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Chocolate Hazelnut Crunch Cookies Recipe

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4.3 from 8 reviews

Delight in these Chocolate Hazelnut Crunch Cookies featuring toasted hazelnuts folded into a rich cocoa cookie dough, then dipped in smooth semi-sweet chocolate and topped with crunchy hazelnut pieces. Perfect for chocolate lovers looking for a nutty and crunchy treat baked to perfection.

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

  1. 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.
  2. 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 and mix until smooth. Gradually add the dry ingredients to the wet mixture and stir until fully combined. Fold in the toasted hazelnuts.
  3. 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.
  4. 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’s 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 speed up the process by placing the cookies in the fridge.

Notes

  • To toast hazelnuts evenly, stir them halfway through baking.
  • Use softened butter to ensure smooth mixing with sugars.
  • Optionally add coconut oil to melted chocolate for an ultra-smooth coating.
  • Allow cookies to cool completely before dipping to prevent melting.
  • Store cookies in an airtight container at room temperature for up to 5 days or refrigerate for longer freshness.

Find it online: https://bitezly.com/chocolate-hazelnut-crunch-cookies-recipe/