Triple Chocolate Hazelnut Cookies Recipe – Easy Baking Guide

Last Updated on 2 months by Neha Deshmukh

Triple Chocolate Hazelnut Cookies Recipe – Easy Baking Guide

Hey everyone! If you’re anything like me, a good cookie can really make your day. And these aren’t just any cookies – these are Triple Chocolate Hazelnut Cookies. Seriously, the combination of dark, milk, and white chocolate with the nutty crunch of hazelnuts is just… heavenly. I first made these for a friend’s birthday, and they were gone in minutes! I’m so excited to share this easy baking guide with you. Let’s get started!

Why You’ll Love This Recipe

These cookies are the perfect treat for any occasion. They’re chewy, chocolatey, and packed with flavour. Plus, they’re surprisingly easy to make, even if you’re not a seasoned baker. They’re a guaranteed crowd-pleaser, and honestly, who can resist a cookie loaded with three kinds of chocolate?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious cookies:

• 250 grams Butter
• 1 tsp Vanilla essence
• ¾ cup Caster sugar
• ¾ cup Brown sugar
• 1 Egg
• 2 cups Plain Flour
• ¼ cup Cocoa powder
• 1 tsp Bicarbonate of soda
• ⅓ cup Roasted hazelnuts
• ⅔ cup Dark chocolate
• ⅔ cup Milk chocolate
• ⅔ cup White chocolate

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Butter – Choosing the Right Kind

Using good quality butter is key. I prefer unsalted butter so I can control the overall sweetness. Make sure it’s softened – not melted – for the best texture. About 65-70 grams is equivalent to ½ cup.

Vanilla Essence – Quality Matters

Don’t skimp on the vanilla! A good quality vanilla essence really enhances the flavour. I always use pure vanilla extract if I have it.

Caster & Brown Sugar – The Perfect Blend

The combination of caster and brown sugar gives these cookies a lovely chewy texture and a depth of flavour. Caster sugar dissolves easily, while brown sugar adds moisture and a caramel-like note.

Cocoa Powder – Dutch-Processed vs. Natural

You can use either Dutch-processed or natural cocoa powder for this recipe. Dutch-processed cocoa has a milder flavour, while natural cocoa is a bit more intense. I personally prefer Dutch-processed for these cookies.

Hazelnuts – Roasting for Maximum Flavor

Roasting the hazelnuts brings out their flavour beautifully. If you’re buying them pre-roasted, that’s fine too! Just make sure they’re nice and crunchy.

Chocolate Varieties – A Triple Threat!

This is where the magic happens! Using a mix of dark, milk, and white chocolate creates a wonderful flavour contrast. Feel free to adjust the proportions to your liking – I’m a dark chocolate fiend, so I usually add a little extra!

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 180°C (160°C for fan-forced ovens). Grease and line your baking trays with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a small bowl, cream together the softened butter, vanilla essence, caster sugar, and brown sugar with an electric mixer until light and fluffy. This usually takes about 3-5 minutes.
3. Transfer the buttery mixture to a large bowl. Gradually add the sifted plain flour, cocoa powder, and bicarbonate of soda in two batches, mixing until just combined. Don’t overmix!
4. Now for the fun part! Fold in the roasted hazelnuts and all three types of chopped chocolate.
5. Roll tablespoon-sized portions of the dough into balls and place them about 5 cm apart on the prepared trays.
6. Bake for 12 minutes, or until the edges are set but the centers are still slightly soft.
7. Let the cookies cool completely on the trays before serving or storing. Trust me, the cooling time is worth it!

Expert Tips

• Don’t overbake! Slightly underbaked cookies are chewier and more delicious.
• Chill the dough: If the dough feels too soft, pop it in the fridge for 30 minutes before rolling.
• Use a cookie scoop: This ensures uniform cookie size and even baking.

Variations

Want to switch things up? Here are a few ideas:

Vegan Adaptation

Substitute the butter with a vegan butter alternative and the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit for 5 minutes).

Gluten-Free Adaptation

Use a gluten-free all-purpose flour blend. You might need to add a little extra liquid if the dough is too dry. My friend, Priya, swears by Bob’s Red Mill 1-to-1 Gluten Free Baking Flour.

Spice Level (Optional – Adding a Hint of Cinnamon)

Add ½ teaspoon of ground cinnamon to the dry ingredients for a warm, spiced flavour. My grandmother always added a touch of cardamom to her cookies, too!

Festival Adaptations (Christmas Cookie Variation)

Add a pinch of nutmeg and a handful of festive sprinkles to the dough for a Christmas-themed treat.

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a glass of cold milk or a cup of hot chai. They also make a lovely addition to a dessert platter.

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months.

FAQs

Let’s answer some common questions!

What type of flour is best for these cookies?

Plain flour (all-purpose flour) works perfectly.

Can I make the dough ahead of time?

Yes! You can make the dough a day or two in advance and store it in the fridge.

Can I substitute the hazelnuts with other nuts?

Absolutely! Walnuts, pecans, or almonds would all be delicious.

How do I prevent the cookies from spreading too much?

Chilling the dough helps prevent spreading. Also, make sure your oven temperature is accurate.

What’s the best way to store these cookies to keep them fresh?

An airtight container is key!

Can I freeze the cookie dough?

Yes, you can! Freeze the dough in individual portions for easy baking later.

Enjoy baking (and eating!) these Triple Chocolate Hazelnut Cookies. I hope they bring as much joy to your kitchen as they do to mine! Let me know how they turn out in the comments below. Happy baking!