• 150 grams (1 1/4 cups) flour
  • 100 grams (3/4 cup) hazelnuts
  • 30 grams (1/4 cup) cocoa
  • 80 grams (1/3 cup) butter
  • 50 grams (1/4 cup) powdered sugar
  • 50 grams (1/4 cup) granulated sugar
  • 1 large egg
  • 8 grams (2 teaspoons) baking powder


  • Mixing Bowl

    A large mixing bowl is necessary to combine all your ingredients efficiently. Choose a bowl that is easy to clean and has a sturdy base to avoid any spillage.

  • Electric Mixer

    An electric mixer will help you achieve a fluffy, light egg and sugar mixture. For best results, make sure the beaters are clean and dry before starting.

  • Baking Sheet

    Use a non-stick baking sheet to ensure your cookies come off easily after baking. If you don't have one, parchment paper is a great alternative.

  • Measuring Cups and Spoons

    Accurate measurements are essential for baking. Use dry measuring cups for the flour, cocoa, and nuts, and liquid measuring cups for the butter and egg.


Step 1

1. In a large bowl, whip the egg with powdered sugar and granulated sugar until the mixture becomes fluffy and light. For best results, use a hand or stand mixer on medium speed for about 3-5 minutes.

Step 2

2. Add chopped hazelnuts to the egg mixture and stir gently until well combined. Chop the hazelnuts roughly for a good texture.

Step 3

3. Add the butter, which should be at room temperature, and stir until fully integrated. Ensure the butter is soft to avoid lumps in the mixture.

Step 4

4. Gradually add the sifted flour, cocoa, and baking powder. Mix until the dough is smooth and homogeneous. Sifting the dry ingredients helps to avoid clumps and ensures an even mixture.

Step 5

5. Place the dough in the fridge for 20-30 minutes to firm up. Chilling the dough makes it easier to handle and shape.

Step 6

6. Preheat your oven to 356°F (180°C).

Step 7

7. Form the dough into balls weighing about 40-45 grams each, flatten them slightly on top, and insert a whole hazelnut in the center of each ball.

Step 8

8. Arrange the dough balls on a baking sheet lined with parchment paper, allowing some space between each cookie.

Step 9

9. Bake in the preheated oven for 10-15 minutes, or until the edges are set and the tops are slightly cracked. Check the cookies at the 10-minute mark to avoid overbaking.

Step 10

10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Cooling on the rack prevents the bottoms from becoming soggy.


When it comes to enjoying these delightful Hazelnut Cocoa Cookies, the possibilities are endless! Here are a few serving suggestions to get your creative juices flowing:

❥ Afternoon Tea Time: Pair your cookies with a hot cup of tea or freshly brewed coffee for a relaxing afternoon treat. The cookies' rich flavor complements the subtle notes of your favorite tea blend.

❥ Party Pleaser: Arrange these cookies on a decorative platter for your next get-together. Add some fresh fruits and a drizzle of melted chocolate for an elegant touch. 🍓🍫

❥ Ice Cream Sandwich: Transform your cookies into a fun dessert by layering them with a scoop of vanilla or chocolate ice cream. It's a delightful way to cool down on a hot day. 🍦


Want to make this recipe gluten-free or vegan? We’ve got you covered!

🌾 Gluten-Free Version: Substitute the flour with a gluten-free blend. Make sure to check that your baking powder is gluten-free as well. Your cookies will still be deliciously crunchy and flavorful.

🌱 Vegan Version: Replace the butter with a plant-based alternative like coconut oil or vegan margarine. Instead of an egg, use a flaxseed egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of water. Let it sit for a few minutes to thicken before adding to the mix.


  • How do I prevent my cookies from spreading too much?

    Chill the dough for the full 20-30 minutes as specified. This helps the dough firm up, reducing the chances of spreading.

  • Can I use a hand whisk instead of an electric mixer?

    Yes, but it will require more effort and time to achieve the light and fluffy consistency needed for the egg and sugar mixture.

  • Can I double the recipe?

    Absolutely! Just make sure to scale up all the ingredients accordingly and consider baking in batches if your oven can't accommodate the increased volume.

  • Is it okay to use different nuts?

    Sure! While hazelnuts add a unique flavor, feel free to experiment with almonds, walnuts, or pecans.

  • How do I know when my cookies are done?

    Look for a slightly firm edge but a soft center. The cookies will continue to firm up as they cool.

  • Can I freeze the cookie dough?

    Yes, you can freeze the dough for up to a month. Thaw it in the fridge overnight before baking.

Nutrition facts

Chocolate cookies with hazelnuts
Recipe Yield:10-12 cookies
Calories:Approximately 125 calories per cookie
Calories (Min - Max):100 - 150
Total Fat:8g
Saturated Fat:3g
Total Carbohydrate:15g
Total Sugars:10g