Hello, hello! I hope you are keeping well! Holing up at home has given me more time to bake, and makes me happy. Hoping a new recipe does the same for you. This one made the house smell oh so good, and the taste… Mmmm!! They’re Chocolate Hazelnut Cut Out Cookies, and they’re my new absolute favorite.
I’m sharing the recipe as well as some options, check out the notes below, and happy baking!
Notes:
- If hazelnuts are out of your budget, here’s a recipe for chocolate sugar roll out cookies. And if you prefer vanilla, check out my classic sugar cookie recipe. There are a variety of other cut out cookie recipes here as well.
- If you have too many cookies for just yourself or for those you live with, you can freeze the dough or freeze the baked cookies no problem. Here’s a post on freezing and thawing undecorated cookies.
- I’ll be sharing a video on decorating these as soon as possible, and the good news is, is that you can freeze decorated cookies as well.
- Hazelnuts are also called filberts. In my grocery store, I bought the flaked filberts pictured below.
- I used 100 g or 1 cup of the flaked filberts per dough recipe.
- I also used Lorann’s hazelnut extract, which you can omit if you can’t find it locally, or you can find it online here. (Amazon links are affiliate links).
- You can add more or less hazelnut extract to your taste.
- Lastly, you can bump up the chocolate hazelnut flavour with a little bit of Nutella, but I’ve made the dough with and without the Nutella, and it tastes delicious either way.
Let’s get to the recipe!
Chocolate Hazelnut Cut Out Cookie Recipe
Chocolate Hazelnut Cut Out Cookie Recipe
Ingredients
- 2 cups salted butter, room temperature (1 lb or 454 g)
- 2 cups granulated sugar (7 oz or 198 g)
- 2 eggs large
- 1 tbsp hazelnut extract
- 1/3 cup Nutella Optional
- 5 cups all-purpose flour (1 lb 9 oz or 698 g)
- 1 1/2 cups cocoa powder
- 1 cup hazelnuts, flaked
Instructions
- Cream the butter and sugar together in the bowl of an electric mixer on low to medium speed (Use a paddle attachment). Mix until thoroughly incorporated – for about one minute. Scrape down the sides of the bowl with a plastic spatula and mix again for a few seconds more. Over mixing the butter and sugar in this step will cause too much air to be incorporated into the dough. If you’d like a light and fluffy cookie, that’s ideal, however the dough will spread more during baking; not ideal if you’d like the cookie to hold its shape.
- Add eggs slowly and mix. Scrape down the bowl with your spatula at least once and mix again.
- Add liquid hazelnut extract (or vanilla if you don’t have hazelnut). Stir briefly.
- Add the Nutella and mix.
- Sift your dry ingredients together. (Flour and cocoa powder).
- Add all of the flour mixture to the bowl. Place a large tea towel or two small tea towels between the edge of the bowl and the electric mixer so that the flour won’t escape. Mix on low speed for 3o seconds. Remove the tea towel, add the flaked hazelnuts and mix until incorporated. Observe the dough mixing; when it clumps around the paddle attachment it’s ready. It’s also important at this stage not to over mix the dough.
- Roll the dough out between 2 large pieces of parchment paper. Place on a baking sheet and into the fridge for a minimum of 1 hour.
- Cut out cookie shapes. Place on parchment paper-lined baking sheet. Re-roll scraps and repeat.
- Put cookie dough shapes back into the fridge for 10 minutes to 1 hour to chill again. They will then hold their shape better when baked.
- Preheat your oven to 350°F or 176°C.
- Bake cookies for 8-12 minutes or until the center of the cookie no longer looks wet. The baking time will depend on the size of your cookie.
- Let cookies cool to room temperature and decorate!
Notes
Let me know if you have any questions, happy to help, and happy baking and snacking!
xo,
Marian
Maria says
Hi Marian,
Nice to see a new recipe up! Specially from you! I must try it. Looking forward see them all decorated.
Maria
marian says
Thanks Maria for your comment! xo
Becky says
Can’t wait to try the recipe! Where did you find the flaked filberts?
marian says
Hi Becky, I live in Canada, and found them in the baking aisle of Zehrs, with all the other nuts.
Louise says
Thank you so much. Locked up in self isolation, had so much fun trying out your recipe. Turned out perfect!!!
marian says
Hi Louise, I’m so glad to hear it! Have fun snacking and decorating!
Maria Roaquin says
Can I substitute chopped hazelnuts?
Marian says
Hi Maria,
Yes, absolutely!
Enjoy!
Layla says
Thank you my dear for the recipe can i put only half the recipe?! And i dont have hazelnut extract can subtitute it with almond extract ?! Can i put almond slices instead of hazelnut ?!
Thank you ,alot cant wait to try it ❤❤
marian says
Hi Layla,
Yes, you can halve the recipe, and yes you can substitute with almond extract and almond slices. Have fun!
niner @ninerbakes.com says
Ohhhh Marian, Chocolate Hazelnut Cookies!!
They look FULL OF FLAVOR and sooo chocolateyyy!
Thanks for another beautiful blogpost,
I’m sure many bakers missed you!! <3
Stay safe, God bless you,
yours…niner
marian says
Thank you sweet Niner! xxoo
Michelle Larsen says
Hi, how long will the dough keep in the fridge?
marian says
Hi Michelle,
Sometimes I keep it in the fridge overnight, and it’s fine to use. Much longer than 36 hours it can start to dry a bit.
Michelle says
I’ve just made these cookies … yummy. Just want to confirm the texture mine are quite soft is that correct. Also how long will they last?
marian says
Hi Michelle,
I’m glad you like them! You can make the texture crispier by baking longer and/or making them thinner. Here is a post on the shelf life of cookies; https://sweetopia.net/2012/02/how-long-do-decorated-cookies-stay-fresh-what-is-the-shelf-life-of-decorated-cookies/
KAMiNi says
I’ve made this recipe and it was such a huge hit. Since I bake everything eggless, I used a slurry of cornflour and water to replace eggs. The cookies came out perfect.
I had one tray rolled out to bake. Even before I could bake it, the daughter and husband finished off the dough saying it tasted too good. Saved me the work. 😀
This is the first time I’ve tried one of your recipes, though I’ve been following your blog for more than a decade. Eggs in the recipe used to scare me off. But this substitute is fabulous. Will try more recipes.
marian says
Oh how wonderful to hear, thank YOU Kamini!