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Chocolate Hazelnut Brownie Cookies

Double chocolate cookies made with hazelnut chocolate bars.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Dessert
Cuisine: American
Servings: 16
Author: Cookie Madness


  • 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


  • 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