Chocolate Hazelnut Crunch Cookies
Indulge in these Chocolate Hazelnut Crunch Cookies that combine the rich depth of cocoa with the satisfying crunch of toasted hazelnuts. Perfect for cozy afternoons or sharing at summer gatherings, these cookies are a delicious blend of textures and flavors. Whether you're looking for easy dinner recipes with a sweet finish or homemade recipes that delight, these cookies fit beautifully in your dessert lineup. Ideal for those craving delicious meals and quick dinner ideas with a decadent treat twist!
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.