Chocolate Hazelnut Crunch Cookies are a delicious, indulgent treat that combines the rich flavor of chocolate with the delightful crunch of toasted hazelnuts. These cookies have a perfect balance of chewy and crunchy textures, with bits of hazelnuts scattered throughout, making each bite irresistible. The chocolate adds depth, while the hazelnuts provide a lovely nutty flavor that elevates the cookie to something truly special. Whether you’re enjoying them with a cup of coffee, sharing them at a gathering, or just treating yourself, these cookies are sure to satisfy your cravings.

Why You’ll Love This Recipe

Rich chocolate flavor: These cookies are packed with decadent chocolate flavor, making them a treat for any chocolate lover.
Crunchy and chewy: The toasted hazelnuts add a satisfying crunch, while the dough remains soft and chewy for the perfect cookie texture.
Simple ingredients: With just a few pantry staples and hazelnuts, these cookies come together quickly and easily.
Customizable: You can add chocolate chips, swap hazelnuts for other nuts, or experiment with different types of chocolate for a personalized touch.
Great for gifting: These cookies make the perfect homemade gift, especially for the holidays or any special occasion.

Ingredients

1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1/2 cup unsalted butter, softened
¾ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
½ cup cocoa powder
1 cup hazelnuts, toasted and coarsely chopped
1 cup semi-sweet chocolate chunks or chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the hazelnuts:

Toast the hazelnuts: Preheat the oven to 350°F (175°C). Spread the hazelnuts in a single layer on a baking sheet and toast them in the oven for 8-10 minutes, or until they are fragrant and lightly browned. Let them cool before chopping them coarsely.

Make the cookie dough:

Mix the dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cocoa powder. Set aside.
Cream the butter and sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer or by hand until light and fluffy, about 2-3 minutes.
Add the egg and vanilla: Beat in the egg and vanilla extract until fully incorporated.
Combine the dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix the dough.
Fold in the mix-ins: Gently fold in the chopped toasted hazelnuts and chocolate chunks or chips.

Bake the cookies:

Scoop the dough: Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
Bake: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and slightly golden but the centers are still soft.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serve:

Enjoy: Once cooled, serve your delicious chocolate hazelnut crunch cookies and enjoy their irresistible flavor and texture!

Servings and Timing

Servings: This recipe makes about 18-24 cookies, depending on the size.
Preparation time: 10-15 minutes
Baking time: 10-12 minutes
Total time: 30 minutes (including cooling time)

Variations

Other nuts: Swap the hazelnuts for other nuts like almonds, walnuts, or pecans for a different flavor and texture.
White chocolate: Use white chocolate chips or chunks in place of semi-sweet chocolate for a sweeter, creamier flavor.
Add a touch of sea salt: Sprinkle a pinch of sea salt on top of the cookies before baking to enhance the flavors and add a salty contrast to the sweetness.

Storage/Reheating

Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, place them in the refrigerator for up to a week.
Freezing: You can freeze these cookies for up to 2-3 months. Let the cookies cool completely, then store them in a freezer-safe bag or container. To reheat, simply microwave them for 10-15 seconds or place them in the oven at 300°F (150°C) for 5 minutes.

Chocolate Hazelnut Crunch Cookies

FAQs

Can I use pre-shelled hazelnuts?

Yes, you can use pre-shelled hazelnuts, but you’ll need to toast and chop them yourself. If you’re short on time, you can also use hazelnut meal or hazelnut flour, but the texture of the cookies may change slightly.

Can I make these cookies without cocoa powder?

Yes, if you prefer a less chocolatey version, you can omit the cocoa powder and make a simple hazelnut cookie by replacing it with an additional ¼ cup of flour. You can also use a chocolate substitute or add extra chocolate chips for flavor.

Can I make this dough in advance?

Yes! You can prepare the dough ahead of time and refrigerate it for up to 3 days before baking. You can also freeze the dough for up to 3 months. Just scoop the dough into cookie portions, freeze them on a baking sheet, and then transfer them to a freezer bag. When ready to bake, bake from frozen for about 12-14 minutes.

Can I add other ingredients like dried fruit?

Absolutely! Dried fruit such as cherries, cranberries, or raisins can be added to the dough for an extra touch of sweetness and texture.

Conclusion

Chocolate Hazelnut Crunch Cookies are a rich and indulgent treat that combines the deep flavor of chocolate with the delightful crunch of hazelnuts. With their chewy texture, sweet and nutty flavor, and the added richness from the chocolate, these cookies are sure to become a favorite in your baking repertoire. Whether you’re enjoying them with a warm cup of coffee or serving them at your next gathering, these cookies are guaranteed to be a crowd-pleaser!

Chocolate Hazelnut Crunch Cookies

Why You’ll Love This Recipe

Ingredients