Ina Garten Chocolate Hazelnut Cookies Recipe

Ina Garten’s Chocolate Hazelnut Cookies bring together toasted nuts, rich cocoa, and chunks of semisweet chocolate in one unforgettable cookie. Crisp at the edges and soft in the center, they are the kind of treat that disappears fast.

You can make these in about 27 minutes total, and the difficulty level sits comfortably at beginner. The only mildly tricky part is toasting and skinning the hazelnuts — but a kitchen towel makes quick work of that.

Ina Garten Chocolate Hazelnut Cookies Overview

These cookies come from the Barefoot Contessa herself — known for recipes that look fancy but stay firmly in the home-cook lane. This version keeps things simple with butter, two sugars, and a hint of espresso powder that deepens the chocolate without making things taste like coffee.

The toasted hazelnuts add crunch and a warm, slightly sweet flavor that pairs beautifully with the dark cocoa. The dough comes together fast, and the bake time is short — around 12 minutes — so the centers stay soft while the edges get that nice snap.

Serve them with a cold glass of milk or a hot espresso, and they shine at any occasion from weeknight dessert to holiday cookie exchange.

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Why This Recipe is Worth Trying

Here is what makes these cookies stand out from the crowd.

• Crisp-chewy texture — The edges turn firm and crunchy while the centers stay soft and slightly underbaked. You get both textures in every bite.
• Deep chocolate flavor — Cocoa powder plus semisweet chunks give a rich, dark taste that is not overly sweet. The optional espresso powder makes it even more intense.
• Toasted hazelnuts — Skinning and toasting the nuts yourself makes a real difference. Raw hazelnuts taste flat; toasted ones taste warm and almost buttery.
• Simple ingredients — Nothing unusual here. Butter, sugar, flour, cocoa, nuts, and chocolate chips are all standard pantry items.
• Fast prep and bake — Fifteen minutes of prep, twelve minutes in the oven. You can have fresh cookies in under half an hour.
• Great for sharing — The batch makes eight generous cookies, and they store well for days. Perfect for gifts or bake sales.

Ingredients You’ll Need for This Recipe

Every ingredient here does a specific job. Here is what each one brings to the cookies, and any notes I have found useful.

Wet Ingredients

• 1/2 cup unsalted butter, softened (1 stick, 113g) — Butter gives flavor and structure. Softened means left at room temperature for about 30 minutes — not melted, not microwaved to mush.
• 1 large egg, room temperature — A cold egg can seize the butter mixture. Let it sit on the counter for 15 minutes or place it in warm water for 5 minutes.
• 1 teaspoon vanilla extract — Pure vanilla adds depth. Imitation works in a pinch, but the real stuff is noticeably better here.

Dry Ingredients

• 1/2 cup granulated sugar (100g) — White sugar helps the edges crisp up during baking.
• 1/2 cup light brown sugar, packed (100g) — Brown sugar brings moisture and a hint of molasses that keeps the centers chewy.
• 1 cup all-purpose flour (120g) — Standard all-purpose flour gives the right structure. Do not substitute with bread or cake flour unless you know what you are doing.
• 1/3 cup unsweetened cocoa powder (30g) — Natural cocoa works fine. Dutch-process will also work and gives a slightly milder, darker flavor.
• 1/2 teaspoon baking soda — Helps the cookies spread and rise just enough. Do not skip it.
• 1/2 teaspoon kosher salt — Salt balances the sweetness and brings out the chocolate. Use kosher or fine sea salt, not table salt if you can help it.
• 1/2 teaspoon instant espresso powder (optional) — This does not taste like coffee. It deepens the chocolate flavor and makes it taste more complex.

Mix-Ins

• 3/4 cup hazelnuts, toasted and coarsely chopped (100g) — Toasting brings out the nuts’ natural oils and flavor. Rub off the skins after toasting — they can taste bitter.
• 3/4 cup semisweet chocolate chips or chunks (130g) — Chunks give bigger pools of melted chocolate. Chips hold their shape more. Either works; use what you have.

Useful Equipment

You probably own most of this already. Here is what you need and what works as a backup.

• Stand mixer with paddle attachment — Creaming butter and sugar by hand takes serious elbow grease. A hand mixer works too, but a stand mixer makes it effortless.
• Baking sheets — Two rimmed half-sheet pans fit all eight cookies comfortably. No rimmed sheet? Any sturdy baking sheet will do, just watch the edges.
• Parchment paper — Non-stick and easy cleanup. Silicone baking mats also work but may produce slightly softer bottoms.
• Cookie scoop (1.5-tablespoon size) — Scoops give uniform dough balls that bake evenly. Two spoons work fine if you do not own one.
• Wire cooling rack — Cooling on a rack prevents soggy bottoms. A flat plate or cutting board works in a pinch, but the bottoms will stay softer.

Steps to Make Ina Garten Chocolate Hazelnut Cookies

The process moves fast once you start, so read through everything first.

• Toast the hazelnuts — Spread hazelnuts on a rimmed baking sheet and bake at 350°F for 8–10 minutes until skins blister and the nuts smell fragrant. Transfer to a clean kitchen towel, rub to remove most of the skins, then coarsely chop. Set aside.
• Cream butter and sugars — In a stand mixer with the paddle attachment, beat the softened butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes until light and fluffy. Scrape down the bowl, then add the egg and vanilla. Beat on medium until fully combined, about 1 minute.
• Whisk dry ingredients — In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, kosher salt, and espresso powder (if using) until no lumps remain. This ensures even distribution and prevents cocoa clumps.
• Combine wet and dry — With the mixer on low, gradually add the dry ingredients to the butter mixture. Mix just until the streaks of flour disappear. Overmixing develops gluten and makes tough cookies.
• Fold in nuts and chocolate — Use a rubber spatula to fold in the chopped hazelnuts and chocolate chips until evenly distributed. Scrape the bottom of the bowl to catch any dry pockets.
• Scoop and bake — Use a 1.5-tablespoon scoop to portion the dough into 8 equally sized balls. Place them 2 inches apart on parchment-lined baking sheets. Press a few extra chocolate chips on top for looks if you want. Bake one sheet at a time at 350°F for 10–12 minutes. The edges should be set and the centers still soft and slightly underbaked.
• Cool on the sheet — Let the cookies cool on the baking sheet for 5 minutes. This firms them up enough to transfer without falling apart. Then move them to a wire rack to cool completely.

What Went Wrong and How I Fixed It

Even simple recipes can trip you up. Here are the mistakes I have made and how to avoid them.

• Cookies spread too thin — The butter was too soft or the dough too warm. Chill the scooped dough for 15 minutes before baking if your kitchen is hot.
• Hazelnut skins left on — Skipped the rubbing step, and the cookies tasted slightly bitter. Rub the warm nuts firmly in a towel until most of the papery skins flake off.
• Overbaked centers — Baked the full 12 minutes for a firmer cookie, but ended up with dry centers. Pull them at 10–11 minutes when the centers still look soft; carryover cooking finishes the job.
• The dough was dry and crumbly — I measured the flour by scooping directly from the bag, which packs it too tightly. Spoon flour into the measuring cup and level it for an accurate 120g.
• Chocolate chunks melted into puddles — Used very finely chopped chocolate instead of chips or small chunks. Stick with chips or roughly chopped bars for defined pockets of chocolate.

Ways to Make Ina Garten’s Chocolate Hazelnut Cookies Healthier

You can tweak the recipe without ruining the texture or taste. Here are a few swaps that work.

• Swap half the butter — Replace 1/4 cup of the butter with 1/4 cup unsweetened applesauce. This cuts fat and adds moisture, but the cookies will be slightly softer and less crisp at the edges.
• Use dark chocolate — Replace the semisweet chips with dark chocolate chips (70% cocoa or higher). You reduce sugar and get a more intense chocolate hit.
• Reduce sugar slightly — Cut the granulated sugar to 1/3 cup instead of 1/2 cup. The cookies will still be sweet but less cloying. Do not cut the brown sugar — it keeps the centers chewy.
• Add oats — Replace 1/4 cup of the flour with 1/4 cup old-fashioned oats. This adds fiber and a slightly heartier texture. The cookies will spread a bit less.
• Skip the extra toppings — Pressing extra chocolate chips on top looks pretty but adds unnecessary sugar. The chips inside the dough are plenty.

Alternative Ingredients for Ina Garten Chocolate Hazelnut Cookies

Running low on something or have a dietary need? These substitutions work well.

• Hazelnuts → Almonds or pecans — Use the same amount (3/4 cup) and toast them the same way. Almonds give a milder crunch; pecans add a buttery richness.
• All-purpose flour → Gluten-free 1:1 blend — Use the same 1 cup (120g). Look for a blend that includes xanthan gum for structure. The cookies will be slightly more crumbly.
• Unsalted butter → Vegan butter sticks — Use the same 1/2 cup. Stick-style vegan butter works best; tub varieties have too much water and cause spreading.
• Semisweet chocolate chips → White chocolate chips or butterscotch chips — Use the same 3/4 cup. White chocolate makes the cookies sweeter; butterscotch adds a caramel-like flavor.
• Granulated sugar → Coconut sugar — Use the same 1/2 cup (100g). The cookies will be darker and have a slight caramel note. The texture stays similar.
• Instant espresso powder → Skip it entirely — The cookies still taste great without it. The chocolate flavor will be slightly less deep but still excellent.

What to Serve With Ina Garten Chocolate Hazelnut Cookies

These cookies pair well with a range of drinks and treats. Here are my favorite ways to enjoy them.

• Cold milk — The classic pairing. Whole milk cuts through the dark chocolate and hazelnut richness perfectly.
• Hot espresso or strong coffee — The bitterness of coffee balances the sweetness. A double espresso is my go-to afternoon combo.
• Vanilla ice cream — Sandwich a scoop between two cookies for an instant ice cream sandwich. Let the cookies cool completely first.
• Hot chocolate — Double down on the chocolate theme. Use a dark hot cocoa to avoid over-sweetening the experience.
• Red wine (Zinfandel or Merlot) — Surprisingly good. The fruitiness of a Zinfandel plays well with the toasted nuts and chocolate.
• Fresh berries — Raspberries or sliced strawberries add acidity and freshness that cuts through the cookie’s richness.

Best Tips for Ina Garten Chocolate Hazelnut Cookies

A few small details make a big difference in the final cookie.

• Toast nuts just until fragrant — Dark, smoking nuts taste burnt. Pull them from the oven when you first smell that warm, nutty aroma — usually around 8 minutes.
• Chill the dough if the kitchen is warm — If your butter starts looking greasy or the dough feels soft, scoop the balls and refrigerate them for 15 minutes. This prevents excessive spreading.
• Bake one sheet at a time — Two sheets in the oven at once trap heat unevenly. The cookies on the lower rack can burn while the top ones stay pale.
• Rotate the pan halfway through — Ovens have hot spots. At the 5-minute mark, spin the sheet 180 degrees for even browning.
• Let cookies rest on the sheet — The 5-minute cooling period is not optional. Moving them too early causes them to crack and fall apart.
• Press extra chips into warm cookies — If you forgot to add toppings before baking, gently press a few chips into the warm cookies right after they come out of the oven. They will stick as the cookie cools.
• Freeze the dough for later — Scoop the dough balls, freeze them solid on a sheet pan, then transfer to a zip-top bag. Bake from frozen, adding 2 extra minutes to the baking time.

Unique Takes on Ina Garten Chocolate Hazelnut Cookies

Once you have made the original, try one of these twists. Each stays true to the base recipe but adds a new flavor.

• Double Chocolate — Swap 2 tablespoons of flour for 2 tablespoons of cocoa powder. The cookies will be darker, richer, and almost fudgy.
• Sea Salt Finish — Sprinkle flaky sea salt on top of each dough ball right before baking. The salt crystals pop against the sweet chocolate and nuts.
• Orange Hazelnut — Add 1 teaspoon of orange zest along with the vanilla. The citrus oil brightens the chocolate and pairs beautifully with hazelnuts.
• Peppermint Crunch — Fold in 1/4 cup crushed peppermint candies along with the hazelnuts. The mint adds a cool contrast that works well for the holidays.
• Coconut Chocolate — Replace half the hazelnuts with 1/3 cup toasted shredded coconut. Toast the coconut separately — it burns faster than hazelnuts.
• Spiced Chocolate — Add 1/2 teaspoon of ground cinnamon and a pinch of cayenne pepper to the dry ingredients. The heat sneaks up after the sweetness fades.

How to Store Ina Garten Chocolate Hazelnut Cookies

Proper storage keeps the cookies fresh and maintains that crisp-chewy contrast.

• Room temperature container — Place cooled cookies in an airtight container with a tight-fitting lid. Layer them between sheets of parchment paper if stacking. They stay fresh for up to 3 days.
• Freeze baked cookies — Cool completely, then arrange in a single layer inside a zip-top freezer bag. Squeeze out as much air as possible. Baked cookies freeze well for up to 3 months. Thaw at room temperature for 15 minutes.
• Freeze unbaked dough — Scoop dough into balls, freeze on a sheet pan until solid, then transfer to a labeled zip-top bag. Bake straight from frozen, adding 2 extra minutes to the baking time.
• Avoid the refrigerator — The fridge dries out cookies faster than room temperature or the freezer. Only refrigerate if your kitchen is very hot and you need to chill the dough before baking.

How to Reheat Ina Garten Chocolate Hazelnut Cookies

Warm cookies taste closest to fresh-baked. Here is how to do it without drying them out.

• Oven method — Place cookies on a baking sheet and warm at 300°F for 3–5 minutes. The edges crisp back up and the centers soften without overbaking.
• Microwave method — Heat one cookie on a microwave-safe plate for 10–15 seconds. The cookie will be soft all the way through but will lose its crisp edges. Best for one cookie at a time.
• Air fryer method — Set the air fryer to 300°F and warm cookies for 2–3 minutes. Keep an eye on them — air fryers run hot and can burn the bottoms quickly.
• Toaster oven method — Place cookies directly on the wire rack and toast at 300°F for 3–4 minutes. The bottoms get extra crisp, which some people love.

FAQs

Can I make Ina Garten Chocolate Hazelnut Cookies ahead of time?

Yes. You can make the dough up to 2 days ahead and keep it covered in the refrigerator. Scoop and bake just before serving. You can also freeze baked cookies for up to 3 months.

Can I freeze Ina Garten Chocolate Hazelnut Cookies?

Absolutely. Freeze baked cookies in a zip-top bag for up to 3 months. Freeze unbaked dough balls on a sheet pan, then transfer to a bag. Bake frozen dough balls straight from the freezer, adding 2 minutes to the bake time.

Why did my cookies spread too much?

Most likely the butter was too soft or the dough was warm. Chill the scooped dough for 15 minutes before baking. Also make sure your baking soda is not expired — old baking soda loses its rising power.

Can I skip the espresso powder?

Yes, it is optional. The cookies will still taste great, just with a slightly less deep chocolate flavor. You will not taste coffee either way.

How many cookies does this recipe make?

The recipe makes 8 large cookies, each about 2 tablespoons of dough. You can make smaller cookies by using a 1-tablespoon scoop, but reduce the baking time to 8–10 minutes.

What is the best way to skin hazelnuts?

After toasting, transfer the warm hazelnuts to a clean kitchen towel. Fold the towel over them and rub firmly in a circular motion. Most of the papery skins will flake off. Do not worry about removing every speck — a little skin left on is fine.

Nutritional Breakdown (Per Serving)

Based on 1 serving = 2 cookies (one-fourth of the total recipe).

• Calories: 861
• Protein: 12g
• Fat: 51g
• Carbohydrates: about 102g
• Fiber: 6g
• Sugar: about 67g
• Sodium: 188mg

Conclusion

These Ina Garten Chocolate Hazelnut Cookies deliver exactly what you want from a homemade cookie — crisp edges, chewy centers, and big pockets of melted chocolate. The toasted hazelnuts add warmth and crunch that plain chocolate cookies cannot touch.

Give them a try the next time you want something that feels special but takes almost no effort. One batch might not be enough.

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