Best 6 Chocolate Hazelnut Spiced Cookies Recipes

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Indulge in a symphony of flavors with our tantalizing Chocolate Hazelnut Spiced Cookies, a delectable treat that blends rich chocolate, nutty hazelnut, and an alluring blend of warm spices. These cookies are a perfect balance of sweet and savory, with a chewy texture and a delightful crunch from the roasted hazelnuts. As you bite into one, the chocolate and hazelnut flavors harmoniously dance on your palate, complemented by the subtle warmth of the spices. Whether you're a seasoned baker or a novice in the kitchen, our carefully curated selection of recipes will guide you effortlessly through the process of creating these irresistible cookies. From classic chocolate chip cookies to decadent double chocolate chunk cookies, we have a recipe for every chocolate lover. And for those with a penchant for unique flavors, our Nutella-stuffed cookies and salted caramel chocolate chip cookies are sure to tantalize your taste buds. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones craving more.

Let's cook with our recipes!

TRIPLE CHOCOLATE-HAZELNUT COOKIES



Triple Chocolate-Hazelnut Cookies image

Provided by Food Network Kitchen

Categories     dessert

Time 1h

Yield About 24 cookies

Number Of Ingredients 11

1 cup blanched hazelnuts, chopped
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
8 ounces bittersweet chocolate, chopped
6 tablespoons unsalted butter
1 teaspoon pure vanilla extract
2 large eggs
3/4 cup sugar
1 cup milk chocolate chips
1 cup white chocolate chips

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Spread the hazelnuts on a baking sheet and bake on the upper rack until golden, about 7 minutes. Line 2 baking sheets with parchment paper.
  • Whisk the flour, baking powder and salt in a medium bowl. Combine the chopped chocolate and butter in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted. Add the vanilla and whisk until smooth; set aside.
  • Beat the eggs in a large bowl with a mixer on medium speed until foamy, about 1 minute. Gradually add the sugar and beat until thick and pale yellow, about 6 minutes. Gradually add the melted chocolate mixture and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until just combined, about 1 minute. Fold in the hazelnuts and chocolate chips.
  • Drop heaping tablespoons of batter 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are slightly puffed and crackly, 12 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.

ITALIAN CHOCOLATE SPICE COOKIES



Italian Chocolate Spice Cookies image

I recently found this old family recipe in my mom's kitchen. I made a few adjustments to streamline the process, and the cookies turned out wonderfully. -Shawn Barto, Winter Garden, Florida

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 5 dozen.

Number Of Ingredients 17

3/4 cup shortening
1 cup sugar
4 large eggs, room temperature
1/2 cup 2% milk
1 teaspoon vanilla extract
4 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cloves
1/2 cup chopped walnuts
GLAZE:
2-1/4 cups confectioners' sugar
2 teaspoons light corn syrup
3 to 4 tablespoons 2% milk
Sprinkles, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in eggs, milk and vanilla. In another bowl, whisk flour, cocoa, cinnamon, baking soda, baking powder and cloves; gradually beat into creamed mixture. Stir in walnuts., Shape level tablespoons of dough into balls; place 1 in. apart on ungreased baking sheets. Bake until bottoms are light brown, 10-12 minutes. Remove from pans to wire racks to cool completely., For glaze, in a large bowl, mix confectioners' sugar, corn syrup and enough milk to reach desired consistency. Dip tops of cookies into glaze; if desired, decorate with sprinkles. Let stand until set. Store between pieces of waxed paper in airtight containers.

Nutrition Facts : Calories 99 calories, Fat 4g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 57mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 0 fiber), Protein 2g protein.

CHOCOLATE HAZELNUT SHORTBREAD



Chocolate Hazelnut Shortbread image

We love hazelnut flavor and cookies that aren't too sweet, so this recipe is perfect for us! If you like your cookies on the sweeter side, bake up these crisp beauties and slather some Nutella between two to create an extra-special sandwich cookie. -Karla Johnson, East Helena, Montana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 7-1/2 dozen.

Number Of Ingredients 9

1 cup butter, softened
1/3 cup Nutella
1 cup confectioners' sugar
1 large egg, room temperature
3-3/4 cups all-purpose flour
1 teaspoon ground cinnamon
Dash salt
1/2 cup finely chopped hazelnuts
Additional confectioners' sugar, optional

Steps:

  • Preheat oven to 350°. Cream butter, Nutella and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, whisk flour, cinnamon and salt; gradually beat into creamed mixture. Add hazelnuts; mix well., Divide dough in half; shape each into a disk. On a lightly floured surface, roll each portion to 1/8-in. thickness. Cut with a floured 2-1/4-in. scalloped round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake until bottoms are light brown, 8-10 minutes. Remove from pans to wire racks to cool. If desired, dust with confectioners' sugar.

Nutrition Facts : Calories 51 calories, Fat 3g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 33mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.

HAZELNUT CHOCOLATE CHIP COOKIES



Hazelnut Chocolate Chip Cookies image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h45m

Yield 4 dozen

Number Of Ingredients 13

1/2 cup old-fashioned oats
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter (2 sticks), at room temperature
1 cup firmly packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
4 ounces English toffee candy, finely chopped (recommended: Heath or Skor)
1 cup hazelnuts, toasted, skinned and chopped
1 (12-ounce) bag semisweet chocolate chips

Steps:

  • Preheat oven to 325 degrees F.
  • Line 2 heavy baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside.
  • Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.
  • For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1 inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store in an airtight container at room temperature.)

SALTED COCOA-HAZELNUT COOKIES



Salted Cocoa-Hazelnut Cookies image

These are a classic slice-and-bake cookie, ripe for improvisation. Not into hazelnuts? Pistachios, almonds, even chocolate chunks are great here. Don't worry too much about getting the perfect cylindrical log; the dough should even out most imperfections as it bakes.

Provided by Alison Roman

Categories     cookies and bars, dessert

Time 2h

Yield About 5 dozen cookies

Number Of Ingredients 12

2 1/2 cups/363 grams all-purpose flour
3/4 cup/75 grams cocoa powder
1 teaspoon baking powder
1 teaspoon kosher salt
1 1/2 cups/341 grams (3 sticks) unsalted butter, at room temperature
1 1/4 cups/250 grams granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup/133 grams chopped, toasted hazelnuts
Egg wash (1 egg mixed with 1 tablespoon water)
About 1/2 cup/120 grams coarse sugar, for rolling
Flaky salt, preferably Maldon, for sprinkling

Steps:

  • In a large bowl, whisk together flour, cocoa powder, baking powder and salt.
  • In another bowl, using an electric mixer, beat together butter and sugar on medium-high until the mixture is superlight, fluffy and pale, about 2 to 3 minutes. Scrape down the sides of the bowl, and add in the eggs, 1 at a time, and vanilla extract, and beat until everything is well combined, about 2 minutes.
  • Add dry ingredients all at once, and mix on low until almost incorporated. Add hazelnuts, and continue to mix until just fully incorporated.
  • Scrape dough out of mixer, and divide it into 2 pieces onto cling wrap. Wrap each piece in cling wrap and roll them into logs about 1 1/2 to 2 inches in diameter, and 12 inches long.
  • Refrigerate the logs at least 2 hours, or up to 5 days.
  • Heat oven to 325 degrees.
  • Brush the outside of each log of dough with egg wash. Sprinkle sanding sugar (Demerara or regular granulated sugar also work here) onto a piece of parchment paper, and roll the logs in it. Slice log crosswise into 1/4-inch-thick slices.
  • Place dough slices on parchment-lined baking sheets 1 inch apart, and sprinkle with flaky salt. Bake until the edges are just set and cookies are baked through (difficult to tell with chocolate cookies, but the center should feel set when pressed gently), 12 to 15 minutes.

Nutrition Facts : @context http, Calories 106, UnsaturatedFat 3 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 3 grams, Sodium 41 milligrams, Sugar 6 grams, TransFat 0 grams

CHOCOLATE-HAZELNUT SPREAD COOKIES



Chocolate-Hazelnut Spread Cookies image

Delicious, rich chocolate hazelnut cookies, crispy outside, chewy inside. Perfect with a glass of milk.

Provided by mommascookin

Categories     Desserts     Cookies     Nut Cookie Recipes     Hazelnut

Time 20m

Yield 18

Number Of Ingredients 6

1 cup graham cracker crumbs
½ teaspoon baking soda
1 pinch salt
1 egg
½ teaspoon vanilla extract
1 cup chocolate-hazelnut spread (such as Nutella®)

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C).
  • Combine the graham cracker crumbs, baking soda, and salt in a large bowl; add the egg, vanilla, and chocolate-hazelnut spread and mix by hand until well blended. Form the mixture into 1 1/2-inch balls and place on a baking sheet 2 inches apart.
  • Bake in the preheated oven until crispy on the outside, 8 to 10 minutes. Allow to rest on cookie sheet a few minutes before moving to a wire rack to cool.

Nutrition Facts : Calories 95.2 calories, Carbohydrate 12.1 g, Cholesterol 10.3 mg, Fat 4.7 g, Fiber 0.1 g, Protein 1.6 g, SaturatedFat 0.6 g, Sodium 80.4 mg, Sugar 9 g

Tips:

  • Use good quality chocolate. The better the chocolate, the better the cookies will taste. Look for chocolate with a cocoa content of at least 70%.
  • Toast the hazelnuts. Toasting the hazelnuts will bring out their flavor and make them more fragrant.
  • Don't overmix the dough. Overmixing the dough will make the cookies tough. Mix just until the ingredients are combined.
  • Chill the dough before baking. Chilling the dough will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies at a high temperature. Baking the cookies at a high temperature will help them develop a crispy exterior and a chewy interior.
  • Let the cookies cool completely before serving. This will allow the flavors to develop and the cookies to set.

Conclusion:

These chocolate hazelnut spiced cookies are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be customized to your liking. With their rich chocolate flavor, crunchy hazelnuts, and warm spices, these cookies are sure to be a hit with everyone who tries them.

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