Description

These Chocolate Hazelnut Crunch Cookies are a decadent holiday treat featuring toasted hazelnuts, rich cocoa, and a smooth chocolate coating. Perfect for special occasions, these cookies are a crowd-pleaser with every bite, offering a delightful crunch and heavenly blend of flavors.

Ingredients

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

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)

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Instructions

Toast the Hazelnuts: Preheat the oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 10–12 minutes, stirring halfway. Let cool, then chop. Set aside ½ cup for topping.
Make the Cookie Dough: In a medium bowl, whisk flour, cocoa powder, baking powder, and salt. In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy. Add egg and vanilla extract, mix until smooth. Gradually add dry ingredients and stir until combined. Fold in toasted hazelnuts.
Shape and Bake the Cookies: Line a baking sheet with parchment paper. Scoop dough into tablespoon-sized portions, roll into balls, and flatten slightly. Bake for 10–12 minutes, or until edges are set. Let cool on a wire rack.
Coat the Cookies: Melt chopped chocolate and coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each. Dip cooled cookies into the melted chocolate, ensuring they’re fully coated. Place on a wire rack or parchment paper.
Top with Hazelnuts: While the chocolate is still wet, sprinkle the cookies with reserved chopped hazelnuts. Allow the chocolate to set at room temperature or chill in the fridge for faster setting.

Notes

Nut Alternatives: Substitute hazelnuts with almonds, walnuts, or pistachios for a different flavor.

Chocolate Coating: Use milk or white chocolate for a variation in flavor.

Spices: Add cinnamon or espresso powder to the dough for a warm, spicy flavor.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 14g
Sodium: 50mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 2g
Protein: 3g
Cholesterol: 25mg