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

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. 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