Chocolate-Hazelnut Cookies
Decadent chocolate-hazelnut cookies with a rich, nutty flavor, topped with white chocolate drizzle—perfect for chocolate lovers and special occasions.
Ingredients
- 3/4 cup butter, softened ⓘ
- 1 cup granulated sugar ⓘ
- 1 cup brown sugar ⓘ
- 13 oz chocolate-hazelnut spread ⓘ
- 1 oz unsweetened chocolate, melted and cooled ⓘ
- 1 teaspoon vanilla ⓘ
- 2 eggs ⓘ
- 2 1/2 cups all-purpose flour ⓘ
- 1 teaspoon cinnamon ⓘ
- 1/2 teaspoon baking soda ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1/4 teaspoon salt ⓘ
- 1 cup semi-sweet chocolate pieces
- 1 cup chopped toasted and skinned hazelnuts ⓘ
- 5 oz white chocolate baking square, melted ⓘ
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Beat butter and sugars until creamy; add chocolate-hazelnut spread and melted chocolate, then mix well.
- Add vanilla and eggs, beating until combined.
- In a separate bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, stirring until just combined.
- Stir in semi-sweet chocolate pieces and chopped hazelnuts.
- Drop spoonfuls of dough onto ungreased cookie sheets, about 2 inches apart.
- Bake for 10 minutes or until edges are golden.
- Remove cookies from oven and let cool slightly.
- Drizzle cooled cookies with melted white chocolate and let stand until the chocolate is set.
Tips & Substitutions
For a richer flavor, you can substitute half of the all-purpose flour with whole wheat flour. If you want to reduce sugar, consider using a sugar substitute like stevia or monk fruit in place of granulated sugar. To add a twist, try incorporating some finely chopped orange zest for a citrusy aroma. Always check that your baking powder and soda are fresh for the best rise.
Serving Suggestions
These chocolate-hazelnut cookies are delightful on their own or served with a glass of milk. They also pair beautifully with Avocado Dressing And Dip if you want to create a dessert platter with a twist. For a festive touch, consider adding a scoop of vanilla ice cream on the side or enjoying them alongside a warm cup of coffee or tea.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a single layer, then transfer to a freezer bag where they can last for up to three months. To reheat, simply pop them in the microwave for about 10-15 seconds or warm them in the oven at 350°F for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate-Hazelnut Cookies contains roughly 315 calories, with 3g protein, 23g carbohydrates, and 21g fat. It is a good source of iron (11% of the Daily Value). Note that it is relatively high in sodium, at 519mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cookies gluten-free?
Yes, you can make these cookies gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum or add it separately to ensure proper texture and rise. The cookies may have a slightly different texture but should still be delicious.
How can I make these cookies less sweet?
To reduce the sweetness of these cookies, you can decrease both the granulated and brown sugars by about 25%. You can also opt for dark chocolate pieces instead of semi-sweet for a more balanced flavor. Additionally, consider adding a pinch of sea salt to enhance the overall taste.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or mashed banana for each egg in the recipe. Alternatively, a flaxseed meal mixed with water (1 tablespoon of flaxseed meal with 2.5 tablespoons of water) can also work well as a binder while adding a nutty flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).