Print

Ina Garten Chocolate Hazelnut Cookies

Ina Garten Chocolate Hazelnut Cookies
Print Recipe

Rich, nutty chocolate cookies studded with toasted hazelnuts and semisweet chocolate chunks. These cookies have crisp edges and chewy centers, perfect with a glass of cold milk.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened (1 stick, 113g)
  • 1/2 cup granulated sugar (100g)
  • 1/2 cup light brown sugar, packed (100g)
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour (120g)
  • 1/3 cup unsweetened cocoa powder (30g)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon instant espresso powder (optional)
  • 3/4 cup hazelnuts, toasted and coarsely chopped (100g)
  • 3/4 cup semisweet chocolate chips or chunks (130g)

Instructions

  1. Preheat oven to 350°F / 177°C. Line two baking sheets with parchment paper. Spread hazelnuts on a rimmed baking sheet and toast for 8-10 minutes until skins blister and nuts are fragrant. Transfer to a clean kitchen towel, rub to remove most of the skins, then coarsely chop and set aside.
  2. In a stand mixer fitted with paddle attachment, cream the softened butter, granulated sugar, and brown sugar on medium speed for 2-3 minutes until light and fluffy. Scrape down the bowl. Add the egg and vanilla extract, beat on medium until fully combined, about 1 minute.
  3. In a separate medium bowl, whisk together the flour, cocoa powder, baking soda, kosher salt, and espresso powder (if using) until no lumps remain. The espresso powder enhances chocolate flavor without making the cookies taste like coffee.
  4. With the mixer on low, gradually add the dry ingredients to the butter mixture, mixing just until incorporated. Do not overmix; stop when the streaks of flour disappear. Fold in the chopped hazelnuts and chocolate chips using a rubber spatula until evenly distributed.
  5. Use a 1.5-tablespoon cookie scoop (or two spoons) to portion the dough into 8 equally sized balls (about 2 tablespoons each). Place them 2 inches apart on the prepared baking sheets. If desired, press a few extra chocolate chips on top for appearance.
  6. Bake one sheet at a time at 350°F / 177°C for 10-12 minutes. The cookies should be puffed and the edges set but the centers still soft and slightly underbaked. Do not overbake; they will continue to set as they cool.
  7. Let the cookies cool on the baking sheet for 5 minutes. This allows them to firm up before transferring. Then transfer to a wire rack to cool completely. The cookies will have crisp edges and chewy centers.
  8. Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Serve with a glass of cold milk.

Notes

Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies in a zip-top bag for up to 3 months. To reheat, place in a 300°F / 149°C oven for 3-5 minutes until warm.

Nutrition

Keywords: Ina Garten chocolate hazelnut cookies, chocolate hazelnut cookies recipe, chewy chocolate cookies, toasted hazelnut dessert, semisweet chocolate chunk cookies, easy baking recipe, homemade cookies, holiday cookies, nutty chocolate cookies, American dessert

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