Name: Chocolate Hazelnut Crunch Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 40 min
Cuisine: American
Ingredients: 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; 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)

Ingredients

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

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

Step 1: Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them for 10–12 minutes, stirring halfway through. Let them cool, then roughly chop. Reserve ½ cup for topping.

Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy (about 2-3 minutes). Add the egg and vanilla extract, mixing until smooth. Gradually incorporate the dry ingredients, then fold in the toasted hazelnuts.

Step 3: Line a baking sheet with parchment paper or a silicone mat. Scoop tablespoon-sized dough balls and gently flatten them. Bake for 10–12 minutes, or until edges are set. Cool completely on a wire rack.

Step 4: Melt the chopped chocolate and coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip each cooled cookie in the chocolate to coat fully, then place on a wire rack or parchment. Sprinkle with reserved chopped hazelnuts while the chocolate is still wet. Let set at room temperature or chill to speed up.

Tips & Variations

For extra crunch, lightly toast the topping hazelnuts before sprinkling.

Substitute hazelnuts with chopped almonds or pecans if preferred.

Use dark chocolate for a richer flavor or milk chocolate for a sweeter result.

Chilling the dough for 30 minutes before baking can improve texture and prevent spreading.

Storage

Store cookies in an airtight container at room temperature for up to one week. If coated with chocolate, keep them in a cool place to avoid melting. For longer storage, cookies can be frozen for up to 3 months; thaw at room temperature before serving. Reheating is not necessary but brings out the flavor if desired.

FAQs

Can I use pre-chopped hazelnuts instead of toasting whole ones?

While pre-chopped hazelnuts work, toasting whole hazelnuts enhances their flavor and crunch. Toasting beforehand and then chopping is best for this recipe.

What is the purpose of adding coconut oil to the chocolate coating?

Adding coconut oil or shortening helps the melted chocolate become smoother and easier to dip with a shinier finish. It also helps the coating set with a better texture.