Amazing Chocolate Hazelnut Crunch Cookies Recipe

Chocolate hazelnut crunch cookies have a magical way of making any day feel special. I still remember the first time I tried one at a local bakery during the holidays – the perfect balance of rich chocolate, nutty hazelnut, and that satisfying crunch was simply divine. It inspired me to find the best chocolate hazelnut cookies recipe, and after much experimentation, I’ve landed on this absolute gem. These aren’t just cookies; they’re little bites of happiness with a delightful chewiness at the center and wonderfully crisp edges. Get ready to impress yourself and everyone you share them with! Let’s get baking!

Why You’ll Love This Chocolate Hazelnut Crunch Cookies

Get ready to fall head over heels for these cookies! They’re more than just a treat; they’re an experience. You’ll love the fantastic contrast between the chewy interior and the perfectly crisp edges, a texture combination that’s hard to beat.

• The crunchy chocolate hazelnut cookies texture is incredibly satisfying with every bite.
• They offer a delightful nutty flavor from freshly roasted hazelnuts.
• The rich dark chocolate coating adds a touch of elegance and deep flavor.
• These are surprisingly easy chocolate hazelnut cookies to whip up, perfect for beginners.
• They make a stunning presentation, ideal for gifting or special occasions.
• The aroma while baking is absolutely heavenly, filling your kitchen with warmth.
• You get a wonderful balance of sweet and slightly bitter notes from the chocolate and hazelnuts.

Ingredients for Chocolate Hazelnut Crunch Cookies

Gathering these key chocolate hazelnut cookie ingredients is the first step to baking perfection. This recipe creates delightful cookies reminiscent of a fancy hazelnut chocolate chip crunch cookies experience right in your own kitchen.

• 1 cup Butter, softened – essential for that tender, chewy base
• 1 cup Granulated Sugar – contributes to crisp edges
• 1 cup Brown Sugar – adds moisture and chewy texture
• 1 large Egg – binds everything together
• 1 teaspoon Vanilla Extract – enhances the overall flavor
• 2 cups All-Purpose Flour – the structure of our cookies
• 1/2 cup Cocoa Powder – for that deep chocolate flavor
• 1 teaspoon Baking Powder – helps with a slight lift
• 1/2 teaspoon Salt – balances the sweetness
• 1 cup Hazelnuts, roasted and chopped – divided, for dough and topping crunch
• 8 ounces Dark Chocolate (60-70% cacao) – for a rich coating
• 1 tablespoon Coconut Oil (optional, for glossy finish) – makes the chocolate shine

How to Make Chocolate Hazelnut Crunch Cookies

Ready to create some magic? Follow these simple steps to bake your own batch of delicious homemade chocolate hazelnut crunch cookies. The process is straightforward, leading to cookies that are irresistible.

1. Step 1: Let’s start by getting those hazelnuts ready for maximum flavor. Preheat your oven to 350°F (175°C). Spread your hazelnuts in a single layer on a baking sheet. Roast them for about 10 minutes, or until they smell fragrant and look golden brown. Once cooled enough to handle, gently rub them in a clean kitchen towel to remove most of the skins. Chop them roughly, then divide into two equal portions – one for the cookie dough and one for the topping.
2. Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar. Beat them with an electric mixer on medium speed for about 3 minutes until the mixture is light, fluffy, and pale in color. This creaming process is key to the cookie’s texture.
3. Step 3: Add the large egg and vanilla extract to the butter-sugar mixture. Mix again until everything is well combined and smooth.
4. Step 4: In a separate medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt. Sifting these dry ingredients helps prevent lumps and ensures even distribution.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, mixing on low speed or by hand until just combined. Be careful not to overmix! Gently fold in the first portion of chopped roasted hazelnuts. The dough will be thick and wonderfully chocolatey.
6. Step 6: Scoop tablespoon-sized portions of the cookie dough. Roll them gently into smooth balls and place them on a baking sheet lined with parchment paper, leaving about 2 inches between each cookie. Lightly press down on each dough ball to create a disc shape.
7. Step 7: Bake in the preheated oven for 10 to 12 minutes. You’re looking for the edges to be set and slightly firm, while the centers should still appear soft and slightly underbaked. This is crucial for that perfect chewy texture inside.
8. Step 8: Let the cookies cool on the baking sheet for about 5 minutes. They will continue to set during this time. Then, carefully transfer them to a wire rack to cool completely. This step is vital before decorating.
9. Step 9: Melt the dark chocolate. Place the dark chocolate (and coconut oil, if using) in a microwave-safe bowl. Microwave in 20-second intervals, stirring well after each, until the chocolate is smooth and melted. The coconut oil will give it a lovely gloss.
10. Step 10: Dip each completely cooled cookie halfway into the melted dark chocolate. Let any excess chocolate drip back into the bowl.
11. Step 11: Immediately after dipping, sprinkle the reserved chopped hazelnuts generously over the wet chocolate. This is how you achieve that signature crunch and nutty finish.
12. Step 12: Allow the cookies to set at room temperature until the chocolate hardens completely. For a quicker set, you can place them in the refrigerator for about 10 minutes. Enjoy your homemade delights!

Roasting Hazelnuts for Maximum Flavor

Roasting your hazelnuts is a game-changer for these cookies. It awakens their nutty aroma and intensifies their flavor, while also making them easier to skin and chop. This step truly elevates the overall crunch and taste of your finished cookies. For more on maximizing flavor in baking, check out these tips.

Achieving the Perfect Cookie Texture

The secret to the perfect texture lies in the balance of sugars and the baking time. The combination of granulated and brown sugar creates both crisp edges and a wonderfully chewy center. Don’t overbake; pull them out when the centers look soft! Understanding the science behind baking can help achieve consistent results. You can learn more about baking science here.

Chocolate Dipping and Hazelnut Topping Technique

For a smooth, glossy chocolate coating, melt your dark chocolate gently and stir in a touch of coconut oil. Dip the cooled cookies cleanly, then immediately shower them with the reserved chopped hazelnuts. This ensures the nuts stick beautifully for that amazing crunch. If you’re looking for more ways to use chocolate, consider these chocolate-themed ideas.

Pro Tips for the Best Chocolate Hazelnut Crunch Cookies

Want to take your cookies from good to absolutely amazing? These little tricks will help you achieve the ultimate texture and flavor for your chocolate hazelnut creations.

• Always use freshly roasted and chopped hazelnuts. The flavor difference is incredible!
• Don’t overmix the dough once the flour is added; this keeps the cookies tender and chewy.
• Chill the cookie dough for at least 30 minutes before baking. This helps prevent spreading and deepens the flavor.
• Ensure your cookies are completely cool before dipping them in chocolate. Warm cookies will melt the chocolate.

What’s the secret to perfect Chocolate Hazelnut Crunch Cookies?

The magic is in the texture contrast! Achieve this with properly roasted hazelnuts for crunch, a slightly underbaked center from careful timing, and a silky smooth chocolate coating for that irresistible nutty flavor.

Can I make Chocolate Hazelnut Crunch Cookies ahead of time?

Yes! The cookie dough can be made up to 2 days in advance and stored in the refrigerator. Baked cookies will stay fresh at room temperature for up to 5 days when stored properly. For more on food storage, see these guidelines.

How do I avoid common mistakes with Chocolate Hazelnut Crunch Cookies?

Avoid overbaking by watching for set edges and soft centers. Melt chocolate gently in short intervals to prevent scorching. Ensure cookies are fully cooled before dipping to prevent the chocolate from melting off.

Best Ways to Serve Chocolate Hazelnut Crunch Cookies

These cookies are so versatile, they fit into almost any occasion! Their delightful crunch and rich flavor make them a standout treat. Imagine serving these crispy chocolate hazelnut cookies alongside a warm mug of coffee or rich hot chocolate – pure bliss!

They’re perfect for a holiday cookie platter, alongside gingerbread or shortbread. For a more decadent experience, pair a couple of these dark chocolate hazelnut crunch cookies with a scoop of vanilla bean ice cream for a quick, elegant dessert. They also make a wonderful homemade gift, beautifully packaged in a tin or box. If you’re looking for gift ideas, consider these gift-giving tips.

Nutrition Facts for Chocolate Hazelnut Crunch Cookies

Here’s a breakdown of the nutritional goodness packed into each of these delightful cookies. Knowing the details can help you enjoy them mindfully as part of a balanced diet.

• Calories: 120 kcal
• Fat: 7 g
• Saturated Fat: 4 g
• Protein: 2 g
• Carbohydrates: 15 g
• Fiber: 1 g
• Sugar: 10 g
• Sodium: 80 mg

Nutritional values are estimates and may vary based on specific ingredients used.

How to Store and Reheat Chocolate Hazelnut Crunch Cookies

Proper storage is key to keeping these delicious cookies fresh and that signature crunch intact. Once your cookies have completely cooled on the wire rack, it’s time to think about how to preserve their delightful texture and flavor. For the best quality, store them in an airtight container at room temperature. This method works well for up to 3 to 4 days, though they’re so good, I doubt they’ll last that long!

If you need to keep them longer, the freezer is your best friend. Layer the cooled cookies between sheets of parchment paper in a freezer-safe container or bag. They’ll stay wonderfully preserved for up to 3 months. For the raw cookie dough, wrap it tightly in plastic wrap, then foil, turning it into a convenient chocolate hazelnut cookie dough crunch for future baking sessions. It will keep in the fridge for 2-3 days or can be frozen for about 3 months. Learn more about freezing baked goods here.

Reheating is simple if you want that just-baked warmth. For room-temperature cookies, a few seconds in the microwave (about 5-10 seconds) can help soften them if they’ve become too crisp. For frozen cookies, thaw them overnight in the refrigerator, then gently warm them as described. Enjoy your perfectly stored and refreshed treats!

Frequently Asked Questions About Chocolate Hazelnut Crunch Cookies

What are chocolate hazelnut crunch cookies?

These delightful cookies are a symphony of textures and flavors! They typically feature a rich chocolate cookie base, enhanced with chopped hazelnuts for a nutty bite. The “crunch” comes from both the roasted hazelnuts and often from slightly crispier cookie edges, complemented by a chewy center and a decadent chocolate coating. They’re a fantastic way to enjoy chocolate and hazelnut together.

Why are my chocolate hazelnut cookies crunchy all the way through?

If your cookies are crunchy all the way through instead of having a chewy center, it usually means they were overbaked. Try reducing the baking time by a minute or two. Also, ensure you’re using the right balance of sugars; brown sugar contributes more to chewiness than granulated sugar. Pulling them out when the edges are set but the center still looks slightly soft is key!

Can I substitute the hazelnuts with other nuts?

Absolutely! While hazelnuts offer a classic pairing with chocolate, you can certainly substitute them with other nuts like almonds, walnuts, or pecans. Roast and chop them just as you would the hazelnuts to bring out their best flavor and texture. The result will be a delicious, nutty variation!

What’s the best way to melt chocolate for dipping?

Melting chocolate gently is crucial. The best method is using a double boiler or microwaving in short, 20-second intervals, stirring thoroughly after each. This prevents the chocolate from scorching. Adding a tiny bit of coconut oil can help achieve a smoother, glossier finish for dipping. For more on chocolate, explore chocolate facts.

Variations of Chocolate Hazelnut Crunch Cookies You Can Try

Once you’ve mastered the classic, why not get creative? These cookies are a fantastic base for all sorts of delicious twists. Experimenting with variations is part of the fun, and you can easily adapt this recipe to suit different tastes and dietary needs.

• Vegan Chocolate Hazelnut Crunch Cookies: For a plant-based option, swap the butter for vegan butter or coconut oil, use a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) instead of a regular egg, and ensure your dark chocolate is dairy-free. The result is equally decadent and satisfying.
• Gluten-Free Chocolate Hazelnut Cookies: Simply substitute the all-purpose flour with a good quality gluten-free all-purpose baking blend that contains xanthan gum. You might need to adjust the baking time slightly, so watch them closely!
• Double Chocolate Hazelnut Delight: Add an extra 1/4 cup of cocoa powder to the dough and toss in some chocolate chips along with the hazelnuts for an intense chocolate lover’s dream.
• Spiced Hazelnut Crunch: Introduce a pinch of cinnamon or a dash of espresso powder to the dry ingredients for a warm, complex flavor that complements the chocolate and hazelnut beautifully.

Amazing Chocolate Hazelnut Crunch Cookies Recipe

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• Author: basmer1517
• Total Time: 37 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

These Chocolate Hazelnut Crunch Cookies combine a chewy center with crisp edges, coated in glossy dark chocolate and topped with crunchy roasted hazelnuts. They are perfect for holiday gifting or any festive gathering.

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Ingredients

Scale 1x2x3x

• 1 cup Butter, softened
• 1 cup Granulated Sugar
• 1 cup Brown Sugar
• 1 large Egg
• 1 teaspoon Vanilla Extract
• 2 cups All-Purpose Flour
• 1/2 cup Cocoa Powder
• 1 teaspoon Baking Powder
• 1/2 teaspoon Salt
• 1 cup Hazelnuts, roasted and chopped
• 8 ounces Dark Chocolate (60-70% cacao)
• 1 tablespoon Coconut Oil (optional, for glossy finish)

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Instructions

1. Preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet and roast for 10 minutes until golden. Let cool, rub to remove skins, then chop. Divide into two portions: one for dough, one for topping.
2. In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
3. Add egg and vanilla extract; mix well.
4. In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
5. Gently fold the dry ingredients into the wet mixture. Add the portion of chopped hazelnuts designated for the dough and mix until just combined.
6. Scoop tablespoon-sized portions of cookie dough and roll into smooth discs. Place on a baking sheet lined with parchment paper, spacing about 2 inches apart. Press each disc slightly.
7. Bake for 10 to 12 minutes. Edges should be set, centers soft.
8. Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
9. Melt dark chocolate in a microwave-safe bowl, stirring every 20 seconds. Stir in coconut oil if using for a glossy finish.
10. Dip each cooled cookie halfway into the melted chocolate.
11. While the chocolate is still soft, sprinkle the reserved chopped hazelnuts on top.
12. Let cookies set at room temperature until chocolate hardens, or refrigerate for about 10 minutes.

Notes

• Roast hazelnuts for optimal flavor and crunch.
• Ensure cookies are completely cool before dipping in chocolate.
• Use dark chocolate for a richer flavor and better coating durability.
• Do not overmix the dough after adding dry ingredients to maintain a chewy texture.
• Store cookies in an airtight container at room temperature for up to 5 days.
• Freeze cookies for up to 3 months by layering with parchment paper.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 120 kcal
• Sugar: 10 g
• Sodium: 80 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 15 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 20 mg

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