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Chocolate Nutella Hazelnut Cookies

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  • Author: Bake to the roots
  • Prep Time: 20
  • Cook Time: 12
  • Total Time: 90
  • Yield: 16 1x


Delicious big coffee house style cookies with Nutella, chocolate and hazelnuts.


  • 1/2 cup (120g) butter, melted and cooled to room temperature
  • 3/4 cup (150g) brown sugar
  • 1/3 cup (70g) sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 1/3 cups (180g) all-purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 7 oz. (200g) Nutella
  • 1.7 oz. (50g) hazelnuts, chopped
  • 1.7 oz. (50g) semi-sweet chocolate, chopped


  1. Melt the butter (either in a small pot on the stove or in the microwave) and let cool down again. Chop the hazelnuts and chocolate coarsely and set aside.
  2. Add the sugars and melted butter to a large bowl and mix (about 1-2 minutes) until the mixture gets light and creamy. Add the egg and mix in well. Add the vanilla extract and mix in. Mix the flour with baking soda, and salt and add to the bowl. Mix until just combined. Add the Nutella and fold in – try not to mix too much. The Nutella should be in swirls instead of incorporated evenly throughout the dough. Add half of the hazelnuts and chocolate and fold in (keep the rest for decorations). Place the dough in the fridge for at least 30 minutes up to 2 hours.
  3. Preheat the oven to 350°F (175°C). Line a baking sheet with baking parchment. Use a cookie scoop or two tablespoons and place dough balls (about 2 tbsp. each) with enough space (about 1.5 in/4cm) on the baking sheet. Sprinkle the dough with the remaining chocolate and hazelnut pieces and bake for 10-12 minutes. Take out of the oven and let cool down on the baking sheet until you can move the cookies, then transfer to a wire rack and let cool down completely.


  • Enjoy baking!