If you adore the rich combination of nuts and chocolate with a delightful crunch, then you’re in for a treat with this Chocolate Hazelnut Crunch Cookies Recipe. These cookies perfectly blend toasted hazelnuts with a luscious chocolate coating, delivering a texture and flavor that’s simply irresistible. Whether you’re baking for a cozy night in or impressing friends at a gathering, these cookies are sure to become your new favorite go-to indulgence.

Ingredients You’ll Need

The image shows seven small white bowls and a white plate with baking ingredients arranged on a white marbled surface. From top left to right, the first bowl is filled with light brown hazelnuts, the second bowl contains white flour. Below these, a smaller bowl has dark brown cocoa powder in the center, with a white bowl of white sugar to its left and a white bowl of light brown graham cracker crumbs to its right. Below these, there is a light brown egg placed in the center on the surface. At the bottom left, a rectangular block of pale yellow butter sits on a white plate with a blue rim. To the right of the butter, there is a small white bowl with a small amount of amber-colored vanilla extract. The photo taken with an iphone --ar 4:5 --v 7

The magic behind these cookies lies in their simple, straightforward ingredients. Each component plays a vital role, from the crunchiness of toasted hazelnuts to the smoothness of melted chocolate, creating a symphony of tastes and textures in every bite.

Hazelnuts (1 ½ cups, toasted and chopped): Provides the signature crunch and nutty flavor essential for this recipe.
All-purpose flour (1 cup): Forms the base of the cookie dough for the perfect chewy texture.
Cocoa powder (2 tablespoons): Adds rich chocolate depth and color to the dough.
Baking powder (1 teaspoon): Gives the cookies a slight lift and lightness.
Salt (¼ teaspoon): Balances sweetness and enhances overall flavor.
Unsalted butter (½ cup, softened): Contributes to the tender crumb and richness.
Granulated sugar (½ cup): Sweetens while adding crispness to the cookie edges.
Brown sugar (½ cup, packed): Brings moisture, chewiness, and a caramel-like undertone.
Egg (1 large): Binds ingredients together and adds structure.
Vanilla extract (1 teaspoon): Enhances all the flavors with warmth and depth.
Semi-sweet or dark chocolate (8 oz, chopped): For the decadent coating that makes these cookies truly special.
Coconut oil or shortening (1 tablespoon, optional): Ensures a silky, smooth chocolate coating.
Roasted hazelnuts (½ cup, finely chopped): Sprinkled on top for extra crunch and visual appeal.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Chocolate Hazelnut Crunch Cookies Recipe

Step 1: Toast the Hazelnuts

Start by preheating your oven to 350°F (175°C). Spread your hazelnuts evenly on a baking sheet and toast them in the oven for 10 to 12 minutes, making sure to stir halfway to ensure even browning. Once they’re beautifully golden and aromatic, take them out and let them cool. Roughly chop all but reserve ½ cup finely chopped hazelnuts for the topping later on. Toasting not only intensifies the flavor but also adds a satisfying crunch that’s indispensable in the Chocolate Hazelnut Crunch Cookies Recipe.

Step 2: Make the Cookie Dough

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt—these dry ingredients are the backbone of your cookie dough. In a separate large bowl, beat together the softened butter with both granulated and brown sugars until the mixture is light, fluffy, and pale, about two to three minutes. This step is key for a tender, chewy cookie. Beat in the egg and vanilla extract until fully combined. Gradually add your dry ingredients to the wet, stirring gently until everything comes together beautifully. Now fold in the toasted hazelnuts for that nutty texture that defines this Chocolate Hazelnut Crunch Cookies Recipe.

Step 3: Shape and Bake the Cookies

Prepare your baking sheet by lining it with parchment paper or a silicone mat for easy cleanup. Scoop tablespoon-sized portions of dough and roll them into balls. Gently flatten each ball with your palm into discs to ensure even baking. Slide your tray into the preheated oven and bake for 10 to 12 minutes, or until the edges are set but the center still looks a little soft. This will yield a perfectly chewy cookie once cooled. Allow them to cool completely on a wire rack before moving to the next step.

Step 4: Coat the Cookies with Chocolate

For the finishing touch, melt your chopped semi-sweet or dark chocolate in a microwave-safe bowl, adding coconut oil or shortening if you want a smoother, glossier finish. Use 30-second intervals in the microwave, stirring in between until the chocolate is silky and melted. Dip each cooled cookie into the chocolate, fully coating one side, then place them back on a wire rack or parchment paper. While the chocolate is still wet, sprinkle generously with the reserved finely chopped hazelnuts for crunch and beauty. Let the chocolate coating set naturally at room temperature or pop the cookies into the fridge to speed things up. Voilà—your Chocolate Hazelnut Crunch Cookies Recipe is complete!

How to Serve Chocolate Hazelnut Crunch Cookies Recipe

The image shows a black cooling rack on top of a white marbled surface, holding nine round chocolate-covered cookies. Each cookie has a smooth, shiny dark brown chocolate layer, topped with small pieces of light brown crushed nuts. There are a few whole and broken nuts scattered on the white marbled surface near the rack. In the top right corner, there are two square pieces of dark chocolate placed at an angle. The overall look is neat and appetizing, with a soft shine on the chocolate coating photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding visual and textural accents makes these cookies stand out even more. Aside from the delightful sprinkle of chopped hazelnuts on the chocolate coating, you can dust a little cocoa powder or powdered sugar on top for an elegant finish. A light pinch of flaky sea salt can also elevate the chocolate’s richness and enhance every bite.

Side Dishes

Serve these cookies alongside a warm cup of coffee, creamy hot chocolate, or your favorite tea to balance the intense flavors. They also pair wonderfully with a scoop of vanilla ice cream, transforming your cookie experience into a decadent dessert. For an adult twist, a glass of nutty amaretto or a splash of coffee liqueur works like a charm.

Creative Ways to Present

Go beyond the cookie tray by creating a dessert platter with various nuts, chocolate chunks, and ribbons of caramel. You could wrap sets of two or three cookies in parchment paper tied with a pretty ribbon for gift-giving or party favors. Or stack the cookies like little towers on a cake stand for a stunning centerpiece that’s as delicious as it is eye-catching.

Make Ahead and Storage

Storing Leftovers

These Chocolate Hazelnut Crunch Cookies Recipe creations stay fresh for up to a week when stored in an airtight container at room temperature. Keep them away from direct sunlight and heat to maintain the texture of the chocolate coating and the crunch of the hazelnuts.

Freezing

Want to save some for later? Freeze the uncoated cookie dough balls on a baking sheet, then transfer them to a zip-top bag or airtight container for up to three months. If the cookies are already baked and coated, store them in a single layer separated by parchment paper in a freezer-safe container to avoid sticking or breaking.

Reheating

If you want to enjoy your cookies warm, simply place them in a preheated oven at 300°F (150°C) for 5 to 7 minutes. Avoid the microwave to keep the chocolate crisp and the cookie structure intact. Freshly warmed cookies bring out the gooey chocolate and toasty hazelnut notes even more delightfully.

FAQs

Can I use other nuts instead of hazelnuts?

Absolutely! While hazelnuts give this recipe its signature flavor and texture, almonds, pecans, or walnuts can be great substitutes. Just toast and chop them similarly to retain that satisfying crunch.

Is it necessary to toast the hazelnuts?

Yes, toasting intensifies the nutty flavor and enhances the crunch, which is crucial in this Chocolate Hazelnut Crunch Cookies Recipe. Raw nuts might taste dull and won’t provide the same depth.

Can I make these cookies gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend with one-to-one baking replacement. Just make sure the blend you choose contains xanthan gum or similar binders for the right texture.

What type of chocolate works best for the coating?

Semi-sweet or dark chocolate offers the perfect balance of sweetness and richness to complement the hazelnuts. Use high-quality chocolate for the best melting and flavor experience.

How do I store the cookies if I want to keep the coating neat?

Store them in a single layer in an airtight container, preferably in the fridge if your kitchen is warm. This prevents the chocolate from melting or becoming sticky while preserving the crunch.

Final Thoughts

There’s something truly joyful about baking a batch of Chocolate Hazelnut Crunch Cookies Recipe and sharing them with people you care about. From the toasty nuts to the smooth chocolate finish, these cookies hit every note of comfort and indulgence. So, grab your ingredients and get ready to delight in a homemade treat that’s as fun to make as it is to eat. Trust me, once you try this recipe, it’ll be hard not to make it again and again!

Chocolate Hazelnut Crunch Cookies Recipe

Ingredients You’ll Need