Print

Ina Garten Chocolate Hazelnut Cookies

Ina Garten Chocolate Hazelnut Cookies
Print Recipe

Rich, chewy chocolate cookies packed with chopped toasted hazelnuts and swirls of chocolate-hazelnut spread. These small-batch treats deliver a deep cocoa flavor with a nutty crunch, perfect for an indulgent dessert.

Ingredients

Scale
  • 1/4 cup all-purpose flour (31g)
  • 1 tablespoon unsweetened cocoa powder (5g)
  • 1/8 teaspoon baking soda
  • 1/8 teaspoon kosher salt
  • 2 tablespoons unsalted butter, softened (28g)
  • 2 tablespoons granulated sugar (25g)
  • 1 tablespoon packed light brown sugar (13g)
  • 1 large egg yolk
  • 1/2 teaspoon pure vanilla extract
  • 1/4 cup chocolate-hazelnut spread, such as Nutella (65g)
  • 1/4 cup whole hazelnuts, toasted and coarsely chopped (30g)

Instructions

  1. Preheat the oven to 350°F (177°C). Line a small baking sheet with parchment paper to prevent sticking and ensure even browning.
  2. Toast the hazelnuts: Spread the hazelnuts on a separate small baking sheet and bake for 8-10 minutes, until fragrant and the skins begin to crack. Let cool completely, then rub them in a clean kitchen towel to remove as much skin as possible. Coarsely chop and set aside.
  3. In a small bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and kosher salt. Set aside.
  4. In a medium mixing bowl, combine the softened unsalted butter, granulated sugar, and light brown sugar. Beat with a wooden spoon or electric mixer on medium speed for 2-3 minutes, until light and creamy.
  5. Add the egg yolk and vanilla extract to the butter mixture. Beat until fully incorporated and smooth, scraping down the sides of the bowl as needed.
  6. Gradually add the dry ingredient mixture to the butter mixture, stirring with a spatula just until no streaks of flour remain. Do not overmix, as this can toughen the cookies.
  7. Add the chocolate-hazelnut spread and chopped toasted hazelnuts. Fold gently until the spread is marbled throughout and the nuts are evenly distributed. The dough will be soft and slightly sticky.
  8. Using a spoon or small cookie scoop, portion the dough into 4 equal mounds (about 2 tablespoons each) onto the prepared baking sheet, spacing them at least 2 inches apart. For even shapes, lightly dampen your hands and roll each mound into a ball.
  9. Bake for 10-12 minutes, rotating the baking sheet halfway through. The cookies are done when the edges are set and slightly firm, but the centers still look soft and slightly underdone. Do not overbake; they will continue to set as they cool.
  10. Remove from the oven and let the cookies rest on the baking sheet for 5 minutes. This allows them to firm up without breaking.
  11. Transfer the cookies to a wire rack to cool completely. The centers will sink slightly, creating a fudgy texture.
  12. Serve at room temperature. For an extra touch, sprinkle with flaky sea salt just after baking if desired.

Notes

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze unbaked dough scoops on a parchment-lined tray until solid, then transfer to a zip-top bag and freeze for up to 3 months. Bake frozen dough directly from the freezer, adding 1-2 minutes to the bake time. To reheat baked cookies, warm in a 300°F (149°C) oven for 3-5 minutes to restore softness.

Nutrition

Keywords: Ina Garten chocolate hazelnut cookies, chocolate hazelnut cookie recipe, Nutella cookies, easy chocolate cookies, hazelnut dessert, small batch cookies, cookie recipe, baking, chocolate cookies, hazelnut cookies, Ina Garten dessert

Find it online: https://inagartendishes.com/ina-garten-chocolate-hazelnut-cookies-2/