Description
Treat yourself to the ultimate indulgence with these Chocolate Hazelnut Crunch Cookies—a rich, chewy, chocolate-packed cookie loaded with toasted hazelnuts and finished with a glossy dark chocolate drizzle. This easy dessert recipe is perfect for satisfying sweet cravings, impressing guests, or elevating your holiday cookie tray. Ideal for those hunting for easy dessert ideas, quick baking recipes, or simply a nutty chocolate treat. Each bite offers a blend of textures: crispy edges, gooey centers, and crunchy hazelnuts. Whether you’re whipping them up for a weekend baking session, a holiday celebration, or your next bake sale, these cookies deliver on both flavor and presentation.
Ingredients
1 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
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
3/4 cup dark chocolate chips or chunks
1 cup toasted hazelnuts, chopped (reserve some for topping)
1/2 cup dark chocolate, chopped (for drizzle)
1 teaspoon neutral oil (for drizzle)
Extra chopped hazelnuts for garnish
Instructions
1. Preheat oven to 350°F (175°C) and toast hazelnuts on a baking sheet for 8–10 minutes until fragrant. Remove skins, chop, and set aside.
2. In a medium bowl, whisk flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat softened butter with brown and granulated sugar until light and fluffy (2–3 mins).
4. Add egg and vanilla to the butter mixture; mix until fully combined.
5. Gradually add dry ingredients to the wet mixture. Mix just until combined.
6. Fold in dark chocolate chips and 3/4 of the chopped hazelnuts.
7. Chill the dough for at least 30 minutes.
8. Scoop dough onto a parchment-lined baking sheet. Press reserved hazelnuts onto each cookie.
9. Bake for 10–12 minutes or until edges are set. Let cool on baking sheet for 5 minutes, then transfer to a rack.
10. Melt dark chocolate and oil in a saucepan or microwave; stir until smooth.
11. Drizzle melted chocolate over cooled cookies and top with extra hazelnuts.
12. Let drizzle set at room temperature or chill cookies briefly to speed up setting.
Notes
Always toast your hazelnuts—it enhances the nutty depth and adds that essential crunch.
Chilling the dough is key to a thick, chewy texture and helps the flavors develop.
Let the cookies cool fully before drizzling to keep the chocolate from melting into the cookie.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 14g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
Keywords: chocolate cookies, hazelnut dessert, easy cookie recipe, holiday cookies, nutty cookies