Chocolate Hazelnut Crunch Cookies are the perfect blend of rich chocolate and crunchy hazelnuts, creating a delightful treat that’s ideal for holiday gifting. These cookies not only deliver a satisfying crunch but also melt in your mouth, offering a taste of luxury in every bite. Whether you’re baking for yourself or looking to impress friends and family, this recipe will surely become a favorite during the festive season.
Why You’ll Love This Chocolate Hazelnut Crunch Cookies
There are countless reasons to adore these cookies. First, they combine the richness of chocolate and the nuttiness of hazelnuts, creating a flavor explosion. Second, they are easy to make, perfect for novice bakers. Third, they make excellent gifts for the holidays, showing you care without spending too much time. Fourth, the satisfying crunch of hazelnuts adds texture, elevating them from ordinary cookies to gourmet treats. Fifth, they are versatile—great for parties or as a sweet treat anytime. Lastly, these cookies fit into a vegetarian diet, making them accessible for many. They truly are the best Chocolate Hazelnut Cookies to share and enjoy!
Ingredients for Chocolate Hazelnut Crunch Cookies
Gather these items:
- 1 cup Butter (softened)
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract (can substitute with almond extract)
- 2 cups All-Purpose Flour (avoid over-substituting with whole wheat)
- 1/2 cup Cocoa Powder (Dutch-process for smoother taste)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt (balances sweetness)
- 1 cup Hazelnuts (roasted and chopped)
- 8 ounces Dark Chocolate (60-70% cacao, mixed with coconut oil for glossy finish)
How to Make Chocolate Hazelnut Crunch Cookies Step-by-Step
- Step 1: Preheat your oven to 350°F (175°C) and spread the hazelnuts on a baking sheet. Roast for about 10 minutes, then cool and chop.
- Step 2: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until fluffy. Add the egg and vanilla extract, mix well.
- Step 3: Sift flour, cocoa powder, baking powder, and salt, then fold these into the wet mixture along with the chopped hazelnuts for the dough.
- Step 4: Scoop tablespoon-sized portions of dough and roll into discs, placing them spaced on a lined baking sheet.
- Step 5: Bake for 10 to 12 minutes until edges are set. Cool on the sheet for a few minutes before transferring to a wire rack.
- Step 6: Melt dark chocolate in a microwave-safe bowl, and dip each cooled cookie halfway into the chocolate.
- Step 7: Sprinkle reserved chopped hazelnuts on top of each cookie while the chocolate is soft. Let set at room temperature or refrigerate.
Pro Tips for the Best Chocolate Hazelnut Crunch Cookies
Keep these in mind:
- Use high-quality chocolate for dipping to enhance the flavor.
- Do not overbake; cookies should be soft in the center.
- Experiment with different nuts for unique flavors.
- Ensure your ingredients are at room temperature for better mixing.
- Store cookies in an airtight container to maintain freshness.
Best Ways to Serve Chocolate Hazelnut Crunch Cookies
These cookies are wonderful on their own, but here are some serving suggestions:
- Pair them with a glass of cold milk or hot coffee for a delightful treat.
- Serve as part of a dessert platter during holiday gatherings.
- Crush and sprinkle over ice cream for a crunchy topping.
How to Store and Reheat Chocolate Hazelnut Crunch Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They can last up to a week. If you want to enjoy them warm, simply pop them in the microwave for 10-15 seconds before serving. This will bring back the gooey chocolate goodness.
Frequently Asked Questions About Chocolate Hazelnut Crunch Cookies
What’s the secret to perfect Chocolate Hazelnut Crunch Cookies?
The secret lies in using quality ingredients, like high-cacao dark chocolate and fresh hazelnuts. Ensure not to overmix the dough to maintain a tender texture. Also, watch the baking time closely to achieve the perfect chewy center.
Can I make Chocolate Hazelnut Crunch Cookies ahead of time?
Yes! You can prepare the dough in advance and refrigerate it for up to 3 days. When you’re ready to bake, just scoop and roll the dough into discs, then bake as directed.
How do I avoid common mistakes with Chocolate Hazelnut Crunch Cookies?
Common mistakes include overbaking or using cold ingredients. Always measure your flour correctly and let your butter come to room temperature for the best results. Follow the steps carefully to avoid these pitfalls.
Variations of Chocolate Hazelnut Crunch Cookies You Can Try
Here are a few delicious variations to consider:
- For a gluten-free option, substitute all-purpose flour with almond flour.
- Add a pinch of sea salt before baking for a sweet and salty flavor.
- Incorporate different chocolate types like white or milk chocolate for a varied taste.
- Try adding dried fruits or spices like cinnamon for an extra twist.
For more delicious recipes, check out our recipe collection. If you love cookies, you might also enjoy our Pumpkin Patch Cookies or Pumpkin Chocolate Chip Cookies. Don’t forget to explore our Pistachio Cheesecake Delight for a delightful dessert option!
For more information on the health benefits of hazelnuts, you can visit Healthline.
Print
Chocolate Hazelnut Crunch Cookies for Holiday Joy
- Total Time: 37 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Chocolate Hazelnut Crunch Cookies are a delightful blend of rich chocolate and crunchy hazelnuts, perfect for holiday gifting.
Ingredients
- 1 cup Butter (softened)
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 1 large Egg
- 1 teaspoon Vanilla Extract (can substitute with almond extract)
- 2 cups All-Purpose Flour (avoid over-substituting with whole wheat)
- 1/2 cup Cocoa Powder (Dutch-process for smoother taste)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt (balances sweetness)
- 1 cup Hazelnuts (roasted and chopped)
- 8 ounces Dark Chocolate (60-70% cacao, mixed with coconut oil for glossy finish)
Instructions
- Preheat your oven to 350°F (175°C) and spread the hazelnuts on a baking sheet. Roast for about 10 minutes, then cool and chop.
- In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until fluffy. Add the egg and vanilla extract, mix well.
- Sift flour, cocoa powder, baking powder, and salt, then fold these into the wet mixture along with the chopped hazelnuts for the dough.
- Scoop tablespoon-sized portions of dough and roll into discs, placing them spaced on a lined baking sheet.
- Bake for 10 to 12 minutes until edges are set. Cool on the sheet for a few minutes before transferring to a wire rack.
- Melt dark chocolate in a microwave-safe bowl, and dip each cooled cookie halfway into the chocolate.
- Sprinkle reserved chopped hazelnuts on top of each cookie while the chocolate is soft. Let set at room temperature or refrigerate.
Notes
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
