Boozy chocolate hazelnut double trouble cookies! Dreamy chocolate chip, toasted hazelnut, and Frangelico (hazelnut liqueur) cookies are combined with fudgy double chocolate cookies to become the ultimate indulgence.
Today you get two for one! Two amazing recipes, in just one post. This involves two types of cookie dough that are INSANELY GOOD on their own, but get added together to make them even better. OMG. The lighter dough is a chocolate chip hazelnut cookie dough that’s out of this world. Toasted hazelnuts and Frangelico liqueur (my obsession at the moment) are sooo delicious when added to cookie dough. The other dough is double chocolate. It’s delicious on its own, but is the perfect complement when combined with the hazelnut dough.
Valentine’s Day is right around the corner, and these cookies are the perfect way to show someone that they’re special to you. To me, Valentine’s Day means love, and love means chocolate. Bonus points if it’s boozy dark chocolate. These are a bit more effort than normal cookies since you have to make two doughs, but believe me, I wouldn’t be posting the recipe if it’s wasn’t 1000% worth the extra effort.
Inspiration for these chocolate hazelnut cookies
When I was younger, my dad used to make cookies that were half chocolate and half peanut butter (and they were awesome!). I took my inspiration from that, and from the flavor of Nutella (a generally delicious invention).
I made these for a family event and froze the leftover dough. Then, I kept eating the frozen cookie dough because it was too good. This is why I make desserts and take them somewhere. Because if they’re in my house, I’ll eat them every single night until they’re gone. I have no self-control when treats like these are around.
Important Recipe Notes
Yes, this involves two separate cookie recipes. You’ll be making two types of dough, and then using a little of each when forming the cookie dough balls before baking. (See my photo below.) Of course, if you want you can certainly make just one type of dough on its own.
The dough has to chill. It is worth the effort to chill the dough, because this is what makes the cookies thick and fluffy versus being a flat mess. (If you have no patience for chilling dough, be sure to check out these cookies or these cookies instead.)
What if I don’t have Frangelico? Buy it. You will not regret that decision. Plus, I have another cookie recipe in the works and spoiler alert… it uses Frangelico. (I buy my Frangelico at Costco. BevMo would also be a safe bet.)
Toasted hazelnuts have so much flavor, smell amazing, and take these cookies up a notch!
Dutch-processed cocoa powder makes desserts look and taste lusciously fudgy. You can use Hershey’s Special Dark or any cocoa powder that’s processed with alkali.
Toasted hazelnuts, chopped 85% dark Colombian chocolate, and semi-sweet Ghirardelli chocolate… (a sure sign of good things to come).
If you have any questions be sure to write them in the comments. Happy baking!
Chocolate Lover's Double Chocolate Cookies
Thick dark chocolate cookies with chocolate chips!
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup golden brown sugar
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 1 egg, room temperature
- 1 cup + 2 tbsp all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup Dutch-processed cocoa powder
- 1 1/4 cups chocolate chips / chopped chocolate (I used a combo)
Instructions
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In a medium bowl, sift together flour, baking soda, salt, and cocoa powder. Set aside.
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In bowl of a mixer, beat butter and both sugars until light and fluffy. (I scraped down the sides three separate times during this process.) Once light and fluffy, beat in egg and vanilla.
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Slowly add dry ingredients to butter combo until just combined. Then stir in chocolate chips. Chill dough in fridge for at least two hours before baking. (Otherwise the cookies will be very flat.) I like to chill my dough overnight.
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Preheat oven to 350 degrees. Scoop dough into rounded tablespoons and bake on parchment for 10-12 minutes.
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***If using both cookie doughs to make double trouble cookies, use a small cookie scoop to form both types of dough into balls. Then take one of each dough ball, and press the flattest sides together. Then roll the dough ball in your hands until completely round. You should now have medium size cookie dough balls. Bake on parchment paper at 350 degrees for 10-12 minutes, or until lightly brown.***
Recipe Notes
The 18 cookie yield is if you were to bake this cookie dough recipe on its own (not combined with the hazelnut dough listed below). Therefore, if you use one of each recipe to make double trouble cookies, the total yield will be 36 cookies. I recommend using both doughs for epic cookies. 🙂
If you chill the dough overnight, it's easiest to let it sit at room temperature for about 20 minutes before scooping.
Adapted from this recipe.
Hazelnut Chocolate Chip Cookies
Chocolate chip cookies are taken up a notch with both toasted hazelnuts and Frangelico liqueur! These are seriously good cookies!!
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/2 cup unsalted butter, room temperature
- 1/4 cup sugar
- 3/4 cup dark brown sugar
- 1 tbsp Frangelico liqueur
- 1 egg, room temperature
- 1 tsp vanilla extract
- 3/4 cup hazelnuts, toasted and chopped (I used raw & unsalted hazelnuts)
- 1 cup chopped chocolate
Instructions
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In a medium bowl, whisk together flour, salt, baking soda, and baking powder. Set aside.
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In bowl of a mixer, cream together butter and both sugars until light and fluffy. Add eggs, vanilla, and Frangelico. Beat on high for two minutes, then scrape down sides.
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Slowly add dry ingredients to butter mixture, until just combined. Then fold in hazelnuts and chocolate. Chill dough in fridge for at least two hours, or overnight.
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Preheat oven to 350 degrees. Bake cookies on parchment for 10-12 minutes.
-
***If using both cookie doughs to make double trouble cookies, use a small cookie scoop to form both types of dough into balls. Then take one of each dough balls, and press the flattest sides together. Then roll the dough ball in your hands until completely round. You should now have medium size cookie dough balls. Bake on parchment paper at 350 degrees for 10-12 minutes, or until lightly brown.***
Recipe Notes
The 18 cookie yield is if you were to bake this cookie dough recipe on its own (not combined with the hazelnut dough listed below). Therefore, if you use one of each recipe to make double trouble cookies, the total yield will be 36 cookies. I recommend using both doughs for epic cookies. 🙂
If you chill the dough overnight, it's easiest to let it sit at room temperature for about 20 minutes before scooping.
Adapted from this recipe.
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