Triple-Chocolate Hazelnut Cookies
- 20m Prep Time
- 14m Cook Time
- 34m Ready In
These triple-chocolate hazelnut cookies are packed with rich chocolatey flavor and studded with toasted hazelnuts. Perfect for Nutella lovers.
Ingredients
- 828 ml all-purpose flour
- 237 ml granulated sugar
- 237 ml packed light brown sugar
- 9.86 ml baking powder
- 4.93 ml kosher salt
- 2.46 ml baking soda
- 2.46 ml instant coffee powder
- 237 ml cocoa powder
- 177 ml canola oil
- 177 ml chocolate-hazelnut spread
- 177 ml warm water
- 2 large eggs at room temperature
- 4.93 ml pure vanilla extract
- 355 ml coarsely chopped bittersweet chocolate
- 237 ml coarsely chopped toasted hazelnuts
- 9.86 ml flaky sea salt
Nutrition (per serving, estimated)
Estimated based off 13 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 42.5 mg
- Iron: 1.26 mg
- Magnesium: 24.6 mg
- Phosphorus: 67.1 mg
- Potassium: 100 mg
- Zinc: 0.54 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 828 ml all-purpose flour
- 237 ml granulated sugar
- 237 ml packed light brown sugar
- 9.86 ml baking powder
- 4.93 ml kosher salt
- 2.46 ml baking soda
- 2.46 ml instant coffee powder
- 237 ml cocoa powder
- 177 ml canola oil
- 177 ml chocolate-hazelnut spread
- 177 ml warm water
- 4.93 ml pure vanilla extract
- 355 ml coarsely chopped bittersweet chocolate
- 237 ml coarsely chopped toasted hazelnuts
- 9.86 ml flaky sea salt
Prepare
- 2 large eggs, at room temperature
Let's Cook
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Step 1.
Preheat the oven to 350°F with racks in the upper and lower thirds. Line 2 baking sheets with parchment paper. In a large bowl, whisk together 3½ cups all-purpose flour, 1 cup granulated sugar, 1 cup packed light brown sugar, 2 teaspoons baking powder, 1 teaspoon kosher salt, ½ teaspoon baking soda, and ½ teaspoon instant coffee powder; set aside.
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Step 2.
In another large bowl, using an electric mixer on low speed, mix 1 cup cocoa powder, ¾ cup canola oil, ¾ cup chocolate-hazelnut spread, and ¾ cup warm water until combined, about 30 seconds. Add 2 large eggs, one at a time, beating until incorporated after each addition. Mix in 1 teaspoon pure vanilla extract.
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Step 3.
Stir the flour mixture into the cocoa mixture until just incorporated. Stir in 1½ cups coarsely chopped bittersweet chocolate and 1 cup coarsely chopped toasted hazelnuts.
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Step 4.
Scoop mounds of dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them 3 inches apart. Sprinkle the cookies with 2 teaspoons flaky sea salt.
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Step 5.
Bake, rotating the positions of the baking sheets halfway through, until the cookies are dry around the edges, 12 to 14 minutes. Let cool on the baking sheets on cooling racks for 10 minutes, then transfer the cookies to the racks to cool completely. Repeat with remaining dough.