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Chocolate-Hazelnut Cookies

These brownie-like cookies are filled with 3 kinds of chocolate and delicious toasted nuts.


The smaller you can break up the chocolate, the quicker it will melt. Be sure to use bittersweet chocolate, you want the rich chocolate flavor but not excess sweetness.

Toast the peeled hazelnuts in the oven or in a dry skillet, until they are lightly golden brown and fragrant – about 7 minutes.ChocolateHazelnutCookies2

To make the cookies look as great as they taste, I reserve about half of the chocolate chips (and some of the nuts). ChocolateHazelnutCookies4


Once the batter has been mixed up and has been dropped onto a lined baking sheet, I press the reserved chips and nuts onto the outer surface of the batter. It only takes a bit more time, but it really makes the cookies look so much more appetizing!

The great thing about this brownie-like batter is the cookies won’t spread much at all when baking in the oven.ChocolateHazelnutCookies5

Chocolate-Hazelnut Cookies
4.0 from 1 reviews
Prep time:
Total time:
Serves: 24
  • 1 cup blanched hazelnuts, toasted & chopped (or keep whole)
  • ⅓ cup GFC Flour Blend for Baking
  • ½ tsp baking powder
  • ¼ tsp salt
  • 8 oz bittersweet chocolate, chopped
  • ⅓ cup butter or margarine
  • 1 tsp vanilla
  • 2 eggs
  • ¾ cup sugar
  • ½-1* cup GF milk chocolate chips, divided
  • ½-1* cup GF white chocolate chips, divided
  1. Toast blanched (peeled) nuts in a dry skillet on the stove or med-high heat, or on a baking sheet at 350°F for about 7 minutes or until golden, shaking pan a few times while cooking. Allow to cool and chop, set aside.
  2. In a small bowl mix together the flour, baking powder and salt, set aside.
  3. Melt together the bittersweet chocolate and butter, stirring until smooth. Add vanilla.
  4. In a large bowl beat the eggs for a minute, then add the sugar, beating for another 5 minutes. Gradually add the slightly cooled chocolate mixture until well blended, then add the flour mixture.
  5. Fold in the nuts and chocolate chips (all or half*)and drop by tablespoons onto a lined baking sheet. Cookies will not spread out very much, so you can place them closer together.
  6. Bake at 350°F for 12-15 minutes until puffed and crackly. Allow to cool on baking sheet for about 5 minutes before moving to wire rack.
*I like to add half the chocolate chips into the batter, then once the cookies are dropped onto the baking sheet I press the remaining chips onto the surface along with a few nuts.


5 Responses to Chocolate-Hazelnut Cookies

  1. Loretta February 10, 2016 at 8:46 am #

    Can almonds be substituted for hazelnut?

    • Marla Hingley
      Marla Hingley February 10, 2016 at 9:37 am #

      Yes substitute in any nuts you like 🙂

  2. Muriel February 10, 2016 at 7:12 pm #

    A word of caution – once the nuts are in the pan, stay close by, they can burn in an instant!!!

  3. CJ February 10, 2016 at 8:02 pm #

    Can I use egg replacer in this recipe? I’m allergic to eggs.

    • Marla Hingley
      Marla Hingley February 11, 2016 at 5:58 pm #

      Yes. Cookie recipes are the most forgiving when using egg replacers. I like using chia ‘eggs’, but here are some more suggestions: Dairy & Egg Substitutions

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