Ina Garten Chocolate Hazelnut Cookies

If you’re looking for a cookie that delivers both crunch and decadence, Ina Garten’s Chocolate Hazelnut Cookies are the perfect indulgence. These cookies are rich with deep chocolate flavor, complemented by toasted hazelnuts and a buttery, crisp texture. They’re easy to prepare and make an elegant addition to holiday cookie trays, dessert platters, or afternoon tea.

What Are Ina Garten’s Chocolate Hazelnut Cookies?

Ina’s version combines a classic shortbread-style dough with Dutch-processed cocoa, toasted hazelnuts, and just a touch of vanilla. The result is a not-too-sweet chocolate cookie with nutty warmth and delicate crisp edges—a grown-up twist on your favorite chocolate cookie.

Other Ina Garten Dessert Recipes

• Ina Garten’s Old-Fashioned Banana Cake
• Ina Garten Peach Ice Cream
• Ina Garten New York Egg Cream
• Ina Garten Fleur de Sel Caramel

Reasons to Try Ina Garten’s Chocolate Hazelnut Cookies

• Deep, rich chocolate flavor – Balanced by roasted hazelnuts
• Simple ingredients, big impact – Just like Ina loves
• No-fuss dough – Can be made ahead and sliced when ready
• Perfect for holidays or gifting – Beautiful and refined
• Freezer-friendly – Bake fresh anytime
• Pairs wonderfully with coffee or tea – Ideal for entertaining
• Barefoot Contessa approved – Elegant but approachable

Ingredients Needed to Make Ina Garten’s Chocolate Hazelnut Cookies

• 1 cup (2 sticks) unsalted butter, at room temperature
• ⅔ cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1¾ cups all-purpose flour
• ⅓ cup Dutch-processed cocoa powder
• ½ teaspoon kosher salt
• ¾ cup toasted hazelnuts, coarsely chopped
• Optional: ½ cup mini chocolate chips or chopped dark chocolate
• Optional: flaky sea salt for sprinkling

Instructions to Prepare Ina Garten’s Chocolate Hazelnut Cookies

Step 1: Toast the Hazelnuts

Preheat oven to 350°F (175°C).
Spread hazelnuts on a baking sheet and toast for 8–10 minutes, or until lightly golden and fragrant. Rub in a kitchen towel to remove most of the skins. Chop coarsely and let cool.

Step 2: Make the Dough

In a stand mixer with the paddle attachment (or a handheld mixer), cream the butter and sugar on medium speed for 2–3 minutes until light and fluffy. Add vanilla and mix until combined.

In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture and mix until just combined.

Stir in chopped hazelnuts (and chocolate chips, if using) with a spatula.

Step 3: Shape and Chill

Divide the dough in half. Shape each half into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or until firm. (Dough can be chilled overnight or frozen for later.)

Step 4: Slice and Bake

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Slice the logs into ¼-inch thick rounds and place 1 inch apart on the baking sheets. Sprinkle with flaky sea salt if desired.

Bake for 12–14 minutes, or until the edges are set and the centers look slightly soft. Let cool on the pan for 5 minutes, then transfer to wire racks to cool completely.

Step 5: Serve or Store

Enjoy fresh or store in an airtight container for up to 5 days.

What to Serve With Chocolate Hazelnut Cookies

• Espresso or cappuccino – Enhances the chocolate notes
• Chilled milk or oat milk – Classic and comforting
• Red wine or port – For a sophisticated dessert pairing
• Vanilla or hazelnut gelato – Elegant ice cream pairing
• Fruit compote or berries – For a sweet-tart contrast
• Cheese board with aged Gouda – For an upscale touch
• Gift boxes or cookie tins – For holidays or special occasions

Expert Tips for Mastering the Recipe

• Use Dutch-processed cocoa – For smoother, richer flavor
• Toast hazelnuts yourself – Brings out deep nuttiness
• Don’t skip chilling the dough – Keeps cookies from spreading
• Slice evenly – Ensures even baking
• Add a touch of sea salt on top – Balances the sweetness
• Freeze logs of dough – Slice and bake when needed
• Let cookies cool fully – Flavor and texture improve as they rest

Variations of the Recipe

• Dip in melted dark chocolate – For a more luxurious finish
• Add orange zest or cinnamon – For seasonal warmth
• Substitute almonds or pecans – If you prefer different nuts
• Roll edges in turbinado sugar before baking – Adds sparkle and crunch
• Use gluten-free flour blend – For a GF version
• Make sandwich cookies – Fill with chocolate ganache or hazelnut spread
• Add instant espresso powder – For mocha-flavored cookies

How to Store Leftovers

• Store in airtight container – Keeps fresh for up to 5 days
• Freeze baked cookies – Layered with parchment, up to 1 month
• Freeze dough logs – Wrapped well, for up to 2 months
• Label and date for convenience – Especially when freezing
• Thaw dough slightly before slicing – Makes cutting easier
• Reheat briefly in the oven if desired – For a fresh-baked feel

How Do I Reuse or Gift Chocolate Hazelnut Cookies?

• Package in cellophane bags or tins – Great for holidays
• Pair with hot cocoa mix or coffee beans – For a cozy gift set
• Crumble over ice cream or yogurt – Adds texture and flavor
• Serve at tea parties or brunch – Beautiful and refined
• Use as a base for no-bake cheesecake crust – Unexpected twist
• Crush and layer in parfaits – For added crunch
• Gift with a handwritten tag and ribbon – Always appreciated

Nutritional Value (per cookie, approx. 24 cookies)

• Calories: 150
• Fat: 10g
• Carbohydrates: 13g
• Sugar: 6g
• Protein: 2g
• Sodium: 45mg

FAQs

What kind of cocoa powder does Ina Garten use for these cookies?

Ina prefers Dutch-processed cocoa for its smooth, mellow flavor and deep color. It blends beautifully into the dough and enhances the richness of the chocolate.

Can I use Nutella or hazelnut spread instead of chopped hazelnuts?

No, this recipe depends on the crunch and texture of toasted hazelnuts. Nutella would change the dough’s consistency and may prevent the cookies from holding their shape.

Can I make the dough ahead of time?

Yes, the dough can be wrapped and refrigerated for up to 3 days or frozen for up to 2 months. Slice and bake directly from chilled or slightly thawed dough for best results.

How do I prevent the cookies from spreading too much?

Be sure to chill the dough thoroughly before slicing. Baking on a parchment-lined sheet and spacing them evenly helps them hold their round shape.

Final Words

Ina Garten’s Chocolate Hazelnut Cookies offer the perfect balance of rich chocolate, toasted nuts, and buttery goodness. They’re easy to prepare, elegantly delicious, and versatile enough for everyday treats or festive celebrations. Keep a batch of dough in your freezer, and you’re always just minutes away from a fresh-baked indulgence.

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