I’ve probably said it a hundred times already – I love cookies! They are the best! That’s why I got almost 400 cookie recipes here on the blog already and there is a new one coming pretty much every week. These Chunky Nutty Double Chocolate Cookies are the 398th recipe (as of May 2024) that made its way onto the blog, if I’m not mistaken. That’s quite a lot, isn’t it?! Nevertheless, there are many more recipes to come. For sure ;P
As I said before – I love cookies! They are easy to make, quick on a plate right in front of you, and always delicious! What more could you want? In 2016, I started a little project called »Cookie Friday« with delicious Toblerone Chocolate Cookies. From that day on I published a new cookie recipe every week on Friday – with minor and one major interruption. From mid-2021 to the end of 2023 I was on a small cookie sabbatical. I needed some time off ;P
That does not mean there were no fresh cookies on the blog during that time – just not every Friday. It would have been impossible to not bake cookies at all. I’m a cookie fan – we continuously baked cookies, but not all the recipes made it to the blog. Life is hard to imagine without a batch of cookie dough resting in the fridge ;P
My unconditional love for cookies is one of the reasons I published a new baking book in April. It’s called Cookie Mania* and guess what – it’s all about cookies! I guess the name gave it away ;P Loads of large, small, sweet, and also savory cookies. Cookies for every occasion. A total of 100 (!) recipes made it into the book. A fun mix of recipes from the blog and completely new recipes you won’t find here.
The recipe for these cookies here was also shortlisted for the book, but another recipe (quite similar to this one here) with less chocolate won the race at the end and got included in the book. As you can see, the setting for the photo shoot was more or less identical for these two recipes ;P
Cookie Mania can be found in all major online bookstores such as Amazon*, Thalia* or Hugendubel* or in your local bookshop, of course. Well… only if you live in Germany I have to add. The book is in German I might also have to add. Hopefully, there will be an English version one day for my English-speaking readers ;)
Well… this recipe here is available in English and German – as usual. So get your ingredients ready and start baking! Suppose you still haven’t had enough cookies. In that case, you can check the menu on top of the page to find all my other cookie recipes or simply try one of these here: delicious Chocolate Sandwich Cookies with Ovomaltine or Chunky Chocolate Chip Pecan Cookies… I always have a hard time choosing here tbh ;P
Well… it’s cookie time! They won’t bake themselves even if the recipe is really easy… so get in the kitchen!
INGREDIENTS / ZUTATEN
(8-9 cookies)
1/2 cup (120g) butter, at room temperature
1/2 cup (100g) brown sugar
4.6 oz. (130g) hazelnut butter*
1 large egg
1 tsp. vanilla extract
2 1/4 cups (290g) all-purpose flour
3 tbsp. cocoa powder
1 tbsp. cornstarch
1 tsp. baking powder
1/4 tsp. salt
3.5 oz. (100g) semi-sweet chocolate, chopped (plus a little more)
2.8 oz. (80g) walnuts, roughly chopped
(8–9 Cookies)
120g weiche Butter
100g brauner Zucker
130g Haselnussbutter*
1 Ei (L)
1 TL Vanille Extrakt
290g Mehl (Type 405)
3 EL Kakao
1 EL Speisestärke
1 TL Backpulver
1/4 TL Salz
100g Zartbitterschokolade, gehackt (plus etwas mehr)
80g Walnüsse, grob gehackt
DIRECTIONS / ZUBEREITUNG
1. Add the soft butter, sugar, and hazelnut butter to a large bowl and mix on high for 2-3 minutes until very light and fluffy. Add the egg and vanilla extract and mix well. Mix flour, cocoa powder, cornstarch, baking powder, and salt, then add to the bowl and mix until just combined. Next, add the chopped chocolate and walnuts and fold in. Place the bowl with the dough in the fridge for at least 30 minutes.
2. Preheat the oven to 375°F (190°C). Line a baking sheet with baking parchment and set aside. Take the dough out of the fridge and divide it into eight or nine portions. Shape each dough portion into a ball. Break the balls apart to create two halves with a crumbly surface. Press these two pieces together, so the crumbly surface is facing up. Try not to create cookies that are too tall – they are not spreading a lot when baked so you want them to be already slightly flatter. If you like, press some extra chocolate into the dough.
3. Place the cookies on the prepared baking sheet and bake them for about 12 minutes. Remove the cookies from the oven and let them cool down on the baking sheet for some time, then transfer them to a wire rack and let them cool down completely.
Note: The cookies should be stored at room temperature (in a cookie box) and will stay good for about 2-3 days.
1. Butter, Zucker und Haselnussbutter in einer großen Schüssel für 2–3 Minuten auf höchster Stufe hell und luftig aufschlagen. Das Ei und den Vanille Extrakt dazugeben und gut unterrühren. Mehl, Kakao, Stärke, Backpulver und Salz vermischen, dann zur Schüssel dazugeben und kurz unterrühren – nicht zu viel rühren. Die gehackte Schokolade und die gehackten Walnüsse dazugeben und unterheben. Die Schüssel mit dem Teig für mindestens 30 Minuten in den Kühlschrank stellen.
2. Den Ofen auf 190°C (375°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen. Den Teig aus dem Kühlschrank holen und in acht oder neun Portionen aufteilen und jeweils zu einer Kugel formen. Diese Kugeln dann auseinander brechen – so entstehen zwei Hälften, die eine krümelige Oberfläche haben. Diese beiden Stücke dann so zusammendrücken, dass diese krümelige Oberfläche nach oben zeigt. Die Teigportionen allerdings nicht zu hoch sein, da der Teig beim Backen nicht besonders stark zerläuft. Wer mag, kann noch etwas zusätzliche Schokolade in den Teig drücken.
3. Die Cookies auf das vorbereitete Blech setzen und für etwa 12 Minuten backen. Die Cookies aus dem Ofen holen und auf dem Blech für einige Zeit abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen.
Hinweis: Die Cookies sollten bei Zimmertemperatur gelagert werden und halten in etwa 2–3 Tage durch.
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Here is a version of the recipe you can print easily.
Print
Chunky Nutty Double Chocolate Cookies
- Prep Time: 00:20
- Cook Time: 00:12
- Total Time: 01:30
- Yield: 9 1x
- Category: Cookies
- Cuisine: International
- Diet: Vegetarian
Description
Chunky, chocolaty, nutty – these Chunky Nutty Double Chocolate Cookies are so good! You will make them over and over again ;P
Ingredients
1/2 cup (120g) butter, at room temperature
1/2 cup (100g) brown sugar
4.6 oz. (130g) hazelnut butter*
1 large egg
1 tsp. vanilla extract
2 1/4 cups (290g) all-purpose flour
3 tbsp. cocoa powder
1 tbsp. cornstarch
1 tsp. baking powder
1/4 tsp. salt
3.5 oz. (100g) semi-sweet chocolate, chopped (plus a little more)
2.8 oz. (80g) walnuts, roughly chopped
Instructions
1. Add the soft butter, sugar, and hazelnut butter to a large bowl and mix on high for 2-3 minutes until very light and fluffy. Add the egg and vanilla extract and mix well. Mix flour, cocoa powder, cornstarch, baking powder, and salt, then add to the bowl and mix until just combined. Next, add the chopped chocolate and walnuts and fold in. Place the bowl with the dough in the fridge for at least 30 minutes.
2. Preheat the oven to 375°F (190°C). Line a baking sheet with baking parchment and set aside. Take the dough out of the fridge and divide it into eight or nine portions. Shape each dough portion into a ball. Break the balls apart to create two halves with a crumbly surface. Press these two pieces together, so the crumbly surface is facing up. Try not to create cookies that are too tall – they are not spreading a lot when baked so you want them to be already slightly flatter. If you like, press some extra chocolate into the dough.
3. Place the cookies on the prepared baking sheet and bake them for about 12 minutes. Remove the cookies from the oven and let them cool down on the baking sheet for some time, then transfer them to a wire rack and let them cool down completely.
Notes
The cookies should be stored at room temperature (in a cookie box) and will stay good for about 2-3 days.
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