Chocolate Hazelnut Crunch Cookies Recipe
These Chocolate Hazelnut Crunch Cookies combine toasted hazelnuts and rich cocoa powder into a crunchy, flavorful treat. Coated in a smooth layer of semi-sweet chocolate and topped with finely chopped hazelnuts, these cookies offer a perfect balance of nutty texture and chocolaty indulgence, making them an irresistible homemade dessert.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 50 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
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
- Prepare the Hazelnuts: Toast 1 ½ cups of hazelnuts in a preheated oven at 350°F (175°C) for 10-12 minutes until fragrant. Let them cool slightly then roughly chop and set aside.
- Mix Dry Ingredients: In a bowl, sift together 1 cup of all-purpose flour, 2 tablespoons cocoa powder, 1 teaspoon baking powder, and ¼ teaspoon salt. Set aside.
- Cream Butter and Sugars: In a separate large mixing bowl, beat ½ cup softened unsalted butter with ½ cup granulated sugar and ½ cup brown sugar until light and fluffy. This usually takes about 3-5 minutes.
- Add Egg and Vanilla: Beat in 1 large egg and 1 teaspoon vanilla extract until fully incorporated and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined.
- Fold in Hazelnuts: Gently fold the toasted and roughly chopped hazelnuts into the cookie dough, ensuring even distribution.
- Shape Cookies: Using a tablespoon or cookie scoop, portion dough onto a baking sheet lined with parchment paper, spacing cookies about 2 inches apart.
- Bake: Bake in the preheated oven at 350°F (175°C) for 10-12 minutes or until edges are set but centers remain slightly soft.
- Cool: Remove cookies from oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Melt Chocolate Coating: While cookies cool, melt 8 oz of chopped semi-sweet or dark chocolate with 1 tablespoon coconut oil in a double boiler or microwave in 30-second bursts, stirring until smooth.
- Coat Cookies: Dip the cooled cookies partially or fully into the melted chocolate, then place them on parchment paper.
- Add Topping: Immediately sprinkle finely chopped roasted hazelnuts on top of the chocolate-coated cookies to add extra crunch and decorative touch.
- Set the Coating: Let the chocolate set at room temperature or refrigerate for 15-20 minutes until firm.
Notes
- Ensure hazelnuts are well toasted to bring out their natural flavor and crunch.
- Using coconut oil in the chocolate coating makes it smoother and shinier but is optional.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- You can substitute semi-sweet chocolate with dark chocolate or milk chocolate according to preference.
- If you prefer, finely chop hazelnuts can be replaced with other nuts like almonds for a variation.
