New This Month

Chocolate-Hazelnut Cookies


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

  • Yield: Makes about 28

Source: The Martha Stewart Show, November 2009


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

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

  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. 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. 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.

Reviews Add a comment

  • 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.