Chocolate Hazelnut Crunch Cookies

These Chocolate Hazelnut Crunch Cookies are a rich, decadent treat with a satisfying crunch that will have you reaching for seconds. Each cookie is loaded with chunks of toasted hazelnuts, enveloped in a chewy chocolate base, and finished with a glossy drizzle of dark chocolate. It’s the ultimate indulgence for chocolate lovers who appreciate a nutty twist.

Perfect for holidays, special occasions, or simply to satisfy a sweet craving, these cookies bring together the best textures and flavors: crispy edges, gooey centers, and that nutty crunch in every bite. Whether you’re baking for guests or keeping them all to yourself (we won’t judge), these cookies strike that perfect balance between luxurious and comforting.

---

Why You’ll Love This Chocolate Hazelnut Crunch Cookies Recipe

• Loaded with real toasted hazelnuts for that satisfying crunch.
• Ultra-chocolatey with a gooey center and crispy exterior.
• Easy enough for beginner bakers, but impressive enough for a cookie swap.
• Can be made ahead and frozen for later indulgence.
• The drizzle of dark chocolate on top adds that bakery-style finish.

---

Preparation Phase & Tools to Use (Essential Tools and Equipment and Their Importance)

• Mixing Bowls (Large and Medium): Crucial for combining dry and wet ingredients separately to ensure even mixing.
• Electric Mixer or Hand Mixer: Makes creaming butter and sugar easy, ensuring a fluffy and well-aerated dough.
• Baking Sheet & Parchment Paper: Prevents sticking and promotes even baking.
• Cookie Scoop: Helps portion the dough evenly, so all cookies bake at the same rate.
• Wire Cooling Rack: Essential to cool the cookies properly and keep them from becoming soggy on the bottom.
• Small Saucepan or Microwave-Safe Bowl: For melting the chocolate drizzle topping without burning it.

---

Preparation Tips

Use room-temperature butter for easy creaming and a smooth dough. Always toast your hazelnuts beforehand to deepen their flavor—it makes a big difference. Chill the dough before baking if you want thicker cookies with less spread. When melting chocolate for drizzling, add a tiny bit of oil or butter to keep it silky and easy to work with. Let the cookies cool completely before drizzling to avoid melting the topping into the cookie. These small steps create those bakery-level results right from your kitchen.

---

Ingredients for Chocolate Hazelnut Crunch Cookies

Dry Ingredients:

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder (preferably Dutch-processed)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients:

• 1/2 cup unsalted butter, softened
• 3/4 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract

Add-ins:

• 3/4 cup dark chocolate chips or chunks
• 1 cup toasted hazelnuts, chopped (reserve some for topping)

Chocolate Drizzle Topping:

• 1/2 cup dark chocolate, chopped
• 1 teaspoon neutral oil (like canola or coconut oil)
• Additional chopped hazelnuts for garnish

---

Step 1: Prepare and Toast the Hazelnuts

Preheat your oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast them for about 8-10 minutes until fragrant. Remove the skins by rubbing them with a clean kitchen towel, then roughly chop. Set aside. This enhances their flavor and gives the cookies an incredible crunch.

---

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures the leavening agent and cocoa are evenly distributed throughout the flour.

---

Step 3: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy—about 2-3 minutes using an electric mixer. This step is crucial for a soft and chewy texture.

---

Step 4: Add Egg and Vanilla

Beat in the egg and vanilla extract until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.

---

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet ingredients, mixing on low speed until a thick, chocolatey dough forms. Do not overmix—just until the flour disappears.

---

Step 6: Fold in the Chocolate and Hazelnuts

Using a spatula, fold in the dark chocolate chips and chopped toasted hazelnuts. Reserve a small handful of hazelnuts for topping the cookies before baking.

---

Step 7: Chill the Dough

Chill the dough in the refrigerator for at least 30 minutes (or up to overnight). Chilling helps control spreading and enhances the flavor.

---

Step 8: Portion and Shape

Line a baking sheet with parchment paper. Using a cookie scoop, portion the dough into equal-sized balls and place them a few inches apart. Gently press a few extra chopped hazelnuts on top of each.

---

Step 9: Bake the Cookies

Bake at 350°F (175°C) for 10–12 minutes, or until the edges are set but the centers are still soft. Do not overbake. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

---

Step 10: Make and Apply the Chocolate Drizzle

While cookies cool, melt the dark chocolate and oil together in a small saucepan over low heat or in the microwave in 20-second intervals. Stir until smooth. Drizzle over cooled cookies using a spoon or piping bag. Sprinkle extra hazelnuts on top while the chocolate is still wet.

---

Step 11: Let the Chocolate Set

Allow the chocolate drizzle to set at room temperature or place the cookies in the fridge for 10–15 minutes for quicker setting. Once set, serve or store.

---

Notes

These cookies are best when slightly underbaked to keep their chewy center. The combination of dark chocolate and roasted hazelnuts gives them a complex flavor profile that’s both rich and nutty. You can swap dark chocolate for milk chocolate if you prefer a sweeter cookie, or use a mix of both. For extra crunch, don’t be shy with the hazelnuts on top—just be sure they’re chopped finely enough to stick to the melted chocolate drizzle.

---

Watch Out for These Mistakes While Cooking

• Skipping the toasting step: Raw hazelnuts lack flavor and texture. Toasting brings out their depth.
• Not chilling the dough: This step prevents cookies from spreading too much and helps deepen the flavor.
• Overbaking: The cookies will continue to set after being removed from the oven. Take them out when the centers still look soft.
• Using cold butter: If the butter isn’t soft enough, it won’t cream properly with the sugars, affecting the cookie texture.
• Applying drizzle on warm cookies: Wait until the cookies are fully cooled, or the chocolate drizzle will melt and smear.

---

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container—it’ll absorb excess moisture and help retain chewiness. If you’d like to freeze them, place baked cookies in a single layer on a tray to freeze, then transfer to a sealed freezer bag for up to 3 months. You can also freeze the raw dough balls and bake straight from the freezer, adding 1–2 minutes to the bake time.

---

Estimated Nutrition (Per Cookie, Approximate)

• Calories: 210
• Total Fat: 13g
• Saturated Fat: 5g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Cholesterol: 20mg
• Sodium: 90mg
• Carbohydrates: 22g
• Fiber: 2g
• Sugar: 14g
• Protein: 3g

---

Frequently Asked Questions

What kind of chocolate works best in this recipe?

Dark chocolate with at least 60% cocoa content is ideal, but feel free to experiment with semi-sweet or even milk chocolate for a sweeter taste.

Can I use pre-chopped hazelnuts?

Yes, but toasting them yourself gives the best flavor. Just be careful not to over-toast chopped nuts, as they brown faster.

Can I make this recipe gluten-free?

Yes, use a 1:1 gluten-free flour blend designed for baking. The cookies may be slightly more delicate, but still delicious.

Is it okay to skip the chocolate drizzle?

Of course! The cookies are still amazing without it, though the drizzle adds that luxurious finish.

How do I prevent my cookies from spreading too thin?

Make sure the dough is properly chilled and that you’re not over-measuring the butter.

Can I substitute the hazelnuts with other nuts?

Absolutely. Walnuts, almonds, or pecans work well too, though each brings its own flavor and texture.

How long do these cookies stay fresh?

Up to 5 days at room temperature in an airtight container, or up to 3 months in the freezer.

Why are my cookies dry?

Overbaking is the most common culprit. Make sure you remove them while the centers are still soft and slightly underdone.

---

Conclusion

Chocolate Hazelnut Crunch Cookies are everything a great cookie should be—chewy, crunchy, rich, and incredibly satisfying. Perfect for sharing (or not), they elevate everyday ingredients into a bakery-quality treat you’ll want to make again and again. Follow the tips, avoid the common pitfalls, and you’ll have a cookie jar favorite on your hands in no time.

---

Print