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Chocolate Hazelnut Brownie

Chocolate Hazelnut Brownie Cookies

Double chocolate cookies made with hazelnut chocolate bars.
Course Dessert
Cuisine American
Keyword Brownie Cookies, Hazelnut
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 16
Cost 5


  • 1 cup all-purpose unbleached flour (130 grams)
  • 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


  • Mix flour, natural unsweetened cocoa, baking soda and salt in a medium bowl.
  • 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.
  • Preheat oven to 375 degrees F. Have ready two shiny, ungreased cookie sheets or sheets lined with foil.
  • 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