Chocolate Hazelnut Brownie Cookies

Hazelnut Brownie Cookies are just Brownie Cookies made with hazelnut flavored chocolate bars.

Chocolate Hazelnut Brownie


Chocolate Hazelnut Brownie Cookies
Prep time
Cook time
Total time
Double chocolate cookies made with hazelnut chocolate bars.
Recipe type: Dessert
Cuisine: American
Serves: 16
  • 1 cup all-purpose unbleached flour (4 ½ oz)
  • 1/4 cup good quality natural unsweetened cocoa powder (Not Dutch! Cookies won't rise)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 tablespoons slightly cold unsalted butter, cut up
  • 6 tablespoons granulated sugar
  • 1/4 cup packed light brown sugar
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract (maybe try adding a dash of hazelnut extract too?)
  • 1 large egg
  • 6 oz premium dark chocolate with hazelnuts, chopped into small chunks
  • 1 tablespoon white sparkling sugar for garnishing
  1. Mix flour, natural unsweetened cocoa, baking soda and salt in a medium bowl.
  2. In a large mixing bowl, using high speed of an electric mixer, beat butter for 30 seconds or until slightly softened. Add both sugars and beat until creamy; beat in honey and vanilla extract. Add egg and beat just until mixed. Using a mixing spoon, stir in the flour mixture, being careful not to over-beat . Stir in chopped hazelnut flavored chocolate bars. Cover dough and chill for an hour.
  3. Preheat oven to 375 degrees F. Have ready two shiny, ungreased cookie sheets or sheets lined with foil.
  4. Form chilled dough into balls about 1 1/4 inch. Dip tops in a tiny bit of sparkly sugar if desired. Place dough balls approximately 2 ½ inches apart on cookie sheets and bake one sheet at a time on center rack of oven for 10 minutes or until cookies appear puffed and set – do not over bake. Let cookies cool for 3 minutes on cookie sheet then transfer cookies to a wire rack to cool completely

Related posts:


  1. SuzyQT says

    I couldn’t get these cookies out of my head and keep the link up on my computer all day..just so I could check back in on them to make sure my craving was still intact. So at 9pm I could take it no more and made a batch of these yummies. I, being one who can’t follow a recipe exactly to save my life, added chocolate chips, walnuts/pecans, and marshmallows. Kind of rocky roadish. They are excellent. I have a little bag of them packed for snacking during opening day of the Seattle Mariner’s baseball season. Won’t the other baseball fans be jealous! Thanks for sharing.

  2. says

    I tried the Tex-Mex chocolate and they were good, but not great for me. I liked the idea so I played around with them and really like them now! I changed the cinnamon from 3 tsp to 1 tsp. I upped the chipolte from 1/4 to 1/2 tsp. I omitted the cinnamon rolling sugar. Replaced the honey with a substitute of brown sugar and a tablespoon of buttermilk and replaced the pecans with walnuts. They’re richer, less cinnamony and have a little bit of a bite to them. Love them now…

  3. says

    Suzy, I’m glad the marshmallows worked out. Now that you know you like the cookies, you should buy some premium chocolate and try baking it into them.

    Jennifer, thanks for the tip! I will try that recipe with your changes. I think the most significant one in terms of texture and richness was the brown sugar/buttermilk thing. I wonder how brown sugar/sour cream would work?

    I think what I like best about the Tex-Mex cookies and the recipe above is the cookies come out kind of fat, but are neither floury nor too rich. When you bite into one, you get the cookie, but the premium chocolate stands out.

    Another thing I thought about trying was using golden syrup in place of the honey.

  4. SuzyQT says

    Don’t worry Anna, I didn’t skimp on the chocolate. They were quality Ghiradelli chips! Thanks again for the recipe.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate This Recipe: