If you’re looking for the ultimate Chocolate Hazelnut Crinkle Cookies, you’ve found them. These bakery-style cookies have crisp, snowy crackled tops, rich chocolate-hazelnut flavor, and irresistibly soft, fudgy centers that stay chewy for days. Made with chocolate hazelnut spread, Dutch-process cocoa, and pantry staples, they’re surprisingly easy to make and perfect for both beginner and experienced bakers.

Whether you’re baking for the holidays, a cookie exchange, or simply satisfying a chocolate craving, these homemade chocolate hazelnut crinkle cookies are guaranteed to impress. The dough comes together in just minutes, and after a quick chill, each cookie bakes into a beautiful crackled masterpiece with a deep chocolate flavor and a subtle hint of roasted hazelnut.

One of the secrets to achieving perfect crinkle cookies is rolling the dough in granulated sugar before coating it generously in powdered sugar. As the cookies bake, the dough expands and creates the signature snowy cracks that make crinkle cookies so iconic. Combined with their chewy brownie-like texture, these cookies look as incredible as they taste.

If you love rich chocolate desserts, Nutella-inspired treats, or classic holiday cookies, this easy Chocolate Hazelnut Crinkle Cookies recipe is one you’ll find yourself making again and again.

💗 Why You’ll Love This Chocolate Hazelnut Crinkle Cookies Recipe

Rich Chocolate Hazelnut Flavor

Every bite is packed with deep chocolate flavor and a subtle roasted hazelnut taste thanks to chocolate hazelnut spread and Dutch-process cocoa. The combination creates cookies that are rich, decadent, and perfect for any chocolate lover.

Soft, Fudgy Centers

These Chocolate Hazelnut Crinkle Cookies have chewy edges and incredibly soft, brownie-like centers that stay moist for days. They’re the perfect balance of crisp on the outside and tender on the inside.

Beautiful Bakery-Style Crinkles

A generous coating of powdered sugar creates the signature snowy crackled tops that make these cookies look like they came straight from a professional bakery. They’re just as stunning on a holiday cookie platter as they are delicious.

Easy to Make

This recipe uses simple pantry ingredients and straightforward steps, making it approachable for beginner and experienced bakers alike. After a quick chill, the cookies bake into perfectly thick, crackly treats every time.

Perfect for Holidays and Gifting

These cookies are ideal for Christmas cookie exchanges, holiday dessert trays, bake sales, homemade gifts, or special occasions. Their festive appearance and rich chocolate flavor make them a crowd favorite year after year.

Great for Making Ahead

The dough can be chilled overnight or frozen for later, making it easy to prepare ahead for parties, holiday baking, or whenever a chocolate craving strikes. The baked cookies also freeze beautifully and stay soft after thawing.

🛒 Ingredients Notes

These Chocolate Hazelnut Crinkle Cookies are made with simple pantry staples, but each ingredient plays an important role in creating their rich flavor, soft texture, and signature crackled tops.

Unsalted Butter

Melted unsalted butter gives these cookies a wonderfully chewy texture while allowing the rich chocolate and hazelnut flavors to shine. Using unsalted butter also lets you control the amount of salt in the recipe.

Chocolate Hazelnut Spread

Chocolate hazelnut spread is the star ingredient, adding creamy hazelnut flavor, sweetness, and moisture. A classic chocolate hazelnut spread such as Nutella works especially well, but other quality brands can also be used.

Granulated Sugar

Granulated sugar sweetens the dough while also helping the cookies develop crisp edges and beautifully crackled tops during baking.

Light Brown Sugar

Brown sugar adds moisture and a subtle caramel flavor that keeps the cookies soft and chewy for several days.

Eggs and Egg Yolk

Whole eggs provide structure while the extra egg yolk creates a rich, fudgy center that gives these cookies their brownie-like texture.

Vanilla Extract

Pure vanilla extract enhances both the chocolate and hazelnut flavors, adding warmth and depth to every bite.

Espresso Powder (Optional)

A small amount of espresso powder intensifies the chocolate flavor without making the cookies taste like coffee. It’s optional but highly recommended for the richest results.

All-Purpose Flour

All-purpose flour provides the perfect amount of structure while keeping the cookies thick, tender, and chewy. For the most accurate results, weigh the flour or spoon and level it into the measuring cup.

Dutch-Process Cocoa Powder

Dutch-process cocoa delivers a smooth, deep chocolate flavor and the dark color that makes these Chocolate Hazelnut Crinkle Cookies look bakery quality. Natural cocoa powder can be substituted, but the flavor will be slightly brighter and more acidic.

Baking Powder

Baking powder gives the cookies just enough lift to create their signature crinkle pattern while maintaining thick, fudgy centers.

Fine Sea Salt

Salt balances the sweetness and enhances the rich chocolate flavor, making every bite taste even more decadent.

Mini Chocolate Chips or Chopped Dark Chocolate

Small pieces of chocolate melt throughout the cookies, creating pockets of rich chocolate in every bite. Chopped dark chocolate produces a slightly more gourmet texture, while mini chocolate chips distribute evenly throughout the dough.

Granulated Sugar for Rolling

Rolling the dough in granulated sugar before the powdered sugar helps the outer coating stay intact and encourages bold, dramatic cracks as the cookies bake.

Powdered Sugar

A generous coating of powdered sugar creates the iconic snowy white finish and beautiful crackled tops that make these cookies instantly recognizable.

🍫 How to Make Chocolate Hazelnut Crinkle Cookies

These Chocolate Hazelnut Crinkle Cookies are easy to make with a rich chocolate-hazelnut dough, a simple sugar coating, and a quick bake. The key is chilling the dough long enough so the cookies bake up thick, fudgy, and beautifully crackled.

Mix the Wet Ingredients

In a large mixing bowl, whisk together the melted butter and chocolate hazelnut spread until smooth and glossy. Add the granulated sugar and brown sugar, then whisk until fully combined.

Add the Eggs and Flavorings

Whisk in the eggs, extra egg yolk, vanilla extract, and espresso powder until the mixture looks smooth, thick, and shiny. The extra egg yolk helps give these chocolate hazelnut crinkle cookies their soft, brownie-like centers.

Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, Dutch-process cocoa powder, baking powder, and fine sea salt. This helps evenly distribute the cocoa and leavening so the cookies bake evenly.

Make the Cookie Dough

Fold the dry ingredients into the wet ingredients just until no dry streaks remain. Be careful not to overmix, since overmixing can make the cookies tougher instead of soft and fudgy. Fold in the mini chocolate chips or chopped dark chocolate.

Chill the Dough

Cover the bowl and refrigerate the dough for at least 2 hours, or overnight for the best flavor and texture. Chilling helps prevent the cookies from spreading too much and creates thicker, more dramatic crinkle cookies.

Roll the Cookies

Scoop the chilled dough into 2-tablespoon portions and roll each portion into a smooth ball. Roll each dough ball first in granulated sugar, then coat generously in powdered sugar until completely covered.

Bake Until Crackled

Arrange the cookies 2 inches apart on parchment-lined baking sheets. Bake one sheet at a time at 350°F until the tops are deeply crackled, the edges are set, and the centers still look slightly soft.

Cool and Serve

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. As they cool, the centers will finish setting into a rich, chewy, fudgy texture.

⭐ Pro Tips for the Best Chocolate Hazelnut Crinkle Cookies

These simple baking tips will help you make perfectly thick, chewy Chocolate Hazelnut Crinkle Cookies with rich chocolate flavor and beautiful bakery-style crackled tops every single time.

Use Room Temperature Eggs

Room temperature eggs blend more smoothly into the dough, creating a more uniform texture and helping the cookies bake evenly. If you’re short on time, place the eggs in warm water for about 10 minutes.

Don’t Skip the Chill Time

Chilling the dough for at least 2 hours is one of the most important steps. Cold dough spreads less in the oven, producing thicker cookies with dramatic crackled tops and soft, fudgy centers.

Measure the Flour Correctly

Too much flour can make the cookies dry and reduce the crinkle effect. For the best results, weigh the flour with a kitchen scale. If using measuring cups, spoon the flour into the cup and level it off with a knife instead of scooping directly from the bag.

Use Dutch-Process Cocoa

Dutch-process cocoa powder creates a smoother, richer chocolate flavor and gives the cookies their deep, dark color. It also pairs beautifully with the chocolate hazelnut spread.

Coat the Dough Generously

Roll each cookie first in granulated sugar and then generously in powdered sugar. A thick coating of powdered sugar creates the bold white cracks that make classic crinkle cookies so beautiful.

Bake One Sheet at a Time

Baking one tray on the center rack promotes even heat circulation, resulting in cookies that spread evenly and develop consistent crackled tops.

Remove While the Centers Are Soft

The cookies are done when the edges are set but the centers still look slightly underbaked. They will continue cooking on the hot baking sheet, leaving you with perfectly soft and chewy centers.

Use a Cookie Scoop

A 2-tablespoon cookie scoop keeps every cookie the same size so they bake evenly and look bakery perfect.

Let the Cookies Cool Completely

Although they’re tempting straight from the oven, allowing the cookies to cool completely gives the centers time to set and enhances their rich chocolate-hazelnut flavor.

Freeze Extra Dough

The cookie dough freezes beautifully for up to 3 months. Roll the dough into balls, freeze on a baking sheet until solid, then transfer to a freezer-safe bag. Bake directly from frozen, adding 1–2 extra minutes to the baking time.

🍪 Chocolate Hazelnut Crinkle Cookie Variations

One of the best things about these Chocolate Hazelnut Crinkle Cookies is how easy they are to customize. Whether you’re a chocolate lover, a fan of crunchy mix-ins, or baking for the holidays, these delicious variations let you make the recipe your own.

Double Chocolate Hazelnut Crinkle Cookies

For an extra-rich chocolate experience, stir in dark chocolate chunks instead of mini chocolate chips. As the cookies bake, the chocolate melts into gooey pockets that make every bite even more indulgent.

Toasted Hazelnut Crinkle Cookies

Fold ½ cup of finely chopped toasted hazelnuts into the dough for added crunch and an even stronger roasted hazelnut flavor. Toasting the nuts before adding them brings out their natural sweetness.

Mocha Chocolate Hazelnut Cookies

Increase the espresso powder to 2 teaspoons for a subtle mocha flavor that enhances the chocolate without overpowering the hazelnut notes.

Sea Salt Chocolate Hazelnut Cookies

Sprinkle a small pinch of flaky sea salt over the cookies immediately after baking. The salt balances the sweetness and intensifies the rich chocolate flavor.

Holiday Chocolate Hazelnut Crinkle Cookies

Add festive sprinkles after rolling the dough in powdered sugar, or drizzle the cooled cookies with melted white chocolate for an elegant holiday dessert that’s perfect for Christmas cookie trays and cookie exchanges.

Stuffed Chocolate Hazelnut Cookies

Wrap each portion of dough around a small square of dark chocolate or a frozen teaspoon of chocolate hazelnut spread before rolling in sugar. The centers become wonderfully gooey when baked.

Chocolate Orange Crinkle Cookies

Add 1 teaspoon of finely grated orange zest to the dough for a bright citrus flavor that pairs beautifully with chocolate and hazelnuts.

Peppermint Chocolate Hazelnut Cookies

Mix ½ teaspoon of peppermint extract into the dough and sprinkle crushed candy canes over the cooled cookies for a festive winter twist.

White Chocolate Chocolate Hazelnut Cookies

Swap the chocolate chips for white chocolate chips to create a creamy contrast with the rich cocoa flavor and fudgy centers.

Gluten-Free Option

Replace the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour that contains xanthan gum. The cookies will still bake up soft, chewy, and beautifully crackled.

📦 Storage and Make-Ahead Tips

These Chocolate Hazelnut Crinkle Cookies are just as delicious a few days after baking, making them an excellent choice for holiday baking, cookie exchanges, and make-ahead desserts. Follow these simple storage tips to keep them soft, chewy, and fresh.

How to Store Chocolate Hazelnut Crinkle Cookies

Once the cookies have cooled completely, store them in an airtight container at room temperature for up to 5 days. To help maintain their soft, fudgy texture, place a small piece of bread in the container. The bread helps retain moisture without affecting the flavor of the cookies.

Refrigerator Storage

Refrigeration isn’t necessary and may cause the cookies to dry out more quickly. For the best texture and flavor, keep them in a sealed container at room temperature unless your kitchen is particularly warm.

How to Freeze Baked Cookies

These cookies freeze beautifully for up to 3 months. Arrange the cooled cookies in a freezer-safe container with sheets of parchment paper between the layers to prevent sticking. Thaw them at room temperature for about 30 minutes before serving.

Freeze the Cookie Dough

For freshly baked cookies anytime, scoop the dough into balls and place them on a parchment-lined baking sheet. Freeze until solid, then transfer the dough balls to a freezer-safe bag or airtight container for up to 3 months.

Baking from Frozen

There’s no need to thaw the frozen cookie dough. Roll the frozen dough balls in the granulated sugar and powdered sugar just before baking, then bake as directed, adding an extra 1 to 2 minutes to the baking time if needed.

Make Ahead for Holidays

The dough can be prepared up to 48 hours in advance and kept tightly covered in the refrigerator before baking. Chilling the dough overnight actually enhances the chocolate-hazelnut flavor and helps create thicker cookies with more dramatic crinkle tops.

Refreshing Leftover Cookies

If you’d like to enjoy that fresh-from-the-oven texture again, warm a cookie in the microwave for 8 to 10 seconds. The center becomes soft and fudgy while the rich chocolate-hazelnut aroma is revived.

❓ Chocolate Hazelnut Crinkle Cookies FAQ

Why did my chocolate hazelnut crinkle cookies not crack?

If your cookies did not crack, the dough may have been too warm, the baking powder may have been old, or the powdered sugar coating may have been too thin. For the best crinkle tops, chill the dough well, use fresh baking powder, and coat each dough ball generously in powdered sugar before baking.

Do I have to chill the cookie dough?

Yes, chilling the dough is important for this Chocolate Hazelnut Crinkle Cookies recipe. Cold dough spreads more slowly in the oven, which helps create thicker cookies, fudgy centers, and dramatic crackled tops.

Can I use Nutella for these cookies?

Yes, Nutella works perfectly in these chocolate hazelnut crinkle cookies. You can also use another chocolate hazelnut spread, but keep in mind that different brands may vary slightly in sweetness and consistency.

Can I make the dough ahead of time?

Yes, the dough can be made up to 48 hours in advance and stored tightly covered in the refrigerator. Chilling the dough overnight can actually improve the flavor and texture of the cookies.

Can I freeze chocolate hazelnut crinkle cookie dough?

Yes, scoop the dough into balls and freeze them on a parchment-lined baking sheet until firm. Transfer the frozen dough balls to a freezer-safe bag or container for up to 3 months. Roll in granulated sugar and powdered sugar right before baking.

Can I freeze baked crinkle cookies?

Yes, baked Chocolate Hazelnut Crinkle Cookies freeze well for up to 3 months. Let them cool completely, then store them in a freezer-safe container with parchment paper between layers. Thaw at room temperature before serving.

Why did my powdered sugar disappear after baking?

Powdered sugar can melt into the dough if the coating is too thin or if the dough is too warm. Rolling the dough balls in granulated sugar first creates a barrier that helps the powdered sugar stay bright and visible.

Can I use natural cocoa powder instead of Dutch-process cocoa?

Yes, natural cocoa powder can be used, but Dutch-process cocoa gives these cookies a smoother, darker, more bakery-style chocolate flavor. Natural cocoa will create a slightly lighter color and more acidic chocolate taste.

How do I know when crinkle cookies are done baking?

The cookies are done when the edges look set, the tops are cracked, and the centers still appear slightly soft. Avoid overbaking, since the cookies will continue to firm up on the hot baking sheet after coming out of the oven.

How long do chocolate hazelnut crinkle cookies last?

Stored in an airtight container at room temperature, these cookies stay soft and chewy for up to 5 days. For longer storage, freeze them for up to 3 months.

🍪 More Crinkle Cookie Recipes You’ll Love

If you enjoyed these Chocolate Hazelnut Crinkle Cookies, be sure to check out some of my other unique and delicious crinkle cookie recipes. From bright citrus flavors to floral favorites and cozy tea-inspired treats, there’s a crinkle cookie for every occasion!

Whether you’re baking for the holidays, a cookie exchange, or simply adding to your homemade cookie collection, these easy crinkle cookie recipes are guaranteed to become family favorites. Don’t forget to bookmark them for your next baking day!