These Hazelnut Brownie Cookies have crackled tops, fudgy centers, are loaded with hazelnuts and taste just like brownies!
If there ever comes a day where you can't decide whether you should bake cookies or brownies (such as these Dulce de Leche Chocolate Brownies), then these fudgy hazelnut brownie cookies should be your answer! These chocolate brownie cookies loaded with crushed hazelnuts have everything you love about brownies - in a cookie!
This recipe is straightforward and simple, you just need to work really quickly once you get your batter ready. And have everything ready before you start. And that's the only secret to these heavenly brownie cookies which will most likely replace your favourite brownies!
Why You'll Love these Brownie Cookies
- They have a super chocolatey flavor combined with hazelnut crunchiness, (which reminds me a lot of Nutella)!
- They have super fudgy, gooey, chewy centers and crinkly tops.
- You can easily achieve a classic brownie shine at the surface provided you work quickly after mixing the batter.
- Require a few basic pantry ingredients, and basic preparation and baking techniques.
- Keep well for a few days and are great make-ahead treats!
Ingredients and Variations
- Sugars - Just like for brownies, I prefer using a mixture of granulated and brown sugar to balance chewiness (granulated sugar) and fudginess (brown sugar). I used a 1:1 ratio, but you can alter the ratios as you deem fit or even use one type of sugar if the other is not available.
- Eggs - These provide structure and bind the dough.
- Vanilla extract and salt - Flavor enhancers.
- Butter - Use room temperature unsalted butter. This will be melted with dark chocolate for the brownie cookie base.
- Chocolate - You will need cocoa powder and dark chocolate. The cocoa powder will be mixed with the dry ingredients whilst the chocolate will be melted the butter for the base. Use unsweetened cocoa powder and dark chocolate with at least 70% cocoa if possible. You can also use dark chocolate chips instead. If using a dark chocolate bar, make sure to break this into small even chunks before melting.
- Flour - For this recipe, I used all-purpose flour. Be sure to weigh your ingredients using a digital kitchen scale for accuracy. You might need a few tablespoonfuls more than the amount quoted in the recipe if you batter is too runny.
- Baking powder - Raising agent
- Corn flour - or cornstarch. I always love to add a pinch of cornflour as it helps achieve a soft-centered texture.
- Hazelnuts - Use coarsely crushed roasted hazelnuts.
How to Make Hazelnut Brownie Cookies
Have all your ingredients measured and ready.
Prepare and line 2 large baking sheets with parchment paper and make sure to preheat your oven to to 175°C (350F) before you start. I can't stress the importance of preparing everything before you start as you'll need to work quickly. Read the instructions carefully and thoroughly before starting.
- Sift and mix dry ingredients (flour, cocoa powder, salt, baking powder, corn flour) and set aside.
- Mix granulated and brown sugars and eggs in a bowl of a stand mixer with the paddle attachment for 5 minutes on medium speed. Meanwhile, melt the butter and chocolate.
- Place butter and dark chocolate (broken into small chunks) in a microwave safe bowl. Heat at 20 second increments and stir (using a fork) between each heating increments, until mixture is melted and smooth (around 40 - 60 seconds).
- Allow butter-chocolate mixture to cool for 2 minutes at room temperature before using.
- Add butter-chocolate mixture to egg-sugar mixture and mix for another 2 minutes.
- Slowly add the dry ingredients and mix until just combined (20 to 30 seconds). Do not overmix. If the batter is too runny, add 2-4 tbsp. of flour (sifted) and mix. The mixture should be gooey but not too runny.
- Fold in crushed hazelnuts with a spatula.
Try to perform the next steps right away and as quickly as possible.
- Use a cookie scoop (approx 1 oz or 30g) of dough to scoop cookie dough onto baking sheet, leaving a 2 inch space between each.
- If desired, top with more hazelnuts. You might need to do these in 2 batches. If your oven can only bake one batch at a time, you second batch might not turn out as "shiny" as the first.
- Bake in a preheated oven for 12 to 14 minutes until tops are cracked and shiny. I always love to underbake these cookies slightly for a fudgy chewy center.
- Allow to cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely. Cookies will be soft when out of the oven but will harden as they cool.
How long do these hazelnut brownie cookies keep for? Can they be made ahead?
These brownie cookies keep well for up to 5 days when stored in an airtight container at room temperature. Ideally, the batter should be made and baked at one go, so I don't suggest making the batter ahead and storing it for this particular recipe.
How can I get shiny tops on my brownie cookies?
Make sure to use dark chocolate with at least 70% cocoa. Try to move as quickly as possible with scooping and baking these brownie cookies once you add the dry ingredients to your batter. My biggest tip is to have all ingredients weighed and prepared, and to preheat your oven and prepare your baking sheet in advance!
Why are my brownie cookies not cracking?
Your oven might not be hot enough. Make sure to use the right oven temperature and preheat your oven (in advance).
Also be sure to cream the eggs and sugars well on their own (at least 5 minutes), and to add the right amount of dry ingredients, especially baking powder. I always recommend using digital kitchen scales when weighing your ingredients to ensure accuracy and perfect results!
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Hazelnut Brownie Cookies
- 100 g granulated sugar (½ cup)
- 100 g light brown sugar (½ cup)
- 2 medium-sized eggs
- ½ tsp. vanilla extract
- 76 g unsalted butter (approx. ⅓ cup), room temperature
- 226 g dark chocolate (or dark chocolate chips) at least 70% cocoa (8 oz.)
- 175 g all-purpose flour (approx 1⅓ cup + 1 tbsp.) + extra as needed
- 25 g unsweetened cocoa powder (¼ cup)
- ¼ tsp. salt
- 1 tsp. baking powder
- ¼ tsp. corn starch
- 80 g roated hazelnuts crushed (about ½ cup + 1 tbsp).
- Preheat the oven to 175°C (350F) and line two large baking sheets with parchment paper. Make sure to have all ingredients ready and oven preheated as these brownie cookies require quick preparation and baking for best results.
- Sift and mix flour, cocoa powder, baking powder, corn flour, and salt in a mixing bowl and set aside.
- Place granulated sugar, brown sugar, and eggs in a bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for at least 5 minutes. In the meantime, melt the chocolate and butter.
- Place butter and chocolate bar (or chocolate chips) in a microwave-safe bowl and heat for 20 second increments, stirring well after each 20 second heating cycle, until chocolate and butter are melted and smooth. Allow to cool for 2 minutes before adding to batter.If using a chocolate bar, break it down into small equal-sized blocks before melting.
- Add butter-chocolate mixture and vanilla extract to mixing bowl containing the mixed sugar and egg mixture and mix for another 2 minutes on medium speed.
- Add dry ingredients and mix on low speed until just combined. Mixture should be thick and gooey, but not too runny. If mixture is too runny, add 2-4 tbsp. of sifted flour and combine.
- Fold in crushed hazelnuts using a spatula.
- This step must be done immediately after finishing the brownie cookie batter, as quickly as possible.Use a cookie dough scoop (or roll dough into approximately 1 oz. or 30g balls) and place on baking sheet with parchment paper, leaving a 2 inch space between each one. Sprinkle with more crushed hazelnuts as desired. You should have 14-16 cookies.
- Bake in a preheated oven for 12-14 minutes until cookies have spread and tops are cracked and shiny. (If you leave the batter to stand for too long, cookie surface will not be shiny). Once baked, centers remain soft and fudgy.
- Cool for 2 minutes and then transfer to a wire rack to cool completely.