Chunky Hazelnut Chocolate Chunk Cookies for Chocolate Fans

Ever wondered what it would taste like if a classic chocolate chip cookie got an upgrade?

These cookies are soft, chewy, and packed with generous chunks of chocolate and roasted hazelnuts, creating a nutty, rich flavor that melts in your mouth.

The secret of hazelnut chocolate chunk cookies is the balance of textures: slightly crisp edges give way to a tender, chewy center studded with chocolate and hazelnut pieces.

Baking them at home is straightforward and rewarding, with a dough that’s forgiving and easy to work with.

Optional finishing touches like a light sprinkle of sea salt or extra chocolate drizzle take them to the next level.

Perfect for sharing, gifting, or indulging on your own, hazelnut chocolate chunk cookies feel both decadent and comforting.

Each bite brings a delightful combination of sweet chocolate, nutty richness, and soft, chewy satisfaction.

These cookies are a treat for any occasion and a guaranteed crowd-pleaser.

How to Make Hazelnut Chocolate Chunk Cookies

Toasted hazelnuts and rich chocolate chunks make these cookies deeply flavorful and satisfying. They bake thick, stay chewy, and feel bakery-worthy.

Preheat the oven and let’s make them!

How to Get Your Hazelnut Chocolate Chunk Cookies Just Right

Getting the perfect balance of crisp edges, soft chewy centers, and rich nutty flavor in these cookies comes down to a few key tips and techniques:

1. Chill the dough properly

Chilling the dough for at least 2 hours (or overnight) allows the flour to fully hydrate and the butter to solidify.

This prevents excessive spreading during baking and helps create a thicker, chewier cookie.

Let the dough sit at room temperature for 10–15 minutes before scooping to make shaping easier, but don’t let it become too soft.

2. Measure flour accurately

Overpacking flour can make cookies dense and dry, while too little flour can make them too flat.

Use a kitchen scale for best results, or lightly spoon flour into your measuring cup and level it with a knife.

3. Butter temperature matters

Melting the butter creates a slightly denser, chewy cookie with rich flavor.

If you prefer a lighter texture, you can use softened butter instead of fully melted, but expect slightly different spread and chew.

4. Don’t overmix once combined

After combining wet and dry ingredients, fold gently until just mixed.

Overmixing develops gluten in the flour, which can make cookies tough instead of tender.

5. Shape for thick cookies

Roll the dough into balls slightly taller than wide. This encourages the cookie to rise rather than spread too thin.

If you like slightly flatter cookies, gently press down before baking.

6. Bake with care

Baking at 325°F (160°C) ensures the edges set without over-browning while keeping the centers soft.

Ovens vary, so start checking a minute or two before the suggested 12 minutes.

7. Cool properly

Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them firm up while retaining soft, chewy centers.

8. Optional finishing touch

Sprinkle a pinch of sea salt on top of each cookie before or immediately after baking to enhance the chocolate and hazelnut flavors.

9. Common mistakes to avoid

• Skipping the chill step, which can cause flat cookies.
• Overmixing the dough, which makes cookies tough.
• Baking too long, resulting in dry, crumbly centers.
• Not leaving enough space between cookies, leading to merging or uneven baking.

By following these tips, you’ll achieve cookies that are perfectly tender in the middle, slightly crisp on the edges, and full of rich chocolate and nutty flavor every time.

Variation Tips

These cookies are wonderfully versatile, and small tweaks can create exciting flavor and texture variations while keeping the core recipe intact:

1. Nut swaps and additions

• Substitute hazelnuts with almonds, pecans, or walnuts for a different nutty profile.
• Toast the nuts lightly before chopping to intensify their flavor and add a slightly crunchier texture.
• For extra crunch, fold in a handful of roasted sunflower or pumpkin seeds.

2. Chocolate variations

• Swap dark chocolate chunks for milk or semi-sweet chocolate for a sweeter, creamier cookie.
• Add white chocolate or caramel chips for a decadent twist.
• Mix in finely chopped chocolate-covered espresso beans for a mocha flavor.

3. Flavor enhancers

• Add a pinch of cinnamon or espresso powder to the dough to complement the chocolate and hazelnuts.
• Stir in a teaspoon of orange zest for a classic chocolate-orange combination.
• For a boozy twist, add 1–2 teaspoons of hazelnut liqueur (like Frangelico) to the dough.

4. Texture adjustments

• For softer, chewier cookies, replace half the melted butter with softened butter and chill the dough longer.
• For a slightly crispier cookie, bake for an extra 1–2 minutes and flatten the dough balls slightly before baking.
• Add 1–2 tablespoons of finely shredded coconut for subtle chewiness and tropical flavor.

5. Dietary adaptations

• Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.
• Dairy-free: Replace butter with vegan butter or coconut oil, and use dairy-free chocolate.
• Reduced sugar: Reduce brown sugar by 1–2 tablespoons or swap part of the sugar with a natural sweetener like coconut sugar or monk fruit sweetener.

6. Mix-ins for extra fun

• Fold in dried cherries, cranberries, or raisins for fruity bursts.
• Add a handful of toffee bits or pretzel pieces for a sweet-salty twist.

With these variations, you can easily customize your Hazelnut Chocolate Chunk Cookies to suit your taste, experiment with textures, or accommodate dietary needs, all while keeping the rich, chocolatey, nutty essence that makes them irresistible.

Storage Tips

Proper storage is key to keeping your cookies fresh, flavorful, and perfectly textured.

Here’s how to store them for maximum enjoyment:

1. Room Temperature

• Store fully cooled cookies in an airtight container at room temperature.
• Place a piece of parchment or wax paper between layers to prevent sticking.
• Cookies will stay fresh for up to 4–5 days at room temperature.
• Avoid direct sunlight or warm spots, which can soften the chocolate too much or make the cookies greasy.

2. Refrigeration

• Refrigerate cookies in an airtight container if your kitchen is very warm or humid.
• This will help maintain shape and prevent chocolate from melting, especially if the cookies contain large chunks.
• Cookies can be stored in the fridge for up to 1 week, though they may firm up slightly.
• To enjoy softer cookies, let them sit at room temperature for 15–30 minutes before serving.

3. Freezing

• Freeze cooled cookies in a single layer on a baking sheet for 1–2 hours to prevent sticking, then transfer them to a freezer-safe container or zip-top bag.
• Cookies can be frozen for up to 3 months.
• For chocolate chunk cookies with raw cookie dough, you can also freeze unbaked dough balls and bake directly from frozen. Just add 1–2 extra minutes to the baking time.

4. Reheating Tips

• Warm refrigerated or frozen cookies in the microwave for 10–15 seconds to revive their soft, chewy texture.
• For a slightly crisp exterior and melty chocolate, reheat cookies in a preheated oven at 300°F (150°C) for 3–5 minutes.

5. Common Storage Mistakes to Avoid

• Storing cookies while still warm can cause condensation, making them soggy. Always let them cool completely first.
• Avoid storing in loosely covered containers, which can lead to drying out.
• Do not freeze cookies with frosting or ganache on top unless wrapped individually, as the topping can smear or stick.

With these tips, your Hazelnut Chocolate Chunk Cookies will remain rich, chewy, and nutty—even days after baking.

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