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Chocolate Hazelnut Crunch Cookies

Chocolate Hazelnut Crunch Cookies
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Chocolate Hazelnut Crunch Cookies are delightfully crunchy cookies that blend rich semi-sweet or dark chocolate with toasted hazelnuts. These cookies offer a perfect balance of nutty flavor and crisp edges combined with a chewy center, making them an irresistible treat for gifting, sharing, or enjoying anytime.

Ingredients

Scale

Dry Ingredients

  • 2 1/4 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened (or plant-based butter/coconut oil for dairy-free)
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Add-ins

  • 1 cup toasted hazelnuts, coarsely chopped (or toasted almonds/pecans as a substitute)
  • 1 1/2 cups semi-sweet or dark chocolate chips (or white chocolate chips/chopped dark chocolate as variation)

Optional for Extra Crunch

  • 1/2 cup crushed cornflakes or crisped rice cereal (optional)

Instructions

  1. Toast the Hazelnuts: Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast for about 10 minutes until fragrant and lightly browned. Let them cool, then chop coarsely to retain crunch in every bite.
  2. Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter together with granulated and brown sugar until light and fluffy. This incorporates air, creating a lighter cookie texture.
  3. Add Eggs and Vanilla: Mix in the eggs one at a time, ensuring each is fully combined before adding the next. Then stir in vanilla extract to infuse the dough with a warm, aromatic flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, stirring just until combined — avoid overmixing to keep cookies tender.
  5. Stir in Hazelnuts and Chocolate: Fold in the toasted hazelnuts and chocolate chips evenly throughout the dough. If using, add crushed cornflakes or crisped rice cereal for extra crunch.
  6. Bake Until Golden: Drop spoonfuls of dough onto parchment-lined baking sheets spaced about 2 inches apart. Bake for 10-12 minutes or until edges turn golden brown while centers remain slightly soft.
  7. Cool and Enjoy: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them firm up with their signature crunchy texture.

Notes

  • Toast nuts carefully to avoid burning and to maximize flavor and crunch.
  • Do not overmix the dough to maintain a tender crumb and prevent tough cookies.
  • Chill the dough for 30 minutes or up to 24 hours for better flavor and less spreading.
  • Use high-quality chocolate chips or chopped chocolate for an enhanced taste.
  • Space cookies well to ensure even baking and maintain shape.

Nutrition

Keywords: Chocolate Cookies, Hazelnut Cookies, Crunchy Cookies, Gluten-Free Cookies, Nutty Cookies, Holiday Cookies, Gift Cookies

Find it online: https://eazyum.com/chocolate-hazelnut-crunch-cookies/