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Double Dark Chocolate Hazelnut Cookies

Rated as 4.6 out of 5 Stars

"These are sort of like Nutella® in cookie form."
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40 m servings 133
Original recipe yields 24 servings (24 cookies)


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  1. Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
  2. Beat butter in a large bowl with an electric mixer until light and fluffy. Add sugar and salt; beat until combined. Beat in egg and vanilla extract until well-blended. Blend in melted chocolate, cocoa powder, and espresso. Mix in flour gradually, until batter is smooth. Fold in chocolate chips, chopped hazelnuts, and ground hazelnuts.
  3. Drop heaping tablespoons of cookie batter 2 inches apart onto baking sheets. Use the back of a wet fork to flatten each cookie slightly, making a crisscross pattern.
  4. Bake in the preheated oven until set and edges start to darken, about 15 minutes. Let cool a few minutes before serving.


  • Cook's Note:
  • Substitute bittersweet chocolate chips for the semisweet chips if preferred.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 133 calories; 8.3 14.3 1.6 18 82 Full nutrition

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Read all reviews 3
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I made these to thank a neighbor who shoveled my driveway. My husband tasted one and proclaimed them too fabulous to give away! They truly are worthy to make again and again—they are crunchy on...

Delicious!!! I doubled the recipe and had no trouble with that. Instead of the dark chocolate bar, I melted semi-sweet chips instead as that's what I had...taste is excellent. I added about ...

Really delicious. I added the espresso powder and next time I'm not sure I would. I think it detracted from the chocolate-ness I was hoping for... it was chocolately, but I wanted more!