Chocolate Chip Hazelnut Cookies
Published: March 1, 2026
These Chocolate Chip Hazelnut Cookies are simple but so good. They’re filled with chocolate chips and chunks, using both semi sweet and milk chocolate for the best balance. Soft in the middle with crispy edges. I hope you enjoy!
This recipe makes 12 delicious cookies with crispy edges and soft, gooey centers. The combination of roasted hazelnuts and chocolate chips gives them a subtle Nutella vibe that I really love. I used both semi sweet and milk chocolate for the perfect balance. They’re simple to make and come together without any complicated steps. Make sure to read below for more tips and tricks so your cookies turn out just right.
WHY YOU’LL LOVE THIS RECIPE
🤎 Makes 12 cookies
🤎 Crispy edges with soft, gooey centers
🤎 The mix of roasted hazelnuts and chocolate gives Nutella vibes
🤎 Semi sweet and milk chocolate for the best flavor balance
🤎 Easy to make, no complicated steps
🤎 Uses simple ingredients you probably already have
🤎 Stays fresh for a few days if stored properly
Tools you will need for this recipe
Kitchen scale
Mixing bowls
Spatula
Hand whisk
Small tray for chilling the dough
Big tray for baking
Cookie scoop
Parchment paper
Baking tips
→ Do not overmix once you add the flour - Once the flour goes in, mix just until combined. Overmixing can develop too much gluten, making the cookies dense or cakey.
→ Use a kitchen scale for best results - Measuring by weight is the most accurate way to get consistent cookies.
→ Do not overbake - Take the cookies out when the edges are set and golden but the centers still look slightly soft. They will continue to cook a little on the tray and you’ll get that soft, gooey middle everyone loves.
→ Store properly - Keep the cookies in an airtight container at room temperature. This helps them stay soft in the middle and keeps the edges slightly crispy for a few days.
→ Chill the dough for an hour - Chilling firms up the dough so the cookies don’t spread too much while baking.
→ Use a cookie scoop - A scoop also keeps your hands clean and makes portioning quick and easy. I used a 5.5 cm diameter scoop for evenly sized cookies.
Frequently asked questions
1. How long do these cookies stay fresh?
When stored in an airtight container at room temperature, they stay soft and delicious for about 3-4 days.
2. Can I freeze the dough?
Yes! Scoop the dough onto a tray, freeze until firm, then transfer to a freezer bag. Bake straight from frozen, adding 1-2 extra minutes to the baking time.
3. Do I have to chill the dough?
Yes. Chilling helps the cookies hold their shape and improves flavor.
4. Can I use other nuts instead of hazelnuts?
Sure! Pecans, almonds or walnuts all work nicely.
5. Why are my cookies spreading too much?
If cookies spread too much, it could be from not chilling the dough or baking on a hot tray. Chilling the dough usually helps!
6. Can I make them bigger or smaller?
Yes! Adjust baking time depending on size. Bigger cookies may need a few extra minutes, smaller ones less.
7. Can I substitute the butter for oil or margarine?
No.
8. Why are my cookies not soft in the middle?
Overbaking is usually the reason. Make sure to take them out when the edges are set but the centers still look slightly soft.
Ingredients you will need for this recipe
Unsalted butter: We’re using softened butter here, which you can let come to room temperature or pop in the microwave for about 30 seconds.
Granulated sugar
Dark brown sugar: Adds a deeper caramel-like flavor. You can use light brown sugar if that’s what you have.
Vanilla extract or vanilla bean paste
Egg + egg yolk: The extra yolk makes the cookies extra soft and chewy.
All purpose flour: The base of the cookies.
Salt: Just a pinch balances the sweetness and makes the chocolate stand out more.
Baking soda
Milk chocolate chips and semi sweet chocolate chips
Roasted hazelnuts
Step by step instructions with photos
1. In a large bowl combine the softened butter with the brown sugar and granulated sugar.
2. Then mix in the egg, egg yolk and vanilla bean paste.
3. Add the baking soda, flour and salt. Mix until just combined.
4. Lastly fold in the milk, chocolate chips, semi-sweet chocolate chips and chopped roasted hazelnuts.
5. Scoop 12 cookies onto a baking tray lined with parchment paper.
6. Cover and place in the fridge for one hour.
7. Preheat your oven to 180°C.
8. Line a large baking tray with parchment paper.
9. Place the cookies on the tray, leaving some space between each cookie. I usually bake four or five cookies per tray.
10. Top with extra chocolate and hazelnuts if you like.
11. Bake in the preheated oven for about 12 minutes.
12. Once ready, take them out of the oven, place them on a wire rack and let them cool. They will firm up more as they cool.
13. Enjoy!
Chocolate Chip Hazelnut Cookies
These Chocolate Chip Hazelnut Cookies are simple but so good. They’re filled with chocolate chips and chunks, using both semi sweet and milk chocolate for the best balance. Soft in the middle with crispy edges. I hope you enjoy!
Ingredients
- 150g softened butter (2/3 cup)
- 100g granulated sugar (1/2 cup)
- 80g dark brown sugar (1/3 cup + 1 teaspoon)
- 1 teaspoon vanilla bean paste or 1 teaspoon vanilla extract
- 1 large egg + 1 large egg yolk
- 220g all purpose flour (1 cup + 3/4 cup)
- 1/4 teaspoon baking soda
- A pinch of salt
- 80g milk chocolate chips (1/2 cup)
- 80g semi sweet chocolate chips (1/2 cup)
- 35g roasted hazelnuts, chopped (1/4 cup)
Instructions
- In a large bowl combine the softened butter with the brown sugar and granulated sugar.
- Then mix in the egg, egg yolk and vanilla bean paste.
- Add the baking soda, flour and salt. Mix until just combined.
- Lastly fold in the milk, chocolate chips, semi-sweet chocolate chips and chopped roasted hazelnuts.
- Scoop 12 cookies onto a baking tray lined with parchment paper.
- Cover and place in the fridge for one hour.
- Preheat your oven to 180°C.
- Line a large baking tray with parchment paper.
- Place the cookies on the tray, leaving some space between each cookie. I usually bake four or five cookies per tray.
- Top with extra chocolate and hazelnuts if you like.
- Bake in the preheated oven for about 12 minutes.
- Once ready, take them out of the oven, place them on a wire rack and let them cool. They will firm up more as they cool.
- Enjoy!
