These cookies are slightly crispy on the outside, but with a moist and dense chocolaty center. Loaded with lots of chocolate chips and hazelnuts, Chocolate Hazelnut Cookies taste like very much like eating a big spoon of Nutella in cookie form!
This particular cookie recipe came to me by accident. I was trying to recreate the flavour and texture of a Ferrero Rocher, but created a cookie that tasted more like Nutella instead. Two years ago, I shared my Nutella Holiday Truffles recipe, and I felt that Chocolate Hazelnut Cookies would be a great follow up to that.
This, my Dearest Reader, is the last cookie in the 24 Cookies of Christmas series. It makes me feel a little sad, but also a little relieved. This is the third time I’ve done a series like this. Each time I tell myself that it will be the last. But, I’m already working on ideas for next year!
Should you be new here, let me tell you a bit about how this works. This is my third annual Christmas cookie extravaganza. Like the previous two years, I have posted a brand new Christmas cookie recipe for 24 consecutive days. Yes, that means Saturdays and Sundays too! For your reference, you can find links to the first two years further down the page.
Now, who’s ready to tie up this series with me? How many of the cookies did you actually make? Did you have any favourites? Is your freezer fully stocked and are you ready to share with family and neighbours? Good! For the last time, is your apron on and your oven preheated? Good! Let’s get to it!
The first thing you should do it to toast your nuts. How do you do that? It’s very simple! To be perfectly honest, this applies to any nuts or seeds, not just the nuts in this recipe. If you are not familiar with toasted nuts, then please try it just once. You will probably never revert to using nuts in your cooking or baking again without toasting them first!
I have tried using non-stick frying pans for toasting, but nothing works as well as a stainless steel pan. You could use a cast iron pan, but since they get very hot and retain heat so well, it’s easier to burn the nuts.
See the frying pan in this picture? That’s the exact one that I use all the time. I’m not suggesting you run out and buy this same cookware set, but I want you to see the pan – remember, do not use non-stick if possible. You’ll get better results will plain stainless steel.
So, unlike most cooking where you’re required to preheat first, you don’t want to apply that same rule to toasting nuts. Add the nuts to a cold pan. Place the pan on the burner and turn the heat on – no higher than medium and probably even less if using a gas burner.
Keep the nuts moving about. I use a rubber spatula. Once you start to smell that warm and toasty aromatic smell, pay close attention. The nuts will take on a slightly golden colour. Don’t let them get too dark. Once you’re satisfied, immediately remove them from the hot pan and transfer them to a dinner plate where they can be spread out to cool.
MORE CHRISTMAS COOKIE RECIPES!
Did you know that I’ve been posting a 24 Cookies of Christmas series for a few years now? There are over 100 Christmas cookie recipes that you can find right here at Lord Byron’s Kitchen! To make it easier to find, I have created a page for each series. Just click on the image below and you’ll find the full series for that volume all one page!
STORING, PACKAGING, AND FREEZING
If you plan to freeze these Chocolate Hazelnut Cookies, you certainly can! Once they are completely cooled, pile them into a clean, food-safe container. The container must be freezer friendly! You’ll want to ensure a very tight fitting lid too. (I use these quite often when freezing baked goods.) I like to place a sheet of plastic wrap over the top of the container before pushing the lid on. This helps to create a better seal. The goal is to keep all of that cookie freshness locked in!
You can freeze these cookies for up to three months. If you plan to give the frozen cookies as a gift, I would lay them out onto a wire cooling rack to thaw. Once thawed, pile into cellophane bags and tie with a ribbon, or stack in a cookie tin/box.
MORE CHRISTMAS CONFECTIONS!
In some cases, we want more than a cookie. That’s why I have two more Christmas-themed collections you might want to consider. The first, is my 12 Bundt Cakes of Christmas, and the second is my 12 Biscotti of Christmas. Click on the image below to see each collection all on one page with links to each recipe!
Thank you, Dear Reader, for following along and putting up with my madness in yet another 24 Cookies of Christmas series. If you missed one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 100 Christmas recipes and counting. There’s something for everyone! I think I might take a day or two of rest, but I’ll be back soon with a few New Years recipes to keep you festivities delicious! Merry Christmas!
Chocolate Hazelnut Cookies
- 1/2 cup butter, softened
- 1 1/2 cups brown sugar, lightly packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups mini milk chocolate chips
- 1 1/2 cups chopped toasted hazelnuts
- Preheat oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper. Set aside.
- In a mixing bowl, use a hand-held mixer to beat together the butter and the sugar until well combined.
- Add the eggs and vanilla extract. Beat into the butter and sugar mixture.
- Sift together the flour, cocoa powder, baking soda, and salt. Add it to the wet ingredients and mix until well incorporated.
- Next, stir in 1 cup of mini milk chocolate chips and 1 cup of the chopped toasted hazelnuts.
- Portion out 1 heaping tablespoon of the cookie dough. Roll into a ball and place onto the prepared baking sheet.
- With the palm of your hand, flatten the cookie ball to just under half of an inch thick. Top the cookie with a few of the remaining milk chocolate chips and chopped hazelnuts.
- Repeat until you have used up all of the cookie dough, leaving two inches of space between each cookie.
- Bake for 12 minutes. Remove from oven and allow to cool on baking sheet for 5 minutes. Transfer cookies to a wire cooling rack to finish cooling.