Best Milk Chocolate Chunk Hazelnut Cookies Recipe

Chocolate cookies with roasted hazelnuts and milk chocolate bits. These are for Nutella fans! They fulfil chocolate-hazelnut dreams!


– ½ cup 113g salted butter – ½ cup 110g packed dark brown sugar – ⅓ cup 65g granulated sugar – 1 teaspoon 5ml pure vanilla extract – 1 large egg – 1 cup plus 2 tbsp 160g all purpose flour – ⅓ cup 28g cocoa powder – ½ teaspoon baking soda – ½ teaspoon espresso powder (optional) – ¼ teaspoon salt – 1 cup 170g milk chocolate chips or chunk – ½ cup 65g roasted hazelnuts, coarsely chopped


Make cookie dough. Beat soft butter, both sugars, and vanilla in a large basin with an electric hand mixer or wide spatula until smooth and slightly frothy.

Step 1

It will seem like wet sand instead of a fluffy aerated dough, making these cookies fudgy. It takes 1-2 minutes with a mixer.

Step 2

Add the egg and stir well. Whisk flour, cocoa powder, baking soda, espresso powder, and salt in a medium bowl.

Step 3

 Sift lumpy cocoa powder in. Fold flour mixture into butter mixture until just combined. Fold in milk chocolate chunks and chopped hazelnuts.

Step 4

Cover bowl and refrigerate dough 1-2 hours. Pre-heat your oven to 350°F and line two large baking pans with parchment.

Step 5

Scoop 2 tablespoons of cookie dough and roll into 16-18 balls. Place on baking sheets at least 2 inches apart. 

Step 6

Use your palm or a measuring cup to softly flatten dough balls. Press extra chocolate chunks and hazelnuts on top and bake for 9-11 minutes until set around the edges and slightly soft in the middle. Avoid overbaking—they will set on the hot tray.

Step 7

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