If you have a soft spot for the perfect combination of nutty crunch and rich chocolatey goodness, then the Chocolate Hazelnut Crunch Cookies Recipe is going to be your new favorite treat. These cookies boast a beautifully toasted hazelnut flavor that shines through in every bite, wrapped in a tender, cocoa-infused dough and finished with a silky chocolate coating sprinkled with more hazelnut crunch. They’re the ultimate indulgence that feels homemade, yet fancy enough to impress any guest. Trust me, once you try this recipe, you’ll be reaching for seconds — maybe even thirds!

Ingredients You’ll Need

The image shows seven small white bowls and one white plate with different ingredients arranged on a white marbled surface. At the top left, a bowl is filled with light to dark brown nuts. To its right, a bowl holds white flour with a slightly rough texture. Below the nuts, a bowl contains fine white sugar, and next to it is a smaller bowl filled with dark brown cocoa powder. To the right, a bowl is full of light brown sugar with a grainy texture. Below, a single brown egg is placed on the surface. At the bottom left, a white plate with a dark rim holds a solid pale yellow stick of butter. On the bottom right, a bowl with a small amount of vanilla extract with a smooth, dark amber color sits on the surface. photo taken with an iphone --ar 4:5 --v 7

To create the magic behind these Chocolate Hazelnut Crunch Cookies Recipe, you don’t need any complicated ingredients, just a handful of simple, pantry staples that come together in perfect harmony. Each item plays its part, from the rich cocoa powder adding depth, to the toasted hazelnuts bringing that unbeatable crunch and nuttiness. Here’s the full lineup that will make your kitchen smell irresistible.

Hazelnuts (1 ½ cups, toasted and roughly chopped): Toasting intensifies their flavor and adds crunch that’s essential for texture.
All-purpose flour (1 cup): Provides structure and the perfect base for the cookie dough.
Cocoa powder (2 tablespoons): Adds a lovely chocolate undertone without overwhelming the nutty notes.
Baking powder (1 teaspoon): Gives just enough lift to keep the cookies light and tender.
Salt (¼ teaspoon): Enhances all the flavors, balancing sweetness and chocolate.
Unsalted butter (½ cup, softened): Delivers richness and tenderness to the dough.
Granulated sugar (½ cup): Sweetens without overpowering.
Brown sugar (½ cup, packed): Adds moisture and a subtle caramel note for depth.
Large egg (1): Binds everything together with a touch of silkiness.
Vanilla extract (1 teaspoon): Brings warmth and rounds out the flavors beautifully.
Semi-sweet or dark chocolate (8 oz, chopped): For that glossy coating that complements the hazelnuts perfectly.
Coconut oil or shortening (1 tablespoon, optional): Makes the chocolate coating smoother and easier to work with.
Roasted hazelnuts (½ cup, finely chopped for topping): Adds an irresistible crunch and visual appeal on top of the chocolate.

How to Make Chocolate Hazelnut Crunch Cookies Recipe

Step 1: Toast the Hazelnuts

Begin by preheating your oven to 350°F (175°C). Spread the hazelnuts evenly on a baking sheet and roast them for about 10 to 12 minutes, shaking or stirring halfway through to ensure even toasting. This simple step brings out a deeper, nuttier flavor and adds a delightful crunch that defines this cookie. Once toasted, let the hazelnuts cool before roughly chopping them. Don’t forget to set aside about half a cup of finely chopped hazelnuts for the important finishing touch later on.

Step 2: Make the Cookie Dough

While your hazelnuts cool, whisk together the all-purpose flour, cocoa powder, baking powder, and salt in a medium bowl — this dry mix forms the chocolatey base of your dough. In a separate large bowl, cream together the softened butter with both sugars until light and fluffy; this is where the magic of texture begins. Next, beat in the egg and vanilla extract until smooth and combined. Gradually fold in the dry ingredients, mixing until a soft, cohesive dough forms, then gently fold in the toasted hazelnuts for that signature crunch and flavor burst.

Step 3: Shape and Bake the Cookies

Line your baking sheet with parchment paper or a silicone mat to prevent sticking. Scoop tablespoon-sized portions of dough, rolling each into a ball, then gently flatten with your palm to create classic cookie discs. Arrange them spaced apart to give room for baking. Bake in the preheated oven for about 10 to 12 minutes until the edges are set but the center is still slightly soft. This keeps your cookies tender inside with a slight crisp on the outside. Remove and let them cool completely on a wire rack before moving on to the chocolate coating step.

Step 4: Coat the Cookies

In a microwave-safe bowl, melt the chopped chocolate along with the optional coconut oil or shortening in 30-second intervals, stirring each time until smooth and glossy. This coating will transform your cookies into an elegant treat. Carefully dip each cooled cookie into the melted chocolate, coating it fully or partially based on your preference. Place the dipped cookies on parchment or a wire rack and immediately top with the reserved finely chopped hazelnuts while the chocolate is still wet for an irresistible crunchy finish. Let the chocolate set at room temperature or pop the cookies into the fridge for a quicker firm-up.

How to Serve Chocolate Hazelnut Crunch Cookies Recipe

A small pile of five round chocolate cookies with rough texture rests on a wooden table. Each cookie has a dark brown color and is topped with small pieces of light-colored nuts or almond flakes scattered unevenly on the surface. The cookies look crunchy with slight cracks, and some have visible chunks of nuts inside. The wooden surface has thin cracks and lines running through it, giving a rustic feel. photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your Chocolate Hazelnut Crunch Cookies Recipe when serving, consider lightly dusting them with powdered sugar or a sprinkle of flaky sea salt for a sophisticated contrast. Adding a few whole toasted hazelnuts on the side can also add visual appeal and hint at the flavors inside.

Side Dishes

These cookies pair amazingly with a scoop of vanilla bean ice cream or a dollop of whipped cream for dessert. For a cozy afternoon treat, serve them alongside your favorite coffee, espresso, or even a rich hot chocolate to amplify the chocolatey bliss.

Creative Ways to Present

Present your cookies stacked on a rustic wooden board, tied with a pretty ribbon for gifting, or arranged in small decorative tins. You could also sandwich them with a layer of Nutella or mascarpone cheese for an indulgent twist that’s sure to impress family and friends.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Chocolate Hazelnut Crunch Cookies Recipe treats (which might be tricky), store them in an airtight container at room temperature. They’ll keep their freshness and crispness for up to 5 days.

Freezing

You can freeze both the baked cookies without the chocolate coating or the fully coated ones. Just make sure to place parchment paper between layers if stacking. Frozen cookies last up to 3 months and thaw quickly at room temperature when you’re ready for a sweet snack.

Reheating

For that fresh-from-the-oven feel, gently warm your cookies in the oven at 300°F (150°C) for about 5 minutes. Avoid microwaving the chocolate coating directly or it may become grainy. Warming them slightly brings back that soft, chewy texture and awakens the rich aromas.

FAQs

Can I substitute almonds or walnuts for hazelnuts?

Absolutely! While hazelnuts give these cookies their unique signature crunch and flavor, walnuts or almonds can be swapped in to create a slightly different but equally delicious nutty experience.

Is the coconut oil necessary for the chocolate coating?

Nope! Coconut oil or shortening is optional but highly recommended as it smooths the melted chocolate, making it easier to dip and giving a glossy finish that sets nicely.

How can I make these cookies gluten-free?

Simply replace the all-purpose flour with a gluten-free flour blend designed for baking. Just ensure it’s a one-to-one replacement to maintain the cookie’s texture and structure.

Can these cookies be made vegan?

To make a vegan version, swap the butter for a plant-based alternative, use flax or chia egg as a binder, and check that the chocolate is dairy-free. The texture might vary a bit, but they’ll still be delicious!

What’s the best way to keep the cookies crunchy but not too hard?

Storing cookies in an airtight container with a slice of bread inside helps maintain moisture balance. The bread soaks up excess moisture, helping cookies keep their crunch without becoming rock-hard.

Final Thoughts

If you’re searching for a cookie that perfectly blends crunchy hazelnuts, rich chocolate, and tender dough in every bite, the Chocolate Hazelnut Crunch Cookies Recipe is your answer. It’s a recipe you’ll want to turn to again and again—whether for an everyday treat, a bake sale, or a special gift. Go ahead, dive into making these, and prepare to delight everyone lucky enough to try them!

Chocolate Hazelnut Crunch Cookies Recipe