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Chocolate-Hazelnut Cookies

Chocolate-Hazelnut Cookies

Irresistible, chocolate-laced, nutty cookies from Ochre Bakery in Detroit, No. 4 on our Hot Ten list for 2019. Coarse raw sugar gives them a subtle crunch in every bite, but you can replace it with an equal amount of white sugar if needed. And trust us on the big pieces of chocolate: The matchsticks are what give these cookies their melty stripes.


  • ¾ cup (115 g) blanched hazelnuts
  • 3½ cups (440 g) all-purpose flour
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ cup (100 g) granulated sugar
  • ½ cup (100 g) raw sugar or granulated sugar
  • ½ cup (100 g) (packed) light brown sugar
  • 2 large eggs, room temperature
  • 4 2-oz. bittersweet chocolate bars, cut lengthwise into ¼"-thick sticks

Recipe Preparation

  • Place racks in upper and lower thirds of oven; preheat to 300°. Toast hazelnuts on a rimmed baking sheet on upper rack, tossing halfway through, until golden brown, 8–10 minutes. Let cool slightly, then chop very coarsely; set aside. Increase oven temperature to 350°.

  • Whisk flour, kosher salt, baking powder, baking soda, and ginger in a large bowl to combine. Beat butter, granulated sugar, raw sugar, and brown sugar in the bowl of a stand mixer fitted with the paddle attachment on high speed, scraping down sides of bowl occasionally, until pale and fluffy, 5–7 minutes. Reduce speed to medium-high and add eggs, one at a time, increasing speed to high after each addition to fully incorporate and stopping periodically to scrape down sides of bowl. Add honey and vanilla and beat just to combine. Reduce speed to low and add dry ingredients; beat until combined. Add chocolate and reserved nuts and beat just until incorporated.

  • Scoop dough into 1½-oz. portions (about 3 Tbsp.); roll into balls (if the batter feels loose or sticky, chill 30 minutes). Place on a parchment-lined baking sheet. Chill until firm, at least 2 hours.

  • Arrange chilled cookies on 2 fresh parchment-lined baking sheets, spacing 2" apart; you should be able to fit about 12 cookies on each. Sprinkle cookies with sea salt. Bake, rotating top to bottom and front to back halfway through, until bottoms and edges are golden brown, 12–15 minutes. Let cool on baking sheets. Place a fresh sheet of parchment on 1 baking sheet and repeat process with remaining balls of dough.

  • Do Ahead: Dough can be made 1 month ahead. Transfer chilled balls to resealable freezer bags and freeze. Bake from frozen.

Recipe by Ochre Bakery, Detroit, MIReviews SectionMy family loves these! I've made about three batches since quarantine started and even my siblings who don't really like nuts love these!AnonymousWashington DC04/04/20These cookies were delicious!!! Loved them so much.The honey really comes through in the cookie in my opinion, definitely a different flavor with the combo of ginger. I would even add a little extra ginger next time - it'd be nice to have it even punchier.Nate GLos Angeles, CA10/06/19Was intrigued by the fun additions in this recipe and its coming from a new bakery near me! Allergies so made these with vegan butter (Earth Balance) and 1/2 almond flour / 1/2 gluten-free flour (King Arthur's Measure-to-Measure). Awesome!AnonymousFerndale, MI10/06/19My kind of fall cookie! The unexpected addition of ginger is a yummy, warm touch.AnonymousLansing, Mich.10/05/19Reading the recipe and I need clarification when it says to: "Bake, rotating top to bottom and front to back halfway through." Its mostly the front to back that is throwing me off. Thanks.ZmakYou.InkToronto, Canada10/02/19These were amazing cookies! Don't overbake and you will get a chewy cookie that melts in your mouth. I used 12 oz. of chocolate chips, half milk and half dark. I like that the ginger was subtle - just enough to give the cookies an interesting flavor.AnonymousCincinnati 09/26/19What is the honey for in this recipe? Just to bind or as an additional sweetener? Attempting to make this vegan.Made this last night! I found them VERY hazelnutty - and instead of having a snap to the nuts, they get a little soft when baked. Still loved them but would probably add fewer nuts and more chocolate next time. Recipe felt like you could add in any kind of nut or chocolate and it would still be good - maybe next time I'll do peanuts with dark chocolate, etc. Could use even more ginger than recipe calls for, would add a good kick. Overall I liked the consistency and they were quite easy to make. Would make again.

Chocolate Hazelnut Cookies

Soft and chewy chocolate cookies filled with chopped hazelnuts.

If you’re a fan of chocolate + hazelnut like me, then you are going to LOVE these cookies. They’re rich, chocolaty, and have so much great nutty flavor and crunch from the hazelnuts.

These cookies were born out of necessity— I had just a few hours to make a treat for a party and my pantry was pretty empty. I had decided to make my go-to favorite chocolate cookies when I spied some chopped hazelnuts I had stashed in the freezer. I threw them in the dough at the last moment, and these wonderful cookies are the result. I’ve made them a few times since then and they’re always a hit wherever I take them.

I mean, who doesn’t love chocolate and hazelnuts?

Baking tip:How to freeze cookie dough

This recipe is perfect for freezing in batches and baking up fresh for easy breakfasts or snacks on the go. Here’s how to do it:

  • Use a scoop to portion out cookie dough
  • Place mounds of dough (not touching) on a parchment lined sheet pan
  • Freeze for about 30 minutes
  • Remove the mounds from the sheet pan and place in an airtight container or freezer zipped bag
  • Freeze for up to 1 month
  • When ready to bake, place on prepared sheet pan and let come to room temperature for 30 minutes

Recipe Summary

  • 2 ½ cups all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, room temperature
  • ¾ cup brown sugar
  • ¾ cup white sugar
  • 2 large eggs
  • 2 tablespoons vanilla extract
  • ½ cup chocolate-hazelnut spread, such as Nutella®
  • ½ cup chopped toasted hazelnuts
  • 1 cup chocolate chips

Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet or line it with parchment paper.

Combine flour, cocoa powder, baking soda, and salt in a bowl. Mix with a whisk to break up any lumps.

Beat butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat in eggs one at a time until completely incorporated. Mix in vanilla and chocolate-hazelnut spread.

Slowly add in flour mixture and stir just until combined. Fold in chopped hazelnuts and chocolate chips. Drop the dough onto prepared baking sheet by tablespoons or with a cookie scoop.

Bake in preheated oven until edges look dry and cookies are fragrant, about 12 minutes. Allow to cool for 1 minute on baking sheet before transferring to a wire rack.


  • 1 ½ cups all-purpose flour, plus more for work surface and dusting
  • 2 tablespoons granulated sugar
  • ¼ teaspoon kosher salt
  • 4 ounces cold cream cheese, cubed
  • ½ cup cold unsalted butter, cubed
  • 1 large egg yolk
  • 3 tablespoons light brown sugar
  • ¼ teaspoon ground cinnamon
  • 3 tablespoons finely chopped toasted hazelnuts
  • 2 ounces bittersweet chocolate (from 1 [4-oz.] bar), finely chopped
  • 1 tablespoon heavy whipping cream
  • 1 tablespoon sparkling sugar

Pulse together flour, granulated sugar, and salt in a food processor until combined, 3 to 4 pulses. Add cream cheese and butter pulse until mixture forms large, crumbly pieces, 6 to 8 pulses. Add egg yolk pulse until just incorporated, 3 to 4 pulses.

Turn dough out onto a clean work surface, and knead until dough just comes together, about 1 minute. Divide in half shape each piece into a rectangle about 5 x 3 inches. Wrap individually in plastic wrap, and chill at least 2 hours or up to overnight (8 hours).

Stir together brown sugar and ground cinnamon in a small bowl. Remove 1 chilled dough rectangle from refrigerator, and unwrap. Place dough on a well-floured work surface, and lightly dust with flour. Roll into a rectangle about 12 x 6 inches. Sprinkle dough rectangle with half of the brown sugar mixture. Sprinkle half of the chopped hazelnuts over brown sugar mixture. Sprinkle half of the finely chopped chocolate over hazelnuts. Starting at 1 long end, carefully roll dough up into a tight log. Place log, seam side down, on a baking sheet. Repeat procedure with remaining chilled dough rectangle, brown sugar mixture, chopped hazelnuts, and chopped chocolate. Freeze logs, unwrapped, on baking sheet 15 minutes.

Preheat oven to 375°F. Remove 1 dough log from freezer cut into 12 (1-inch-thick) slices. Arrange slices, standing upright with seam side down, on a baking sheet lined with parchment paper. Brush tops of slices evenly with half of the whipping cream, and sprinkle with half of the sparkling sugar. Bake until rugelach are golden brown and dough is flaky, 13 to 15 minutes. Cool on baking sheet 5 minutes transfer to a wire rack, and cool to room temperature, about 20 minutes. Repeat procedure with remaining dough log, whipping cream, and sparkling sugar.

  • 1/2 cup butter (room temperature)
  • 1/4 teaspoon salt
  • 1 cup sugar (granulated)
  • 1 egg (unbeaten)
  • 1 teaspoon vanilla extract
  • 2 squares chocolate (semisweet, melted)
  • 1 cup all-purpose flour (stir before measuring)
  • 1/2 cup hazelnuts (chopped, more if desired)

Preheat oven to 325 F. Grease cookie sheets or line with parchment paper or silicone baking mats.

In a mixing bowl with an electric mixer cream butter until light and fluffy. Gradually beat in salt and sugar. Add egg beat well. Blend in vanilla and chocolate.

Mix in flour until blended. Fold in the chopped hazelnuts.

Drop level tablespoonfuls of dough, 2 inches apart, onto the greased cookie sheets.

Stamp lightly with a flat bottom glass covered with a damp cloth.

If desired sprinkle more finely chopped hazelnuts over the top of each cookie.


Make the cookies:

  • In a food processor, process the hazelnuts and espresso powder until they’re ground to the consistency of a nut butter, 2 to 3 minutes.
  • Melt the chocolate in a microwave. Set aside to cool until warm. In a large bowl, beat the butter, sugar, cocoa powder, and hazelnut mixture with a stand mixer (use the paddle attachment) or a hand-held mixer on medium speed until very well blended and fluffy, 1-1/2 to 2 minutes scrape the bowl as needed. Add the egg, vanilla, and salt beat until completely blended and smooth, about 1-1/2 minutes. On low speed, mix in half of the flour and then the melted chocolate just until evenly incorporated. Mix or stir in by hand the remaining flour until evenly incorporated. Set aside for 10 minutes the dough will firm up slightly.
  • Cut the dough into thirds. Set each third between sheets of parchment or waxed paper. Roll out each portion to 1/8 inch thick check the underside and smooth any wrinkles. Stack the rolled pieces ( paper still attached) on a tray. Refrigerate until firm, about 45 minutes, or for several hours (or freeze for about 20 minutes to speed chilling).
  • Position a rack in the center of the oven and heat the oven to 350°F. Butter several large baking sheets or coat with nonstick spray. Working with one piece of dough at a time and keeping the remainder chilled, gently peel away and then replace the top sheet of paper. Flip the dough over. Peel off and discard the second sheet of paper. Cut out the cookies using a 2-1/2- to 2-3/4-inch fluted round, oval, or other cutter. (If the dough softens too much to handle easily, transfer the paper and cookies to a tray, and refrigerate until firm again.) Using a spatula, carefully transfer the cookies to the baking sheets, arranging them about 11/2 inches apart. Reroll the dough scraps. Continue cutting out the cookies until all dough is used refrigerate as necessary if it becomes too soft to handle.
  • Bake the cookies one sheet at a time (keep the rest refrigerated) until they feel dry and almost firm when pressed in the center, 7 to 10 minutes. Let cool on the sheets for 3 or 4 minutes before transferring to racks to cool completely. Prepare the cookies for glazing by freezing them for at least 20 minutes or up to several hours.

Glaze the cookies:

  • Line several small trays or baking sheets with aluminum foil. Combine the chocolate and the oil in a metal bowl. Set the bow over a saucepan containing about an inch of barely simmering water and stir with a spatula until melted. Turn off the burner under the saucepan but leave the bowl over the hot water to keep the chocolate warm stir the chocolate occasionally.
  • Glaze only about five or six cookies at a time (keep the remainder frozen). With the bowl tipped so that the chocolate pools on one side, hold a cookie vertically and dip until half of it is submerged in the chocolate. Lift the cookie out and shake off excess chocolate. Gently scrape the bottom of the cookie against the side of the bowl to remove the excess chocolate on the bottom surface.

    With the bowl tipped so that the chocolate pools on one side, hold a cookie vertically and dip until half is submerged in the chocolate. Lift the cookie out and shake off excess chocolate. Gently scrape the bottom of the cookie against the side of the bowl to remove excess chocolate from the bottom surface.

Make Ahead Tips

You can freeze baked, unglazed cookies for up to two months, tightly wrapped in plastic. Glazed cookies will keep, refrigerated, for up to five days. Remove them from the refrigerator about 10 minutes before serving If the cookies stand unrefrigerated for longer than about an hour, the chocolate surface may begin to dull.

For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.

Flourless Chocolate Hazelnut Cookies

If you&rsquore looking for some intensely chocolate cookies, then you&rsquove found them with these Flourless Chocolate Hazelnut Cookies. They&rsquore rich and fudgy and amazingly delicious. This is some serious chocolate!

These cookies are made with both cocoa powder and chocolate for a double dose of chocolate. As always, I recommend using good quality chocolate when baking something so focused on that flavor. Good quality doesn&rsquot have to mean expensive. There are several brands (like Guittard and Ghirardelli) that give you good chocolate without breaking the bank.

This isn&rsquot your traditional cookie dough. It&rsquos thick and doesn&rsquot really feel like a standard cookie dough when you&rsquore mixing it. I mix these by hand, and I consider it &ldquoarm day&rdquo by the time I&rsquom done. You may think that it&rsquos not going to mix well, but it will mix into a thick dough. Just be patient.

The addition of egg whites to the dough gives the cookies a light, almost crispy outside that you often get from other egg-white cookies like meringues or macaroons. Past that outside layer, it&rsquos all about rich and fudgy. They&rsquoll be at their gooiest and fudgiest when they&rsquore fresh from the oven, but they&rsquoll also keep for a few days tightly covered.

Hazelnuts are a tasty combination with chocolate, but feel free to substitute another kind of nut if you like. Pecans, almonds, or even a combination would be great substitutes. If you want to emphasize the flavor of the nuts, try toasting them first. About 10 minutes in a 350°F oven will usually do the trick.

These Flourless Chocolate Hazelnut Cookies are such rich, flavorful cookies that should certainly satisfy your biggest chocolate cravings. Try them the next time you&rsquore in the mood for a whole lot of chocolate flavor!

Hazelnut & chocolate cookie sandwiches

Heat the oven to 200C/180C fan/gas 4. Line two baking sheets with baking parchment and set aside.

Cream the butter with both sugars in a large mixing bowl using an electric whisk, then beat in the salt, egg and vanilla. Stir in the flour, bicarbonate of soda, chocolate and hazelnuts using a wooden spoon until well combined.

Scoop the dough onto the baking sheets in 24 heaps, well spaced apart. Bake for 10-12 mins or until lightly golden at the edges. Remove from the oven and allow to cool completely on the baking sheets. Spread 1 tsp of chocolate spread on the bottoms of half the cookies, then sandwich with the other halves. Will keep in a cake tin or airtight container for up to five days.


Put a few cookies into a blender with just enough chocolate ice cream and milk to make a thick shake, then blend until smooth. If you fancy it, add a splash of bourbon for the grown-ups.

I have tried these nut bars everywhere in Germany, but the one I liked the most was in my husband’s home town in North Rhine Westphalia, the northern state in the country.

Those bar cookies had a thin shortbread crust and a thick hazelnut layer topping with a nice soft bite but speckled with crunchy hazelnuts.

The nussecken I tried in other places seemed to have more butter than needed, a thicker cookie crust, thinner hazelnut layer and the topping was too crunchy or didn’t have a soft bite.

I wanted to recreate the amazingly delicious nussecken from my husband's home town. So, I tried many easily available recipes and they gave me the results as I mentioned above.

Then I looked into German sources and watched several German videos. And finally came up with that same great taste using ingredients more common here in the USA.


But as I am trying to eat much healthier than ever before, I was looking for something without refined sugar, that only used whole natural ingredients.

vegan chocolate amaretti, made with almond flour, I decided to try a cookie with ground hazelnuts.

And one of my favorite combinations, since I was a child, is chocolate and hazelnut (Nutella anyone?). So I thought I should take inspiration from this indulgent combination.

The toasted rich nutty flavor of hazelnut mixed with chocolate is something out of this world. And these cookies are not just perfect for Christmas. They are absolutely delicious to eat all year round.

Chocolate lovers will go crazy for these cookies!

But to make this special treat as healthy as possible, instead of using sugar, like in the original amaretti recipe, I thought: why not using Medjool dates?

Medjool dates have a rich, almost caramel-like taste and a soft, chewy texture. I thought this would work perfectly with the dark cocoa powder and ground hazelnut.

And if you are looking for more chocolaty gifts this year, check out this incredibly creamy hot chocolate mix.