Go Back
–+ servings

Chocolate Hazelnut Cookies

These Hazelnut Chocolate Cookies are soft, nutty, and dipped in rich dark chocolate with a sprinkle of flaky salt. Made using hazelnut pulp from homemade hazelnut milk, they’re a beautiful no-waste bake that feels cozy, festive, and deeply satisfying. Perfect for holiday cookie boxes or quiet winter afternoons.
Print Pin
Servings: 14 cookies
Author: Teri-Ann Carty
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 35 minutes

Equipment

Ingredients

  • 1 cup all purpose flour
  • 1 cup hazelnut pulp discard from the milk
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup butter room temperature
  • ¼ cup sugar
  • 1 egg room temperature
  • 1 tsp vanilla
  • 1 cup dark chocolate chopped and melted
  • ¼ cup hazelnuts chopped
  • flaky salt
US Customary - Metric

Instructions

  • In a medium sized bowl, combine flour, pulp, baking soda and salt. Whisk to combine.
  • In a separate large bowl, cream together butter and sugar using an electric hand mixer until butter has turned pale and sugar is completely mixed in. This can be done by hand as well, using a rubber spatula.
  • Add egg and vanilla. Beat until light and fluffy.
  • Add dry ingredients to the wet ingredients and mix thoroughly to combine. Place bowl in the fridge to allow the dough to rest for approximately 1 hour.
  • When you are ready to bake, preheat the oven to 350 and line a cookie sheet with parchment paper.
  • Use a cookie scoop to measure out 1" balls. Roll the balls between your hands.
  • Gently flatten the cookie with your hand and bake for 12-14 minutes or until they start to brown.
  • Transfer to a wire rack to cool completely.
  • Melt chopped chocolate in the microwave in 30 second increments until fully melted (takes about 90 seconds)
  • Dip half the cookie in chocolate and return the cookie to the PARCHMENT PAPER. Top the chocolate with hazelnuts and flaky salt. Refrigerate to harden the chocolate (or place in a cold room).

Notes

If you don't have discarded milk pulp, use hazelnut flour or almond flour instead!

Nutrition

Serving: 1cookie | Calories: 249kcal | Carbohydrates: 18g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 140mg | Potassium: 120mg | Fiber: 3g | Sugar: 7g | Vitamin A: 225IU | Vitamin C: 0.5mg | Calcium: 28mg | Iron: 2mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.