All this hazelnut, brown butter, chocolate talk gets super pumped with orange zest to make up the satisfying-est holiday (or any time!) cookie. These cookies spread ever so slightly and puff up magnificently when baked. The warm hazelnut flavor goes well with the nutty brown butter, and the brightness of the orange adds the perfect lift to the sweet, deep chocolate. Plus, look at these chunks of chocolate y’all…
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Chocolate Hazelnut and Orange Cookies
- Total Time: 12 hours 25 minutes
- Yield: 18 cookies 1x
Description
These cookies combine roasted hazelnuts, nutty brown butter, and chunks of dark chocolate with a hint of orange zest for a delightful treat.
Ingredients
- 170 g (3/4 cup) butter, room temperature, divided
- 218 g (1 3/4 cup) all-purpose flour
- 1/4 tsp. baking soda
- 1/2 tsp. cornstarch
- 1/4 tsp. salt
- 112 g (1/2 cup plus 1 tbsp.) granulated sugar
- 115 g (1/2 cup) brown sugar
- 1 large egg
- 1 tsp. (5 ml) vanilla extract
- Zest of 1 orange
- 150 g (1 cup) hazelnuts, peeled, roasted, and chopped
- 200 g (7 oz) dark chocolate, chopped into chunks
Instructions
- In a saucepan set over medium heat, melt 113 g (1 stick) of the butter. The butter will begin to foam and bubble. Heat, whisking constantly, until the butter stops sizzling and begins to turn a light golden brown, with a nutty aroma, about 5-7 minutes. Remove from heat and let cool slightly.
- In a large bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.
- In another bowl, combine the granulated sugar, brown sugar, and the remaining 57 g (1/4 cup) of room temperature butter. Beat until light and fluffy, about 2-3 minutes.
- Add the cooled brown butter to the sugar mixture and mix until combined. Add the egg, vanilla extract, and orange zest, mixing until well incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped hazelnuts and chocolate chunks.
- Cover the dough and refrigerate for at least 12 hours or overnight.
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop tbsp of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, refrigerate the dough overnight to enhance the flavors.
- You can store the cookies in an airtight container for up to a week.
- If you prefer, substitute milk chocolate for a sweeter taste.
- Ensure the hazelnuts are peeled and roasted for maximum flavor.
- Prep Time: 12 hours 15 minutes
- Cook Time: 10 minutes
- Category: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14
- Sodium: 75
- Fat: 12
- Carbohydrates: 24
- Fiber: 2
- Protein: 3
- Cholesterol: 25
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Frequently Asked Questions
Why does the recipe brown only part of the butter instead of all of it?
The recipe calls for browning 113g (1 stick) of the butter in a saucepan until it turns light golden brown with a nutty aroma (about 5–7 minutes), while the remaining 57g (¼ cup) stays at room temperature and is creamed with the sugars. Using both creates a balance: the brown butter delivers deep, toasty flavor while the room-temperature butter helps build the cookie’s structure and keeps the dough creamy.
Do the hazelnuts really need to be peeled and roasted — can I skip that step?
The recipe and notes both stress that peeled and roasted hazelnuts are essential for maximum flavor. Roasting at 350°F (175°C) for a few minutes drives off moisture and intensifies the nutty taste; peeling removes the papery skin, which can add a slight bitterness that would compete with the orange zest and dark chocolate chunks. 
Can I skip the overnight refrigeration of the dough?
The recipe calls for at least 12 hours of chilling and the notes say overnight is best for enhanced flavors. The cold rest lets the brown butter and orange zest aromas deepen and meld, and the firmer dough also spreads less in the oven — you could shorten it to a few hours in a pinch, but you’ll get noticeably better cookies with the full rest.
Delectable.
Will definitely make again
I can have that any day thank you