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You get a super tasty sweet bite with these cookies—they mix up chocolate and hazelnuts so well you can't stop after just one. A crunchy nut base with a smooth chocolate layer on top makes every bite feel fancy but is actually really easy to make at home.
The first time I made these was for a holiday cookie swap—they were gone before anyone even tried anything else. Now, whenever friends or family come over, they always ask if I've brought a batch.
Effortless Ingredients
- Coconut oil: Makes the chocolate easy to dip and gives a shiny finish
- Dark chocolate: Gives cookie tops that luxurious chocolate snap
- Hazelnuts: Toasted just right so they taste extra nutty and have more crunch
- Brown sugar: Keeps the cookies chewy and adds a kind of caramel kick
- Cocoa powder: Piles on the chocolate flavor, making the cookies extra deep
- All purpose flour: Holds everything together without making them dense
Simple Steps
- Chocolate Dip:
- Break up the chocolate and pour in coconut oil. Zap it in the microwave for thirty seconds at a time, stirring till you've got a shiny melty mix. Dip the top of each cookie in and sprinkle with nuts right away so they stick.
- Bake 'em Up:
- Get your trays ready with parchment. Scoop the dough by the tablespoon and roll it into balls, flatten with your palm until they're about half an inch high. Space them a bit apart. Bake for 10–12 minutes, just until the outer edge is set but the middle still looks a touch soft.
- Mix It All Together:
- Stir flour, cocoa, baking powder, and salt in one bowl. In another, cream up your butter and sugars until they're light and smooth—use a mixer if you want to speed it up. Pour in your egg and vanilla, mix again, then add the dry ingredients and stir just until you don't see any flour. Fold in the chopped hazelnuts with a spatula—don't overdo it.
- Hazelnut Toast:
- Heat your oven to 350°F. Spread the hazelnuts out on a tray—keep them in one layer. Toast for about 10–12 minutes, shaking the pan at the halfway mark. Skins should look cracked when done and they'll smell amazing. Let them cool, then roughly chop for mixing in later.
What I love most is when the whole place starts to smell like toasted hazelnuts. It brings back memories of watching my grandma bake hazelnut treats for the holidays. That smell always means magic is about to happen in the kitchen.
Carefree Storage
Leave these cookies in a tightly sealed box at room temp and they'll be good for about five days. Pop a bit of parchment between layers if you're stacking so the chocolate tops don't stick together. If you want to stash them longer, freeze them before dipping in chocolate—they'll stay fresh for three months. Just thaw and then add the chocolate when you want to serve them. Don't pop coated cookies in the fridge after—the chocolate might get a weird white look, so just leave them out to keep them shiny.
Craveworthy Pairings
These go really well with anything from a hot coffee to cold milk. Strong espresso brings out the chocolate even more, or dip them in milk for that classic combo. Want to make dessert extra special? Stack them with a scoop of vanilla ice cream and drizzle a little chocolate on top—kind of like a cookie sundae. They also work surprisingly well on a cheese board; the sweetness is an awesome match for salty bites.
Creative Twists
If you want to change it up or make them suit special diets, that's easy. For a new nutty flavor, swap half the hazelnuts for pistachios or almonds. Use a 1:1 gluten free flour blend to keep them gluten-free—the cookies still turn out dreamy. Swap in milk chocolate for the dip to keep kids happy, or stir a splash of hazelnut liqueur into the dough for a little grown-up kick.
These are chewy chocolate-nutty cookies anyone can whip up and get big flavor with hardly any extra work.
Foire aux questions sur la recette
- → Is it okay to grab pre-roasted hazelnuts?
Totally! Just make sure they're not salty and chop 'em up before tossing in the mix. It saves a bunch of time.
- → What's the best way to keep these cookies fresh?
Stick them in something airtight and leave them out at room temp for about a week. Pop them in the fridge if you want them to last two weeks or freeze for three months.
- → Do other nuts work instead of hazelnuts?
Sure! Try walnuts or almonds if you want. They'll taste a bit different, but they're still tasty.
- → Why throw coconut oil in with the chocolate?
It keeps the melted chocolate smoother and glossier, and makes it less likely to break after it sets. You can skip it if you want, but it does help.
- → How do I know when the cookies are ready?
Look for set edges but a soft middle. They'll finish up cooking from the leftover heat after you pull 'em from the oven.
- → Can I prep the dough early?
Yes! Chill it for up to three days or freeze dough balls for three months. You can bake straight from the freezer—just give them an extra minute or two in the oven.