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Hazelnut Chocolate Chunk Cookies

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These cookies are the best when just from the oven as the chocolate is still melty. The hazelnuts adds a nice crunch to these soft cookies. Enjoy them with a cup of warm milk!

Who doesn't love hazelnuts, especially when they are toasted and in combination with dark chocolate. You can find all these in our nutty chocolate chunk cookies full of hearty flavours.

These cookies are soft but also crunchy on the top thanks to the coarsely chopped hazelnuts we used in the recipe. Cookies are just perfect for those fall and winter months when everybody cuddle on the sofa and enjoy warm tea along homemade cookies. Let's check how to make these amazing cookies.

more about hazelnuts

Hazelnuts are the star of this recipe, as they give amazing nutty flavour. In this recipe, we enriched the dough with ground toasted hazelnuts. Also, we topped cookies with chopped hazelnuts, and once baked they gives amazing scent and flavour.

how to make hazelnut chocolate chunk cookies

Making these yummy cookies is so easy and quickly. You don't have even to use mixer, as we use melted butter in this recipe. 

First prepare hazelnuts by toasting them in the oven, then ground half of the amount while other half coarsely chop. Cut chocolate into chunks and set aside.

Mix flour with ground hazelnuts, baking soda and salt in one bowl. In another whisk egg yolk, sugars, melted butter, vanilla extract and add some grated orange zest. Now pour this into flour and stir using spatula. Fold chocolate and stir again until combined. Now you have reads the dough and it's time for making cookies. 

Scoop with a tablespoon dough and roll into balls (size of walnut). Press each ball into chopped hazelnuts and arrange balls on the tray with 3 - 4 cm apart. These cookies are baked only 7 - 8 minutes, and they are still very soft when taken from the oven. Leave them on the tray for 4 - 5 minutes - they will harden as they cool. Your cookies are ready to enjoy!

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useful baking tip

Cookies will still look under-baked once you take them from the oven. But this is fine, they will set and firm up as they cool. They only need 7 - 8 minutes in the oven, and will firm up quite a bit as they cool.

storing hazelnut chocolate chunk cookies

These cookies stay fresh covered at room temperature for up to 1 week. You can make the dough in advance and keep in the fridge for up to 4 days. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute. 

Looking for more cookie recipes?

For more cookie inspiration, take a look at our collection of yummy cookie recipes. Also check out our selection of interesting gluten-free cookies, too.

hazelnut Chocolate Chunk Cookies

MAKES: 24 cookies
COOKS IN: 1 hour plus cooling time


  • 200g plain flour
  • 1/2 teaspoon baking soda
  • 1 pinch of salt
  • 160g butter, melted
  • 120g demerara sugar or other brown sugar
  • 1 egg yolk, at room temperature
  • grated zest of 1 orange
  • 160g whole hazelnuts
  • 160g dark chocolate (55 - 65% cocoa solids), chopped in chunks


  1. Preheat the oven to 180°C (356°F) and line two baking trays with baking paper. You can bake the whole batch in 2 rounds.

  2. Preheat the oven to 180°C (356°F). Spread hazelnuts on a baking tray and toast for 3 - 4 minutes until lightly browned and fragrant. Remove from the oven and place nuts in a clean tea towel and gently rub together until the most of the skin comes off. Once cooled, coarsely chop the hazelnuts on a cutting board. Set aside. 

  3. Line the baking tray with baking paper and  leave the oven on 180 C.

  4. Chop chocolate bar into chocolate chunks on a cutting board with a knife.

  5. In one bowl combine flour, baking soda and salt.

  6. Cut butter into smaller pieces, place in a small saucepan and melt on a low heat. 

  7. In a heatproof bowl whisk together egg yolk, melted butter, sugars, vanilla extract and grated orange zest. 

  8. Fold flour into wet ingredients stir with silicon spatula until completely combined. Fold in prepared chocolate and stir until everything combined.

  9. Using a tablespoon scoop the dough into balls of the size of walnuts, top each ball with coarsely chopped hazelnuts and arrange them on a baking tray, leaving 3 - 4 cm between each ball. 

  10. Bake for 7 - 8 minutes or until browned on the top and around the sides. Remove from the oven and allow cookies to cool on the baking tray for 3 minutes before transferring to a wire rack to cool completely. Cookies crisp up as they cool.

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