Chocolate Hazelnut and Honey Cookies Recipe

If you’re looking for that perfect sweet treat to brighten your day or impress your favorite cookie monster, these Chocolate Hazelnut and Honey Cookies are about to become your new obsession. They’re delightfully chewy, rich with dark chocolate, and have just the right amount of crunch from toasted hazelnuts. The touch of honey ties everything together, giving each bite an irresistible warmth and depth of flavor. Whether you share them with friends or stash a secret stash for yourself, this recipe is a total keeper!

Ingredients You’ll Need

Baking magic really happens when simple ingredients work together, and these cookies truly prove it! Each item here adds something unique—flavor, texture, color, even a little sparkle—so don’t skip the essentials for these Chocolate Hazelnut and Honey Cookies.

• Unsalted Butter (½ cup, softened): Gives your cookies that classic, melt-in-your-mouth richness and ensures a tender crumb.
• Granulated Sugar (½ cup): Adds sweetness and helps create that perfect, lightly crisped edge.
• Honey (¼ cup): Brings a complex, floral sweetness and contributes to the chewy texture.
• Large Egg (1): Binds everything together for a cookie that holds its shape with every bite.
• Vanilla Extract (1 tsp): Rounds out the flavors with a familiar, cozy aroma.
• All-Purpose Flour (1½ cups): The backbone of your cookies, giving them the perfect structure.
• Baking Soda (½ tsp): Helps your cookies puff up with just the right amount of spread.
• Salt (¼ tsp): Enhances all the other flavors, making each bite pop.
• Chopped Hazelnuts (½ cup): Adds crunch and a roasty-nutty flavor that pairs beautifully with chocolate.
• Chopped Dark Chocolate (½ cup): Melty pockets of rich cocoa goodness in every bite!

How to Make Chocolate Hazelnut and Honey Cookies

Step 1: Prepare Your Baking Sheet

Set yourself up for cookie success by preheating your oven to 350°F (175°C) and lining your baking sheet with parchment paper. Parchment prevents sticking and helps your cookies bake evenly—definitely worth the extra step!

Step 2: Cream the Butter and Sugar

In a big mixing bowl, beat together the softened butter and granulated sugar. Go for a light and fluffy texture—it usually takes 2–3 minutes. This step gives your Chocolate Hazelnut and Honey Cookies their dreamy softness and helps them rise to bakery-worthy heights.

Step 3: Add the Honey, Egg, and Vanilla

Drizzle in your honey, crack in the egg, and splash in the vanilla extract. Beat the mixture until it’s beautifully blended and glossy. The honey adds natural sweetness and makes your dough extra moist—a game changer for flavor and texture.

Step 4: Combine the Dry Ingredients

Grab a separate bowl and whisk together the flour, baking soda, and salt. Mixing them separately ensures that the baking soda distributes evenly, giving you a perfect batch with each bake. Add the dry mix to your wet mixture gradually while stirring gently.

Step 5: Mix It All Together

Slowly incorporate the dry ingredients into your wet batter. Mix just until combined—over-mixing can make cookies tough. The dough will be thick and a little sticky, just the way you want it for perfect, chewy Chocolate Hazelnut and Honey Cookies.

Step 6: Fold in Chocolate and Hazelnuts

Gently fold in the chopped hazelnuts and dark chocolate so each cookie boasts plenty of both. You’ll love finding those gooey chocolate bits and crunchy nuts in every bite!

Step 7: Shape and Bake

Drop spoonfuls of cookie dough (about a tablespoon each) onto your prepared baking sheet, leaving about 2 inches between each. This gives them room to spread. Pop the tray into the oven and bake for 10–12 minutes, until the edges are just golden and the centers look set but still a little soft.

Step 8: Cool and Enjoy

Let your cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them finish setting and become sturdy enough to pick up—if you can wait that long to try one!

How to Serve Chocolate Hazelnut and Honey Cookies

Garnishes

Want to upgrade your presentation? Sprinkle a tiny pinch of flaky sea salt over the cookies right after baking—it gives them a gourmet touch and enhances both the chocolate and honey flavors. You can also drizzle a bit of extra honey or melted chocolate over the tops for extra flair.

Side Dishes

Chocolate Hazelnut and Honey Cookies are delicious on their own, but pairing them with vanilla ice cream or a scoop of creamy Greek yogurt makes for an extra-special dessert. For lighter fare, a cup of black coffee or a frothy latte complements the cookies’ richness perfectly.

Creative Ways to Present

If you’re sharing or gifting, stack the cookies in clear treat bags tied with ribbon, or arrange them on a pretty platter with fresh berries or edible flowers. You can also sandwich two cookies with a little chocolate hazelnut spread for a decadent twist that chocolate lovers will adore!

Make Ahead and Storage

Storing Leftovers

Once your Chocolate Hazelnut and Honey Cookies have cooled completely, store them in an airtight container at room temperature. They’ll stay soft and yummy for up to five days. If they start to lose their chewiness, a slice of bread in the container helps keep them fresh.

Freezing

You can freeze both unbaked dough balls and baked cookies for future cravings! To freeze the dough, shape it into balls and lay them on a tray in the freezer until solid, then transfer to a zip-top bag. For baked cookies, wrap individually and freeze for up to three months. Thaw at room temperature whenever your sweet tooth strikes.

Reheating

If you love a warm cookie, pop a baked Chocolate Hazelnut and Honey Cookie in the microwave for five to ten seconds. It’ll make the chocolate extra gooey and bring that just-baked aroma right back. For a larger batch, warm them in a low oven for five minutes.

FAQs

Can I use milk chocolate instead of dark chocolate?

Absolutely! Feel free to use milk chocolate or even white chocolate if you prefer a sweeter cookie. Dark chocolate adds a deep, rich cocoa flavor that balances the honey, but these cookies are flexible.

Do I need to toast the hazelnuts?

Toasting is optional, but it enhances the nutty flavor and adds extra crunch. Simply spread chopped hazelnuts on a baking sheet and toast at 350°F for 5–7 minutes, watching carefully so they don’t burn.

Is it possible to make these cookies gluten-free?

Yes! Substitute your favorite 1:1 gluten-free baking flour for the all-purpose flour. The rest of the ingredients are naturally gluten-free, so it’s an easy swap without sacrificing taste or texture.

Can I make the dough ahead of time?

Definitely. You can prepare the dough, cover it, and refrigerate for up to 48 hours before baking. Chilled dough will be slightly firmer and can even boost the flavors of your Chocolate Hazelnut and Honey Cookies.

What’s the best way to chop the chocolate?

Use a sharp knife to chop your chocolate into rough chunks about the size of your hazelnuts. Hand-chopped chocolate creates varied pockets of melted chocolate and gives a rustic, bakery-style look to your cookies.

Final Thoughts

There’s something magical about homemade cookies, and these Chocolate Hazelnut and Honey Cookies truly hit the sweet spot for both flavor and comfort. Take a little time to whip up a batch—you deserve a treat, and your kitchen will smell absolutely amazing! Don’t forget to share (or not!) and make this recipe part of your cookie rotation.

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