Hazelnut Cookies Recipe (2024)

I have made these several times now and every time I make them people love them. I have made this my go to recipe for cookies for parties. I make them as the recipe says, however I refrigerate the dough overnight or for a few hours before cooking. After the cookies are baked and cooled down, I dip half of the cookie in Scharffen Berger - Semisweet Dark Chocolate (62% Cacao). They are always the hit of the party.

These were delicious. I added some shaved bittersweet chocolate to the top of half the batch before and after baking--people seemed to prefer these to the plain hazelnut ones. I wouldn't press them with the fork like described in the recipe--they flatten out quite a bit while baking. I might try putting in 1/2 cup more flour in the next time I bake these to prevent that.

I chilled the dough for at least half an hour and had no trouble with spreading. I added 4 oz chopped semi-sweet chocolate, and ended up with an elegant little cookie. I thought the hazelnut flavor came forward after a day.

Hazel nuts 200g toasted, remove skin, save 1/4 chopped aside.Add 20g butter to make hazelnuts pasteMix 80g butter, 100g brown sugar, 70g sugar, 1 egg, 1 tsp vanilla, 1 tsp salad oil,Mix 1 cup APF, 1/4 baking soda, 1/4 baking powder, 1/4 salt110g chocolate smaller chips 350° 14 min

Wow, these are delicious. I made it according to the recipe. They have a rich hazelnut flavor. I might throw in some mini chocolate chips next time. But the recipe really is fine as is.

Does "unskinned" mean the skins are there or the skins have been removed; skin is a verb which is the act of removing skins, so "unskinned" could mean "has not been skinned" (as in "unshaved" or "unfiltered"); but skin is also a noun so unskinned could mean "without skin" (as in "unmanned"). Which is it??

These are the bomb. I cut the sugar just a tad and added dark chocolate chips to half. I think the ones with chocolate are better, but that's just my opinion. Honestly, they are both really good. I'm saving this recipe. It's a winner.

I wasn’t sure what to expect, but had to try this recipe since I love hazelnuts and need to broaden my horizons beyond Nutella and other chocofied hazelnut items. These are, as another commenter said, The Bomb. Texture is similar in many ways to a peanut butter cookie, crisp edges and chewy middle. I refrigerated the dough for an hour, formed into balls, and added a generous amount of sea salt on top before baking. YUM.

Added a teaspoon of espresso powder. Really excellent!

My cookies were flat. Only one cup of flour?

Was slightly short on the hazelnuts only had 4.5 ounces so I had to add additional flour to help dry the dough a little. Added some mini chocolate chips as others suggested. I also think dried cherries might be nice with these. They were really great and easy to make.

Does anyone know if the dough freezes well?

Delicious. I added mini chocolate chips. I scooped with tablespoon cookie scoop and did not need to flatten. I baked them for 11 min.

Does "unskinned" mean the skins are there or the skins have been removed; skin is a verb which is the act of removing skins, so "unskinned" could mean "has not been skinned" (as in "unshaved" or "unfiltered"); but skin is also a noun so unskinned could mean "without skin" (as in "unmanned"). Which is it??

I made these as for a teenage athlete who avoids sugar but was craving a chocolate hazelnut holiday treat. I skipped the white sugar, added 1/2 t hazelnut extract to the wet ingredients, and added 1 T cocoa and I cup mini dark chocolate chips to the dry ingredients. They were a huge hit, delicate crumb and perfect sweetness. They didn’t spread at all so the cocoa may have firmed the dough.

I made these for my teenage athlete who avoids refined sugar but was craving a decadent chocolate hazelnut holiday treat. I substituted butter for the oil in the nut butter since I was out of a neutral oil. I skipped the white sugar, and added 1 T cocoa and I cup mini dark chocolate chips to the dry ingredients. They were a huge hit. The crumb was delicate and the cookies were a perfect level of sweet.

Not really necessary to remove the skins. It does not change the flavor.

Do you remove the skins once you roast the hazelnuts?

I made these with coarsely ground hazelnuts and hazelnut flour instead of wheat flour. Would have used almond flour if I had not had the hazelnut flour at hand. Used all brown sugar, which I think enhances the flavor. Why use anything else in this cookie? They are a bit delicate and crumbly so let them cool completely before handling them. Delicious!

This is the first hazelnut cooky I have made that really captures the flavor of the nut. Making the nut butter is key, I think. I shaved 1 oz of bittersweet chocolate into the dough but it is barely noticeable. Next time I will increase to 2-3 oz or do a bittersweet drizzle on top. But nice as is, and a perfect tea cooky. I am fortunate to live near hazelnut orchards so mine were just harvested and skins are soft. Thanks for this great recipe!

I made these for our family Christmas meal and everyone loved them! Definitely on my must make list every year now. I did add semi sweet dark chocolate chips, which I would strongly recommend.

How much hazelnut meal might I use instead of grinding 6oz nuts? I don't have nuts right now, just meal. And I am still using a measuring cup instead of a scale. Thanks!

Not earth-shattering, but tasty. It’s a peanut butter cookie using hazelnut butter instead. Chocolate is needed or it’s too one note—I added chocolate chips, next time I would dip in chocolate instead. Flattening seemed unnecessary (tried one batch), but chilling the dough brought the cook time to 12-13 minutes. Keeps very well.

Cooked exactly as written. Very good cookie! The only thing I will change the next time I make them is to double the amount of chopped hazelnuts added at the end.