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.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 3/4 cup chopped hazelnuts, toasted
- 3/4 cup chocolate chunks or chips (semi-sweet recommended)
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
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 85mg
- Fat: 8g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Chocolate cookies, hazelnut cookies, crunchy cookies, chocolate hazelnut dessert, easy cookie recipe, toasted nuts cookies