Double Chocolate Hazelnut Cookies with Sea Salt
Updated May 29, 2021
Double Chocolate Hazelnut Cookies with Sea Salt-these cookies are loaded with chocolate, chopped hazelnuts, and sprinkled with sea salt. Chocolate lovers will go crazy for these cookies!
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Pin ItLast week I put Caleb down for his nap and I was going to do some spring cleaning, but I ended up in the kitchen instead. And I didn’t end up in the kitchen to clean. I wanted something sweet and my sweet tooth wasn’t going to be satisfied with just anything. I wanted cookies. I NEEDED cookies:) Big surprise, huh?
Josh wasn’t home, so I got into my secret nut stash and the bag of hazelnuts caught my eye. I decided to make Double Chocolate Hazelnut Cookies with Sea Salt. All of my favorite things in one cookie. I figured the cookies would be good, but they were even better than I imagined. They are my new favorite cookie!
I couldn’t stomach sweets at the beginning of my pregnancy, but lately my sweet tooth is raging. I think ALL of my teeth are sweet teeth:)
I wanted a decadent cookie that would cure my sweet craving so I made double chocolate cookies. I used Dutch processed cocoa to get a deep chocolate flavor. I also added in semi-sweet chocolate chips. Double the chocolate, double the goodness!
Hazelnuts are one of my favorite nuts, especially when they are paired with chocolate. So I knew they would be a great add in. And of course I sprinkled the cookies with sea salt before baking. A little bit of sea salt makes a huge difference. I love the sweet and salty combo!
I was worried the baking cookies would wake Caleb up from his nap. Our house smelled like a chocolate factory. I know I couldn’t have slept through such a tempting smell. He didn’t wake up, but I guarantee he was having some sweet dreams:)
I ate a cookie as soon as they came out of the oven. I couldn’t wait for them to cool. The cookies were soft and oozing with chocolate. The hazelnuts added a slight crunch and nice flavor. The sea salt took the cookies over the top. I was in cookie heaven!
I highly recommend you make a batch of Double Chocolate Hazelnut Cookies with Sea Salt today. And make sure you eat a fresh cookie that is still warm from the oven. Your mind will be blown away! These cookies are a chocolate lovers dream.
Thank you Double Chocolate Hazelnut Cookies with Sea Salt for curing my cookie craving! And don’t worry, I shared with Caleb when he woke up. The chocolate all over his face told me he approved:)
Double Chocolate Hazelnut Cookies with Sea Salt
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 cup Dutch processed cocoa
- 1 cup unsalted butter at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup chopped hazelnuts
- Sea salt for sprinkling on cookies
Instructions
- 1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat baking mat or parchment paper. Set aside.
- 2. In a medium bowl, whisk together flour, baking soda, sea salt, and cocoa. Set aside.
- 3. With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract and mix until combined.
- 4. Gradually add flour mixture and beat until just combined. Stir in the chocolate chips and hazelnuts. Scoop the dough into rounded tablespoons and place on prepared baking sheet, about 2 inches apart. Sprinkle each cookie with sea salt.
- 5. Bake cookies for 8-10 minutes, or until cookies are set, but still soft in the center. Don’t overbake. Remove from oven and let sit on baking sheet for 3 minutes. Move to a cooling rack and cool completely.
Nutrition
Have you tried this recipe?
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Do I need to roast and peal the skin of the hazelnut?
So! I just happened to have some roasted hazelnuts and some dark chocolate in my cupboard this weekend… and given it’s the start of Spring… Any excuse to make these!
I used rough chopped dark Callebaut chocolate instead of the chips, added 1/2 teaspoon of hazlenut syrup in place of half of the vanilla, added the zest of one orange to the wet mix and I also substituted half of the butter for coconut butter (because that’s what I had in the cupboard).
Can I just say…. BEST. BISCUITS. EVER.
I was making them with my son and he could hardly contain himself… They make a big ol’ batch so I guess I’ll have to share them. 🙂
And for any Aussies/others interested – about 230grams of butter (between the two types I used) was just perfect.
I wonder… did you put some more chopped hazelnuts and choc chips AFTER the cookies were baked? Because I made a batch of these and they didn’t come up. I took a closer look at your pictures again and realized that the choc chips and hazelnuts on top of your biscuits look completely uncovered by the biscuit and nicely in the center of the biscuit… So I wonder if you actually put them mid-baking or after as they came out of the oven.
If so, I think you should’ve mentioned this as the appeal of food blogging is when people like us want to bake pretty like you and the pictures you post of your food. I think you should’ve mentioned that step if that’s what you’ve done.
Either way, the cookies taste nice but very disappointed all the steps weren’t in the recipe if we wanted to achieve the same look.
Thank you for this recipe; always looking for something different, chocolate-wise, to add to the hoiiday cookie repertoire. I adapted this slightly as follows: I toasted the chopped hazelnuts, then processed them in a food processor with 1T granulated sugar per 1/2 cup of nuts (I like this technique and use it in other cookies). I added that directly to the batter, adjusted the sugar down by the tablespoons used to make the nut mixture. I wasn’t able to get full Dutch processed cocoa powder locally, but found Hershey’s Dark Cocoa Powder (which is a blend of natural cocoa powder and Dutch processed). I rolled the dough into balls so the cookies would look more uniform. Very good; very rich and brownie-like consistency.
Glad you liked the recipe!
I made these and they were very good! The rich chocolate flavor pairs so well with hazelnuts and the salt sets it off.
Glad you liked the cookies!
Just made these, and added a teaspoon or so of espresso powder to bump up the chocolate factor… they’re perfect! Thanks so much for this recipe!
You are welcome!
Hi, I have noticed some of your cookies have both Baking Powder & Baking Soda. But this one has only Baking soda. What’s the difference between the two and when should we use which?
Please help!
I tried these today. Excellent!
Outta this world! Satisfies my need for quality chocolate hazelnut bakery!!
I love these delicious cookies. I was a bit shy of 1 c hazelnuts, only had what I harvested, but so yummy. Curious to what the carb count is per serving.
Absolutely Delicious and so easy.
These are the driest cookies I’ve ever eaten. The flavor was good but they are far too dry.
Not sure why, dough was crumbly, hard to bake, but flavor was awesome, baked 9 minutes,