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+ servings
Double chocolate chip cookies stacked on a bowl

Double Chocolate Hazelnut Orange Cookies

These rich and gooey double chocolate chip hazelnut cookies are scented with orange zest for the perfect cookie treat.
Course Cookies, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Servings 8 people


  • 1 cup (2 sticks) butter softened to room temp
  • ½ cup sugar
  • ½ cup brown sugar
  • 2 eggs
  • 2 cups all purpose flour
  • 3 Tbsp cocoa powder preferably "Dutch process" cocoa for deeper chocolate flavor
  • ½ tsp vanilla
  • ¼ tsp salt
  • ½ tsp. baking powder
  • 1 cup dark chocolate chips
  • ½ cup whole raw hazelnuts you can use pre- toasted and chopped hazelnuts too
  • 1 large orange, zested
  • ½ tsp orange liquor (like triple sec or grand marnier) omit if you don't have


For the Hazelnuts

  • Preheat the oven to 350 degrees. Toast the hazelnuts if they are raw for about 5-7 minutes until the skins start to break on the surface. Remove from the oven and wrap them inside a clean kitchen towel. Rub your hands over the towel to release the skins from the nuts. Remove as much of the skins as you can, but don’t worry if some of the skin remains intact. Chop the nuts coarsely and set aside.

For the Cookies

  • Keep the oven at 350 degrees.
  • Cream the butter and regular sugar and brown sugar for about 1-3 minutes on medium-high speed in a stand mixer with the beater attachment or with a handheld mixer until the butter resembles mayonnaise.
  • Add the eggs one at at a time along with the vanilla, orange zest, and orange liquor (if using) and mix on low speed, scraping the bowl to ensure all ingredients are incorporated.
  • Whisk the all purpose flour, cocoa powder, and salt together in a separate bowl.
  • Add in the dry ingredients a little at at a time over low speed and mix just until all the ingredients are incorporated, scraping the sides of the bowl occasionally.
  • Stir in the chocolate chips and hazelnuts until evenly distributed, but don’t over mix. If using a stand mixer, pulse the mixer to barely mix or you can stir them in with a wooden spoon to ensure you don't overmix.
  • Scoop evenly sized portions onto a parchment-lined baking sheet about four inches apart . The scoops should be about 2 Tbsp. each. You may need to press each scoop together with your hands to ensure the ingredients form together. 
  • Bake at 350 degrees for 8-9 minutes or until the tops of the cookies are just a tad under-baked. They will continue to bake as they sit on the counter. I baked a batch and all of the cookies except for one was baked through after resting for a few minutes, so I just baked that one cookie for 1 extra minute instead of overbaking the entire sheet pan.
    Baking them less lends a softer gooey cookie and will help them stay moist longer. When in doubt, try one cookie, and if it’s under baked, put it back in the oven for 1-2 minutes. Always SET A TIMER so you don’t over bake your cookies :-)
  • Store in an airtight container for up to three days. They are best if enjoyed within 24 hours.
  • This recipe makes about 12 cookies.


You can make the cookie dough in advance by scooping the dough out into balls and placing them in a ziploc bag.  Lay them out on one layer flat inside the freezer so they don’t stick together.  When you are ready to bake them, you may need to add 1-2 more minutes to the baking time since they will be frozen.

Notes on Cocoa powder:

"Dutch process" cocoa powder which has a deeper color and richer cocoa flavor and it turns the cookies a much darker color.  If you want more intense chocolate flavor, opt for the Dutch process cocoa or use the "special dark" blend from Hershey's for a readily available brand.  They are still delicious with regular cocoa powder though!