Ina Garten Chocolate Hazelnut Cookies Recipe

Ina Garten’s Chocolate Hazelnut Cookies are exactly the kind of small-batch dessert you want when only a rich, chewy chocolate cookie will do. They pack deep cocoa flavor, crunchy toasted hazelnuts, and swirls of chocolate-hazelnut spread into just four generous cookies.

From start to finish, this recipe takes about 32 minutes and requires no fancy tools. It is a beginner-friendly project with one slightly tricky step: toasting and skinning the hazelnuts. Once you get that done, the rest moves fast.

Ina Garten Chocolate Hazelnut Cookies Overview

This is a scaled-down version of the kind of bakery cookie you might daydream about. Small-batch baking means no endless leftovers tempting you from the counter, just four perfect cookies made from scratch.

The dough uses a handful of pantry staples — flour, cocoa, butter, sugars, and an egg yolk — plus the star players: chocolate-hazelnut spread and whole hazelnuts. The spread gets folded in at the end, so it stays marbled through the dough rather than fully blended. That gives each cookie pockets of creamy, nutty sweetness against the dark cocoa base.

Why This Recipe is Worth Trying

• Small batch, zero waste — This recipe makes exactly four cookies. No half-used bags of flour or leftover dough that goes forgotten in the fridge. You bake what you need.
• Chocolate-hazelnut marbling — Rather than mixing the spread in completely, you fold it gently so ribbons of Nutella stay visible. Each bite tastes slightly different from the last.
• Texture contrast — The centers stay soft and almost fudgy while the edges firm up with a slight chew. The chopped hazelnuts add crunch that breaks up the richness.
• Quick payoff — Prep takes 20 minutes. Bake time is only 10-12 minutes. You can have warm cookies in under 40 minutes including toasting the nuts.
• No mixer required — A wooden spoon and a spatula do all the work. If you prefer an electric mixer for creaming the butter and sugar, feel free. But hand-mixing works just fine.
• Deeply satisfying flavor — The cocoa powder gives a dark, slightly bitter note that balances the sweet hazelnut spread. It tastes grown-up but still indulgent.

Ingredients You’ll Need for This Recipe

Here is a quick look at what goes into this recipe. All measurements come straight from the recipe card, so double-check as you gather things.

Dry Ingredients

• 1/4 cup all-purpose flour (31g) — Standard all-purpose flour gives these cookies structure without making them cakey. Spoon it into the measuring cup and level it off with a knife for accuracy.
• 1 tablespoon unsweetened cocoa powder (5g) — Use natural unsweetened cocoa, not Dutch-process. The slight acidity helps the baking soda react properly.
• 1/8 teaspoon baking soda — Just a pinch. This tiny amount encourages spreading and a tender crumb without blowing the cookies up into puffs.
• 1/8 teaspoon kosher salt — Salt sharpens the chocolate flavor. If you use fine table salt, reduce the amount to a scant 1/8 teaspoon.

Wet Ingredients & Sweeteners

• 2 tablespoons unsalted butter, softened (28g) — Softened means cool room temperature — the butter should give slightly when pressed, not be greasy or melted. Let it sit out for about 30 minutes.
• 2 tablespoons granulated sugar (25g) — White sugar adds sweetness and helps the cookies spread into thin, chewy rounds.
• 1 tablespoon packed light brown sugar (13g) — Brown sugar brings moisture and a mild molasses note. Pack it firmly into the spoon so the measurement is accurate.
• 1 large egg yolk — Only the yolk goes in here. The white is discarded or saved for another use. The yolk adds richness and tenderness without thinning the dough.
• 1/2 teaspoon pure vanilla extract — Pure vanilla matters here. The flavor is subtle against the chocolate, but imitation vanilla can leave a chemical aftertaste.

Mix-Ins

• 1/4 cup chocolate-hazelnut spread, such as Nutella (65g) — This gets folded in at the end so it swirls through rather than blending completely. Stir the jar well before measuring.
• 1/4 cup whole hazelnuts, toasted and coarsely chopped (30g) — Buy whole raw hazelnuts, toast them yourself, and rub off the skins. Pre-chopped nuts often go stale faster.

Useful Equipment

• Small baking sheet — A half-sheet pan works for both toasting the hazelnuts and baking the cookies. Line it with parchment paper so nothing sticks.
• Parchment paper — Prevents sticking and promotes even browning. Silicone baking mats also work here.
• Medium mixing bowl — Use a bowl wide enough to cream butter and sugar without splashing. A narrow bowl makes folding in the spread awkward.
• Wire cooling rack — After the cookies rest on the hot baking sheet for 5 minutes, they need a rack so air circulates underneath, and the bottoms stay crisp.
• Clean kitchen towel — This is for rubbing the skins off the toasted hazelnuts. A rough-textured towel works better than a smooth one.

Steps to Make Ina Garten Chocolate Hazelnut Cookies

The method is straightforward, but the order matters. Here is the exact process, step by step.

• Toast the hazelnuts — Spread the whole hazelnuts on a small baking sheet. Bake at 350°F (177°C) for 8-10 minutes until fragrant and the skins crack. Cool completely, then rub in a clean kitchen towel to remove most of the skin. Coarsely chop and set aside.
• Whisk dry ingredients — In a small bowl, combine the flour, cocoa powder, baking soda, and salt. Whisk until evenly mixed. Set aside.
• Cream butter and sugars — In a medium bowl, beat the softened butter, granulated sugar, and brown sugar with a wooden spoon or electric mixer for 2-3 minutes. The mixture should look light and creamy, not grainy.
• Add egg yolk and vanilla — Beat in the yolk and vanilla until fully combined. Scrape down the sides of the bowl with a spatula so everything incorporates evenly.
• Mix in dry ingredients — Gradually add the flour mixture to the butter mixture, stirring with a spatula just until no streaks of flour remain. Stop as soon as the dough comes together. Overmixing makes cookies tough.
• Fold in spread and nuts — Add the chocolate-hazelnut spread and chopped hazelnuts. Fold gently until the spread is marbled throughout and the nuts are distributed. The dough will be soft and slightly sticky.
• Portion the dough — Scoop 4 equal mounds (about 2 tablespoons each) onto the prepared baking sheet, spacing them at least 2 inches apart. Lightly dampen your hands and roll each mound into a ball for even shapes.
• Bake and cool — Bake for 10-12 minutes, rotating the sheet halfway through. The edges will look set and slightly firm, while the centers still appear soft. Do not overbake. Let the cookies rest on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

What Went Wrong and How I Fixed It

• The cookies spread into flat puddles — This happened when the butter was too soft or warm. Make sure your butter is softened but still cool to the touch. If your kitchen runs hot, chill the dough balls for 10 minutes before baking.
• Hazelnut skins stuck to the nuts — I did not let them cool long enough after toasting. Wait until the nuts are completely cool before rubbing with the towel. Warm skins tear instead of peeling off.
• The centers were raw after 10 minutes — Oven temperatures vary. If your cookies still look wet in the middle after the minimum bake time, give them another minute. The centers should look soft but not liquid.
• The chocolate-hazelnut spread disappeared into the dough — I stirred too vigorously. Fold gently in a few broad strokes. You want visible ribbons, not a uniformly tan dough.
• Cookies stuck to the baking sheet — I forgot the parchment paper. Lining the sheet is essential, especially with a soft, sticky dough like this one.
• Uneven browning on one side — My oven has a hot spot. Rotating the baking sheet halfway through fixed the problem completely.

Ways to Make Ina Garten Chocolate Hazelnut Cookies Healthier

• Swap the butter for coconut oil — Use 2 tablespoons of refined coconut oil, softened, in place of the butter. This reduces saturated fat slightly and adds a mild coconut note that pairs well with hazelnut.
• Reduce the sugar by a teaspoon — Cut the granulated sugar to 1 tablespoon plus 1 teaspoon. The cookies will still be sweet enough, especially with the chocolate-hazelnut spread contributing sugar.
• Use a lower-sugar chocolate-hazelnut spread — Look for brands with less added sugar or make your own by blending roasted hazelnuts with cocoa powder and a touch of maple syrup. It changes the texture slightly but cuts the overall sugar.
• Replace half the flour with almond flour — Use 2 tablespoons all-purpose flour plus 2 tablespoons almond flour. This boosts protein and healthy fats while keeping the cookies tender. The texture will be slightly more delicate.

Alternative Ingredients for Ina Garten Chocolate Hazelnut Cookies

• All-purpose flour → whole wheat pastry flour — Substitute the 1/4 cup flour with an equal amount of whole wheat pastry flour. It adds fiber and a subtle nuttiness without making the cookies dense.
• Unsalted butter → salted butter — Use salted butter and omit the added kosher salt. The dough will still be balanced, though the salt flavor will be slightly more pronounced.
• Granulated sugar → coconut sugar — Swap the 2 tablespoons of granulated sugar with coconut sugar. The cookies will be darker and have a deeper caramel-like sweetness.
• Egg yolk → 1 tablespoon flaxseed meal + 2 tablespoons water — Mix the flax and water, let it sit for 5 minutes until gelled, then use in place of the yolk. This works for an egg-free version, though the cookies will be a bit less rich.
• Chocolate-hazelnut spread → homemade hazelnut cocoa paste — Blend 1/4 cup roasted hazelnuts with 1 tablespoon cocoa powder and 1 tablespoon maple syrup until smooth. Use in place of the store-bought spread. The texture will be thicker, but the flavor is fantastic.

What to Serve With Ina Garten’s Chocolate Hazelnut Cookies

• Cold milk — A glass of whole milk cuts through the richness and brings out the chocolate notes. Oat milk works well as a dairy-free substitute.
• Hot coffee or espresso — The bitterness of black coffee balances the sweet, nutty cookies. Serve alongside for a simple afternoon treat.
• Vanilla ice cream — Sandwich a scoop between two cookies for an instant ice cream sandwich. Let the ice cream soften slightly before assembling.
• Fresh raspberries — Tart berries contrast beautifully with the dark cocoa and sweet hazelnut spread. A few berries on the plate add brightness.
• Whipped cream — A dollop of lightly sweetened whipped cream turns these cookies into a dessert platter. Add a dusting of cocoa powder on top.

Best Tips for Ina Garten Chocolate Hazelnut Cookies

• Toast the hazelnuts until fragrant but not dark — Burnt hazelnuts taste bitter and ruin the cookies. Pull them from the oven when you smell a strong nutty aroma and the skins just begin to crack.
• Rub skins off while nuts are cool, not warm — Warm hazelnuts are too soft to rub effectively. Let them cool completely on the baking sheet before transferring to the towel.
• Cream the butter and sugar until truly light — Two to three minutes of beating incorporates air that helps the cookies rise slightly. If the mixture still looks grainy, keep going.
• Dampen your hands before rolling the dough balls — Sticky dough is hard to shape. Wet hands prevent sticking and help you form smooth, even rounds without adding extra flour.
• Space the mounds at least 2 inches apart — These cookies spread more than you expect. Crowding the baking sheet leads to cookies that merge into one giant blob.
• Pull them from the oven when centers look underdone — The residual heat from the baking sheet continues cooking the cookies for 5 minutes. Overbaked cookies end up dry and hard rather than fudgy.
• Let the cookies rest on the sheet for the full 5 minutes — Moving them too early causes breakage. The rest period lets the structure set so they transfer cleanly to the cooling rack.

Unique Takes on Ina Garten Chocolate Hazelnut Cookies

• Salted dark chocolate version — After baking, sprinkle each warm cookie with a pinch of flaky sea salt. The salt amplifies the chocolate and cuts the sweetness.
• Orange-hazelnut twist — Add 1/2 teaspoon of orange zest to the butter-sugar mixture. The citrus notes brighten the chocolate and pair surprisingly well with the hazelnuts.
• Double nut crunch — Swap half the hazelnuts for toasted chopped almonds. The almond flavor complements the chocolate-hazelnut spread without overwhelming it.
• Coconut chocolate variation — Fold in 2 tablespoons of unsweetened shredded coconut along with the hazelnuts. The toasted coconut adds chew and a tropical hint.
• Spiced chocolate cookies — Add 1/4 teaspoon of cinnamon and a pinch of cayenne pepper to the dry ingredients. The warmth of the spices works beautifully with the dark cocoa.

How to Store Ina Garten Chocolate Hazelnut Cookies

• Room temperature in an airtight container — Store baked cookies layered between parchment paper for up to 3 days. They stay soft and chewy if the container seals well.
• Freeze unbaked dough scoops — Portion the dough into 4 balls, place them on a parchment-lined tray, and freeze until solid. Transfer to a zip-top bag and freeze for up to 3 months.
• Bake frozen dough directly — No need to thaw. Place frozen dough balls on a parchment-lined sheet and add 1-2 minutes to the bake time. The cookies will spread slightly less but taste fresh.
• Freeze-baked cookies — Cool completely, then wrap individually in plastic wrap and place in a freezer bag. Thaw at room temperature for 20 minutes before serving.

How to Reheat Ina Garten Chocolate Hazelnut Cookies

• Oven method — Preheat to 300°F (149°C) and warm the cookies on a parchment-lined sheet for 3-5 minutes. This restores the soft, just-baked texture without drying them out.
• Microwave method — Place one cookie on a microwave-safe plate and heat for 10-15 seconds. The cookie will be warm, and the chocolate-hazelnut spread will soften, but the edges lose their crispness.
• Air fryer method — Set the air fryer to 300°F (149°C) and warm the cookies for 2-3 minutes. Check at the 2-minute mark to prevent burning. This method keeps the exterior slightly firmer than the microwave.

FAQs

Can I double the Ina Garten Chocolate Hazelnut Cookies recipe?

Yes, the recipe scales easily. Double all ingredients and bake in batches, keeping the same oven temperature. Do not overcrowd the baking sheet — bake 4 cookies at a time with at least 2 inches between them.

Why are my cookies spreading too much?

Your butter was likely too soft or warm. Use butter at cool room temperature — it should hold a slight indentation when pressed. If your kitchen is warm, chill the portioned dough balls for 10 minutes before baking.

Can I skip toasting the hazelnuts?

You can, but the flavor difference is huge. Raw hazelnuts taste mild and slightly bitter. Toasting deepens their nutty sweetness and adds the crunch that makes these cookies special.

How long does this recipe last in the fridge?

Baked cookies last up to 3 days at room temperature. Unbaked dough can be refrigerated for up to 24 hours, but let it sit at room temperature for 10 minutes before scooping — cold dough is harder to portion.

Can I use a different nut instead of hazelnuts?

Absolutely. Toasted pecans or walnuts work well as substitutes. Keep the same amount — 1/4 cup coarsely chopped — and toast them just until fragrant.

What if I don’t have parchment paper?

A silicone baking mat is the best alternative. If you use an unlined baking sheet, grease it lightly with butter or nonstick spray. The cookies will still release, but may brown slightly more on the bottom.

Nutritional Breakdown (Per Serving)

Based on 1 serving = 1 cookie out of 4 total.

• Calories: 269
• Protein: 4g
• Fat: 17g
• Carbohydrates: 27g
• Fiber: 2g
• Sugar: about 19g
• Sodium: around 100mg

Conclusion

These Ina Garten Chocolate Hazelnut Cookies deliver big flavor in a small-batch format that feels special without creating leftovers you do not want. The marbled chocolate-hazelnut spread, crunchy toasted nuts, and fudgy centers make every bite worth the 32 minutes it takes to bake them.

Whether you need a quick dessert for two or just want to satisfy a chocolate craving without committing to a full batch, this recipe hits the mark. Give it a try — you will be glad you did.

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