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Chocolate Hazelnut Cookies

Chocolate Hazelnut Cookies

In a stand mixer fitted with a paddle attachment, cream the butter and sugar together, then add flour, corn flour, baking powder, and eggs. Mix until the batter is well mixed and smooth.

Preheat the oven to 350 degrees F. Transfer a baking sheet with parchment paper.

With a rolling pin covered in flour, roll out the dough on a floured work surface to ¼-inch thick.

Cut out the cookies using small, circular cookie cutters, and transfer to the prepared baking sheet, spacing the cookies about 1½ inches apart.

Sprinkle the cookies with the nonpareils and then bake for about 15 minutes.

When done, use a spatula to transfer the cookies to a wire rack to cool.

Flip half of the cookies and add 2 teaspoons of chocolate hazelnut spread. Top with the remaining cookies, and serve.


  • 7 ounces whole hazelnuts, toasted and skinned (about 1 1/3 cups 200g)
  • 4 ounces unsalted butter, pliable but cool, about 60°F (8 tablespoons 115g)
  • 10 1/2 ounces plain or lightly toasted sugar (about 1 1/2 cups, 295g)
  • 1 1/2 teaspoons (6g) Diamond Crystal kosher salt for table salt, use about half as much by volume or the same weight
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon freshly grated nutmeg
  • 1/2 ounce vanilla extract (1 tablespoon 15g)
  • 1 large egg, straight from the fridge
  • 9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned 255g)
  • 6 ounces dark or milk chocolate, not chips (about 1 heaping cup, roughly chopped 85g), tempered

Make the Dough: Adjust oven rack to middle position and preheat to 350°F (180°C). In the bowl of a food processor, grind hazelnuts to form a smooth and creamy paste. Combine hazelnut paste, butter, sugar, salt, baking powder, baking soda, nutmeg, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low, add flour all at once, and mix to form a stiff dough. If not tempering the chocolate, fold chopped pieces into the dough now.

Portion the Dough: Divide in 2-tablespoon portions and round each one into a smooth ball. (Portioned dough can be refrigerated in a heavy-duty zipper-lock bag up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70°F or 21°C, and proceed as directed.)

To Bake: Arrange portions on a parchment-lined half sheet pan, leaving 2 inches between cookies to account for spread. Bake until puffed and pale gold around the edges but steamy in the middle, about 12 minutes. Cool directly on baking sheet until crumb is set, about 5 minutes.

To Finish the Cookies: When the cookies have cooled to room temperature, drizzle with tempered milk chocolate. Once the chocolate has set, transfer to an airtight container with a sheet of wax or parchment paper between each layer and store up to a week at room temperature.


  • 7 ounces whole hazelnuts, toasted and skinned (about 1 1/3 cups 200g)
  • 4 ounces unsalted butter, pliable but cool, about 60°F (8 tablespoons 115g)
  • 10 1/2 ounces plain or lightly toasted sugar (about 1 1/2 cups, 295g)
  • 1 1/2 teaspoons (6g) Diamond Crystal kosher salt for table salt, use about half as much by volume or the same weight
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon freshly grated nutmeg
  • 1/2 ounce vanilla extract (1 tablespoon 15g)
  • 1 large egg, straight from the fridge
  • 9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned 255g)
  • 6 ounces dark or milk chocolate, not chips (about 1 heaping cup, roughly chopped 85g), tempered

Make the Dough: Adjust oven rack to middle position and preheat to 350°F (180°C). In the bowl of a food processor, grind hazelnuts to form a smooth and creamy paste. Combine hazelnut paste, butter, sugar, salt, baking powder, baking soda, nutmeg, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low, add flour all at once, and mix to form a stiff dough. If not tempering the chocolate, fold chopped pieces into the dough now.

Portion the Dough: Divide in 2-tablespoon portions and round each one into a smooth ball. (Portioned dough can be refrigerated in a heavy-duty zipper-lock bag up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70°F or 21°C, and proceed as directed.)

To Bake: Arrange portions on a parchment-lined half sheet pan, leaving 2 inches between cookies to account for spread. Bake until puffed and pale gold around the edges but steamy in the middle, about 12 minutes. Cool directly on baking sheet until crumb is set, about 5 minutes.

To Finish the Cookies: When the cookies have cooled to room temperature, drizzle with tempered milk chocolate. Once the chocolate has set, transfer to an airtight container with a sheet of wax or parchment paper between each layer and store up to a week at room temperature.


  • 7 ounces whole hazelnuts, toasted and skinned (about 1 1/3 cups 200g)
  • 4 ounces unsalted butter, pliable but cool, about 60°F (8 tablespoons 115g)
  • 10 1/2 ounces plain or lightly toasted sugar (about 1 1/2 cups, 295g)
  • 1 1/2 teaspoons (6g) Diamond Crystal kosher salt for table salt, use about half as much by volume or the same weight
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon freshly grated nutmeg
  • 1/2 ounce vanilla extract (1 tablespoon 15g)
  • 1 large egg, straight from the fridge
  • 9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned 255g)
  • 6 ounces dark or milk chocolate, not chips (about 1 heaping cup, roughly chopped 85g), tempered

Make the Dough: Adjust oven rack to middle position and preheat to 350°F (180°C). In the bowl of a food processor, grind hazelnuts to form a smooth and creamy paste. Combine hazelnut paste, butter, sugar, salt, baking powder, baking soda, nutmeg, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low, add flour all at once, and mix to form a stiff dough. If not tempering the chocolate, fold chopped pieces into the dough now.

Portion the Dough: Divide in 2-tablespoon portions and round each one into a smooth ball. (Portioned dough can be refrigerated in a heavy-duty zipper-lock bag up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70°F or 21°C, and proceed as directed.)

To Bake: Arrange portions on a parchment-lined half sheet pan, leaving 2 inches between cookies to account for spread. Bake until puffed and pale gold around the edges but steamy in the middle, about 12 minutes. Cool directly on baking sheet until crumb is set, about 5 minutes.

To Finish the Cookies: When the cookies have cooled to room temperature, drizzle with tempered milk chocolate. Once the chocolate has set, transfer to an airtight container with a sheet of wax or parchment paper between each layer and store up to a week at room temperature.


  • 7 ounces whole hazelnuts, toasted and skinned (about 1 1/3 cups 200g)
  • 4 ounces unsalted butter, pliable but cool, about 60°F (8 tablespoons 115g)
  • 10 1/2 ounces plain or lightly toasted sugar (about 1 1/2 cups, 295g)
  • 1 1/2 teaspoons (6g) Diamond Crystal kosher salt for table salt, use about half as much by volume or the same weight
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon freshly grated nutmeg
  • 1/2 ounce vanilla extract (1 tablespoon 15g)
  • 1 large egg, straight from the fridge
  • 9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned 255g)
  • 6 ounces dark or milk chocolate, not chips (about 1 heaping cup, roughly chopped 85g), tempered

Make the Dough: Adjust oven rack to middle position and preheat to 350°F (180°C). In the bowl of a food processor, grind hazelnuts to form a smooth and creamy paste. Combine hazelnut paste, butter, sugar, salt, baking powder, baking soda, nutmeg, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low, add flour all at once, and mix to form a stiff dough. If not tempering the chocolate, fold chopped pieces into the dough now.

Portion the Dough: Divide in 2-tablespoon portions and round each one into a smooth ball. (Portioned dough can be refrigerated in a heavy-duty zipper-lock bag up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70°F or 21°C, and proceed as directed.)

To Bake: Arrange portions on a parchment-lined half sheet pan, leaving 2 inches between cookies to account for spread. Bake until puffed and pale gold around the edges but steamy in the middle, about 12 minutes. Cool directly on baking sheet until crumb is set, about 5 minutes.

To Finish the Cookies: When the cookies have cooled to room temperature, drizzle with tempered milk chocolate. Once the chocolate has set, transfer to an airtight container with a sheet of wax or parchment paper between each layer and store up to a week at room temperature.


  • 7 ounces whole hazelnuts, toasted and skinned (about 1 1/3 cups 200g)
  • 4 ounces unsalted butter, pliable but cool, about 60°F (8 tablespoons 115g)
  • 10 1/2 ounces plain or lightly toasted sugar (about 1 1/2 cups, 295g)
  • 1 1/2 teaspoons (6g) Diamond Crystal kosher salt for table salt, use about half as much by volume or the same weight
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon freshly grated nutmeg
  • 1/2 ounce vanilla extract (1 tablespoon 15g)
  • 1 large egg, straight from the fridge
  • 9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned 255g)
  • 6 ounces dark or milk chocolate, not chips (about 1 heaping cup, roughly chopped 85g), tempered

Make the Dough: Adjust oven rack to middle position and preheat to 350°F (180°C). In the bowl of a food processor, grind hazelnuts to form a smooth and creamy paste. Combine hazelnut paste, butter, sugar, salt, baking powder, baking soda, nutmeg, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low, add flour all at once, and mix to form a stiff dough. If not tempering the chocolate, fold chopped pieces into the dough now.

Portion the Dough: Divide in 2-tablespoon portions and round each one into a smooth ball. (Portioned dough can be refrigerated in a heavy-duty zipper-lock bag up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70°F or 21°C, and proceed as directed.)

To Bake: Arrange portions on a parchment-lined half sheet pan, leaving 2 inches between cookies to account for spread. Bake until puffed and pale gold around the edges but steamy in the middle, about 12 minutes. Cool directly on baking sheet until crumb is set, about 5 minutes.

To Finish the Cookies: When the cookies have cooled to room temperature, drizzle with tempered milk chocolate. Once the chocolate has set, transfer to an airtight container with a sheet of wax or parchment paper between each layer and store up to a week at room temperature.


  • 7 ounces whole hazelnuts, toasted and skinned (about 1 1/3 cups 200g)
  • 4 ounces unsalted butter, pliable but cool, about 60°F (8 tablespoons 115g)
  • 10 1/2 ounces plain or lightly toasted sugar (about 1 1/2 cups, 295g)
  • 1 1/2 teaspoons (6g) Diamond Crystal kosher salt for table salt, use about half as much by volume or the same weight
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon freshly grated nutmeg
  • 1/2 ounce vanilla extract (1 tablespoon 15g)
  • 1 large egg, straight from the fridge
  • 9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned 255g)
  • 6 ounces dark or milk chocolate, not chips (about 1 heaping cup, roughly chopped 85g), tempered

Make the Dough: Adjust oven rack to middle position and preheat to 350°F (180°C). In the bowl of a food processor, grind hazelnuts to form a smooth and creamy paste. Combine hazelnut paste, butter, sugar, salt, baking powder, baking soda, nutmeg, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low, add flour all at once, and mix to form a stiff dough. If not tempering the chocolate, fold chopped pieces into the dough now.

Portion the Dough: Divide in 2-tablespoon portions and round each one into a smooth ball. (Portioned dough can be refrigerated in a heavy-duty zipper-lock bag up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70°F or 21°C, and proceed as directed.)

To Bake: Arrange portions on a parchment-lined half sheet pan, leaving 2 inches between cookies to account for spread. Bake until puffed and pale gold around the edges but steamy in the middle, about 12 minutes. Cool directly on baking sheet until crumb is set, about 5 minutes.

To Finish the Cookies: When the cookies have cooled to room temperature, drizzle with tempered milk chocolate. Once the chocolate has set, transfer to an airtight container with a sheet of wax or parchment paper between each layer and store up to a week at room temperature.


  • 7 ounces whole hazelnuts, toasted and skinned (about 1 1/3 cups 200g)
  • 4 ounces unsalted butter, pliable but cool, about 60°F (8 tablespoons 115g)
  • 10 1/2 ounces plain or lightly toasted sugar (about 1 1/2 cups, 295g)
  • 1 1/2 teaspoons (6g) Diamond Crystal kosher salt for table salt, use about half as much by volume or the same weight
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon freshly grated nutmeg
  • 1/2 ounce vanilla extract (1 tablespoon 15g)
  • 1 large egg, straight from the fridge
  • 9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned 255g)
  • 6 ounces dark or milk chocolate, not chips (about 1 heaping cup, roughly chopped 85g), tempered

Make the Dough: Adjust oven rack to middle position and preheat to 350°F (180°C). In the bowl of a food processor, grind hazelnuts to form a smooth and creamy paste. Combine hazelnut paste, butter, sugar, salt, baking powder, baking soda, nutmeg, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low, add flour all at once, and mix to form a stiff dough. If not tempering the chocolate, fold chopped pieces into the dough now.

Portion the Dough: Divide in 2-tablespoon portions and round each one into a smooth ball. (Portioned dough can be refrigerated in a heavy-duty zipper-lock bag up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70°F or 21°C, and proceed as directed.)

To Bake: Arrange portions on a parchment-lined half sheet pan, leaving 2 inches between cookies to account for spread. Bake until puffed and pale gold around the edges but steamy in the middle, about 12 minutes. Cool directly on baking sheet until crumb is set, about 5 minutes.

To Finish the Cookies: When the cookies have cooled to room temperature, drizzle with tempered milk chocolate. Once the chocolate has set, transfer to an airtight container with a sheet of wax or parchment paper between each layer and store up to a week at room temperature.


  • 7 ounces whole hazelnuts, toasted and skinned (about 1 1/3 cups 200g)
  • 4 ounces unsalted butter, pliable but cool, about 60°F (8 tablespoons 115g)
  • 10 1/2 ounces plain or lightly toasted sugar (about 1 1/2 cups, 295g)
  • 1 1/2 teaspoons (6g) Diamond Crystal kosher salt for table salt, use about half as much by volume or the same weight
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon freshly grated nutmeg
  • 1/2 ounce vanilla extract (1 tablespoon 15g)
  • 1 large egg, straight from the fridge
  • 9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned 255g)
  • 6 ounces dark or milk chocolate, not chips (about 1 heaping cup, roughly chopped 85g), tempered

Make the Dough: Adjust oven rack to middle position and preheat to 350°F (180°C). In the bowl of a food processor, grind hazelnuts to form a smooth and creamy paste. Combine hazelnut paste, butter, sugar, salt, baking powder, baking soda, nutmeg, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low, add flour all at once, and mix to form a stiff dough. If not tempering the chocolate, fold chopped pieces into the dough now.

Portion the Dough: Divide in 2-tablespoon portions and round each one into a smooth ball. (Portioned dough can be refrigerated in a heavy-duty zipper-lock bag up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70°F or 21°C, and proceed as directed.)

To Bake: Arrange portions on a parchment-lined half sheet pan, leaving 2 inches between cookies to account for spread. Bake until puffed and pale gold around the edges but steamy in the middle, about 12 minutes. Cool directly on baking sheet until crumb is set, about 5 minutes.

To Finish the Cookies: When the cookies have cooled to room temperature, drizzle with tempered milk chocolate. Once the chocolate has set, transfer to an airtight container with a sheet of wax or parchment paper between each layer and store up to a week at room temperature.


  • 7 ounces whole hazelnuts, toasted and skinned (about 1 1/3 cups 200g)
  • 4 ounces unsalted butter, pliable but cool, about 60°F (8 tablespoons 115g)
  • 10 1/2 ounces plain or lightly toasted sugar (about 1 1/2 cups, 295g)
  • 1 1/2 teaspoons (6g) Diamond Crystal kosher salt for table salt, use about half as much by volume or the same weight
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon freshly grated nutmeg
  • 1/2 ounce vanilla extract (1 tablespoon 15g)
  • 1 large egg, straight from the fridge
  • 9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned 255g)
  • 6 ounces dark or milk chocolate, not chips (about 1 heaping cup, roughly chopped 85g), tempered

Make the Dough: Adjust oven rack to middle position and preheat to 350°F (180°C). In the bowl of a food processor, grind hazelnuts to form a smooth and creamy paste. Combine hazelnut paste, butter, sugar, salt, baking powder, baking soda, nutmeg, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low, add flour all at once, and mix to form a stiff dough. If not tempering the chocolate, fold chopped pieces into the dough now.

Portion the Dough: Divide in 2-tablespoon portions and round each one into a smooth ball. (Portioned dough can be refrigerated in a heavy-duty zipper-lock bag up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70°F or 21°C, and proceed as directed.)

To Bake: Arrange portions on a parchment-lined half sheet pan, leaving 2 inches between cookies to account for spread. Bake until puffed and pale gold around the edges but steamy in the middle, about 12 minutes. Cool directly on baking sheet until crumb is set, about 5 minutes.

To Finish the Cookies: When the cookies have cooled to room temperature, drizzle with tempered milk chocolate. Once the chocolate has set, transfer to an airtight container with a sheet of wax or parchment paper between each layer and store up to a week at room temperature.


  • 7 ounces whole hazelnuts, toasted and skinned (about 1 1/3 cups 200g)
  • 4 ounces unsalted butter, pliable but cool, about 60°F (8 tablespoons 115g)
  • 10 1/2 ounces plain or lightly toasted sugar (about 1 1/2 cups, 295g)
  • 1 1/2 teaspoons (6g) Diamond Crystal kosher salt for table salt, use about half as much by volume or the same weight
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon freshly grated nutmeg
  • 1/2 ounce vanilla extract (1 tablespoon 15g)
  • 1 large egg, straight from the fridge
  • 9 ounces all-purpose flour, such as Gold Medal (about 2 cups, spooned 255g)
  • 6 ounces dark or milk chocolate, not chips (about 1 heaping cup, roughly chopped 85g), tempered

Make the Dough: Adjust oven rack to middle position and preheat to 350°F (180°C). In the bowl of a food processor, grind hazelnuts to form a smooth and creamy paste. Combine hazelnut paste, butter, sugar, salt, baking powder, baking soda, nutmeg, and vanilla in the bowl of a stand mixer fitted with a paddle attachment. Mix on low to moisten, then increase to medium and beat until light and fluffy, about 5 minutes. With mixer running, add egg and continue beating only until smooth. Reduce speed to low, add flour all at once, and mix to form a stiff dough. If not tempering the chocolate, fold chopped pieces into the dough now.

Portion the Dough: Divide in 2-tablespoon portions and round each one into a smooth ball. (Portioned dough can be refrigerated in a heavy-duty zipper-lock bag up to 1 week, or frozen 6 months. Stand at room temperature until quite soft, about 70°F or 21°C, and proceed as directed.)

To Bake: Arrange portions on a parchment-lined half sheet pan, leaving 2 inches between cookies to account for spread. Bake until puffed and pale gold around the edges but steamy in the middle, about 12 minutes. Cool directly on baking sheet until crumb is set, about 5 minutes.

To Finish the Cookies: When the cookies have cooled to room temperature, drizzle with tempered milk chocolate. Once the chocolate has set, transfer to an airtight container with a sheet of wax or parchment paper between each layer and store up to a week at room temperature.


Watch the video: Chocolate-Hazelnut Biscotti- Kitchen Conundrum with Thomas Joseph (December 2021).