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These easy slice and bake hazelnut cookies are kicked up a notch with toasted hazelnuts and then dipped in dark chocolate. They are buttery with a slight crunch that just melts in your mouth.
I love the combination of chocolate and hazelnut. There is a reason this dark chocolate hazelnut granola is my favorite.
But I also love cookies - from pecan sugar cookies to brownie crinkle cookies to peanut butter cup cookies to coffee cookies.
But these hazelnut cookies are the perfect slice and bake cookie. You get those crumbles of butter, but also hazelnuts and chocolate throughout. I mean what is a better combination?.
Why This Recipe Works
- For hazelnut lovers - if you are a fan of hazelnuts, you will love these cookies.
- Melt in your mouth consistency - if you like a cookie that just disappears as you put it in your mouth, the extra butter contributes to that.
- Holiday friendly - you can prep these cookies a day or two ahead of time and then bake when ready.
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Ingredient Notes
- Butter - this cookie has more butter than usual which adds to that melt in your mouth texture.
- Powdered sugar - the finer sugar helps with the crumbliness.
- Egg - binds everything together.
- Vanilla extract - enhances the flavor.
- All-purpose flour - has the right gluten for the cookies.
- Cinnamon, nutmeg, salt - added flavor.
- Hazelnuts - adds texture as well as a nutty flavor.
- Chocolate - dark chocolate is used to dip the cookies in to add a little sweetness.
Ingredient Swaps
Like any recipe, you can mix up what you use for the hazelnut cookies. Some variations include:
- While I use powdered sugar for the dough, granulated sugar can be used in a pinch. Just keep in mind it won't just melt in your mouth as much.
- Whole wheat flour can be used instead of all-purpose flour if you want a more nutty flavor.
- If you want even more hazelnut flavor, replace the vanilla extract with hazelnut extract. Just use ½ teaspoon as it is more potent.
- I like using dark chocolate, but milk or semi-sweet chocolate can be used too.
Step-by-Step Photos
Please note full ingredient list and instructions of the hazelnut cookies can be found in recipe card below.
Beat the butter until smooth before adding the powdered sugar and beating for another minute. Add in the egg and vanilla extract and beat until combined.
Whisk together the dry ingredients in a medium bowl before slowing adding to the wet ingredients, with the mixer on low.
Add in 1 cup of the hazelnuts, mixing until just combined.
Roll the dough into two logs that are about two inches in diameter and eight inches long. Wrap tightly in plastic wrap and place in the fridge for at least 4 hours to firm up.
Slice each log into 12 cookies (24 total). Place on a parchment-lined baking sheet and bake at 350°F for 14-16 minutes or until the edges are firm and browned.
Melt the chocolate in a bowl and dip each cookie halfway in it. Place on a parchment-lined baking sheet and top with some chopped hazelnuts. Let the chocolate harden before serving.
FAQs
The thickness is all based on how long you make the log which is 8 inches. You then cut into 12 equal slices which makes them about ⅔ inch thick.
There are two main causes for slice and bake cookies to spread. One would be if you are using baking soda/powder, which this recipe doesn't.
The other is if you don't let the hazelnut cookie dough chill long enough. You want the dough to chill at least 4 hours.
It is a combination of eye/touch test. The edges should be golden brown but also firm to the touch. The continue to harden as they cool.
You can freeze these cookies two ways - before baking or after baking.
1. Freeze Before Baking: Roll dough into log and place in freezer friendly bag and freeze for up to 3 months. Then let thaw overnight in fridge before slicing and baking.
2. Freeze After Baking: Place the baked and cooled hazelnut on a baking sheet and freeze for 1 hour. You can then layer them into a bag or container. Thaw on the counter or overnight in the fridge.
Benefits of Hazelnuts
Yes these slice and bake hazelnut cookies are dessert, but you do get some health benefits from them. They include:
- Reducing weight gain
- Lowering cholesterol
- Supporting heart health
- Protecting against cell damage
Equipment
The equipment you use is important to how the coffee cookies turn out. What is needed is the following:
- Stand mixer - you can also use a hand mixer with mixing bowls.
- Large bowl - need a bowl to be able to mix together the dry ingredients.
- Whisk - used to mix together the dry ingredients.
- Baking sheet - used to bake the coffee cookies.
Pro Tips/Recipe Notes
- All refrigerated items should be at room temperature, which helps the dough mix easily and evenly.
- Toast the hazelnuts as it draws the natural oils to the surface, intensifying the rich nutty essence, creating a deeper color, and making the hazelnuts crunchier.
- Make sure all the hazelnut cookies are the same thickness when slicing so they each bake in the same amount of time.
- Use quality chocolate as it contributes to the taste.
Other Cookie Recipes
If you’ve tried these slice and bake hazelnut cookies or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Hazelnut Cookies
Ingredients
- 1 cup unsalted butter, at room temperature
- ¾ cup powdered sugar
- 1 large egg, at room temperature
- 1 ½ teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 ¼ cup toasted hazelnuts, finely chopped (divided)
- 8 oz dark chocolate
Instructions
- In a stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed or until smooth and creamy. Add the powdered sugar and beat on medium speed until light and fluffy, about 1 minute. Beat in the egg and vanilla extract on high speed.
- In a medium bowl, whisk the flour, cinnamon, nutmeg and salt until combined. With the mixer on low, slowly add the flour mixture and mix until just combined. Add 1 cup of the chopped hazelnuts and mix until just combined.
- Place the dough out onto a floured work surface and divide into two halves. Use floured hands to shape each log into about 2 ½ inches in diameter and 8 inches long. Tightly wrap the logs in plastic wrap and place in the fridge for at least 4 hours or overnight.
- Preheat oven to 350°F and line a baking sheet with parchment paper. Slice each log into 12 cookies, giving you 24 total. Place the cookies on the baking sheet about 2 inches apart and bake for 14-16 minutes or until the edges are browned and firm. Let cool for 5 minutes before transferring to a cooling rack.
- Place the chocolate in a heat-proof bowl and microwave in 30 second intervals, stirring between each, until the chocolate is just melted. Dip each cookie halfway and place on parchment-lined baking sheet. Top with some chopped hazelnuts. Place the cookies in the fridge to let the chocolate set.
Notes
- All refrigerated items should be at room temperature, which helps the dough mix easily and evenly.
- Toast the hazelnuts as it draws the natural oils to the surface, intensifying the rich nutty essence, creating a deeper color, and making the hazelnuts crunchier.
- Make sure all the cookies are the same thickness when slicing so they each bake in the same amount of time.
- Use quality chocolate as it contributes to the taste.
Michelle says
These are so good! Not too sweet which I like!
Ryan says
Glad you liked them!
Anta says
I made these and they were delicious! I will be making them again. Can I half the recipe?
Ryan says
Yep. In the recipe, just change the amount to 12 cookies.
Denise says
I like the look of these cookies, but I didn’t care for the nutmeg & cinnamon in these, as it overpowers the nut flavour. I also would add a bit of brown sugar. Maybe replace the spices for orange zest next time.
Ryan says
I like the idea of the orange zest!