Dark Chocolate Brown Butter Cookies with Toasted Hazelnuts

If you’re looking for the ultimate cozy cookie - chewy, deeply flavorful and decadent - these Dark Chocolate Brown Butter Cookies with Toasted Hazelnuts are it. Made with rich and nutty brown butter, toasty hazelnuts and pools of dark chocolate, they’re bakery-style cookies made easily at home. A sprinkle of flaky sea salt on top takes them completely over the edge. Perfect for gifting, freezing or devouring straight off the tray. Serve alone or alongside other cookies like my lemon ricotta cookies or my mini tiramisu cookies.

What's Different About These Cookies?

These cookies take everything you love about classic chocolate chip cookies and dial it up a few notches. You'll brown the butter for a deep, toasty flavor, mix in high-quality dark chocolate, and finish it all off with crunchy, fragrant toasted hazelnuts. Optional flaky sea salt on top? A chef’s kiss finish.

The toasted hazelnuts really set this cookie apart from the regular brown butter chocolate chip cookie. Personally, I think the hazelnuts give the cookies an elegant, elevated flavor and while bringing in a subtle Italian flare.

Why You'll Love This Recipe

• Ultra flavorful. Little touches like browning the butter and toasting the hazelnuts take this cookie to the next level.
• Incredible texture. This cookie has the best of both worlds - chewy centers and crispy edges.
• Freezer friendly. For fresh-baked cookies on demand!

Ingredients You'll Need

• Hazelnuts. Toast them for depth, then chop them for crunch.
• Unsalted butter. Do not skip browning for a rich, nutty base.
• Vanilla bean paste. Adds floral, aromatic depth (can sub vanilla extract).
• Brown sugar. Moisture and deep sweetness.
• Granulated sugar. Balances the richness.
• Egg + egg yolks. Helps create that soft, chewy center.
• Baking soda + baking powder. For lift and structure.
• Dark chocolate. Get the full bar instead of chips to help create those dreamy puddles of chocolate in the cookies - and look for 70-72% chocolate!

Scroll to the recipe card below to find the remaining ingredients and quantities! 

Substitutions

• Hazelnuts. Try almonds, peanuts or pecans to try out different nuts.
• Dark chocolate. Opt for milk chocolate if you like your cookies a bit sweeter.
• Vanilla bean paste. Sub with vanilla extract.

Variations

• Nut-free. Omit hazelnuts for a rich, chocolate-only version.
• Stuffed. Wrap dough around a square of chocolate for a molten center - don't overbake!

Equipment

• Saucepan. For browning butter.
• Cookie scoop (#20). For even-sized cookies.
• Sheet pans + silicone mat. To bake evenly and avoid sticking.
• Wire cooling rack. Helps cookies firm up without overbaking.

Step-by-Step Instructions

Step 1: Melt the butter in a pan over medium-low heat, stirring occasionally. When it smells nutty and the milk solids are dark brown (about 5 minutes), pour it into a bowl. Let cool for 10 minutes.

Step 2: Toast whole hazelnuts in a dry pan over medium heat for 5–6 minutes, stirring often. Let cool for 5 minutes, then chop roughly.

Step 3: Stir vanilla bean paste into the browned butter. Add the egg and yolks one at a time, stirring with a rubber spatula for about 2 minutes until glossy and smooth.

Step 4: Add all dry ingredients at once. Fold gently with your spatula, making sure to scrape the bottom of the bowl so everything is incorporated.

Step 5: Fold in chopped dark chocolate and toasted hazelnuts. The dough will be rich and thick. Chill for 20 minutes in the fridge.

Step 6: Preheat oven to 350°F and arrange oven racks in the middle.

Use a #20 cookie scoop to portion dough. Roll cookie dough each cookie dough scoop in your hand to tighten dough ball. Place 5 cookies per half-sheet pan.

Step 7: Bake two pans at a time for 13-15 minutes, rotating halfway.

For soft, chewy cookies, bake 13 minutes. For crispier edges, bake closer to 15 minutes. Remember all ovens are different so monitor closely to make sure the cookies don’t burn.

Step 8: Optional: Sprinkle flaky sea salt right after the cookies come out of the oven

Let cookies cool 5 minutes on the tray, then transfer to a cooling rack for another 5 minutes to finish cooling.

Storing, Freezing and Reheating

• Storing. Store in an airtight container at room temperature for up to 4 days.
• Freezing. Scoop and freeze individual cookie dough balls for up to three months. Once ready, bake cookie dough from frozen at 350°F for 16–17 minutes. Remember all ovens are different so keep a close eye while baking.
• Reheating. Warm cookies in a 300°F oven for 3–4 minutes or in the microwave in 15 second intervals until warmed through.

What to Eat Alongside These Cookies

Pair with an espresso, your favorite gelato or alongside other cookies like these soft and tangy lemon ricotta cookies or these rich and creamy mini tiramisu cookies.

FAQ

Tips and Tricks

• Cool the butter. Don’t skip cooling the brown butter as it affects the dough texture. Bonus points if you use a metal mixing bowl for faster butter cooling!
• Bars > chips. Opt for whole, dark chocolate bars over dark chocolate chips or chunks. You'll chop the chocolate bar but these will then create those dreamy chocolate puddles throughout the cookie. The dark chocolate bar should be 70% or higher, depending on preference.
• Twist and turn. Rotate your pans halfway through baking for even color.

Did you try out this recipe? I'd love to know how it went! Leave me a comment and rating below or tag me on Instagram at @AFabulousBite!

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