Rating: 5 stars
1 Ratings
  • 5 star values: 1
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These cookies are super moist and soft, with flavors of both chocolate and hazelnut clearly pronounced.

Recipe Summary

10 mins
30 mins
20 mins
24 cookies


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with aluminum foil or parchment paper.

  • Cream butter and sugar in a medium bowl with an electric mixer until white and fluffy. Add egg and vanilla extract; beat well. Add chocolate-hazelnut spread and mix completely. Slowly add flour and cocoa powder and mix well. Stir in chocolate chips and hazelnuts.

  • Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.

  • Bake in the preheated oven for 8 minutes. Turn the oven off and allow the cookies to sit in the oven for 2 minutes more.

  • Remove cookies from the oven and serve immediately or allow to cool.

Cook's Notes:

Sliced hazelnuts can be used instead of chopped hazelnuts, if preferred.

This can be divided into 2 separate batches. You can put the second batch in a plastic bag and refrigerate for a few days, or you could place in the freezer for a longer time. Let it come back to room temperature for a little bit before dropping onto the cookie sheet.

Nutrition Facts

180 calories; protein 2.5g; carbohydrates 19.6g; fat 11g; cholesterol 19.3mg; sodium 51.8mg. Full Nutrition