These cookies are great for chocolate-hazelnut lovers. I make these all the time and everyone absolutely loves them.

Carmella DiNardo
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line it with parchment paper.

    Advertisement
  • Combine flour, cocoa powder, baking soda, and salt in a bowl. Mix with a whisk to break up any lumps.

  • Beat butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat in eggs one at a time until completely incorporated. Mix in vanilla and chocolate-hazelnut spread.

  • Slowly add in flour mixture and stir just until combined. Fold in chopped hazelnuts and chocolate chips. Drop the dough onto prepared baking sheet by tablespoons or with a cookie scoop.

  • Bake in preheated oven until edges look dry and cookies are fragrant, about 12 minutes. Allow to cool for 1 minute on baking sheet before transferring to a wire rack.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

502 calories; 26.7 g total fat; 68 mg cholesterol; 434 mg sodium. 63.1 g carbohydrates; 6.1 g protein; Full Nutrition

Reviews (72)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/27/2013
I used one generous cup mini chocolate chips and an additional generous cup of dark chocolate chips in this recipe. Baked at 350 these were perfectly done at ten minutes. I let them cool on the sheet slightly before pulling them off to cool on my countertop. After they cooled they were perfectly soft with a wonderful chewy texture. BAKERY STYLE COOKIES. Seriously. The family was very impressed with these cookies. Eight thumbs up! Read More
(53)

Most helpful critical review

Rating: 3 stars
07/28/2013
I would say these were...meh. Like other reviewers I liked the texture- crispy outside and chewy inside. However I just didn't think they were chocolatey hazelnutty enough. I might try again doubling the nutella. Read More
(4)
86 Ratings
  • 5 star values: 61
  • 4 star values: 16
  • 3 star values: 5
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
02/27/2013
I used one generous cup mini chocolate chips and an additional generous cup of dark chocolate chips in this recipe. Baked at 350 these were perfectly done at ten minutes. I let them cool on the sheet slightly before pulling them off to cool on my countertop. After they cooled they were perfectly soft with a wonderful chewy texture. BAKERY STYLE COOKIES. Seriously. The family was very impressed with these cookies. Eight thumbs up! Read More
(53)
Rating: 5 stars
02/27/2013
I used one generous cup mini chocolate chips and an additional generous cup of dark chocolate chips in this recipe. Baked at 350 these were perfectly done at ten minutes. I let them cool on the sheet slightly before pulling them off to cool on my countertop. After they cooled they were perfectly soft with a wonderful chewy texture. BAKERY STYLE COOKIES. Seriously. The family was very impressed with these cookies. Eight thumbs up! Read More
(53)
Rating: 5 stars
01/13/2013
This is a great cookie! Soft chewy and most importantly chocolate-hazelnutty! The yield says it makes 2 doz cookies but when my hubby made them we got about 5 doz out of them using a standard 1 oz scoop. This cookie is definitely worth making though! Read More
(13)
Advertisement
Rating: 5 stars
01/05/2013
Great chewy cookie so don't overbake. Love Hazelnut and chocolate combo and this did not disappoint. Read More
(12)
Rating: 5 stars
02/07/2013
These cookies are AWESOME! Totally yummy. I left out the hazlenuts ONLY because my son won't eat nuts. I tried out a 1/2 batch and they vanished. I'm making a double batch tomorrow to take to the PTA meeting. Thank you for a super YUMMY recipe! p.s. - don't overbake they will set-up perfectly as written. Read More
(6)
Rating: 5 stars
01/18/2015
Just made these cookies RAVE! reviews. Best cookie I ever made. Crisp outside delicious soft moist inside so awesome. I read the reviews before making this one. I did not have chocolate chips or hazelnuts on hand. Therefore I used 2 cups flour 1/2 cup cocoa powder and 3/4 cup Nutrella and 1/2 teaspoon salt. Like one reviewer I rolled into 2 inch balls set timer for 12 minutes they were perfect like a fancy bakery. Thank you so much for this recipe. It makes me so happy to see big smiles as they munched on these cookies. Read More
(6)
Advertisement
Rating: 5 stars
02/10/2014
I added a cup of Nutella instead of a 1/2 cup and I toasted my hazelnuts for 5 mins in the oven first before adding to mixture and they came out great. Even my husband and father who don't care much for sweets couldn't stop eating these. Read More
(4)
Rating: 3 stars
07/28/2013
I would say these were...meh. Like other reviewers I liked the texture- crispy outside and chewy inside. However I just didn't think they were chocolatey hazelnutty enough. I might try again doubling the nutella. Read More
(4)
Rating: 5 stars
04/02/2014
We were fresh out of hazelnuts so I used chopped peanuts. These were a surprise for my husband and he LOVED them. Chewy soft a tiny bit crispy on the outside...basically perfect. I made them with extra large balls (2" in diameter) and the 12 minute cooking time resulted in some gorgeous cookies. Yum. Yum. Yum. I am so glad we were out of peanut butter and I had to find an alternative recipe! Read More
(3)
Rating: 5 stars
02/11/2013
Oh my! These cookies were delicious! Smoochy on the inside and crunchy on the outside. Great flavour. Nice recipes Ms. Mechanic.:) Read More
(3)