Name: Chocolate Hazelnut Crunch Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1/3 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup brown sugar, packed; 1/4 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 3/4 cup chopped hazelnuts, toasted; 3/4 cup chocolate chunks or chips (semi-sweet recommended)

If you’re searching for a cookie that perfectly balances rich chocolate flavor with the satisfying crunch of hazelnuts, look no further than these Chocolate Hazelnut Crunch Cookies. This recipe delivers a heavenly combination of deep cocoa goodness and toasted nuts that will delight your taste buds with every bite. Whether you’re baking for a cozy night in or sharing with friends, these cookies are sure to become your new favorite treat.

Why You’ll Love This Recipe

Perfect Texture: The cookies boast a crispy edge with a chewy center, creating an irresistible bite.
Balanced Flavors: Rich chocolate and crunchy hazelnuts combine for a harmonious taste experience.
Simple Ingredients: Wholesome pantry staples make this recipe easy to tackle any day.
Versatile Snack: Ideal for afternoon tea, dessert, or a delicious gift for loved ones.
Quick to Bake: Ready in under 30 minutes, so no long waits for your cookie fix.

Ingredients You’ll Need

Each ingredient in these Chocolate Hazelnut Crunch Cookies plays a vital role. From the creamy butter that enriches the dough to the toasted hazelnuts that add crispness, the combination is simple yet impactful. Here’s what you’ll gather to make these irresistible treats.

All-purpose flour: The base that gives structure and a soft crumb to the cookies.
Unsweetened cocoa powder: Provides that deep, luscious chocolate flavor without extra sweetness.
Baking soda: Helps the cookies rise just enough for a tender texture.
Salt: Enhances the richness and balances the sweetness.
Unsalted butter: Adds creaminess and moistness, resulting in a melt-in-your-mouth experience.
Brown sugar: Brings moistness and a subtle caramel note to the dough.
Granulated sugar: Adds crispness and sweetness to the cookie edges.
Vanilla extract: Elevates all flavors with its warm, aromatic touch.
Egg: Binds the ingredients while keeping the cookie tender.
Chopped hazelnuts: Toasted for maximum crunch and nutty flavor, the star crunchy ingredient.
Chocolate chunks or chips: Melt slowly to create pockets of gooey chocolate within every cookie.

Variations

Feel free to customize your batch of Chocolate Hazelnut Crunch Cookies to suit your mood or dietary preferences. These variations make it easy to adapt the recipe while keeping the essence of that unbeatable chocolate and hazelnut combo intact.

Swap nuts: Use almonds, pecans, or walnuts if hazelnuts aren’t your favorite or available.
Gluten-free option: Substitute with a gluten-free flour blend for a celiac-friendly treat.
Dairy-free twist: Replace butter with coconut oil or vegan butter to make it plant-based.
Add spices: Sprinkle cinnamon or chili powder for a warm or spicy kick.
Vary the chocolate: Try dark, milk, or white chocolate chips to mix up the flavor profile.

Irresistible Chocolate Hazelnut Crunch Cookies Recipe

How to Make Chocolate Hazelnut Crunch Cookies

Step 1: Toast the Hazelnuts

Begin by spreading your chopped hazelnuts on a baking sheet and toasting them in a 350°F (175°C) oven for about 8-10 minutes, until fragrant and golden. This brings out their natural oils and crunch that elevate the cookie’s texture and flavor.

Step 2: Prepare the Dough

In a mixing bowl, cream together softened unsalted butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well. Meanwhile, whisk together flour, cocoa powder, baking soda, and salt in a separate bowl.

Step 3: Combine Dry and Wet Ingredients

Gradually fold the dry flour mixture into the butter mixture until just combined. Be careful not to overmix, as this will keep your cookies tender. Stir in the toasted hazelnuts and chocolate chunks evenly through the dough.

Step 4: Shape and Bake

Drop rounded spoonfuls of dough onto a lined baking sheet, spacing them about two inches apart. Bake at 350°F (175°C) for 10-12 minutes or until the edges are set but the centers still look slightly soft. Allow cookies to cool on the tray for a few minutes before transferring them to a wire rack to cool completely.

Pro Tips for Making Chocolate Hazelnut Crunch Cookies

Chill the dough: Refrigerate the dough for at least 30 minutes to prevent spreading and boost flavor development.
Use quality chocolate: Opt for high-quality chocolate chunks to ensure gooey melting and rich taste.
Toast nuts evenly: Stir hazelnuts halfway through toasting to ensure uniform crunch and color.
Don’t overbake: Remove cookies while slightly underdone; they will firm up as they cool for the perfect chewy texture.
Room temperature butter: Softened butter blends better with sugars, producing a smooth, velvety dough.

How to Serve Chocolate Hazelnut Crunch Cookies

Garnishes

For an extra touch, sprinkle a pinch of sea salt or drizzle melted chocolate over the cookies before serving. A dusting of powdered sugar or chopped hazelnuts can also add a visual and textural bonus.

Side Dishes

Pair these cookies with a cold glass of milk for a classic combo, or enjoy alongside your favorite coffee or hot chocolate to enhance their rich flavors even more.

Creative Ways to Present

Arrange cookies in a decorative tin for gifting, sandwich two cookies with a layer of Nutella or vanilla buttercream in between for a decadent treat, or crumble over ice cream for a delicious topping.

Make Ahead and Storage

Storing Leftovers

Keep leftover Chocolate Hazelnut Crunch Cookies in an airtight container at room temperature for up to a week. Proper storage preserves their crunch and moisture beautifully.

Freezing

You can freeze baked cookies or raw dough. Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. To freeze dough, scoop portions onto a tray before freezing and then transfer to bags.

Reheating

Warm cookies in the oven at 300°F (150°C) for 5 minutes to restore that freshly-baked warmth and soften any chilled chocolate chunks perfectly.

FAQs

Can I use hazelnut flour instead of chopped hazelnuts?

Hazelnut flour will change the texture significantly, making the cookies denser and moister rather than crunchy. For the signature crunch, chopped toasted hazelnuts are recommended.

How do I prevent my cookies from spreading too much?

Chilling the dough before baking and using room temperature butter instead of melted butter helps cookies keep their shape and avoids excessive spreading during baking.

Are these cookies suitable for vegan diets?

Not as written, but by swapping butter for vegan butter and using a flax egg or another egg substitute, you can easily make a vegan version of Chocolate Hazelnut Crunch Cookies.

What type of chocolate works best?

Semi-sweet or bittersweet chocolate chunks are ideal to balance the sweetness and add a robust chocolate flavor, though milk or white chocolate can be used for a sweeter, creamier twist.

Can I make this recipe without nuts?

Yes, just omit the hazelnuts and add extra chocolate chunks or substitute with crunchy seeds like toasted pumpkin or sunflower seeds for a nut-free alternative.

Final Thoughts

Give these Chocolate Hazelnut Crunch Cookies a try and watch how quickly they become a beloved staple in your cookie jar. With their perfect blend of smooth chocolate and toasted hazelnuts, they’re a guaranteed crowd-pleaser that you’ll find yourself baking again and again. Happy baking!

Chocolate Hazelnut Crunch Cookies

Author: Savannah
Total Time: 27 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

Chocolate Hazelnut Crunch Cookies perfectly balance rich cocoa flavor with the satisfying crunch of toasted hazelnuts. These cookies feature crispy edges and chewy centers, combining simple pantry ingredients to create an irresistible treat, ideal for snacks, gifts, or any cozy occasion.

Instructions

Toast the Hazelnuts: Spread chopped hazelnuts evenly on a baking sheet. Toast in a preheated oven at 350°F (175°C) for 8-10 minutes until fragrant and golden, stirring halfway to ensure even toasting. Let cool.
Prepare the Dough: In a mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing well to combine thoroughly. In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Combine Dry and Wet Ingredients: Gradually fold the dry flour mixture into the butter mixture until just combined, taking care not to overmix to maintain tender cookies. Gently fold in the toasted hazelnuts and chocolate chunks, distributing them evenly throughout the dough.
Shape and Bake: Drop rounded spoonfuls of dough onto a lined baking sheet, spacing them about two inches apart to allow for spreading. Bake at 350°F (175°C) for 10-12 minutes or until the edges are set but the centers still appear slightly soft. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Chill the dough for at least 30 minutes before baking to prevent excessive spreading and enhance flavor.
Use high-quality chocolate chunks for gooey melting and rich taste.
Stir hazelnuts midway through toasting for even color and crunch.
Remove cookies from oven slightly underbaked; they firm up while cooling for perfect chewy texture.
Ensure butter is at room temperature for smooth creaming with sugars, resulting in better dough consistency.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American