Chocolate lovers know there’s something magical about thick NYC-style cookies. They’re chunky, rich, slightly gooey inside, and packed with texture. When you combine that style with toasted hazelnuts, deep chocolate flavor, and sourdough discard, you get something truly extraordinary.
These Chocolate Hazelnut Cookies with discard take inspiration from famous New York bakery cookies while adding a clever ingredient: sourdough discard. Instead of wasting it, you transform it into a subtle tangy note that balances the sweetness and intensifies the chocolate flavor.
The result? A cookie that is:
- Thick and bakery-style
- Crunchy on the outside
- Soft and fudgy inside
- Loaded with toasted hazelnuts
- Covered in silky chocolate
Whether you’re baking for family, friends, or content for your recipe blog, this recipe delivers professional bakery results at home.
Table of Contents
Chocolate Hazelnut Cookies with Discard
Equipment
- Mixing bowls
- Hand mixer or whisk
- Measuring cups and spoons
- Rubber Spatula
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Wire cooling rack
- Microwave-safe bowl or double boiler
Ingredients
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup sourdough discard
- 1 ½ cups all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup chopped toasted hazelnuts
- ½ cup chocolate chips
For the chocolate coating:
- 1 ½ cups semi-sweet or dark chocolate melted
- ¼ cup crushed hazelnuts
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and smooth.
- Add the egg and vanilla extract and mix until fully incorporated.
- Stir in the sourdough discard and mix until the batter becomes smooth.
- In another bowl combine the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients into the wet mixture and stir until a thick dough forms.
- Fold in the chopped hazelnuts and chocolate chips until evenly distributed.
- Scoop large cookie dough portions and place them on the prepared baking sheet, leaving space between each cookie.
- Bake the cookies for 12-15 minutes until the edges are set while the centers remain soft.
- Remove the cookies from the oven and allow them to cool on a wire rack.
- Melt the chocolate in a microwave-safe bowl or double boiler until smooth.
- Dip each cooled cookie into the melted chocolate to coat the top or fully coat the cookie if desired.
- Sprinkle crushed hazelnuts over the chocolate before it sets.
- Place the cookies on a cooling rack and allow the chocolate coating to harden before serving.
Notes
- Calories: 230 kcal
- Carbohydrates: 26 g
- Protein: 3 g
- Fat: 12 g
- Saturated Fat: 6 g
- Sugar: 17 g
- Fiber: 2 g
What Makes NYC Style Cookies So Special
New York bakeries are famous for cookies that are bigger, thicker, and more indulgent than typical homemade cookies. Instead of flat and crispy, NYC cookies are designed to deliver a luxurious dessert experience.
Thick Bakery Texture
The most iconic feature is their thick structure. These cookies are often:
- 1–2 inches thick
- Large and heavy
- Soft inside with a slightly crisp edge
The dough is usually chilled or portioned larger to maintain that impressive height during baking.
Rich Chocolate Flavor
In bakery-style cookies like Chocolate Hazelnut Cookies with discard, chocolate isn’t just an ingredient, it’s the star.
This recipe includes:
- Cocoa powder in the dough
- Chocolate coating outside
- Optional chocolate chips inside
Together they create a deep, intense cocoa profile.
Signature Nut Crunch
Hazelnuts provide the perfect contrast to the soft cookie texture. Their buttery flavor pairs beautifully with chocolate.
Benefits of hazelnuts in cookies:
- Natural sweetness
- Crunchy texture
- Nutella-like flavor pairing
When toasted, hazelnuts release aromatic oils that elevate the entire cookie.
And if you enjoy deep chocolate desserts, these rich sourdough brownie cookies or delicious viral scoopable cookies with discard are another incredible option:
Ingredients for Chocolate Hazelnut Cookies with Discard
The beauty of this recipe lies in its simple pantry ingredients combined with gourmet results.
Essential Ingredients
- ½ cup unsalted butter (softened)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup sourdough discard
- 1 ½ cups all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup chopped toasted hazelnuts
- ½ cup chocolate chips
For the coating:
- 1 ½ cups melted chocolate
- ¼ cup crushed hazelnuts
Optional Flavor Boosters
To make your Chocolate Hazelnut Cookies with discard even more irresistible, try adding:
- Espresso powder (enhances chocolate flavor)
- Dark chocolate chunks
- chocolate spread swirl
- Sea salt flakes
Step-by-Step Instructions
Making Chocolate Hazelnut Cookies with discard is straightforward and beginner friendly.
Preparing the Dough
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, cream together butter, brown sugar, and granulated sugar until fluffy.
- Add egg, vanilla extract, and sourdough discard. Mix well.
- In another bowl combine flour, cocoa powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients.
- Fold in chocolate chips and chopped hazelnuts.
- Scoop large dough balls and place them on the baking sheet.
For thicker cookies, chill the dough 30 minutes before baking.
Baking the Cookies
Bake the cookies for 12-15 minutes until the edges are set but centers remain soft.
Important baking tips:
- Do not overbake
- Leave space between cookies
- Let them cool on a rack
Cooling allows the cookies to firm up while keeping their gooey center.
Chocolate Coating
Once cookies cool:
- Melt chocolate using a double boiler or microwave.
- Dip each cookie halfway or fully into melted chocolate.
- Sprinkle crushed hazelnuts on top.
- Let chocolate set on a cooling rack.
This step transforms simple cookies into bakery-level desserts.
Pro Baking Tips for Thick NYC Cookies
If you want perfect results every time, follow these expert tips.
Use Large Cookie Portions
NYC cookies are typically large and thick. Use about 3 tablespoons of dough per cookie.
Chill the Dough
Chilling prevents spreading and intensifies flavor.
Toast the Hazelnuts
Toast them for 5-7 minutes at 350°F to enhance their flavor.
Use High-Quality Chocolate
Premium chocolate dramatically improves the taste.
If you enjoy creative sourdough cookie flavors, you should also try, Sourdough Biscoff Cookies
These cookies combine sourdough discard with the rich caramelized flavor of Biscoff spread.
Another unique cookie variation worth baking is, Blueberry Sourdough Cookies
They offer a fruity twist on classic sourdough cookies and are perfect if you want something lighter than chocolate desserts.
Variations of Chocolate Hazelnut Cookies
These Chocolate Hazelnut Cookies with discard can easily be customized.
Chocolate Stuffed Cookies
Place a frozen Nutella ball inside the dough before baking.
Double Chocolate Hazelnut Cookies
Add white chocolate chips for contrast.
Gluten-Free Chocolate Hazelnut Cookies
Use a gluten-free flour blend.
Vegan Chocolate Hazelnut Cookies
Replace:
- Butter → vegan butter
- Egg → flax egg
Storage and Shelf Life
These cookies store very well.
Room temperature:
- 3-4 days in airtight container
Refrigerator:
- Up to 1 week
Freezer:
- Up to 3 months
For best texture, warm cookies 10 seconds in the microwave before serving.
If you enjoy baking with sourdough discard, another easy recipe to try is, Sourdough Discard Banana Cookies Recipe. These cookies are soft, naturally sweet, and perfect when you have ripe bananas and leftover sourdough starter.
Another classic discard cookie recipe is, Easy Thumbprint Sourdough Discard Cookies. They are buttery, soft, and filled with sweet jam centers.
FAQs
Can I freeze the discard cookie dough?
Yes. Portion the dough balls and freeze them. Bake directly from frozen, adding 2 extra minutes.
Why are my cookies spreading too much?
Possible reasons include:
Butter too warm
Dough not chilled
Too little flour
What nuts can replace hazelnuts?
Good alternatives include:
Almonds
Pecans
Walnuts
These Chocolate Hazelnut Cookies with discard bring together everything we love about bakery desserts: thick texture, bold chocolate flavor, and irresistible crunch.
By incorporating sourdough discard, you create a cookie that’s not only delicious but also smart and sustainable.
With their rich cocoa base, toasted hazelnuts, and glossy chocolate coating, these NYC-style cookies are guaranteed to impress.
So next time you have sourdough discard sitting in the fridge, don’t throw it away, turn it into the most indulgent cookies you’ve ever baked.
