I knew I was in trouble when I started eating the chocolate chunks straight from the bowl. 😂🍫
I was supposed to be getting everything ready for the cookies, but between the roasted hazelnuts, chocolate chunks, and that buttery dough sitting on the counter…..I kept finding excuses to “taste” one more thing.
Once everything came together, there were chocolate chunks tucked into every bit of dough, with roasted hazelnuts scattered throughout for that little extra crunch.
Soft, chocolatey, nutty….. these cookies really don’t need frosting or filling to make them interesting.
My favorite part was pulling the first batch from the oven and seeing those golden edges with the chocolate still soft in the middle. That five-minute wait before moving them to the rack felt much longer than five minutes. 😅
One warm bite settled it…..roasted hazelnuts and chocolate chunks really do belong in the same cookie.
If you enjoy bakery-style cookies, don’t miss my Double Chocolate Fudge Cookies and Biscoff Butter Cookies .
What Makes These Chocolate Hazelnut Cookies Special?
I think the roasted hazelnuts are what really make these cookies stand out.
Chocolate chunks are always a good idea, but those little pieces of roasted hazelnut add a toasted crunch that you notice right away.
There’s also plain yogurt in the dough, which helps keep the cookies soft instead of turning them into a crisp cookie.
Add a few extra chocolate chunks on top before baking, and they come out looking like something I’d happily pick up from a local bakery.
A Few Notes From My Kitchen
The roasted hazelnuts are worth paying attention to because they bring most of the nutty flavor to these cookies.
Try to chop them roughly rather than turning them into very small pieces. You want some larger pieces to stay noticeable throughout the dough.
When combining the dry ingredients with the wet mixture, stop mixing once the dough comes together. Overmixing can make the cookies less tender.
Chef’s Tip:: Keep a few chocolate chunks and hazelnut pieces aside before mixing everything into the dough. Press them onto the tops of the cookie dough portions before baking for that bakery-style finish.
Chocolate Hazelenut Cookies Recipe
Ingredients
Equipment
Method
- Beat the softened butter until light and creamy.
- Add the light brown sugar, caster sugar, and vanilla extract. Beat until smooth and fluffy.
- Add the plain yogurt and mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the chocolate chunks and roughly chopped roasted hazelnuts until evenly distributed throughout the dough.
- Scoop equal portions of dough onto a parchment-lined baking sheet, leaving about 2 inches between each cookie.
- Bake in a preheated 350°F (175°C) oven for 10–12 minutes, or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Nutrition
Tried this recipe?
Let us know how it was!What Gives These Cookies That Local Bakery Look?
There’s something about bakery cookies that makes them look good before you even take the first bite.
For these, I’d keep the cookie portions slightly rustic rather than trying to make every one perfectly round. The chocolate chunks and hazelnut pieces naturally create little bumps around the edges as they bake.
A few extra chocolate chunks pressed onto the top before baking also help give you those visible chocolate pockets.
That combination of chunky chocolate, roasted hazelnuts, and slightly uneven edges gives them that homemade local-bakery feel.
Easy Ways to Change These Cookies
- Add white chocolate: Mix in some white chocolate chunks alongside the dark or semi-sweet chocolate.
- Try milk chocolate: If you prefer a sweeter cookie, replace some or all of the chocolate chunks with milk chocolate.
- Add orange zest: A little fresh orange zest can add a bright citrus note that works nicely with chocolate and hazelnuts.
- Make them extra nutty: Add a few extra chopped hazelnuts to the tops before baking for more crunch.
- Finish with sea salt: A small sprinkle of flaky sea salt before baking can balance the sweetness and bring out the chocolate flavor.
One bite brings together everything I want in a cookie: soft, chocolatey, and finished with a little hazelnut crunch.
How to Store Chocolate Hazelnut Cookies
- Room Temperature: Keep the cooled cookies in an airtight container for 3–4 days.
- Refrigerator: Store in an airtight container for up to 1 week. Let them come to room temperature before serving.
- Freezer: Place the cookies in a freezer-safe bag or container and freeze for up to 2 months. Separate layers with parchment paper to keep them from sticking together.
Frequently Asked Questions
- Can I use regular hazelnuts instead of roasted hazelnuts?
The recipe calls for roasted hazelnuts, which give the cookies their toasted nutty flavor. - Can I use chocolate chips instead of chocolate chunks?
Yes, but the recipe specifically uses chocolate chunks. They give you larger pockets of chocolate throughout the cookies. - How do I keep the cookies soft?
Keep them in an airtight container once they have cooled completely. - Can I make the cookies smaller?
Yes, you can divide the dough into smaller portions, but the baking time may need to be adjusted. - Why are my cookies spreading?
Make sure the butter is softened rather than melted, as the recipe calls for softened butter.
If you’ve made these Chocolate Hazelnut Cookies, I’d love to hear how they turned out! Don’t forget to leave a rating and share your thoughts in the comments 💌 below.
I’ve always found joy in the kitchen. Since I was seven, cooking has been my favorite way to learn, create, and unwind. From baking sweet treats to exploring global flavors and brewing coffee, I’m always chasing my next delicious discovery.