Hazelnut Praline Chocolate Cookies

The smell that fills the kitchen when these hazelnut praline chocolate cookies are baking… it’s one of those moments where everything else gets quiet. Just warm air, soft chocolate melting into dark, nutty richness, and the light crackle of toasted hazelnuts breaking beneath your fingers. It’s a smell I associate with rainy afternoons and music playing low in the background, maybe a cardigan hanging off my shoulder because I was too impatient to put it on properly before sneaking another taste of dough.

Why You’ll Crave It

• They’ve got that perfect balance – toasty crunch and soft, melty center (you know exactly what I mean).
• Dark chocolate and praline make them feel like a treat from a little European bakery, minus the plane ticket.
• Not too sweet, just richly layered – it’s the kind of cookie even “I don’t like dessert” people secretly inhale.
• Hazelnuts give them a cozy depth, like something your grandmother knew how to make… even if she never actually did.
• They store well, if you can keep them around that long (I almost never do).

The first time I made these, the praline stuck to the spoon and I just kept licking it off instead of mixing it in – still totally worth it.

What You’ll Need

• 150g all-purpose flour: light and sifted, like soft snow in your palm
• 100g unsweetened cocoa powder: go for a rich Dutch-processed one if you can – it gives depth
• 100g sugar: plain white, for that clean sweetness
• 100g brown sugar: dark or light is fine, but packed firmly for that caramel warmth
• 125g unsalted butter, softened: leave it out while you gather the rest – it should smudge if you press it with a spoon
• 2 eggs: room temp if possible, easier to blend
• 100g hazelnuts, chopped: rough pieces, nothing too fine – you want bite
• 100g praline, crushed: that glossy sweet brittle ground into crunchy bits (you can buy it or cheat and make a quick batch)
• 150g dark chocolate, chopped: solid chunks, not chips – something real
• 1 tsp baking powder: just enough to lift them a touch
• A pinch of salt: don’t skip it – it wakes up all the flavors

Easy How-To

Get the oven ready

Preheat to 180°C (350°F). Clean counters, maybe brew a coffee. You’ll want something warm to sip while they bake.

Line those trays

Two baking sheets with parchment – I always crease the corners to keep them lying flat, otherwise they curl awkwardly.

Whisk the dry things

In a medium bowl, mix your flour, cocoa powder, baking powder, and that pinch of salt. Don’t rush this – a little even mixing now means no dry powder pockets later.

Cream the butter and sugars

Use a hand mixer or whisk by hand if you’re feeling energetic – beat together the butter, brown sugar, and white sugar until you get a pale, fluffy paste. Creamy and a little sticky.

Add eggs (one by one)

Crack in one egg, beat, then the other – mixing gently until your mixture holds together smooth and glossy. A teaspoon of vanilla wouldn’t hurt here, if it’s on hand.

Mix wet with dry – lovingly

Tip in the dry mix a little at a time, stirring gently. Don’t overmix or you’ll lose the softness. It’s OK if the dough’s a bit thick – it should be.

Fold in the joy

Stir in hazelnuts, chocolate chunks, and crushed praline. I usually sneak a bite at this point… uncooked dough is a weakness of mine.

Scoop and space

Drop tablespoons of dough onto your trays, with just enough room between each so they’ve got space to breathe. They’ll spread a little.

Bake until just right

Pop into the oven for about 12 minutes. Maybe 10 if you like them fudgey, 15 for more crunch. I check the edges – they should look set, the middles still slightly soft.

Cool (if you can wait)

Let them sit on the tray for 5 minutes, then move to a rack. They firm up as they cool – but, honestly, one warm from the tray is magic.

Good to Know

• If you forget to soften your butter, 15 seconds in the microwave (not more!) can save you.
• The praline sometimes sticks together – I toss it with a tiny bit of flour before adding, just so it spreads out better in the dough.
• Your kitchen will smell so good, neighbors might drop hints for a “quick visit.”

Serving Ideas

• Serve warm with strong coffee or hot chocolate – or sneak one into someone’s lunchbox as a surprise.

Top Tricks

• Chill the dough for 20-30 minutes if you’ve got the time – it deepens the flavor and helps the cookies hold their shape beautifully.

Frequently Asked Questions

Do I need to toast the hazelnuts first?

I do, and I recommend it. Toasting brings out their full, buttery aroma. Just bake them at 170°C for about 10 minutes – let them cool before chopping.

Can I use pre-made praline paste instead of crushed praline?

You can, but the texture will be totally different – more of a soft cookie than a crunchy-chunky one. Still tasty, just not the same bite.

How do I keep them from getting hard the next day?

Keep them in an airtight tin and toss in a slice of bread – yes, really. It keeps the cookies soft while the bread dries out instead.

Is there a gluten-free version?

Yes – use your favorite 1:1 gluten-free flour blend. I’ve had good luck with buckwheat flour too; it adds a gentle nuttiness that plays well with hazelnuts.

Can I double the recipe?

Absolutely, just make sure your butter’s really soft and mix in stages so everything gets well incorporated – no one wants a half-mixed cookie dough situation.