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Hazelnut Chocolate Cookies

 Hazelnut Chocolate Cookies
"Chocolate and nuts are enjoyed very much in our household, and these cookies were no exception," says Elisa Lochridge of Beaverton, Oregon. "I also handed them out at our Bible study and everyone enjoyed them."
24 ServingsPrep: 20 min. Bake: 15 min./batch + cooling


  • 1/2 cup butter, softened
  • 6 tablespoons sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 3/4 cup cake flour
  • 1/4 cup baking cocoa
  • 3/4 cup ground hazelnuts (about 3 ounces)
  • 24 whole hazelnuts, toasted and skins removed
  • Confectioners' sugar


  • Preheat oven to 325°. In a bowl, cream butter and sugar until
  • light and fluffy. Beat in vanilla. In another bowl, whisk flour and
  • cocoa; gradually beat into creamed mixture. Stir in ground
  • hazelnuts.
  • Shape dough into twenty-four 1-in. balls; place 2 in. apart on
  • ungreased baking sheets. Press a whole hazelnut onto the center of
  • each.
  • Bake cookies 15-19 minutes or until firm to the touch. Cool on pans 2
  • minutes. Remove from pans to wire racks to cool completely. Dust
  • cookies with confectioners' sugar. Yield: 2 dozen.
Editor’s Note: To toast whole hazelnuts, spread hazelnuts in a 15x10x1-in. baking pan. Bake in a 350° oven 7-10 minutes or until fragrant and lightly browned, stirring occasionally. To remove skins, wrap hazelnuts in a tea towel; rub with towel to loosen

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Hazelnut Chocolate Cookies (continued)

Editor's Note: skins.