September 9, 2021

Double Chocolate Hazelnut Cookies

Chewy, soft-centered double chocolate cookies studded with chocolate’s favorite nut to partner with, itty bits of home-ground hazelnuts. 

5 from 2 votes
Yield: 18
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double chocolate hazelnut cookies

Chewy, soft-centered double chocolate cookies studded with chocolate’s favorite nut to partner with, itty bits of home-ground hazelnuts. 

Chewy Chocolate Hazelnut Cookies 

I’m on a little ground hazelnut bender. There was a hazelnut banana bread and then a hazelnut chocolate bread (I just had some of that one a few hours ago and ooooh it was GOOD) and of course I had to cookie that situation because I would you know? 

So why ground hazelnuts? They add nuttiness of course; it’s flavor it’s texture and it just gives you an overall added dimensions to the bake. You can do this with other nuts but there’s nothing like the chocolate & hazelnut combination. 

These cookies are a lot like my double chocolate cookies. In fact if you pretend there’s not little bits of nuts, they are almost identical. Once cool they turn into chewy brownie-like cookies, with bits of nut for added texture and taste and chunks of chocolate – for the delight, you know? 


This post is sponsored by The Saco Pantry. All opinions are my own. 

Ingredients for Double Chocolate Hazelnut Cookies 

Butter: Softened and unsalted. This dough really needs just a bit of salt and so control is important. American or European should be fine. 

Sugar: Granulated, not brown. Reducing the amount of sugar will affect texture and shape. 

Egg: This recipe cannot be made without the egg. If you are looking for a double chocolate without eggs try this recipe. 

Baking Soda: Cannot be substituted with baking powder. Baking soda reacts with other ingredients in the cookie to help them spread and cook correctly. 

All-Purpose Flour: My double chocolate cookies usually work best with a higher protein content all-purpose flour (King Arthur’s is perfect) but you can also use Gold Medal or something above a 10.5 protein content. Avoid a really low protein content as it will affect the shape of the cookie. 

Cocoa: It should be dutch but rich and this is where I turn to The Saco Pantry’s Premium cocoa blend. It’s a mix of dutch cocoa and natural and brings a rich chocolatey taste to these cookies. 

Hazelnuts: If you buy them raw, toast them in the oven for 10 minutes at 350 F until they are fragrant and let them cool before you grind them. If you buy them roasted, do the same but just for 4-5 minutes to wake them up a bit. If they are salted, decrease the salt added to the dough. 

Chocolate: I made these repeatedly with dark chocolate but every time I did, I wished I used milk instead. I think it would pair very well with the hazelnuts. You can either chop a chocolate bar (the best way to do it) or use chocolate chips or feves. 


How to make double chocolate hazelnut cookies 

  1. Grind hazelnuts in a food processor. You don’t want it turning fully into powder, (most home fps won’t get you that far anyway) but some of it will be powdery and there will be some bits of nuts too. 
  2. Beat together the butter and sugar: this step is essential, don’t skimp on the timing. You want lots of air incorporated into the dough. Add the egg and again, let it beat for a bit to emulsify. 
  3. Add the cocoa, flour and ground nuts and fold in the chocolate. 
  4. The hard part: stick it in a bowl, wrap it and leave it in the fridge overnight. It’s gotta be done! 
  5. Scoop & bake! 

Tips for the perfect double chocolate cookies from scratch 

  • Use a good quality dutch cocoa for dark cookies. 
  • Use a medium to high level protein content all-purpose flour. 
  • Chill for a minimum of 8 hours, if you don’t they’ll spread too much! 



Can these be made gluten-free? 

I’m not 100% confident about a 1 to 1 flour substitute but if someone tries it let me know. Otherwise I’d suggest oat flour here which I think could work well. 

Can these be made nut free? 

Nope, but you can make these double chocolate chip cookies instead! 

Can these be made with a different ground nut? 

Yes but not any nut. I think peanuts could work well here or even almonds or cashews. Don’t use almond flour here instead of the hazelnuts though, grind it yourself. Store-bought almond flour will be finer and absorb more liquid. For the same reason, don’t use hazelnut flour. 

Can these be made egg-free? 

Nope, sorry. Best to find an eggless double chocolate cookie dough instead. The egg here gives texture and structure. 

Do I have to let the dough rest in the fridge overnight? 

Yes, you absolutely must. You’ll see how different the dough is before and after it’s chill time. If you put it in while it’s still fresh and soft it will spread too much. 

What kind of chocolate should I use in the dough? 

I used dark but like I said, I think milk or even white would be even better here. Chop up your favorite bar and enjoy it! 

Recipe for Double Chocolate Hazelnut Cookies 

Hazelnut Double Chocolate Chip Cookies

Double chocolate chip cookies studded with bits of fresh roasted hazelnuts.
double chocolate hazelnut cookies
Yields: 18
5 from 2 votes


  • ½ cup butter 113g
  • 1 cup granulated sugar 200g
  • 1 large egg
  • ½ teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon baking soda
  • ½ cup all purpose flour 65g
  • ½ cup dutch process cocoa powder 50g (preferably The Saco Pantry Cocoa)
  • 1 cup ground hazelnuts 130g
  • 1 cup milk chocolate chunks or chips 145g


  • In the bowl of a stand mixer, beat the butter, sugar, salt, vanilla and baking soda for 5 minutes, until very light and fluffy.
  • Add the egg and beat for another two minutes, scraping down as needed.
  • At once, add the flour, ground hazelnuts, and cocoa powder. Scrape down the bowl and ensure all the dough is mixed well.
  • Fold in the chocolate chunks.
  • Place batter in a bowl and cover it with plastic wrap. Set it in the fridge overnight.
  • The next day, preheat the oven to 350 F.
  • Portion the dough into 1.5-2 tablespoons of dough onto two parchment lined cookie sheets.
  • Set the first sheet in the freezer for ten minutes.
  • Bake for 11-12 minutes, until the edges look set. While the first batch is baking, set the second batch in the freezer. Bake the second batch.

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Recipe Reviews

  1. 5 stars
    I used a combination of peanuts, cashews and hazelnuts in my batch and they turned out delicious! I can’t wait to make them again with only one kind of nut so the individual notes can be fully appreciated. Perfect serving size and definitely worth the overnight wait!