniform, it’s time for the best part! Gently stir in those precious dark chocolate chips and your crunchy toasted hazelnuts. Oh, the smell already! Then, grab a rounded tablespoon of dough – I like to use my cookie scoop for even sizes – and drop them onto your prepared baking sheets. Give them a little space, about 2 inches apart, so they can spread out like little cookie hugs. Pop them into that preheated oven for about 9 to 11 minutes. You’re looking for the edges to be golden brown, but the centers should still look a tiny bit soft. They’ll firm up as they cool!
Once they’re out, let them hang out on the baking sheet for a few minutes – this lets them set up. Then, carefully transfer them to a wire rack to cool completely. If you try to move them too soon, they might fall apart, and nobody wants that! If you’re feeling brave and want some cookies that are even chewier, just pull them out a minute or two earlier. For tips on how to get your hazelnuts just right, check out this little guide that might spark some ideas!
Toasting Hazelnuts for Your Dark Chocolate Chip Hazelnut Cookies
Okay, so that step of toasting the hazelnuts is a game-changer, I promise! Grab your toasted hazelnuts and spread them out in a single layer on a baking sheet. Pop them into your oven, which should be preheated to 350°F (175°C). Let them bake for about 8 to 10 minutes, just until they smell wonderfully nutty and fragrant. Once they’re out and cool enough to handle, take a clean kitchen towel and rub them around. Most of those papery skins will come right off, and it really makes a difference in the final flavor!
Tips for Perfect Irresistible Dark Chocolate Chip Hazelnut Cookies
Now, even though these cookies are pretty straightforward, there are a few little tricks I’ve picked up that make them absolutely perfect every single time. First, make sure your butter and eggs are at room temperature! It really helps create that wonderfully creamy dough and prevents the dreaded overworked flour. Also, don’t be tempted to skip toasting those hazelnuts – it seriously amps up their flavor and gives them a satisfying crunch that’s just divine. If you prefer a chewier cookie, go ahead and slightly underbake them; they’ll continue to bake on the hot pan. And if you find they’re spreading too much, chilling the dough for about 30 minutes can really help! Want even more cookie wisdom? You might find some gems in my thumbprint cookie recipe too!
Variations for Your Dark Chocolate Chip Hazelnut Cookies
While these dark chocolate chip hazelnut cookies are absolutely perfect as is, I always love thinking about ways to jazz them up a bit! If you’re feeling adventurous, try swapping out half the dark chocolate chips for white chocolate or even butterscotch chips – so good! For an extra nutty punch, a sprinkle of chopped pecans or walnuts alongside the hazelnuts is fantastic. And for a little something extra special, a tiny pinch of sea salt sprinkled on top of each cookie *before* they go into the oven is pure magic. It really makes all those flavors pop! You can even add a whisper of cinnamon or a pinch of espresso powder to the dry ingredients for a deeper flavor profile. For more fun cookie ideas, check out my thumbprint cookie post!
Serving and Storing Your Irresistible Dark Chocolate Chip Hazelnut Cookies
These cookies are just heavenly served warm, right out of the oven with a tall glass of cold milk, or maybe a cozy cup of coffee. They’re also truly amazing once they’ve cooled completely. To keep that delicious freshness going, store them in an airtight container at room temperature. They usually stay yummy for a good 3-4 days! If you want to save some for later (though I doubt they’ll last!), you can freeze the baked cookies for up to 3 months. Just make sure they’re fully cooled first, and pop them in a freezer-safe bag or container. For more ideas on keeping treats tasty, you might find inspiration in my potato soup recipe – sometimes simple storage is the biggest secret!
Frequently Asked Questions about Irresistible Dark Chocolate Chip Hazelnut Cookies
Got questions? I’ve got answers! Baking is so much fun, but sometimes little things pop up. Here are a few things people often ask me about these amazing cookies.
Can I use milk chocolate chips instead of dark chocolate?
Absolutely! While I adore the sophisticated flavor of dark chocolate with hazelnuts, milk chocolate chips work great too if that’s what you have on hand or prefer. Just know it will make the cookies a bit sweeter. You could even do a mix of both! For more easy cookie ideas, check out my easy cookie recipe!
How do I stop my cookies from spreading too much?
Oh, cookie spread! It happens. A few things can help. Make sure your butter isn’t too soft – it should be softened, not melted. Also, chilling the dough for about 30 minutes before you bake can make a big difference. It firms up the butter and stops them from spreading too quickly in the oven. Baking them on parchment paper also helps!
Can I make the dough ahead of time?
Yes, you totally can! That’s one of the best things about this recipe. You can mix up the dough, cover it tightly in the fridge, and keep it for up to 2-3 days. When you’re ready to bake, just let it sit out for about 15-20 minutes to soften up a bit before scooping. It actually makes the flavor even better!
Nutritional Information
Just a little heads-up, these numbers are estimates, okay? They can totally vary depending on the exact brands you use and even how big you make your cookies! But generally, you’re looking at about 180 calories per cookie, with around 10g of fat, 20g of carbs, and 2g of protein. Everything else is listed below for you!
Print
Irresistible Dark Chocolate Chip Hazelnut Cookies
- Total Time: 30 min
- Yield: 3 dozen cookies 1x
- Diet: Vegetarian
Description
A recipe for delicious dark chocolate chip and hazelnut cookies.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups (12 ounces) dark chocolate chips
- 1 cup chopped toasted hazelnuts
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the vanilla extract and then the eggs, one at a time, until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the dark chocolate chips and chopped toasted hazelnuts.
- Drop rounded tablespoons of dough onto the prepared baking sheets, about 2 inches apart.
- Bake for 9 to 11 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- To toast hazelnuts, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until fragrant. Let them cool, then rub them in a clean kitchen towel to remove the skins.
- For chewier cookies, slightly underbake them.
- Store cooled cookies in an airtight container at room temperature.
- Prep Time: 20 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 80mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: dark chocolate chip hazelnut cookies, chocolate hazelnut cookies, easy cookie recipe, homemade cookies, baking, dessert