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
Scale
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.
