Amazing Chocolate Hazelnut Crunch Cookies You’ll Love Baking

If you’re craving a cookie that combines rich chocolate, crunchy hazelnuts, and a satisfying texture, you’re in for a treat with these amazing chocolate hazelnut cookies. You’ll love how easy they are to bake and how perfect they come out every time. Whether you’re baking for a special occasion or just a cozy afternoon snack, these cookies deliver that irresistible homemade charm.

this Recipe

This chocolate hazelnut cookies recipe is a wonderful way to indulge your sweet tooth with a crunch that truly stands out. The blend of toasted hazelnuts and bittersweet chocolate chunks makes every bite exciting. Let’s dive into how you can make these delicious cookies right in your own kitchen.

Why You’ll Love This Recipe

• Perfectly crunchy texture with a soft chewy center
• Rich combination of bittersweet chocolate and nutty hazelnuts
• Simple ingredients you likely have on hand
• Great for gifting or sharing with friends and family
• Easy to customize with your favorite nuts or chocolates

Ingredients

Gather these ingredients to make approximately 24 cookies packed with flavor and crunch.

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup unsalted butter, softened
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup chopped toasted hazelnuts
• 1 1/4 cups bittersweet chocolate chunks or chips

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Servings: 24 cookies
• Calories: approx. 180 per cookie

How to Make Amazing Chocolate Hazelnut Crunch Cookies You Will Make

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined.
3. Using a stand mixer or hand mixer, cream the softened butter with both sugars on medium speed until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, mixing on low until just combined without overmixing.
6. Fold in the toasted hazelnuts and bittersweet chocolate chunks evenly throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart for spreading.
8. Bake for 10-12 minutes, or until the edges are golden but the centers remain soft; the cookies will firm up as they cool.
9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips for the Best Results

• Toast the hazelnuts in a dry skillet for 5-7 minutes to enhance their nutty flavor before chopping.
• Use room temperature butter and eggs to ensure smooth mixing and better texture.
• Don’t overbake; take the cookies out when edges are golden but centers still look slightly underbaked.
• For extra crunch, add a sprinkle of coarse sea salt on top before baking.
• If you prefer, substitute hazelnuts with pecans or walnuts for a different twist.

Storage and Reheating

Store your chocolate hazelnut cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a sealed bag or container for up to 3 months.

To enjoy frozen cookies, thaw at room temperature for about 30 minutes. Reheat briefly in a 300°F oven for 5 minutes to refresh their crunch and warm the chocolate.

Frequently Asked Questions

Can I use hazelnut flour instead of chopped hazelnuts?

Hazelnut flour will add a different texture and moisture to the cookies and won’t provide the same crunch as chopped nuts. If you want the crunch, it’s best to use chopped toasted hazelnuts.

What kind of chocolate is best for these cookies?

Bittersweet chocolate chunks or chips work best for a balanced rich flavor. You can also use semi-sweet chocolate if you prefer a sweeter cookie.

Can I make the dough ahead of time?

Absolutely! You can refrigerate the cookie dough for up to 48 hours before baking. Just let it sit at room temperature for 10 minutes before scooping and baking.

Are these cookies gluten-free?

This recipe uses all-purpose flour, so it’s not gluten-free. To make a gluten-free version, substitute with a 1:1 gluten-free baking flour blend and check for any additional adjustments.