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    Home » Recipes » Cookies

    Chocolate Orange with Hazelnuts Cookies

    Published: Feb 17, 2022 · Updated: Jun 10, 2025 · by Barbara · This post may contain links on which I could make a small commission if an item is purchased · Leave a Comment

    Jump to Recipe Print Recipe

    Chocolate cookies have always been my happy cookie type. So this was no surprise to me that I was hungry for a creative good chocolate cookie. I have a couple of good chocolate cookies on my site like; Peppermint Mocha Cookies and Mexican Chocolate Crinkle Cookies, but I wanted citrus with my chocolate this week.

    Chocolate cookie split in half so you can see the moist middle.

    Having decided that chocolate would be my feature flavor, what do I put with it? I love the taste of oranges, and doing research, I found that chocolate and orange go well together. So it only seems fitting that a nut joins the party in making this cookie. Of course, walnuts are always a crowd-pleaser, but I wanted something different and not the same old same old type of nut.

    Hazelnuts are a nut that I googled for more information. I found a website (Medical News Today) that gives the eight benefits of eating hazelnut.

    Jump to:
    • Ingredients
    • Making Easy Chocolate Cookies
    • Prep
    • Mix
    • Bake
    • Storage
    • Other Hazelnut Cookies
    • Recipe

    Ingredients

    • 1 ¾ cup All-purpose flour
    • ¾ cup Unsweetened cocoa powder
    • ½ tsp Baking soda
    • ¼ tsp Baking powder
    • 12 TBSP Butter unsalted 
    • ½ cup Sugar white
    • 1 cup Light brown sugar
    • 1 tsp Vanilla Extract
    • 2 TBSP Orange juice fresh 1 orange
    • 2 TBSP Orange zest 1 orange
    • 1 cup Hazelnuts plus more for topping
    • 2 Eggs
    • ¼ tsp Kosher Salt

    Making Easy Chocolate Cookies

    Prep

    To prep for making my cookies, I zest and juice one orange. Also, weigh or measure the sugars into a bowl and set it aside. Next, weigh or measure the flour, baking powder, baking soda, salt, cocoa and run a whisk through to blend.

    Zesting and juicing an orange.

    Mix

    In a stand or hand-held mixer, cream the butter and sugars till blended for about 2 to 3 minutes on a medium mixer speed. Next, add the vanilla extract, orange juice, orange zest and mix for a minute. Next, add one egg at a time (I break the egg into a small bowl before adding to the mixer bowl).

    Scrape down the sides and, at a low speed, slowly incorporate the flour mixture. Finally, add the hazelnuts. Cover with plastic wrap and chill for 30 minutes.

    All ingredients are mixed together into the mixer bowl, chocolate is the main color.

    Bake

    Add 12 scoops to a parchment-lined cookie sheet pan using a medium cookie scooper. Add a few more hazelnuts to the top of each cookie mound. Press down lightly, so they stay while baking.

    12 scoops of chocolate orange with hazelnuts cookie dough with a few hazelnuts on top before going into the oven.

    Bake at 350°F (175°C or 180°C) for 12-14 minutes. Please move the cookies to a cooling rack once they come out of the oven.

    Twelve chocolate cookies on a wire rack cooling after coming out of the oven.

    These cookies are slightly crispy around the edges and soft in the middle—excellent solid chocolate taste with the undertone of orange. Enjoy!

    Chocolate orange with hazelnuts cookies sitting on a white plate.

    I always love a white plate when serving chocolate cookies, perfect contrast of colors.

    Storage

    I store these cookies in a sealed container. Chocolate has a way of drying out cookies, so if your cookies start to dry out some, I lay a piece of bread inside the container to add moisture back into the cookies.

    Don't let the bread touch the cookies, or that cookie will pick up too much moisture and be soft where they were touching.

    Other Hazelnut Cookies

    • Hazelnut espresso shortbread cookies arranged on a plate.
      Hazelnut Espresso Shortbread Cookies
    • A line of the chocolate hazelnut cookies with espresso on a wooden plank.
      Chocolate Hazelnut Cookies with Espresso
    • Single cranberry hazelnut cookie on a wooden board.
      Cranberry Hazelnut Holiday Cookies
    • Hazelnut Pumpkin Orange Cookies closeup on a plate and dusted with powdered sugar.
      Hazelnut Pumpkin Orange Cookies

    Recipe

    Chocolate cookie split in half so you can see the moist middle.
    QR Code

    Chocolate Orange with Hazelnuts Cookies

    Barbara Hall
    Chocolate and oranges go together so well. Bright citrus versus deep chocolate. And then for my crunch, hazelnuts sounded divine.
    Prevent your screen from going dark
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Total Bake Time 24 minutes mins
    Chill 30 minutes mins
    Total Time 1 hour hr 9 minutes mins
    Course Cookies, Nuts
    Cuisine American
    Servings 24 cookies
    Calories 179 kcal

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    Ingredients
     

    • 1 ¾ cup (218.75 g) All-purpose flour
    • ¾ cup (64.5 g) Unsweetened cocoa powder
    • ½ teaspoon (0.5 teaspoon) Baking soda
    • ¼ teaspoon (0.25 teaspoon) Baking powder
    • 12 tablespoon (12 tablespoon) Butter unsalted Room temperature
    • ½ cup (99 g) Sugar white
    • 1 cup (213 g) Light brown sugar
    • 1 teaspoon (1 teaspoon) Vanilla Extract
    • 2 tablespoon (2 tablespoon) Orange juice fresh
    • 2 tablespoon (2 tablespoon) Orange zest
    • 1 cup (120 g) Hazelnuts plus more for topping
    • 2 (2) Eggs
    • ¼ teaspoon (0.25 teaspoon) Kosher Salt

    Instructions
     

    • Zest 1 orange into a bowl and set aside. Cut the orange in half and juice each half into a separate bowl, and set it aside. Weigh or measure the flour, baking soda, baking powder, salt, and cocoa powder, into a medium bowl running a whisk through to blend. Set this bowl aside. Also, weigh or measure your white and light brown sugars and set this bowl aside.
    • Cream the butter and sugars for about 3 minutes with a hand-held or stand mixer. Scrape down the sides and add orange juice, orange zest, vanilla extract, and incorporate. Next, add one egg at a time and blend for a minute.
    • On a low mixer speed, gradually add the flour mixture. Mix until the flour is incorporated. Scrape down the sides and add the hazelnuts. Cover and put into the refrigerator for 30 to 45 minutes.
    • Preheat your oven to 350°F (175°C or 180°C) and line 2 cookie pans with parchment paper. I use a medium cookie scooper to get 12 cookie mounds on a sheet pan. I add a few hazelnuts to the top and press in slightly so the nuts stay while baking.
    • Put into the oven and bake for 12 to 14 minutes. Watch for them to start to crack on the top just a little, then pull them out. Leave them on the pan for a minute before moving them to the cooling rack.

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    NUTRITION DISCLAIMER

    I am not a certified Dietitian or Nutritionist. The nutrition amounts given below are provided through a program and are only a guideline.

    Nutrition

    Calories: 179kcalCarbohydrates: 23gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 29mgSodium: 61mgPotassium: 108mgFiber: 2gSugar: 13gVitamin A: 201IUVitamin C: 2mgCalcium: 25mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    5 from 3 votes (3 ratings without comment)

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    Barb the owner of my cookie journey head shot.

    Hi, I'm Barbara Hall, the baker and photographer behind My Cookie Journey, a blog devoted to creating and sharing unique cookie recipes. A retired IT pro, I now spend my day's baking, styling, and snapping photos of cookies that have been featured in multiple regional magazines.

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