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.
Ingredients
- 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)
Instructions
- 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.
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
- Add egg and vanilla extract; mix well.
- In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
- Gently fold the dry ingredients into the wet mixture. Add the portion of chopped hazelnuts designated for the dough and mix until just combined.
- 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.
- Bake for 10 to 12 minutes. Edges should be set, centers soft.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Melt dark chocolate in a microwave-safe bowl, stirring every 20 seconds. Stir in coconut oil if using for a glossy finish.
- Dip each cooled cookie halfway into the melted chocolate.
- While the chocolate is still soft, sprinkle the reserved chopped hazelnuts on top.
- 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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