If you adore the rich, nutty crunch of hazelnuts combined with indulgent chocolate, get ready to fall head over heels for this Chocolate Hazelnut Crunch Cookies Recipe. These cookies deliver a perfect balance of buttery dough, toasted hazelnuts, and a glossy chocolate coating that melts in your mouth. Whether you’re baking for a special occasion or a cozy treat at home, this recipe is a delight that will quickly become a cherished favorite in your cookie repertoire.
Ingredients You’ll Need
Gathering the right ingredients is key to making these cookies shine. Each component plays a special role, from the toasted hazelnuts that bring crunch and warmth, to the cocoa powder adding a rich color and deep chocolate flavor. Simple yet essential, these ingredients combine to create an unforgettable taste and texture.
- Hazelnuts (1 ½ cups, toasted and roughly chopped): Toasting them brings out their natural oils and intensifies their nutty flavor, adding crunch and depth.
- All-purpose flour (1 cup): The sturdy base that holds everything together for the perfect cookie structure.
- Cocoa powder (2 tablespoons): Provides that unmistakable chocolate aroma and a hint of natural bitterness.
- Baking powder (1 teaspoon): Gives the cookies a slight lift and lightness in texture.
- Salt (¼ teaspoon): Balances the sweetness and enhances all the flavors beautifully.
- Unsalted butter (½ cup, softened): Adds richness and helps create that melt-in-your-mouth softness.
- Granulated sugar (½ cup): Sweetens and aids in the cookie’s crisp exterior.
- Brown sugar (½ cup, packed): Adds moisture and a subtle caramel undertone.
- Egg (1 large): Binds ingredients while contributing to the cookie’s tender crumb.
- Vanilla extract (1 teaspoon): Elevates the flavor, infusing a warm, comforting aroma.
- Semi-sweet or dark chocolate (8 oz, chopped): For creating the glossy, indulgent chocolate coating that envelopes the cookies.
- Coconut oil or shortening (1 tablespoon, optional): Helps the melted chocolate become smoother and easier to coat.
- Roasted hazelnuts (½ cup, finely chopped): Sprinkled on top, these add extra crunch and a beautiful finish.
How to Make Chocolate Hazelnut Crunch Cookies Recipe
Step 1: Toast the Hazelnuts
Preheat your oven to 350°F (175°C). Spread the hazelnuts out on a baking sheet in a single layer and toast them for about 10 to 12 minutes, stirring halfway through so they brown evenly. Once toasted and fragrant, let the hazelnuts cool completely before roughly chopping them. Set aside half a cup of these chopped hazelnuts to sprinkle on your cookies later—they’ll add a lovely finishing crunch and boost the nutty flavor beautifully.
Step 2: Make the Cookie Dough
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Meanwhile, in a larger bowl, cream the softened butter with granulated and brown sugar until the mixture is light, fluffy, and wonderfully creamy—this usually takes 2 to 3 minutes of good mixing. Then, beat in the egg and vanilla extract until smooth. Gradually fold your dry ingredients into the wet mixture, stirring just until combined to keep the dough tender. Finally, gently fold in your toasted hazelnuts so they’re evenly distributed, promising every bite a satisfying crunch.
Step 3: Shape and Bake the Cookies
Line a baking sheet with parchment paper or use a silicone mat to prevent sticking. Scoop the dough by tablespoonfuls and roll them into smooth balls. Then, using your palms, gently flatten each into a disc shape—this helps them bake evenly and get that perfect thin interior with slightly crisper edges. Bake in your preheated oven for 10 to 12 minutes, or until the edges appear set but the centers still look soft. Once baked, transfer the cookies to a wire rack to cool completely; this prevents sogginess and prepares them perfectly for the next step.
Step 4: Coat the Cookies
For the ultimate indulgence, melt the chopped semi-sweet or dark chocolate together with the optional coconut oil in a microwave-safe bowl. Heat in 30-second bursts, stirring well in between until the mixture is silky smooth and glossy. Dip each cooled cookie into the melted chocolate, fully coating the surface for that luxurious finish. Place the chocolate-coated cookies on parchment paper or a wire rack, then immediately sprinkle the reserved chopped hazelnuts over them while the chocolate is still wet. Let the chocolate set at room temperature or chill them briefly in the fridge to speed up the process. Once set, you’ll have a batch of stunning, crunchy, and decadent treats ready to enjoy.
How to Serve Chocolate Hazelnut Crunch Cookies Recipe
Garnishes
Sprinkle an extra few chopped hazelnuts or a dusting of cocoa powder right before serving to elevate those textural contrasts and visual appeal. For a festive twist, you might even add a light drizzle of white chocolate on top—it creates a beautiful color contrast and a flavor balance that’s simply irresistible.
Side Dishes
These cookies pair wonderfully with a warm cup of coffee, rich hot cocoa, or even a creamy glass of milk. Their bittersweet chocolate notes and crunchy texture balance out creamy or milky beverages perfectly. For a special brunch or dessert buffet, consider serving them alongside fresh berries or a scoop of vanilla ice cream for a truly dreamy combination.
Creative Ways to Present
Looking to impress guests? Arrange the cookies on a decorative platter layered with parchment and sprinkle edible gold flakes or dust powdered sugar over the top for sparkle. You could also create individual cookie gift bags tied with rustic twine, perfect for sharing your wonderful Chocolate Hazelnut Crunch Cookies Recipe with friends and loved ones.
Make Ahead and Storage
Storing Leftovers
Keep your cookies fresh by storing them in an airtight container at room temperature for up to five days. This will preserve their crispness and keep that delicious chocolate coating intact. If you need to stack them, place parchment paper layers in between to prevent sticking.
Freezing
If you want to make these cookies ahead of time, freezing is an excellent option. Freeze the baked, cooled cookies in a single layer on a tray, then transfer to an airtight freezer bag or container. They’ll keep for up to three months. When ready to enjoy, thaw at room temperature to retain their perfect texture and flavor.
Reheating
To revive any slightly softened cookies, warm them in a preheated oven at 300°F (150°C) for about 5 minutes. This will gently crisp them up again without melting the chocolate coating entirely. Avoid microwaving as it may cause the chocolate to soften too much or the cookie texture to become chewy.
FAQs
Can I use other nuts instead of hazelnuts?
Absolutely! While hazelnuts are the star in this Chocolate Hazelnut Crunch Cookies Recipe, you can substitute with toasted almonds, pecans, or walnuts. Each bring their own unique flavor, but the toasting step is still essential for that rich nutty crunch.
Is it necessary to use both granulated and brown sugar?
Using both sugars creates the best texture and taste—granulated sugar helps cookies crisp up while brown sugar adds moisture and a slight caramel flavor. You can experiment, but the balance makes a noticeable difference.
What if I don’t have coconut oil for the chocolate coating?
Coconut oil is optional and helps smooth out the melted chocolate for easier dipping, but you can skip it if needed. Just melt the chocolate slowly and stir frequently to avoid burning. The coating will still taste fantastic!
How do I prevent the chocolate from melting if I’m storing cookies in warm weather?
Store the cookies in a cool, dry place or refrigerate them to keep the chocolate set firmly, especially in warmer climates. Just be sure to bring them back to room temperature before serving for the best texture.
Can I make these cookies vegan or dairy-free?
With some adjustments, yes! Substitute the butter with vegan butter or coconut oil and use a flax egg (ground flaxseed mixed with water) instead of a regular egg. Also, choose dairy-free semi-sweet chocolate. The texture will be a little different but still delicious.
Final Thoughts
This Chocolate Hazelnut Crunch Cookies Recipe is truly a celebration of flavor and texture, combining crunchy toasted hazelnuts with rich chocolate in every bite. Baking these cookies is as joyful as eating them, and I promise that once you try them, they’ll become an instant go-to for celebrations, gifts, or just cozy afternoons. So, roll up your sleeves, gather your ingredients, and get ready to enjoy some of the best cookies you’ll ever bake.
Print
Chocolate Hazelnut Crunch Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 18 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in these delightful Chocolate Hazelnut Crunch Cookies featuring toasted hazelnuts mixed into a rich cocoa-flavored dough, baked to perfection, and generously coated with melted chocolate and extra hazelnut crunch. Perfectly crisp on the edges with a soft center, these cookies offer a satisfying texture and decadent flavor, ideal for any chocolate lover.
Ingredients
For the Cookies:
- 1 ½ cups (190g) hazelnuts, toasted and roughly chopped
- 1 cup (120g) all-purpose flour
- 2 tablespoons (15g) cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the Chocolate Coating:
- 8 oz (225g) semi-sweet or dark chocolate, chopped
- 1 tablespoon coconut oil or shortening (optional, for smoother coating)
- ½ cup (60g) roasted hazelnuts, finely chopped (for topping)
Instructions
- Toast the Hazelnuts: Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them in the oven for 10–12 minutes, stirring halfway through to ensure even toasting. Once toasted, allow them to cool completely, then roughly chop them. Set aside ½ cup of the chopped hazelnuts for topping later.
- Make the Cookie Dough: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until evenly combined. In a large bowl, cream together the softened butter with the granulated sugar and brown sugar using a mixer or whisk until the mixture is light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, mixing until smooth and incorporated. Gradually add the dry ingredients into the wet ingredients and stir until fully combined. Fold in the toasted hazelnuts carefully to distribute them evenly throughout the dough.
- Shape and Bake the Cookies: Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking. Scoop tablespoon-sized portions of dough and roll them into balls, then gently flatten each ball with the palm of your hand to form discs. Place them spaced apart on the prepared baking sheet. Bake in the preheated oven at 350°F (175°C) for 10–12 minutes, or until the edges of the cookies are set and look slightly firm. Remove from oven and transfer the cookies to a wire rack to cool completely.
- Coat the Cookies: In a microwave-safe bowl, melt the chopped chocolate along with the optional coconut oil or shortening in 30-second intervals. Stir well between each interval to ensure a smooth, even melt without burning the chocolate. Once fully melted and glossy, dip each cooled cookie into the chocolate, making sure it is fully coated. Place the dipped cookies on a wire rack or parchment paper to set. Immediately sprinkle each cookie with the reserved finely chopped hazelnuts while the chocolate is still wet. Allow the chocolate coating to set completely at room temperature or speed up the process by placing the cookies in the refrigerator until firm.
Notes
- For an extra crunch, toast the hazelnuts carefully and let them cool completely before chopping to prevent bitterness.
- If you prefer a sweeter or more intense chocolate flavor, choose semi-sweet or dark chocolate accordingly.
- Using coconut oil or shortening in the chocolate coating helps achieve a smoother finish and faster setting but is optional.
- Store cookies in an airtight container at room temperature for up to one week, or refrigerate for longer freshness.
- For a nut-free alternative, substitute hazelnuts with an equal amount of another nut or omit entirely and add extra chocolate chips.
