Chocolate Hazelnut and Orange Cookies
Recipe Type: Cookies
Prep Time: 
Cook Time: 
Total Time: 
Serves: 18 cookies
Hazelnuts get peeled, roasted, and chopped. Butter gets browned, toasty, and nutty. Try these delicious chocolate hazelnut cookies at home.
  • 170 g (3/4 cup) butter, room temperature, divided
  • 218 g (1¾ cup) all-purpose flour
  • ¼ tsp. baking soda
  • ½ tsp. cornstarch
  • ¼ tsp. salt
  • 112 g (1/2 cup plus 1 Tbsp.) granulated sugar
  • 115 g (1/2 cup) light brown sugar
  • zest from 1 large orange
  • ½ Tbsp. freshly squeezed orange juice
  • 1 tsp. vanilla bean paste (or extract)
  • 1 egg, room temperature
  • 150 g (1 cup) cacao fèves (chocolate discs), whole (I used 60%)
  • 100 g (3/4 cup) hazelnuts, peeled, toasted, and roughly chopped
  1. In a saucepan set over medium heat, melt 113 g (1 stick) of the butter. The butter will begin to foam and bubble.
  2. Heat, whisking constantly, until the butter stops sizzling and begins to turn a light amber color and smells nutty and toasty.
  3. Immediately remove the butter from the heat and pour into a heatproof bowl. Set aside to cool.
  4. In a small bowl, whisk together the flour, baking soda, cornstarch, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the remaining butter (56 g or ½ stick) and the sugars until fluffy, about 3 minutes.
  5. Add the zest, juice, vanilla, egg, and brown butter, and mix until combined.
  6. Add the flour in three additions, mixing just until combined after each. Stir in the chocolate and hazelnuts.
  7. Wrap dough tightly in plastic wrap and refrigerate for an hour or overnight.
  8. Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.
  9. Pinch of about 2 Tbsp. portions of dough, roll into balls, and place two inches apart. If you pinch of pieces of dough with no chocolate pieces, simply extract one from the remaining dough and shove it in the middle of the ball. Be sure to place any exposed chocolate up so as to minimize any chocolate burning on the pan during baking.
  10. Bake until cookies puff and edges are just golden brown, about 10 minutes.
  11. Cool on cookie sheet for a few minutes then transfer to wire rack to cool completely.
Recipe by Honest Cooking at