Description
These Chocolate Hazelnut Crunch Cookies combine rich cocoa, toasted hazelnuts, and crispy rice cereal for a delightful texture and deep flavor. Perfectly sweet and slightly crunchy, they make a fantastic treat for any occasion or holiday celebration.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups chopped toasted hazelnuts
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup crispy rice cereal
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cookie removal.
- Cream Butter and Sugars: In a large bowl, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate them fully, then stir in the vanilla extract for flavor depth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa throughout the dough.
- Mix Dry Ingredients with Wet: Gradually add the dry ingredient mixture into the wet mixture, mixing until fully combined to form the cookie dough.
- Fold in Add-ins: Stir in chopped toasted hazelnuts, semi-sweet chocolate chips, and crispy rice cereal evenly into the dough for crunch and flavor contrast.
- Shape Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes, until the edges are set and the centers remain slightly soft for a chewy texture.
- Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely before serving.
Notes
- For extra crunch, add more crispy rice cereal into the dough or sprinkle on top before baking.
- Toast the hazelnuts in advance to bring out a deeper, nuttier flavor.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
