Fudgy Chocolate Hazelnut Brownie Cookies

This BEST Fudgy Chocolate Hazelnut Brownie Cookies are a chocolate lover’s dream come true! Made in one-bowl these cookies are soft and fudgy in the center with chewy edges and an intense chocolate flavor.

fudgy chocolate hazelnut brownie cookies with chocolate puddles on parchment paper

If you are anything like me and LOVE brownies, you are going to discover your new favorite cookie. Fudgy Chocolate Hazelnut Brownie Cookies are everything a great brownie should be but in cookie form. They are soft, chewy, gooey, chocolatey, fudgy, and pretty much one of the best cookies you’ll ever eat.

The secret to really good chewy and fudgy brownie cookies is using  high quality chocolate. This recipe calls for three different forms of chocolate – chocolate chips, cocoa powder, and chopped chocolate. My favorite chocolate to use for these cookies is Ghirardelli. It is high quality, delicious, and reasonably priced. Plus, it creates the most dreamy chocolate desserts!

chewy chocolate hazelnut brownie cookie bite shot

Best Fudgy Chocolate Hazelnut Brownie Cookie Recipe Ingredients 

Let’s go over the ingredients used in this chewy chocolate hazelnut brownie cookie recipe. Using high-quality ingredients is key to producing the best cookies!

chewy chocolate hazelnut brownie cookie ingredients ghirardelli chocolate

  • Chocolate Chips. Ghirardelli Bittersweet Chocolate Chips are my favorite! They are high quality and the taste is amazing. Use your favorite brand and size of chocolate chips!
  • Butter: I always bake with salted butter. It doesn’t contain any natural flavorings that unsalted butter has. Just two ingredients; cream and butter. You can use unsalted butter if you prefer, you may just need to increase the sea salt by ½ tsp in the recipe! 
  • Granulated Sugar. Use your favorite granulated sugar! This is the one that I use in all of my baking.
  • Dark brown sugar: Brown sugar helps give these cookies their chewy texture. I like to use dark brown sugar for a deeper taste, but light brown sugar works just as well! Use your favorite brand of brown sugar. This is the one that I use in all of my baking.  
  • Eggs: Make sure that your eggs are at room temperature for the best results.
  • Vanilla Bean Paste: Vanilla bean paste adds a delicious flavor to baked goods. If you do not have vanilla bean paste, you can use pure vanilla extract instead.
  • All-purpose flour: I always use unbleached all-purpose flour in my baking. You can also use all-purpose gluten free flour with great results as well!
  • Cocoa powder: Use a high quality cocoa powder for the best tasting chocolate cake. My top choice is Ghirardelli.
  • Dark Chocolate: This is the star of the show. The quality of chocolate that you use in these chocolate brownie cookies is key. I love using Ghirardelli 72% dark chocolate to create those dreamy chocolate puddles.
  • Hazelnuts: Use your favorite brand of roasted unsalted hazelnuts.

How To Make The Best Fudgy Chocolate Brownie Cookies 

This recipe for Chocolate Hazelnut Brownie Cookies is sooo easy to make! Let’s go through the steps to make sure you end up with the perfect fudgy cookies.

fudgy chocolate hazelnut brownie cookie cut in half

STEP ONE: MELT BUTTER AND CHOCOLATE CHIPS

The first step in this brownie cookie recipe is to melt the butter and chocolate chips. Place the butter and chocolate chips in a small heavy-bottomed saucepan and melt over low heat until smooth and glossy. Alternatively, you can melt the butter and chocolate in a microwave safe bowl in your microwave oven. Heat in 30 second intervals, stirring after frequently, until completely melted. 

STEP TWO: WHISK EGGS, SUGARS, AND VANILLA BEAN PASTE

In a large mixing bowl, beat the eggs, granulated sugar, brown sugar, and vanilla bean paste with a hand mixer until pale and fluffy. This should take about 5 minutes. You can also use a stand mixer fitted with the whisk attachment. 

STEP THREE: STIR IN MELTED BUTTER/CHOCOLATE

Mix in melted butter/chocolate mixture until it is completely combined. 

STEP FOUR: ADD DRY INGREDIENTS

Add the flour, cocoa powder, baking powder, and salt to the egg/chocolate mixture. Use a rubber spatula to mix until well combined. If you are using a stand mixer, switch over to the paddle attachment and beat on low speed until a dough forms. 

STEP FIVE: LET DOUGH REST

Cover the cookie dough tightly with plastic wrap and let it rest at room temperature for one hour. At the step, you can also refrigerate the dough overnight.

STEP SIX: FORM COOKIES

Use a large cookie scoop to form 2-oz balls and arrange them on parchment paper lined baking sheets, about 6 cookies per sheet. Press the cookies with your fingers to flatten the top slightly and lightly press chopped hazelnuts and a couple of pieces of dark on top of each cookie dough ball.

STEP SEVEN: BAKE, COOL, AND ENJOY!

Bake the cookies for about 10 minutes. Then remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy!!

chocolate hazelnut brownie cookies with puddles of chocolate on parchment paper

Best Fudgy Chocolate Hazelnut Brownie Cookie Recipe FAQs

What makes a cookie chewy?

Many factors affect the chewiness of a cookie, but moisture is necessary. 

  • Brown sugar: using brown sugar increases the moisture of a cookie dough because brown sugar has a higher water content than granulated sugar.
  • More eggs: eggs also increase the moisture in cookie dough, resulting in chewier cookies. 

How do you store brownie cookies?

Store your chocolate brownie cookies covered in an airtight container at room temperature for up to 1 week. 

Can chocolate brownie cookies be frozen?

Yes! You can freeze baked cookies or unbaked cookie dough balls for up two 3 months. If freezing unbaked cookie dough, bake frozen cookie dough and add 1-2 minutes to your baking time. 

Can I make brownie cookies ahead of time?

Yes! The cookie dough can be made up to 3 days ahead. Cover tightly with plastic wrap and chill. When you are ready to bake the cookies, allow the dough to come to room temperature before baking.

chewy chocolate hazelnut brownie cookie bite shot

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chewy chocolate hazelnut brownie cookie bite shot

Fudgy Chocolate Hazelnut Brownie Cookies

Angelina
This BEST Fudgy Chocolate Hazelnut Brownie Cookies are a chocolate lover’s dream come true! Made in one-bowl these cookies are soft and fudgy in the center with chewy edges and an intense chocolate flavor.
5 from 5 votes
Prep Time 20 minutes
Cook Time 10 minutes
Course Cookies
Cuisine American
Servings 18 cookies
Calories 325 kcal

Ingredients 

  • 1 1/3 cup 200 g bittersweet chocolate chips
  • 9 tbsp 125 g butter
  • 1 cup 220 g granulated sugar
  • 3/4 cup 180 g dark brown sugar
  • 2 eggs room temperature
  • 2 1/4 cup 211 g all-purpose flour
  • 3 tbsp 18 g cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3.5 oz 100 g dark chocolate, chopped
  • 3.5 oz 100 g roasted hazelnuts, chopped

Instructions 

  • Preheat oven to 350 degrees F. Line baking sheets with parchment paper and set aside.
  • Place the butter and chocolate chips in a small heavy-bottomed saucepan and melt over low heat until smooth and glossy. Alternatively, you can melt the butter and chocolate in a microwave safe bowl in your microwave oven. Heat in 30 second intervals, stirring after frequently, until completely melted. Set aside
  • In a large mixing bowl, beat the eggs, granulated sugar, brown sugar, and vanilla bean paste with a hand mixer until pale and fluffy, about 5 minutes. You can also use a stand mixer fitted with the whisk attachment.
  • Mix in melted butter/chocolate mixture until it is completely combined. 
  • Add flour, cocoa powder, baking powder, and salt to the egg/chocolate mixture. Use a rubber spatula to mix until well combined. If you are using a stand mixer, switch over to the paddle attachment and beat on low speed until a dough forms.
  • Cover the cookie dough tightly with plastic wrap and let it rest at room temperature for one hour.
  • Use a large cookie scoop to form 2-oz balls and arrange them on parchment paper lined baking sheets, about 6 cookies per sheet. Press the cookies with your fingers to flatten the top slightly and lightly press chopped hazelnuts and a couple of pieces of dark on top of each cookie dough ball.
  • Bake the cookies for 10-12 minutes, until edges are slightly firm and centers are still soft.
  • Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Enjoy!!

Notes

How do you store brownie cookies?
Store your chocolate brownie cookies covered in an airtight container at room temperature for up to 1 week. 
Can chocolate brownie cookies be frozen?
Yes! You can freeze baked cookies or unbaked cookie dough balls for up two 3 months. If freezing unbaked cookie dough, bake frozen cookie dough and add 1-2 minutes to your baking time. 
Make ahead: The cookie dough can be made up to 3 days ahead. Cover tightly with plastic wrap and chill. When you are ready to bake the cookies, allow the dough to come to room temperature before baking.

Nutrition

Serving: 1cookieCalories: 325kcalCarbohydrates: 41gProtein: 5gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gCholesterol: 36mgSodium: 68mgFiber: 3gSugar: 26g
Tried this recipe?Let us know how it was and tag @bakedambrosia on Instagram

13 Comments

  1. 5 stars
    You’ll never need another cookie recipe again! I’ve made this recipe so many times so far, and always get tons of compliments. This cookie truly is the best brownie cookie ever!

  2. 5 stars
    I love this recipe so much. Made it for my boyfriend and his mom and we ate them all in one night. They were THAT delicious.

  3. 5 stars
    These brownie cookies are on another level! I don’t think words can describe how delicious they are. Thank you, Angelina!

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