Discover the perfect blend of rich chocolate and crunchy hazelnuts in these easy-to-make Chocolate Hazelnut Crunch Cookies! This delightful treat combines smooth cocoa flavors with the satisfying texture of toasted hazelnuts, creating a cookie experience that’s both decadent and refreshingly crisp. Whether you’re baking for a special occasion or just craving a sweet snack, these cookies deliver a homemade touch that will quickly become a favorite.
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Why You’ll Love This Recipe
- Rich Flavor: The combination of chocolate and toasted hazelnuts provides a natural, deep taste you won’t find in everyday cookies.
- Simple Ingredients: Made with basic pantry staples, these cookies are accessible and easy to prepare.
- Crunchy Texture: The hazelnuts add satisfying crunch that perfectly complements the chewy chocolate base.
- Versatile Treat: Great for gifting, snacking, or paired with your favorite beverages.
- Fast Preparation: From mixing to baking, these cookies come together quickly for last-minute indulgences.
Ingredients You’ll Need
Gather these straightforward but essential ingredients to create a perfect batch of Chocolate Hazelnut Crunch Cookies. Each one plays a crucial role in building the cookie’s flavor, texture, and overall appeal.
- All-Purpose Flour: The base that gives structure to the cookies and keeps them soft yet sturdy.
- Cocoa Powder: Adds rich, deep chocolate flavor without overpowering the nutty notes.
- Baking Soda: Helps the cookies rise and spread just right while maintaining that crunchy chew.
- Unsalted Butter: Provides natural creaminess and tenderness, key to a perfect cookie texture.
- Sugar (Brown and Granulated): Brown sugar lends moisture and caramel undertones, granulated sugar adds crispness.
- Eggs: Acts as a binder and contributes to the cookie’s rich texture.
- Vanilla Extract: Enhances all the flavors with warm, inviting notes.
- Toasted Hazelnuts: Chopped and roasted for maximum crunch and flavor depth.
- Chocolate Chips or Chopped Chocolate: Melts into gooey pockets of chocolate bliss.
- Salt: Balances the sweetness and enhances all other flavors.
Variations for Chocolate Hazelnut Crunch Cookies
Feel free to tailor these Chocolate Hazelnut Crunch Cookies to your liking or dietary needs. It’s easy to swap or add ingredients to create your personalized twist on this classic recipe.
- Nut-Free Version: Replace hazelnuts with toasted pumpkin seeds or sunflower seeds for crunch without the nuts.
- Extra Chocolate: Add white or dark chocolate chunks alongside regular chocolate chips for varied chocolate textures.
- Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour without sacrificing texture.
- Vegan Alternative: Substitute butter with coconut oil and use a flax egg instead of a chicken egg.
- Spiced Cookies: Add a pinch of cinnamon or chili powder for a warm or bold flavor twist.
How to Make Chocolate Hazelnut Crunch Cookies
Step 1: Toast the Hazelnuts
Preheat your oven to 350°F (175°C) and spread the hazelnuts on a baking sheet. Roast them for about 10 minutes, stirring halfway through, until they turn golden and fragrant. Once cooled, chop them roughly for that perfect crunchy texture.
Step 2: Prepare the Dry Ingredients
In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This ensures even distribution of leavening agents and cocoa, creating a uniform dough.
Step 3: Cream Butter and Sugars
Using a stand mixer or hand mixer, cream the unsalted butter with both brown and granulated sugar until light and fluffy. This step is crucial for the cookie’s texture, making it tender yet crisp.
Step 4: Add Wet Ingredients
Beat in the eggs and vanilla extract into the creamed butter and sugar mixture until well combined. The eggs help bind the dough while adding richness.
Step 5: Combine Wet and Dry Ingredients
Gradually mix the dry ingredients into the wet mixture until fully incorporated. Then fold in the toasted hazelnuts and chocolate chunks or chips evenly throughout the dough.
Step 6: Scoop and Bake
Using a cookie scoop or spoon, drop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them about two inches apart to allow spreading. Bake at 350°F (175°C) for 10-12 minutes until the edges are set but the centers remain soft.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely. This helps them firm up to the ideal crunchy-yet-chewy consistency.
Pro Tips for Making Chocolate Hazelnut Crunch Cookies
- Toast Hazelnuts Well: Enhances their flavor and crunch, making a huge difference in every bite.
- Don’t Overmix the Dough: Mix ingredients just until combined to avoid tough cookies.
- Chill the Dough: Refrigerate for 30 minutes to prevent the cookies from spreading too much in the oven.
- Use Quality Chocolate: The better your chocolate, the richer the cookie’s taste.
- Watch Your Bake Time: Remove cookies when edges set but centers are still soft to maintain chewiness.
How to Serve Chocolate Hazelnut Crunch Cookies
Garnishes
Sprinkle a light dusting of powdered sugar or a pinch of sea salt atop the cookies right after baking to highlight their flavors beautifully.
Side Dishes
Pair these cookies with a steaming cup of coffee, hot cocoa, or a glass of cold milk for the ultimate dessert experience that balances richness and refreshment.
Creative Ways to Present
Serve the cookies stacked with layers of Nutella spread or sandwich them with a thin spread of mascarpone cheese for an elegant touch. They also look fantastic displayed in rustic tins or gift boxes for sharing.
Make Ahead and Storage
Storing Leftovers
Keep your Chocolate Hazelnut Crunch Cookies fresh in an airtight container at room temperature for up to five days. Layer them with parchment paper to prevent sticking.
Freezing
Freeze the baked cookies in a single layer on a baking sheet before transferring them to a freezer-safe bag or container. They can be stored frozen for up to three months without losing texture or flavor.
Reheating
Warm frozen or leftover cookies in a low oven (300°F / 150°C) for 5-7 minutes or briefly in the microwave to restore their soft, gooey texture and fresh-baked aroma.
FAQs
Can I substitute hazelnuts with other nuts?
Absolutely! Almonds, pecans, or walnuts can be used, though each will impart a slightly different flavor and texture.
Are these cookies suitable for vegans?
The classic recipe is not vegan, but you can easily swap butter for coconut oil and eggs for flax eggs to make vegan-friendly Chocolate Hazelnut Crunch Cookies.
How long do these cookies stay fresh?
Stored properly in an airtight container, they remain fresh for up to five days at room temperature.
Can I make the dough ahead of time?
Yes, chilling the dough for up to 24 hours not only makes it easier to handle but also enhances the cookie’s flavor depth.
What’s the best way to toast hazelnuts?
Roast them in a single layer on a baking sheet at 350°F (175°C) for about 10 minutes, shaking the pan halfway through for even browning.
Final Thoughts
If you’re searching for a cookie recipe that combines indulgent chocolate with the satisfying crunch of hazelnuts, give these Chocolate Hazelnut Crunch Cookies a try. They are straightforward to make, delightfully tasty, and perfect for sharing with friends and family. Once you bake this batch, it’s hard to stop at just one!
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Chocolate Hazelnut Crunch Cookies
- Prep Time: 20 mins
- Cook Time: 12 mins
- Total Time: 32 mins
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Enjoy a perfect blend of rich chocolate and crunchy toasted hazelnuts in these easy-to-make Chocolate Hazelnut Crunch Cookies. Combining smooth cocoa flavor with a satisfying crunchy texture, these cookies offer a decadent yet refreshingly crisp bite ideal for any occasion, from gifting to everyday snacking.
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Add-ins
- 1 cup toasted hazelnuts, roughly chopped
- 1 cup chocolate chips or chopped chocolate
Instructions
- Toast the Hazelnuts: Preheat your oven to 350°F (175°C). Spread the hazelnuts evenly on a baking sheet and roast for about 10 minutes, stirring halfway through, until they are golden and fragrant. Allow to cool, then chop roughly for the perfect crunchy texture.
- Prepare the Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This ensures even distribution of all dry components for a uniform dough.
- Cream Butter and Sugars: Using a stand or hand mixer, cream the softened unsalted butter with brown sugar and granulated sugar until the mixture is light and fluffy, which is essential for a tender yet crisp cookie texture.
- Add Wet Ingredients: Beat the egg and vanilla extract into the creamed butter and sugars until fully combined, ensuring the dough binds together and gains richness.
- Combine Wet and Dry Ingredients: Gradually mix the sifted dry ingredients into the wet mixture until just incorporated. Then gently fold in the toasted hazelnuts and chocolate chips or chunks until evenly distributed.
- Scoop and Bake: Drop rounded tablespoons of dough onto a parchment-lined baking sheet, spacing them about two inches apart to allow spreading. Bake at 350°F (175°C) for 10–12 minutes until the edges are set and centers remain soft.
- Cool and Enjoy: Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely. This step allows the cookies to firm up to the ideal crunchy-yet-chewy consistency.
Notes
- Toast hazelnuts well to enhance flavor and crunch.
- Mix ingredients just until combined to avoid tough cookies.
- Chill the dough for 30 minutes to prevent excessive spreading during baking.
- Use quality chocolate for richer taste.
- Remove cookies when edges are set but centers are still soft to maintain chewiness.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg