Description
These Amazing Chocolate Hazelnut Crunch Cookies feature a rich cocoa base combined with toasted hazelnuts for a delightful crunch. Finished with a smooth semi-sweet chocolate dip and extra nuts on top, they are perfect for any chocolate lover seeking a homemade treat that’s both decadent and irresistible.
Ingredients
Scale
Dry Ingredients
- 2 cups All-Purpose Flour (Substitute with gluten-free flour blend if desired.)
- 3/4 cup Unsweetened Cocoa Powder
- 1 tbsp Baking Powder
- 1/2 tsp Salt
Wet Ingredients
- 1 cup Unsalted Butter (softened; swap for vegan butter for dairy-free option)
- 1 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1 large Egg (use flaxseed egg for vegan option)
- 1 tsp Vanilla Extract
Add-ins and Toppings
- 1 cup Toasted Hazelnuts (roughly chopped; substitute with pecans or almonds if desired)
- 8 oz Semi-Sweet Chocolate
- 1 tbsp Coconut Oil (optional, for smooth chocolate coating)
Instructions
- Preheat and Toast: Preheat your oven to 350°F (175°C). Spread the hazelnuts evenly on a baking sheet and toast them for 10-12 minutes or until they are golden brown and fragrant. Remove from the oven, let cool, then chop roughly. Set aside half the toasted nuts for topping later.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt until fully combined and uniform.
- Cream Butter and Sugars: In a separate bowl, beat the softened butter with granulated sugar and brown sugar using an electric mixer or whisk for 2-3 minutes until the mixture is light, fluffy, and creamy.
- Add Wet Ingredients: Incorporate the egg and vanilla extract into the butter and sugar mixture, beating well to combine thoroughly. Then gradually blend in the dry ingredients until just incorporated without overmixing.
- Fold in Hazelnuts: Gently fold in the chopped toasted hazelnuts into the cookie dough to distribute them evenly.
- Shape Cookies: Scoop the dough into balls using a cookie scoop or spoon, slightly flatten each ball, and arrange them spaced apart on a parchment-lined baking sheet.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes until the cookies are set but still soft in the center. Remove from oven and transfer to a wire rack to cool completely.
- Melt Chocolate and Dip: Melt the semi-sweet chocolate with the optional coconut oil in a microwave-safe bowl in short bursts, stirring until smooth. Dip each cooled cookie halfway into the melted chocolate and immediately sprinkle with the reserved toasted hazelnuts to garnish. Allow the chocolate to set before serving.
Notes
- For a vegan version, substitute the butter with vegan butter and the egg with a flaxseed egg (1 tbsp ground flaxseed mixed with 3 tbsp water, rested for 5 minutes).
- You can swap hazelnuts with other nuts like pecans or almonds depending on your preference.
- Use gluten-free flour blend to make the cookies gluten-free.
- Ensure the butter is softened to room temperature to achieve a creamy dough mixture.
- Do not overbake; cookies should remain slightly soft in the center for the best texture.
- Store cookies in an airtight container at room temperature for up to 5 days.
