Irresistible Chocolate Hazelnut Crunch Cookies
These rich and nutty chocolate hazelnut crunch cookies combine deep cocoa flavor with the satisfying crunch of toasted hazelnuts. Perfectly crisp on the edges and chewy in the center — a cookie that’s simply impossible to resist!
Equipment
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
- Baking sheet
- Parchment Paper
- Cooling rack
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup cocoa powder unsweetened
- ½ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter softened
- 1 cup brown sugar packed
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Mix-ins and Toppings
- 1 cup toasted hazelnuts chopped
- ½ cup dark chocolate chips for drizzle
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).
- Add the egg and vanilla extract, mixing until fully combined.
- Gradually add the dry mixture to the wet mixture, mixing on low speed just until a soft dough forms. Do not overmix.
- Fold in the chopped toasted hazelnuts with a spatula until evenly distributed.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, leaving 2 inches of space between cookies.
- Bake for 10–12 minutes, until edges are set but centers are still soft. Remove from oven and cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Melt the dark chocolate chips and drizzle over the cooled cookies. Allow the drizzle to set before serving.
Notes
Store in an airtight container at room temperature for up to 7 days or freeze for up to 3 months. Toasting hazelnuts enhances their flavor — don’t skip that step! For extra decadence, sprinkle sea salt over the chocolate drizzle or add espresso powder to the dough.