Chocolate Hazelnut Crunch Cookies are a decadent treat that combines rich cocoa flavor, buttery cookie dough, and the irresistible crunch of toasted hazelnuts. Dipped in silky chocolate and topped with a sprinkle of roasted nuts, these cookies deliver layers of texture and flavor in every bite. Perfect for holiday baking, gifting, or satisfying a chocolate craving, they’re as beautiful as they are delicious.
Ingredients
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
- Step 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. Set aside ½ cup of chopped hazelnuts for topping later. - Step 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 into the wet ingredients and stir until fully combined. Fold in the toasted hazelnuts. - Step 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. Let the cookies cool completely on a wire rack. - Step 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’s 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 speed up the process by placing the cookies in the fridge.
Benefits
- Nutty & Crunchy: Toasted hazelnuts add depth of flavor and a satisfying crunch.
- Double Chocolate Indulgence: Cocoa in the dough plus a rich chocolate coating.
- Elegant Presentation: Finished with a glossy chocolate dip and nut topping, they look bakery-worthy.
- Versatile Recipe: Can be customized with different nuts or dipped in white or milk chocolate.
- Perfect for Gifting: Stays fresh and makes a thoughtful homemade holiday or party treat.
Summary
Chocolate Hazelnut Crunch Cookies combine the richness of chocolate with the crunch of roasted hazelnuts for a truly indulgent cookie. With their glossy chocolate coating and nutty topping, they’re perfect for festive occasions or when you want a dessert that feels both decadent and homemade.
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