Sorry, you need to enable JavaScript to visit this website.
  • Home
  • Chocolate and Hazelnut Cookies Recipe
Aero Full Background - Desktop
Aero Full Background - Mobile
Jump to recipe

If ever there was a timeless sweet pairing, it must be chocolate and hazelnuts! Rich and indulgent, these cookies bring together creamy, nutty hazelnuts and the smooth, bubbly sweetness of Aero®. To really dial up the nuttiness, we’re using Aero® Choco-Hazelnut Flavour. The result is a tasty, tender and chewy chocolate hazelnut cookie for the ages! If you’re looking for a new favourite treat to stock up the cookie jar with, this is the recipe for you. 

Want to take the chocolate and hazelnut pairing to the next level? Try our easy Chocolate and Hazelnut Cake, which makes a wonderful centrepiece for a special birthday or celebration. Or alternatively, you might prefer our No-Bake Aero® Cheesecake – another showstopping Aero® dessert you can make ahead of time! Or, if you're simply looking for new tastes and textures to add to your cookie repertoire, our Easy Cookie Recipes article has plenty of inspiration for you! 

For more recipes, ideas and tips, don’t forget to sign up to our newsletter. Happy baking!

Why We Love These Chocolate Hazelnut Cookies  

As far as baking techniques go, it doesn't get much easier than a cookie. Our chocolate hazelnut cookies are mixed, chilled, scooped and baked. No fancy equipment is needed, no rolling or cutting, and they bake in just 10-15 minutes. The secret to a good drop cookie bake is to pull them out when the edges are set and slightly golden and the centres are still soft. That way, you get the best of crispy and chewy. 

Substitutes and variations

We’ve already professed our love for chocolate and hazelnuts, but with just a simple swap, you can have a whole new cookie taste profile. For a zesty kick with a smooth, nutty sweetness, use Aero® Orange and the zest of one orange. For a fresh blast with a crunchy hazelnut finish, use Aero® Peppermint. For a nutty mix-up, replace the hazelnuts with your favourite nut or try a selection of mixed nuts. We love cashews and pecans. 

How to Store Chocolate and Hazelnut Cookies 

These chunky cookies are best stored in an airtight container at room temperature for up to five days. You can also freeze them in the container for up to three months. To defrost, simply leave it in the fridge overnight. For a melty, freshly baked experience, warm a cookie for 15-20 seconds in the microwave before serving. 

Serving Suggestions 

For a complementary coffee pairing, serve your cookies with a hazelnut-flavoured coffee. For a British classic, go for a cup of breakfast tea. For a top-tier dunking experience, you can’t go wrong with a glass of chilled milk and a warm chocolate hazelnut cookie.  
 

  • 30 min
  • 12 servings

You will need

  • A baking tray
  • Baking paper

Ingredients

  • 50g hazelnuts, chopped
  • 150g buttery baking spread at room temperature
  • 100g soft light brown sugar
  • 75g granulated sugar
  • 1 large egg
  • 2 tsp vanilla extract
  • 200g self-raising flour
  • 50g dark chocolate, chopped into small chunks
  • 180g Aero® Choco-Hazelnut Flavour
Each cookie typically contains:
  • Energy 1406kJ 337Kcal 17%
  • Fat 18.3g 26%
  • Saturates 6.9g 35%
  • Sugars 24.1g 27%
  • Salt 0.38g 6%

of an adult’s Reference Intake (RI)*
Energy per 100g: 2213kJ/529kcal

Method

  1. Add the chopped hazelnuts to a dry frying pan and set it over medium heat. Stir-fry for 2-3 minutes or until lightly toasted. Remove from the heat and set aside to cool.
  2. Preheat your oven to 180°C/160°C fan/gas 4. Line a baking tray with baking paper.
  3. In a large bowl, combine the buttery baking spread, brown sugar and white sugar. Mix well to combine.  
  4. Add the egg and vanilla extract. Mix to combine.
  5. In a separate bowl, whisk together the flour and cocoa powder.
  6. Gradually mix the dry ingredients into the wet mixture until just combined.
  7. Gently fold in the toasted hazelnuts, dark chocolate and Aero® Choco-Hazelnut Flavour with the edge of a metal tablespoon or a silicone spatula.
  8. Pop the bowl of dough into the fridge for 30 minutes to 1 hour to chill. This will help prevent the cookies from spreading too much, giving you chunkier cookies!
  9. Scoop tablespoon-sized dough balls onto the lined baking tray, spacing them about 5cm apart. Aim for 12 cookie balls.
  10. Bake for 15 minutes or until the edges are golden but the centres still look slightly soft.
  11. Allow to cool on the tray for 5-10 minutes, then transfer to a wire rack to cool completely. 

     

Top Tips

To help your cookies spread evenly and remain chunky, form them into a ball, then roll them into a slight sausage shape. Place them onto your baking tray standing up on the end of the sausage. The taller height means it takes longer for the cookie to drop as it bakes. For a large cookie, aim for 12 equal-size balls. For slightly smaller cookies, aim for 16 balls.  

gigya-container