Chocolate Hazelnut Crunch Cookies Recipe
If you crave a cookie that perfectly balances rich chocolate, crunchy toasted hazelnuts, and a satisfying texture, these Chocolate Hazelnut Crunch Cookies are about to become your new obsession. From the moment you take your first bite, you’ll be greeted by a deep cocoa flavor enhanced by the warm nuttiness of roasted hazelnuts, all enveloped in a luscious chocolate coating sprinkled with crunchy hazelnut bits. Whether you’re baking for a special occasion or an everyday treat, this recipe brings together simple ingredients with impressive results that will have everyone asking for more.
Ingredients You’ll Need
Everything you need for these cookies is straightforward yet essential, each ingredient playing its role to create the perfect harmony of taste, texture, and color. From the fragrant hazelnuts adding crunch to the cocoa powder lending a rich chocolate tone, these ingredients come together to make magic in your kitchen.
- Hazelnuts (1 ½ cups, toasted and roughly chopped): Toasting brings out their nutty aroma and adds delightful crunch to the cookies.
- All-purpose flour (1 cup): Provides structure and the perfect crumb for soft yet sturdy cookies.
- Cocoa powder (2 tablespoons): Adds deep chocolate richness without extra fat or sweetness.
- Baking powder (1 teaspoon): Helps the cookies rise just enough for a tender bite.
- Salt (¼ teaspoon): Balances the sweetness and enhances the chocolate’s flavor.
- Unsalted butter, softened (½ cup): Delivers buttery richness and contributes to a melt-in-your-mouth texture.
- Granulated sugar (½ cup): Adds sweetness and crispness to cookie edges.
- Brown sugar, packed (½ cup): Brings moisture and a subtle caramel note for chewiness.
- Large egg (1): Binds ingredients together and provides structure.
- Vanilla extract (1 teaspoon): Lifts all flavors, adding warmth and depth.
- Semi-sweet or dark chocolate (8 oz, chopped): For coating the cookies, adding a glossy, decadent finish.
- Coconut oil or shortening (1 tablespoon, optional): Makes the melted chocolate smoother and easier to dip.
- Roasted hazelnuts (½ cup, finely chopped): Sprinkled on chocolate coating for extra crunch and eye appeal.
How to Make Chocolate Hazelnut Crunch Cookies
Step 1: Toast the Hazelnuts
Start by heating your oven to 350°F (175°C). Spread the hazelnuts evenly on a baking sheet and toast them for about 10 to 12 minutes, stirring once halfway through to ensure even toasting. This step is key to unlocking their rich, nutty flavor. Once they’re fragrant and golden, let them cool completely before roughly chopping. Save half a cup of these chopped hazelnuts for later when topping the cookies.
Step 2: Make the Cookie Dough
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt to create a flavorful dry mix. In a larger bowl, cream the softened butter with both sugars until light and fluffy—this usually takes 2 to 3 minutes and is crucial for a tender, airy cookie texture. Then, beat in the egg and vanilla extract until the mixture is smooth and inviting. Gradually combine the dry ingredients with the wet, stirring just until incorporated. The final touch here is folding in the toasted hazelnuts, giving the dough its signature crunch and depth of flavor.
Step 3: Shape and Bake the Cookies
Line a baking sheet with parchment paper or a silicone mat for easy cleanup and even baking. Using a tablespoon, scoop out portions of the dough and roll them gently into balls. Then, press each gently with your palm to flatten slightly into discs. Bake the cookies in the preheated oven for 10 to 12 minutes, watching for edges to become set but centers still a little soft. Once baked, transfer them to a wire rack to cool completely—this ensures the chocolate coating will adhere perfectly later on.
Step 4: Coat the Cookies
Place the chopped chocolate and coconut oil (if using) in a microwave-safe bowl. Melt carefully in 30-second bursts, stirring in between, until smooth and shiny. Dip each cooled cookie into the melted chocolate, ensuring it’s fully covered in a luscious shell. Lay the dipped cookies on parchment or a wire rack and immediately sprinkle them with the reserved chopped hazelnuts for a beautiful and crunchy finishing touch. Let the chocolate harden at room temperature or pop the cookies in the fridge to speed up the process.
How to Serve Chocolate Hazelnut Crunch Cookies
Garnishes
You can elevate these treats even further by adding a pinch of flaked sea salt on top of the chocolate before it sets. This little sprinkle creates a balance of sweet and salty flavor that will surprise and delight every bite. If you want a festive touch, a dusting of powdered sugar or a drizzle of white chocolate can add a lovely contrast visually and in flavor.
Side Dishes
Chocolate Hazelnut Crunch Cookies pair beautifully with a scoop of vanilla or hazelnut ice cream for an indulgent dessert. For a cozy snack, serve them alongside a hot cup of coffee, espresso, or a velvety mug of hot chocolate. Their texture and richness complement warm drinks perfectly, making each bite feel even more comforting.
Creative Ways to Present
If you’re bringing these cookies to a gathering or gifting them, consider stacking them in a clear jar layered with parchment paper and tied with a rustic ribbon. Another fun way is to create petite cookie sandwiches filled with chocolate ganache or nut butter for a playful twist. These cookies also work beautifully as edible garnishes on dessert platters.
Make Ahead and Storage
Storing Leftovers
Store your leftover Chocolate Hazelnut Crunch Cookies in an airtight container at room temperature to keep their crispness and flavor fresh for up to one week. Separating layers with parchment paper prevents sticking and helps maintain their perfect texture so every bite stays delightful.
Freezing
If you want to keep these cookies around for longer, you can freeze both the baked cookies and the dough. For baked cookies, freeze in a single layer on a tray until solid, then transfer to a freezer-safe bag or container. Dough can be shaped into balls and frozen similarly. When ready to enjoy, thaw baked cookies at room temperature or bake dough balls directly from frozen, adding a couple minutes to the baking time.
Reheating
To reawaken that fresh-baked warmth and soften crisp edges, pop your cookies in a 300°F (150°C) oven for 5 to 7 minutes. They’ll come out with that inviting just-baked aroma and texture. Avoid microwaving as it can make them overly soft or chewy instead of perfectly balanced.
FAQs
Can I substitute another nut for hazelnuts in this recipe?
Absolutely! While hazelnuts provide their signature flavor and crunch, you can swap in chopped pecans, walnuts, or almonds. Just toast and chop them similarly for the best results in texture and taste.
Do the cookies need to be refrigerated after coating with chocolate?
It’s not necessary to refrigerate the cookies, but chilling them speeds up the chocolate setting process. If you store them at room temperature, just allow a little extra time for the coating to fully harden.
How long will these cookies stay fresh?
Stored properly in an airtight container, they stay delicious for about a week. Beyond that, they may begin to lose their crisp texture and become stale, so enjoy them soon for the best experience.
Can I use milk chocolate instead of semi-sweet or dark chocolate?
Yes, you can substitute milk chocolate for a sweeter, creamier coating. Keep in mind it may be sweeter overall, but it still works wonderfully and pairs nicely with the hazelnuts.
Is there a way to make these cookies gluten-free?
Definitely! Substitute the all-purpose flour with a gluten-free flour blend that’s suitable for baking. Just make sure the blend contains xanthan gum or a similar binder to maintain the right texture.
Final Thoughts
There’s something truly special about the way Chocolate Hazelnut Crunch Cookies combine simple ingredients into a decadent treat full of flavor and texture. Whether you’re baking to share or just to satisfy your own sweet tooth, this recipe is guaranteed to bring joy with every bite. So go ahead, gather your ingredients, and dive into making these irresistible cookies—you won’t regret a single crunchy, chocolatey moment!
Print
Chocolate Hazelnut Crunch Cookies Recipe
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delight in these crunchy and rich Chocolate Hazelnut Crunch Cookies, featuring toasted hazelnuts folded into a cocoa-infused cookie dough, finished with a smooth semi-sweet chocolate coating and topped with extra chopped hazelnuts for added texture and flavor. Perfectly balanced with a deep chocolate taste and nutty crunch, these cookies make an irresistible treat.
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. Once toasted, allow them to cool, then roughly chop them. Reserve ½ cup of 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. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, mixing until smooth. Gradually add the dry ingredients to the wet ingredients and stir until fully combined. Fold in the toasted hazelnuts.
- Shape and Bake the Cookies: Line a baking sheet with parchment paper or a silicone baking mat. Scoop tablespoon-sized portions of dough and roll them into balls, then gently flatten them with the palm of your hand to form discs. Bake in the preheated oven for 10–12 minutes, or until the edges are set. Let the cookies cool completely on a wire rack.
- Coat the Cookies: In a microwave-safe bowl, melt the chopped chocolate and coconut oil (if using) in 30-second intervals, stirring between each until smooth. Dip each cooled cookie into the melted chocolate, ensuring it is fully coated. Place the dipped cookie on a wire rack or parchment paper. While the chocolate is still wet, sprinkle each cookie with the reserved chopped hazelnuts. Allow the chocolate to set completely at room temperature or chill in the fridge to speed up the process.
Notes
- Toast hazelnuts carefully to avoid burning; stir halfway through for even toasting.
- Use room temperature butter for easier creaming and better texture.
- Coconut oil in the chocolate coating helps achieve a glossy finish.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- For a nut-free version, substitute hazelnuts with seeds like pumpkin or sunflower seeds and use nut-free chocolate.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baking, Dipping
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 55 mg
- Fat: 10 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
Keywords: chocolate hazelnut cookies, crunchy cookies, chocolate coated cookies, nutty cookies, homemade cookies, chocolate desserts
