Chocolate Hazelnut Crunch Cookies: A Decadent Holiday Delight

Why You’ll Love This Recipe

Crunchy and Nutty: The toasted hazelnuts add a delightful crunch and a slightly smoky flavor that pairs perfectly with the rich cocoa and smooth chocolate coating.
Perfect for the Holidays: These cookies are a festive and indulgent treat that works wonderfully for Christmas or any other special occasion.
Simple to Make: With easy-to-follow steps, you can have these delicious cookies ready in no time.
Chocolate Lovers’ Dream: The combination of chocolate in the dough and the rich coating ensures every bite is a chocolate lover’s paradise.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cookies:

1 ½ cups (190g) hazelnuts, toasted and roughly chopped
1 cup (120g) all-purpose flour
2 tablespoons (15g) cocoa powder
1 teaspoon baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
½ cup (100g) granulated sugar
½ cup (100g) brown sugar, packed
1 large egg
1 teaspoon vanilla extract

For the Chocolate Coating:

8 oz (225g) semi-sweet or dark chocolate, chopped
1 tablespoon coconut oil or shortening (optional, for smoother coating)
½ cup (60g) roasted hazelnuts, finely chopped (for topping)

Directions

Step 1: Toast the Hazelnuts

Preheat your oven to 350°F (175°C).
Spread the hazelnuts on a baking sheet and toast them in the oven for 10–12 minutes, stirring halfway through. Once toasted, allow them to cool, then roughly chop them.
Set aside ½ cup of chopped hazelnuts for topping later.

Step 2: Make the Cookie Dough

In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the mixture and mix until smooth.
Gradually add the dry ingredients into the wet ingredients and stir until fully combined.
Fold in the toasted hazelnuts.

Step 3: Shape and Bake the Cookies

Line a baking sheet with parchment paper or a silicone baking mat.
Scoop tablespoon-sized portions of dough and roll them into balls, then gently flatten them with the palm of your hand to form discs.
Bake in the preheated oven for 10–12 minutes, or until the edges are set. Let the cookies cool completely on a wire rack.

Step 4: Coat the Cookies

In a microwave-safe bowl, melt the chopped chocolate and coconut oil (if using) in 30-second intervals, stirring between each until smooth.
Dip each cooled cookie into the melted chocolate, ensuring it’s fully coated. Place the dipped cookie on a wire rack or parchment paper.
While the chocolate is still wet, sprinkle each cookie with the reserved chopped hazelnuts.
Allow the chocolate to set completely at room temperature or speed up the process by placing the cookies in the fridge.

Servings and Timing

Yield: 18 servings
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes

Variations

Nut Alternatives: If you’re not a fan of hazelnuts, feel free to use almonds, walnuts, or even pistachios for a unique twist.
Chocolate Coating: You can use milk chocolate or white chocolate instead of dark chocolate for a different flavor profile.
Spices: Add a pinch of cinnamon or espresso powder to the dough for a warm, spicy flavor.

Storage/Reheating

Storage: Store the cookies in an airtight container at room temperature for up to 1 week.
Freezing: These cookies freeze well. Place them in a freezer-safe container or zip-top bag and store for up to 2 months. When you’re ready to enjoy, let them thaw at room temperature.

FAQs

1. Can I make these cookies without a chocolate coating?

Yes, you can skip the chocolate coating if you prefer a simpler cookie. The dough itself is delicious on its own with the toasted hazelnuts.

2. Can I use a different type of nut?

Absolutely! You can substitute the hazelnuts with any other nut you prefer, like almonds, pecans, or walnuts.

3. Can I make these cookies gluten-free?

Yes, you can use a gluten-free flour blend as a substitute for the all-purpose flour to make these cookies gluten-free.

4. How do I store leftover chocolate coating?

If you have leftover chocolate coating, store it in an airtight container in the fridge for up to 1 week. You can also use it for dipping fruit or as a topping for other desserts.

5. Can I add other flavorings to the dough?

Definitely! You can add a teaspoon of vanilla extract, a pinch of cinnamon, or a splash of orange zest for a different twist on the flavor.

Conclusion

These Chocolate Hazelnut Crunch Cookies are a delightful and indulgent treat perfect for any occasion. With rich chocolate, crunchy hazelnuts, and a smooth coating, they’re sure to be a hit with anyone who loves chocolate. Easy to make and full of flavor, this is a must-try recipe that will become a favorite during the holidays or any time you want to treat yourself to something special. Enjoy!

Chocolate Hazelnut Crunch Cookies: A Decadent Holiday Delight