Chocolate Hazelnut Cookies

These chocolate hazelnut cookies are decadent and delicious. The fudgy chocolate cookies are stuffed with chocolate hazelnut spread, covered in chopped hazelnuts and drizzled in chocolate. This is a wonderful Christmas cookie recipe for those who love the taste of Nutella!

Ingredients for Chocolate Hazelnut Cookies

• Chocolate hazelnut spread – I like to use Nutella for this recipe to fill the cookies with chocolate hazelnut spread.
• All-purpose flour
• Dark cocoa powder – Dark unsweetened cocoa powder gives these cookies a rich chocolate flavor.
• Baking soda + baking powder
• Salt
• Unsalted butter – Room temperature.
• Light brown sugar + granulated sugar
• Eggs – Large eggs, room temperature.
• Vanilla extract – Pure vanilla extract enhances the chocolate flavor.
• Hazelnuts – Roughly chopped.
• Semisweet chocolate chips – For a chocolate drizzle on the baked cookies.

How to Make Chocolate Hazelnut Cookies

1. Freeze the chocolate hazelnut spread centers: Pipe small mounds (2 teaspoons) of chocolate hazelnut spread onto a parchment-lined baking sheet. Freeze until solid.
2. Make the chocolate cookie dough: Whisk together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside. Cream the unsalted butter, light brown sugar, and granulated sugar. Add in the eggs and vanilla extract. Add in the dry ingredients and mix until the cookie dough forms.
3. Make the cookie dough balls: Portion the cookie dough using a large cookie scoop (3 tablespoons). Wrap the chocolate cookie dough around the frozen chocolate hazelnut spread mounds and roll into balls. Roll the cookie dough balls in chopped hazelnuts and chill in the refrigerator for 30 minutes.
4. Bake the cookies: Preheat the oven to 350 degrees F. Line baking sheet pans with silicone baking mats or parchment sheets. Place the chilled cookie dough balls on the pans and bake for approximately 14 minutes. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
5. Drizzle with chocolate: Drizzle melted semisweet chocolate onto the cookies using a piping bag.

Other Recipes You Will Love

• Chocolate hazelnut cupcakes
• Double chocolate chip cookies
• Chocolate hazelnut cake
• Chocolate hazelnut buttercream frosting
• Chocolate kiss cookies

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Chocolate Hazelnut Cookies

Prep Time 45 minutes mins

Cook Time 14 minutes mins

Chill Time 30 minutes mins

Yield: 21 cookies

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These chocolate hazelnut cookies are decadent and delicious. The fudgy chocolate cookies are stuffed with chocolate hazelnut spread, covered in chopped hazelnuts and drizzled in chocolate. This is a wonderful Christmas cookie recipe for those who love the taste of Nutella!

Equipment

• Stand mixer or electric hand mixer

Ingredients 

1x2x3x

Chocolate Hazelnut Centers

• ▢ 1 cup (300 g) chocolate hazelnut spread

Chocolate Cookies

• ▢ 2 ½ cups (313 g) all-purpose flour
• ▢ ⅔ cup (57 g) dark cocoa powder
• ▢ 1 tsp (1 tsp) baking soda
• ▢ ½ tsp (0.5 tsp) baking powder
• ▢ ½ tsp (0.5 tsp) salt
• ▢ 1 cup (227 g) unsalted butter room temperature
• ▢ 1 ¼ cup (275 g) light brown sugar
• ▢ ¾ cup (150 g) granulated sugar
• ▢ 2 (2) eggs room temperature
• ▢ 2 tsp (2 tsp) vanilla extract

Additional Ingredients

• ▢ 1 cup (120 g) chopped hazelnuts
• ▢ ½ cup (90 g) semisweet chocolate chips

Instructions

• On a small baking tray lined with parchment paper, use a piping bag to pipe small mounds of chocolate hazelnut spread (about 2 teaspoons). Freeze while making the cookie dough.
• In a mixing bowl, stir together the all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment or in a large mixing bowl with an electric mixer, cream the unsalted butter, light brown sugar, and granulated sugar until light and creamy. Add in the eggs and vanilla extract and mix until well combined. Add the dry ingredients to the butter mixture and mix on low speed until the cookie dough forms.
• Portion the cookie dough using a large cookie scoop. Flatten the cookie dough balls slightly and add a frozen chocolate hazelnut spread center to the center of each cookie. Wrap the cookie dough around the chocolate hazelnut spread and roll into balls. Roll the cookie dough balls in chopped hazelnuts and place on a baking pan and chill in the refrigerator for 30 minutes.
• Preheat the oven to 350℉ (177℃). Line baking sheet pans with silicone baking mats or parchment paper. Place the chilled cookie dough balls on the baking sheet pans and bake for approximately 13 to 14 minutes. Cool the cookies on the pan for 2 minutes and then transfer to a wire rack to cool completely.
• In a microwave-safe bowl, heat the semisweet chocolate chips in the microwave in 15 second intervals, stirring in between, until the chocolate is melted. Drizzle the melted chocolate onto the cookies using a piping bag and let the chocolate firm up before storing or serving.

Notes

• Store the cookies in an airtight container at room temperature for 2 to 3 days.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.

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About Courtney

Baker | 80s Lover | Cookbook Author

Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.

Meet Courtney