Chocolate Hazelnut Crunch Cookies

Why Make This Recipe

Chocolate Hazelnut Crunch Cookies offer a delightful blend of rich chocolatey flavor and nutty goodness. They are a perfect treat for any occasion—be it a casual snack, a party dessert, or an afternoon pick-me-up with coffee. The contrast between the soft center and crunchy edges captures the essence of a perfect cookie. Each bite bursts with the textures of toasted hazelnuts and dark chocolate chips, making them a favorite for both adults and kids. Plus, the ingredients are simple and easy to find, ensuring that you can whip up a batch any time your sweet cravings hit.

This cookie recipe stands out not just for its taste but also for its versatility. You can change it up based on what you have on hand or your personal preferences. Want to reduce the sugar? Or maybe you prefer more chocolate chips? This recipe allows for customization while still delivering incredible results!

How to Make Chocolate Hazelnut Crunch Cookies

Making Chocolate Hazelnut Crunch Cookies is a straightforward process, and with just a few simple steps, you can create a batch that is sure to impress. Here’s how to do it.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup toasted hazelnuts, chopped
• 1/2 cup dark chocolate chips

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In another bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
4. Beat in the egg and vanilla extract until combined.
5. Gradually add the dry ingredients, mixing until just combined.
6. Fold in the chopped hazelnuts and dark chocolate chips.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them apart.
8. Bake for 10-12 minutes, until the edges are set but the centers are still soft.
9. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
10. Drizzle melted dark chocolate over the cooled cookies for a decorative touch.

How to Serve Chocolate Hazelnut Crunch Cookies

You can serve Chocolate Hazelnut Crunch Cookies warm right from the oven or let them cool to room temperature. They go wonderfully with milk, coffee, or tea. For an added treat, consider pairing them with vanilla ice cream for a delicious dessert experience. You can also stack them in a jar for a homemade gift, sharing the joy they bring with friends and family!

How to Store Chocolate Hazelnut Crunch Cookies

To keep your Chocolate Hazelnut Crunch Cookies fresh, store them in an airtight container. They stay good at room temperature for about a week. If you want to keep them longer, you can also freeze them. Just make sure to layer them with parchment paper in a sealed bag. When you’re ready to enjoy them, take them out to thaw at room temperature, or pop them in the microwave for a few seconds to bring back that just-baked softness.

Tips to Make Chocolate Hazelnut Crunch Cookies

• Toast the Hazelnuts: Toasting the hazelnuts before adding them enhances their flavor and adds a pleasant crunch. Just spread them on a baking sheet and roast in the oven for about 10 minutes at 350°F (175°C) until fragrant.
• Don’t Overmix: When adding the dry ingredients to the wet mixture, mix only until combined. Overmixing can lead to tough cookies.
• Use High-Quality Chocolate: The type of chocolate you use can significantly affect the flavor of your cookies. Aim for high-quality dark chocolate chips for the best experience.
• Chill the Dough: For a thicker cookie, consider chilling the dough for 30 minutes before baking. This helps the cookies hold their shape better.

Variation

• Nut Types: You can substitute hazelnuts with other nuts like walnuts or almonds based on your preference.
• Chocolate Types: Experiment with milk chocolate or white chocolate chips for a sweeter option. You could even add a mix of chocolate types for a unique twist.
• Add-Ins: Consider adding a pinch of sea salt on top before baking for a delightful salty-sweet contrast, or fold in some dried fruits like cranberries or cherries for added flavor.

FAQs

Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just ensure that your other ingredients, such as baking soda and chocolate chips, are gluten-free.

How do I know when my cookies are done baking?

The edges of the cookies will be set and look slightly firm, while the centers may still appear soft. They will continue to cook a bit while cooling on the baking sheet.

Can I use fresh hazelnuts instead of toasted ones?

You can use fresh hazelnuts, but toasting really brings out their flavor and adds a delicious crunch. If you use fresh ones, consider toasting them first for the best results.

With this simple recipe and straightforward tips, you are well on your way to enjoying delicious Chocolate Hazelnut Crunch Cookies. Happy baking!

Chocolate Hazelnut Crunch Cookies

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• Author: amanda-hart
• Total Time: 27 minutes
• Yield: 24 servings 1x
• Diet: Vegetarian

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Description

Delightful cookies with rich chocolate and nutty hazelnut flavors, featuring a soft center and crunchy edges—perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup toasted hazelnuts, chopped
• 1/2 cup dark chocolate chips

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Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
3. In another bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
4. Beat in the egg and vanilla extract until combined.
5. Gradually add the dry ingredients, mixing until just combined.
6. Fold in the chopped hazelnuts and dark chocolate chips.
7. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them apart.
8. Bake for 10-12 minutes, until the edges are set but the centers are still soft.
9. Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
10. Drizzle melted dark chocolate over the cooled cookies for a decorative touch.

Notes

For a thicker cookie, consider chilling the dough for 30 minutes before baking. Toasting hazelnuts enhances their flavor.

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

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 8g
• Sodium: 100mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 2g
• Cholesterol: 15mg

Keywords: cookies, chocolate, dessert, hazelnut, baking