Description
Crispy, rich Chocolate Hazelnut Crunch Cookies made with toasted hazelnuts, cocoa dough, and a smooth dark chocolate coating. A gourmet-style cookie with layered flavor and crunch.
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)
½ cup (60g) roasted hazelnuts, finely chopped for topping
Instructions
1. Preheat oven to 350°F (175°C) and toast hazelnuts on a baking sheet for 10–12 minutes. Cool and chop. Reserve ½ cup for topping.
2. In a medium bowl, whisk flour, cocoa powder, baking powder, and salt.
3. In a large bowl, cream butter and sugars until fluffy. Add egg and vanilla. Mix until smooth.
4. Gradually stir in dry ingredients until fully combined. Fold in hazelnuts.
5. Scoop tablespoon-sized dough balls, flatten slightly, and place on a parchment-lined sheet.
6. Bake for 10–12 minutes until edges are set. Cool on a wire rack.
7. Melt chocolate and coconut oil in microwave-safe bowl, stirring between intervals until smooth.
8. Dip cooled cookies into chocolate. Place on rack or parchment.
9. Sprinkle with chopped hazelnuts before chocolate sets. Let cool completely or refrigerate to firm.
10. Store in airtight container or gift box.
Notes
Store at room temperature for 5 days or refrigerate up to 10 days.
Freeze undipped cookies and dip when ready to serve.
Pair with espresso or hot chocolate for a café-style treat.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 11g
- Sodium: 40mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 18mg