Chocolate Hazelnut Shortbread Cookies

These soft, buttery Chocolate Hazelnut Shortbread Cookies have been on my favorites list for a long time. In fact, they were one of the very first recipes I ever shared here on the blog! Over the years, I’ve learned a few tricks to make them even better, so I updated the recipe to bring you an improved, tastier version. These cookies deliver a rich buttery flavor, perfectly balanced with chopped bittersweet chocolate and toasted hazelnuts that add a lovely crunch. While they’re a treat all year round, they’ve become our absolute go-to for filling up the Christmas cookie jar.

Why These Chocolate Hazelnut Cookies Will Be Your New Favorite

I brought these cookies to a friend’s wedding once, and they vanished in no time—everyone was hooked! That’s when I knew this recipe needed to be here with you all.

Think of these as my classic shortbread with a little extra magic: chopped chocolate and toasted hazelnuts folded right in. I add some extra butter so they stay rich and soft, just like you want from a good shortbread. The buttery dough, bittersweet chocolate, and crunchy nuts work together in a way that’s totally addictive. Every bite brings you back for one more.

When I first made these, I figured the more chocolate and nuts, the better. But after some experimenting, I found that less is more—it keeps the cookies delicate and tender while still packing plenty of flavor. This updated version gets that balance exactly right.

Chocolate Hazelnut Cookie Ingredients

With just a handful of ingredients, every one matters here. I always suggest using the best butter you can find and high-quality hazelnuts for that perfect nutty crunch.

• Bittersweet Chocolate: I usually go for bittersweet with about 60% cocoa. It pairs beautifully with both the toasted nuts and that buttery dough. If you only have semi-sweet (around 55%), that works perfectly too.
• Hazelnuts: Toasting your hazelnuts really amps up their flavor and crunch. Chop them roughly so you get nice nutty bites without huge chunks. I love grabbing Trader Joe’s dry roasted hazelnuts if I can. No TJ’s nearby? Just toast raw hazelnuts yourself at 350°F (180°C) for 10 to 15 minutes until they smell amazing and lightly brown.
• Unbleached All-Purpose Flour: This helps give structure to the dough. Avoid cake flour here since it’s too soft and will make your cookies crumbly instead of tender but sturdy.
• Light Brown Sugar: Adds a subtle caramel note and helps keep the cookies soft and tender—like in my Brown Sugar Shortbread Cookies.
• Granulated Sugar: Sweetens the dough and gives those slightly crisp edges and golden bottoms we all love in shortbread.
• Unsalted Butter: This is the superstar ingredient for flavor and softness. If you only have salted butter, just skip the extra salt in the recipe. I highly recommend using a good brand like Kerrygold or Tillamook—they really up the cookie game. Make sure your butter is softened to room temperature so it blends in smoothly.
• Vanilla Bean Paste: A splash adds warm, rich depth that pairs so well with the hazelnuts and chocolate.

Scroll down to the recipe card at the bottom for the full ingredient list with exact amounts and step-by-step instructions.

How to Make Chocolate Hazelnut Shortbread Cookies

I originally had you roll out the dough and cut shapes—that classic approach is always a hit. But now I prefer the slice-and-bake method for this recipe. You roll the dough into logs, chill them, then slice into rounds before baking. This method works wonders when your dough is packed with chopped chocolate and nuts. Plus, it’s cleaner and easier, which I’m all about!

Step 1: Toss the brown sugar, granulated sugar, butter, and salt into the bowl of your stand mixer.

Step 2: Beat everything with the paddle attachment until creamy, then add the egg yolk and vanilla bean paste. Mix only until combined—you don’t want to overwork the dough.

Step 3: Add all the flour at once. Mix on low speed just until it’s combined.

Step 4: Fold in the chopped hazelnuts and chocolate evenly into the dough.

Your dough should be soft but not sticky, and perfect for shaping.

Step 5: Divide the dough in half and roll each piece into logs about 1½ inches thick.

Step 6: Wrap each log tightly in wax paper, twist the ends to seal, and pop them into the fridge to chill for at least one hour. If you’re prepping ahead, they can chill for up to two days.

Step 7: When it’s time to bake, slice the chilled logs into half-inch rounds and place them on a parchment-lined baking sheet.

Step 8: Bake the cookies for 17 to 20 minutes, or until the bottoms turn a light golden brown.

Step 9: Let the cookies cool on the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

I have to admit, these cookies are my absolute weakness. It’s so hard not to sneak two or three (or four!) when I’m just passing through the kitchen or settling in for a movie night. Trust me, you’ll want a stash of these on hand!

How to Store These Cookies

To keep your cookies soft and fresh, store them in an airtight container at room temperature. Thanks to the brown sugar, they’ll stay tender for up to 10 days. If you want them to last longer, freezing baked cookies works great—I’ve shared my freezing tips below.

How to Freeze Unbaked Shortbread Cookie Dough

If you love fresh cookies anytime, freezing the dough ahead is a total game changer. This is how I get a jump start before Christmas and enjoy fresh-baked cookies all season long. Here’s what I do:

1. Wrap the cookie dough logs tightly in wax paper and chill in the fridge for about an hour until firm.
2. Place the wrapped logs inside a freezer bag, press out the air, seal it, and lay flat in the freezer so the shape stays perfect without getting squished.
3. Label the bag with the date so you don’t forget. The dough keeps well in the freezer for up to three months.

How to Freeze Baked Cookies

Got leftover baked cookies? Freezing them is a smart way to keep that fresh-baked flavor ticking. Here’s my go-to method:

1. Cool Completely: Let your cookies cool all the way on a wire rack. Freezing warm cookies can make them soggy from condensation, and nobody wants that.
2. Flash Freeze: Spread the cookies in a single layer on a parchment-lined baking sheet and freeze for about an hour until firm.
3. Store: Transfer the hardened cookies into an airtight container or freezer bag. If you stack them, layer parchment or wax paper between so they don’t stick together.
4. Label: Write the date on your container. Cookies freeze well for up to two months.
5. Thaw: When you’re ready to enjoy, let the cookies come to room temperature for about an hour. They’ll be perfectly soft again.

Tips for Making Good Shortbread

Shortbread holds a special place in my heart, but its simple nature means you need to get each step right. Here are my top tips to get tender, delicious shortbread cookies every time:

• Choose high-quality butter. Since butter shines in this recipe, I like brands like Kerrygold or Tillamook for their rich flavor.
• Weigh your ingredients. This recipe uses a 3-2-1 ratio by weight, which guarantees the right texture and shape. A kitchen scale is a baking essential, I promise.
• Mix just until the dough comes together. Overmixing develops gluten and makes your cookies tough instead of tender.
• Don’t skip chilling. Even an hour in the fridge helps the cookies keep their shape and stops them from spreading too much while baking.
• Enjoy the process! Baking tastes even better when you’re relaxed and having fun. That joy shines through in every bite.

I hope you’ll give these soft, buttery Chocolate Hazelnut Shortbread Cookies a try soon. If you do, please come back and share how they turned out—I love hearing from you!

Variations

Feel free to customize this recipe to suit your taste! Try swapping hazelnuts for toasted almonds or pecans for a different nutty twist. You can also experiment with different chocolates, like milk or dark chocolate, depending on your sweet tooth. For a fun festive touch, add a sprinkle of flaky sea salt on top before baking to balance the sweetness perfectly.

Serving Suggestions

These Chocolate Hazelnut Shortbread Cookies are perfect with a hot cup of coffee or tea for an afternoon pick-me-up. They also make a charming gift tucked into a pretty box or cookie tin during the holidays. Pair them with a scoop of vanilla ice cream for an easy dessert your whole family will love. Trust me, they’re a crowd-pleaser!