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Chocolate Hazelnut Crunch Cookies Recipe

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★★★★★

4.7 from 80 reviews

These Chocolate Hazelnut Crunch Cookies combine rich cocoa and toasted hazelnuts for a delightful crunchy texture, all coated in smooth melted chocolate and topped with additional hazelnuts. Perfectly baked until tender and coated for an indulgent treat.

Ingredients

Scale

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 the 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 ingredients 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. Allow the cookies to 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 is 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 refrigerate briefly to speed up setting.

Notes

  • To toast hazelnuts evenly, stir them halfway through baking.
  • Ensure butter is softened but not melted for best creaming results.
  • Using parchment paper or silicone mats prevents cookies from sticking.
  • If you prefer a thinner chocolate coating, you can add coconut oil to the melted chocolate.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: chocolate cookies, hazelnut cookies, crunchy cookies, chocolate coated cookies, chocolate hazelnut dessert

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