Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Chocolate Hazelnut Crunch Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 20 reviews

Delight in the rich, crunchy texture of Chocolate Hazelnut Crunch Cookies, featuring toasted hazelnuts mixed into a cocoa-infused dough, baked to perfection, then dipped in smooth chocolate and topped with finely chopped roasted hazelnuts for an irresistible treat.

  • Total Time: 32 minutes
  • Yield: 18 cookies

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

  1. Toast the Hazelnuts: Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them for 10–12 minutes, stirring halfway through. Once toasted, let them cool, then roughly chop. Reserve ½ cup of the chopped hazelnuts for topping.
  2. Make the Cookie Dough: In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In a large bowl, cream the softened butter with granulated and brown sugars until light and fluffy (2-3 minutes). Add the egg and vanilla extract, mixing until smooth. Gradually stir in the dry ingredients, then fold in the toasted hazelnuts.
  3. Shape and Bake the Cookies: Line a baking sheet with parchment paper or a silicone mat. Scoop tablespoon-sized dough portions, roll into balls, and flatten into discs with your palm. Bake in the preheated oven for 10–12 minutes or until edges are set. Cool completely on a wire rack.
  4. Coat the Cookies: Melt chopped chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring until smooth. Dip each cooled cookie fully into the chocolate, place onto parchment or a wire rack, and sprinkle with the reserved chopped hazelnuts while the chocolate is wet. Let the chocolate set at room temperature or refrigerate to speed up.

Notes

  • For a smoother chocolate coating, adding coconut oil or shortening is optional.
  • Ensure cookies are completely cool before dipping in chocolate to prevent melting.
  • Store cookies in an airtight container at room temperature or in the fridge for longer freshness.
  • You can substitute semi-sweet chocolate with dark chocolate for a richer flavor.
  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 17 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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