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Easy Chocolate Hazelnut Crunch Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 56 reviews
  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 47 minutes
  • Yield: 18 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Easy Chocolate Hazelnut Crunch Cookies combine toasted hazelnuts and rich cocoa for a delightful crunch, coated in smooth melted chocolate and topped with roasted hazelnuts for an irresistible treat.

Ingredients

Units Scale

For the Cookies:

  • 1 1/2 cups (190g) hazelnuts, toasted and roughly chopped
  • 1 cup (120g) all-purpose flour
  • 2 tablespoons (15g) cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 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)
  • 1/2 cup (60g) roasted hazelnuts, finely chopped (for topping)

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Notes

  • Use coconut oil or shortening for a smoother chocolate coating.
  • Speed up chocolate setting by placing the cookies in the fridge.

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