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Chocolate-Hazelnut Cookies

Next time you're in the mood for a sweet treat, try these chocolate-hazelnut cookies.

  • yield: Makes about 28




  • 4 cups 60 percent cacao bittersweet chocolate chips
  • 2 2/3 cups all-purpose flour
  • 2 teaspoons coarse salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup light-brown sugar
  • 3 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups blanched hazelnuts, toasted and chopped
  • 1 1/2 cups dried cherries


  1. Step 1

    Line 2 baking sheets with nonstick baking mats or parchment paper; set aside.

  2. Step 2

    Melt 2 cups chocolate chips in a heatproof bowl set over (but not touching) simmering water. Remove from heat and let cool slightly.

  3. Step 3

    In a medium bowl, whisk together flour, salt, baking soda, and baking powder; set aside.

  4. Step 4

    In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add eggs, one at a time, mixing well after each addition; mixture may appear curdled at this point. Add vanilla and mix until combined. With the mixer on medium, slowly add melted chocolate; mix until incorporated. With the mixer on low, add reserved flour mixture and mix until combined. Fold in remaining chocolate chips, hazelnuts, and cherries.

  5. Step 5

    Using a 2-inch ice-cream scoop, scoop dough onto prepared baking sheets, spacing 2 inches apart; using the palm of your hand, press down to flatten slightly. Transfer to refrigerator until chilled, about 1 hour.

  6. Step 6

    Preheat oven to 350 degrees. Bake cookies until set, but still soft, about 15 minutes, rotating pans halfway through baking. Let cookies cool for 5 minutes on baking sheets before transferring to a wire rack to cool completely.

The Martha Stewart Show, November 2009



Reviews (2)

  • mainevent 19 Sep, 2012

    I thought these came out great, and my taste-tester enjoyed them too. Next time I might ease up on the salt a little more, that coarse stuff that Martha loves in these recipes...a little goes a long way. But I really liked these, they weren't difficult to make, and I will make them again for sure.

  • tourtes 24 Jan, 2010

    Very expensive to make and not sweet at all. Dry and I baked less than recommended. Will not make these again. I prefer my brownie cookies to these any day.