Welcome to a cookie that tastes like a warm hug from the inside out—with a bit of crunch and a whole lot of chocolatey joy. These Chocolate Hazelnut Crunch Cookies are a little fancy, a little nostalgic, and a whole lot of irresistible. Imagine biting into a cookie that’s rich with cocoa, full of buttery softness, and finished with the satisfying crunch of roasted hazelnuts—oh, and don’t even get me started on the glossy chocolate coating that wraps it all up in pure magic.
This recipe was inspired by those luxurious European chocolate hazelnut spreads we all secretly (or not-so-secretly) love to eat straight from the jar. But here, we’ve taken those flavors and given them a cookie crunch twist—perfect for gifting, sharing (if you’re feeling generous), or indulging in with a hot espresso and a cozy blanket. Trust me, you’re going to love this one.
Why You’ll Love Chocolate Hazelnut Crunch Cookies
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re baking with your kids on a rainy Sunday, wrapping up holiday cookie boxes, or simply treating yourself after a long day, these cookies are the perfect companion.
Is this Chocolate Hazelnut Crunch Cookies recipe for you? Let’s see. Chocolate Hazelnut Crunch Cookies are…
- Crispy on the outside, chewy on the inside—everything a cookie should be.
- Layered with deep cocoa flavor and buttery goodness.
- Packed with nutty hazelnut crunch in every bite.
- Dipped in smooth melted chocolate for that finishing flourish.
- Just the right balance of sweet, rich, and sophisticated.
Quick tip: Use high-quality chocolate for the coating—it makes all the difference!
Ingredients in Chocolate Hazelnut Crunch Cookies
Here’s the magic of these cookies—they come together with pantry staples and a few special touches. Let’s break it down:
Hazelnuts: Toasted and roughly chopped, they bring that signature nutty crunch and an irresistible roasted aroma.
All-Purpose Flour: The reliable base that provides structure to these cookies without stealing the spotlight.
Cocoa Powder: Adds rich, dark chocolate depth. Opt for unsweetened cocoa for a more intense flavor.
Baking Powder: A little lift goes a long way—this helps the cookies puff up just enough.
Salt: Just a pinch enhances all the sweet and nutty notes.
Unsalted Butter: Softened for that creamy, rich base. It melts into the dough and gives each bite a velvety mouthfeel.
Granulated Sugar & Brown Sugar: A mix of these two gives you the perfect combo of crispy edges and soft centers.
Egg: Binds everything together while adding richness.
Vanilla Extract: A splash of warmth and depth that ties all the flavors together.
For the Chocolate Coating
Semi-Sweet or Dark Chocolate: Choose your favorite here. The melted coating adds a lush, glossy finish.
Coconut Oil or Shortening (Optional): Helps the chocolate melt smoothly and gives it a satiny sheen.
Roasted Hazelnuts (Finely Chopped): The final crunchy sprinkle that takes the cookies over the top.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment:
Preheat your oven to 350°F (175°C). This gives you that perfect crisp edge and soft center combo every time.
Combine Ingredients:
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In another bowl, beat the butter and sugars until fluffy. Add the egg and vanilla, then mix in the dry ingredients. Finally, fold in the chopped hazelnuts. The dough will smell like heaven already!
Prepare Your Cooking Vessel:
Line a baking sheet with parchment paper. This makes cleanup easy and keeps the cookies from sticking.
Assemble the Dish:
Scoop the dough onto the sheet, spacing them about 2 inches apart. Slightly flatten each ball with the back of a spoon.
Cook to Perfection:
Bake for 10–12 minutes, until the edges are set but the centers are still soft. Let them cool on the sheet for a few minutes before transferring to a wire rack.
Finishing Touches:
Once cooled, dip half of each cookie into melted chocolate and place on parchment paper. Sprinkle chopped hazelnuts on the chocolate before it sets.
Serve and Enjoy:
Let the chocolate harden (you can pop them in the fridge to speed things up), then serve and enjoy! These are divine with coffee or tucked into a festive cookie tin.
How to Make Chocolate Hazelnut Crunch Cookies?
Fresh Salads: Not your usual pairing, but a fresh arugula salad with citrus can make a delightful light follow-up.
Crusty Bread: These cookies are dessert, but hey, a piece of crusty hazelnut bread with a smear of Nutella is never a bad idea on the side.
Creamy Accompaniments: Serve with whipped cream or even a drizzle of hazelnut liqueur-infused glaze for a dinner party upgrade.
As a Standalone: Honestly, these cookies speak for themselves. Just add a glass of milk, and you’re golden.
Presentation Matters: Stack them in a clear jar, wrap them in parchment and twine, or arrange on a beautiful platter—however you serve them, they’ll impress.
Nutrition Information (Per Serving)
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 14g
- Sodium: 75mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
How to Serve Chocolate Hazelnut Crunch Cookies?
Pair with espresso for an after-dinner treat
Pack into cookie tins for a thoughtful edible gift
Serve with vanilla bean ice cream for a luxe dessert
Crumble over Greek yogurt for a decadent breakfast twist
Include in a holiday cookie platter with a mix of textures
Additional Tips
Prep Ahead: Toast and chop the hazelnuts a day in advance to save time.
Spice It Up: Add a pinch of cinnamon or espresso powder to the dough for extra dimension.
Dietary Adjustments: Use dairy-free butter and chocolate to make it completely plant-based.
Storage Tips: Store in an airtight container for up to 5 days. Cookies can also be frozen (uncoated) for up to 2 months.
Double the Batch: These are freezer-friendly—just thaw and dip in chocolate when you’re ready to serve.
Tips & Variations / Quick Tips
Use quality chocolate for dipping—it’ll make all the difference in flavor and appearance.
Add orange zest to the dough for a chocolate-orange twist.
Swap hazelnuts for almonds or pecans if you prefer.
Drizzle instead of dip for a more rustic look.
FAQ Section
Q1: Can I substitute hazelnuts with another nut?
A1: Absolutely! Try almonds or pecans—they’ll change the flavor profile but still taste amazing.
Q2: Can I make this dish ahead of time?
A2: Yes, bake the cookies a day or two ahead, and dip them in chocolate closer to serving for best presentation.
Q3: How do I store leftovers?
A3: Store in an airtight container at room temperature for up to 5 days.
Q4: Can I freeze this dish?
A4: Yes! Freeze the undipped cookies, then thaw and dip in chocolate when ready.
Q5: What’s the best way to reheat this dish?
A5: These cookies don’t need reheating—but you can pop one in the microwave for 5–10 seconds if you love warm cookies.
Q6: Can I double the recipe?
A6: Absolutely—these cookies are great for gifting, so make a big batch!
There you have it, friend—a rich, nutty, chocolate-drenched cookie you’ll want to make again and again. Whether you share them or keep them all to yourself (no judgment!), these Chocolate Hazelnut Crunch Cookies are sure to become a new favorite in your baking lineup. Happy baking!
Chocolate Hazelnut Crunch Cookies
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
- 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
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a separate large bowl, cream the softened butter with granulated and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in the toasted chopped hazelnuts.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until edges are set but centers are still soft. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
- For the chocolate coating, melt chocolate and coconut oil (if using) together in a double boiler or microwave, stirring until smooth.
- Dip the cooled cookies halfway into the melted chocolate, then sprinkle with finely chopped roasted hazelnuts.
- Place cookies on parchment paper until chocolate sets.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- For a dairy-free version, use vegan butter and dairy-free chocolate.
- Adding a pinch of espresso powder to the dough intensifies the chocolate flavor.
