If you love bold chocolate flavor with nutty crunch, these Hazelnut Double Chocolate Chunk Cookies are going to be your new favorite treat. They’re soft in the center, slightly crisp on the edges, and loaded with melty chocolate chunks and toasted hazelnuts. I love baking these whenever I want something indulgent but still simple enough for a quick homemade dessert.
Whether you’re craving a cozy evening snack, planning a dessert platter, or baking for friends, these cookies never fail to impress.
Quick Facts
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Prep Time: 15 minutes
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Cooking Time: 12 minutes
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Total Time: 30–35 minutes
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Serving Size: 12–14 cookies
Why You’ll Love These Cookies
These cookies have everything a chocolate lover dreams of:
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Two kinds of chocolate for deeper flavor
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Toasted hazelnuts for crunch and aroma
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Soft, fudgy texture that stays moist
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Perfect for gifting or sharing
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Easy enough for beginners
The combination of double chocolate and nuts creates a beautiful balance of richness and texture in every bite.
Ingredients You’ll Need
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1 cup all-purpose flour
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¼ cup cocoa powder
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½ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter (softened)
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½ cup brown sugar
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¼ cup white sugar
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1 large egg
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1 tsp vanilla extract
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½ cup toasted hazelnuts (roughly chopped)
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¾ cup chocolate chunks (dark or semi-sweet)
How to Make Hazelnut Double Chocolate Chunk Cookies
Step 1: Preheat and Prep
Preheat the oven to 350°F (175°C). Line a baking tray with parchment paper.
Step 2: Mix Dry Ingredients
In a bowl, combine flour, cocoa powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugars
Beat the softened butter with brown sugar and white sugar until light and creamy.
Step 4: Add Egg and Vanilla
Mix in the egg and vanilla until smooth.
Step 5: Combine Wet and Dry
Add the dry mixture into the wet mixture and fold gently.
Step 6: Add the Good Stuff
Stir in chocolate chunks and chopped hazelnuts evenly.
Step 7: Shape and Bake
Scoop cookie dough onto the tray (about 1.5 tbsp each), spacing them apart.
Bake for 10–12 minutes, until the edges are set but the center looks soft.
Step 8: Cool and Enjoy
Let the cookies cool on the tray for 5 minutes before transferring to a rack.
Serving Suggestions
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Enjoy warm with a glass of cold milk.
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Serve with coffee for a cozy afternoon treat.
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Add them to a dessert platter for parties.
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Crush and sprinkle over ice cream for a decadent topping.
Tips for Customization
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Extra chocolatey: Add white chocolate chips for triple-chocolate cookies.
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Nut-free version: Replace hazelnuts with chocolate or caramel bits.
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Crispier cookies: Flatten the dough balls slightly before baking.
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Chewy texture: Add 1 tbsp honey or maple syrup to the dough.
Nutritional Info (Approx. per cookie)
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Calories: 165
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Fat: 10g
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Carbs: 18g
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Protein: 2g
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Sugar: 12g
FAQs
1. Can I use other nuts instead of hazelnuts?
Yes! Almonds, walnuts, or pecans all work well.
2. Why are my cookies dry?
They may have baked too long. Remove them when the center still looks soft.
3. Can I make the dough ahead of time?
Absolutely. Chill up to 48 hours or freeze for 2 months.
4. Can I use melted butter?
Softened butter gives better texture; melted butter makes flatter cookies.
5. Can I make them gluten-free?
Yes, simply use a 1:1 gluten-free flour blend.
Final Thoughts
These Hazelnut Double Chocolate Chunk Cookies are everything you want in a homemade dessert—rich, melty, nutty, and deeply satisfying. With simple steps and pantry-friendly ingredients, you can whip them up anytime chocolate cravings strike.
