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
Units
Scale
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