When the aroma of toasted hazelnuts starts wafting through your kitchen, you know something special is on the horizon. These Chocolate Hazelnut Crunch Cookies are not just any treat; they’re a delightful fusion of chewy centers and crisp edges, lovingly topped with rich dark chocolate and crunchy hazelnuts. Perfectly suited for gifting, holiday gatherings, or simply as a delicious pick-me-up on a cozy afternoon, these cookies capture the essence of festive baking.
Imagine sharing these sweet delights with friends, their eyes lighting up in joy as they take that first bite, experiencing the irresistible combination of flavors and textures. What makes them even better is how straightforward they are to prepare, making them an easy addition to your holiday repertoire. So, roll up your sleeves and let’s dive into a recipe that promises to bring smiles and sweet memories to everyone who tries them!
Why love Chocolate Hazelnut Crunch Cookies?
Easy to make: With simple ingredients and straightforward steps, even novice bakers can master this recipe.
Irresistible flavor: The rich chocolate paired with crunchy hazelnuts creates a delightfully decadent taste that will have everyone asking for more.
Perfect for gifting: Pack them up in a festive box, and you’ve got a gourmet edible gift that shows you care.
Festive vibes: The warm aroma of toasted hazelnuts will fill your kitchen, bringing holiday cheer to your home.
Crowd-pleaser: Whether for a cookie exchange or a cozy gathering, these cookies are sure to impress family and friends with their deliciousness.
Versatile options: Experiment with different nut toppings or chocolate coatings to make each batch uniquely yours!
Ingredients for Chocolate Hazelnut Crunch Cookies
For the Dough
• Unsalted Butter – Adds richness and moisture to the dough; you can substitute with margarine for dairy-free options.
• Granulated Sugar – Sweetens the cookies and contributes to a crisp texture; consider replacing half with brown sugar for deeper flavor.
• Brown Sugar – Provides moisture and enhances the nutty flavor; use light brown for a milder taste and dark brown for a richer profile.
• Eggs – Binds all ingredients together and adds moisture; no direct substitute recommended, but a flax egg can be used for a vegan option.
• All-Purpose Flour – Forms the backbone of the cookies; for a gluten-free version, substitute with a 1:1 gluten-free flour blend.
• Cocoa Powder – Intensifies the chocolate flavor without adding moisture; Dutch-processed cocoa can be a smoother alternative to natural cocoa.
• Baking Powder – A vital leavening agent to help cookies rise; don’t substitute with baking soda, as both are necessary.
• Salt – Balances the sweetness and enhances overall flavor; it’s essential unless you’re using salted butter.
For the Chocolate Coating
• Dark Chocolate (60%-70% cacao) – A luxurious coating that adds rich finish; chocolate chips or Nutella can be used, but Nutella won’t set as firmly.
For Garnishing
• Hazelnuts – Adds delightful crunch and nutty flavor; raw hazelnuts can be swapped with chopped almonds, but be sure to roast for maximum flavor.
These Chocolate Hazelnut Crunch Cookies are a treat that’s not just a delight to eat but also perfect for sharing or gifting!
How to Make Chocolate Hazelnut Crunch Cookies
Roast Hazelnuts: Preheat your oven to 350°F. Spread hazelnuts on a baking sheet and roast for 10 minutes, stirring halfway through. Once done, let them cool, then rub them gently to remove the skins and chop roughly. Reserve half for topping.
Prepare Dough: In a large mixing bowl, beat together unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Incorporate eggs and a splash of vanilla extract until well combined.
Combine Dry Ingredients: Sift all-purpose flour, cocoa powder, baking powder, and salt into a separate bowl. Gradually fold the dry ingredients into the wet mixture until just combined. Finally, mix in the chopped hazelnuts, being careful not to overmix.
Shape Cookies: Scoop tablespoon-sized portions of dough, roll them into balls, and flatten them slightly to form discs. Place them on a parchment-lined baking sheet and bake at 350°F for 10-12 minutes. The edges should feel set while the centers remain soft.
Cool: Let the cookies cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.
Dip in Chocolate: In a microwave-safe bowl, melt dark chocolate in 30-second intervals, stirring until smooth and glossy. Dip half of each cooled cookie into the melted chocolate, allowing excess to drip off. Place them back onto the parchment.
Garnish and Set: While the chocolate is still soft, sprinkle the reserved chopped hazelnuts on top of the dipped area. Allow the cookies to set at room temperature, or speed up the process by refrigerating them for quicker results.
Optional: Drizzle extra melted chocolate over the cookies for an elegant finish.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Chocolate Hazelnut Crunch Cookies are ideal for busy home cooks looking to save time during the bustling holiday season! You can prepare the cookie dough up to 24 hours in advance by storing it in the refrigerator or freeze it for up to 3 months. Simply scoop the dough into balls and place them on a parchment-lined baking sheet to freeze them, then transfer to an airtight container. When you’re ready to bake, there’s no need to thaw—just add an extra minute to the baking time. This way, you can enjoy fresh, delicious cookies without the last-minute rush, keeping the flavors and textures just as delightful!
Expert Tips for Chocolate Hazelnut Crunch Cookies
• Roasting Hazelnuts: Ensure the hazelnuts are well-roasted; this step enhances the cookie’s flavor significantly. Skipping this could lead to a bland taste.
• Avoid Overmixing: Gently fold the dry ingredients into the wet mixture to avoid overmixing, which can lead to tough cookies.
• Cooling Time: Allow the cookies to cool completely before dipping in chocolate. This prevents the chocolate from sliding off when set.
• Chocolate Consistency: Melt the dark chocolate in intervals and stir well for a smooth coating. This ensures a glossy finish on your cookies.
• Storage: For the best texture and taste, store your Chocolate Hazelnut Crunch Cookies in an airtight container at room temperature, ensuring they stay fresh longer.
What to Serve with Chocolate Hazelnut Crunch Cookies?
Elevate your dessert experience by pairing these delightful cookies with complementary flavors and textures.
Raspberry Sorbet: The tartness of raspberry sorbet balances the rich chocolate, offering a refreshing contrast. A scoop alongside the cookies creates a delightful dessert duo.
Espresso or Coffee: A strong cup of coffee enhances the chocolate flavor, making every bite richer while elevating the indulgence of the cookies.
Creamy Vanilla Ice Cream: The soft, creamy texture of vanilla ice cream pairs beautifully with the crisp edges of the cookies, creating a sumptuous dessert experience.
Chocolate Milkshake: For a truly decadent treat, sip on a chocolate milkshake while enjoying these cookies. The combination of flavors will be irresistible to chocolate lovers.
Fruit Platter: Bright, juicy fruits like strawberries and oranges provide a fresh contrast, cleansing the palate between bites of the rich cookies.
Homemade Hot Cocoa: A warm cup of hot cocoa complements the chocolate notes in the cookies and adds to the cozy baking atmosphere.
Cheese Platter: Pairing with soft cheeses like brie enhances the nutty flavor of the cookies, creating a sophisticated combination ideal for gatherings.
Spiced Chai Tea: The warm spices in chai tea beautifully accompany the nutty cookies, adding layers of flavor and warming the heart.
Peanut Butter Fudge Brownies: For a double chocolate treat, serve with fudgy brownies to create a rich and indulgent dessert platter that’s sure to impress.
Variations & Substitutions for Chocolate Hazelnut Crunch Cookies
Feel free to get creative with these delightful cookies, making them even more personal and enjoyable!
Nut Swaps: Substitute hazelnuts with pecans or walnuts for a different nutty flavor profile.
White Chocolate Coating: Use white chocolate chips for a sweeter finish that contrasts nicely with the dark chocolate.
Vegan Option: Replace the eggs with a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water) to enjoy a vegan version of these cookies.
Flour Alternative: For a gluten-free twist, use a 1:1 gluten-free flour blend instead of all-purpose flour.
Mocha Flavor: Add 1 to 2 teaspoons of instant coffee or espresso powder to the dough for a delightful mocha flavor.
Spice It Up: Include a pinch of cinnamon or nutmeg in the dough for a warm, festive spicing that enhances the richness.
Candy Crunch: Fold in crushed toffee bits for added sweetness and a delightful crunch.
Citrus Zest: Add a teaspoon of orange or lemon zest to the dough for a refreshing citrus note that brightens the flavors.
How to Store and Freeze Chocolate Hazelnut Crunch Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days to maintain their freshness and crunchy texture.
Fridge: If you prefer chilled cookies, you can refrigerate them in an airtight container for up to a week. Just let them warm up slightly before enjoying.
Freezer: For longer storage, freeze your dipped cookies in a single layer protected by parchment paper, ensuring they don’t stick together, for up to 2 months.
Reheating: To enjoy a warm cookie, bake frozen cookies directly from the freezer for an extra minute, allowing the delightful aroma of Chocolate Hazelnut Crunch Cookies to fill your kitchen once more.
Chocolate Hazelnut Crunch Cookies Recipe FAQs
How should I select the hazelnuts for the cookies?
Absolutely! When choosing hazelnuts, look for nuts that are plump, firm, and without dark spots or blemishes. Fresh hazelnuts should have a pleasant nutty aroma. If you can, opt for raw hazelnuts that you can roast at home, as this enhances their flavor significantly.
What is the best way to store Chocolate Hazelnut Crunch Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 5 days. For maximum crunch, I recommend placing a piece of parchment paper between layers of cookies. If you want to keep them longer, you can refrigerate them for up to a week or freeze them in a single layer with parchment paper for up to 2 months.
Can I freeze the cookie dough instead of baked cookies?
Yes! You can prepare the cookie dough in advance. Once the dough is mixed, scoop tablespoon-sized portions onto a baking sheet lined with parchment paper. Freeze them until solid, then transfer to a resealable bag or airtight container. When you’re ready to bake, just pop them straight from the freezer into the oven, adding an extra minute to the baking time.
What if my cookies turn out too flat or crispy?
If your cookies are flattening too much, it could be due to the butter being too soft. Ensure you’re using butter that’s just softened but not melted. If they turn out too crispy, try reducing the baking time by a minute or two. Remember, cookies continue to cook as they cool on the baking sheet, so it’s okay if they look slightly underbaked when you take them out!
Can I substitute any of the ingredients for dietary reasons?
Of course! For a gluten-free option, swap the all-purpose flour with a 1:1 gluten-free flour blend. If you’re looking for a vegan alternative, replace the eggs with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes) and use a dairy-free butter alternative. Each substitution retains the essence of these delicious Chocolate Hazelnut Crunch Cookies while catering to different dietary needs.
Decadent Chocolate Hazelnut Crunch Cookies to Savor at Home
Ingredients
Equipment
Method
- Preheat your oven to 350°F. Spread hazelnuts on a baking sheet and roast for 10 minutes, stirring halfway through. Once done, let them cool, then rub them gently to remove the skins and chop roughly. Reserve half for topping.
- In a large mixing bowl, beat together unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Incorporate eggs and a splash of vanilla extract until well combined.
- Sift all-purpose flour, cocoa powder, baking powder, and salt into a separate bowl. Gradually fold the dry ingredients into the wet mixture until just combined. Finally, mix in the chopped hazelnuts, being careful not to overmix.
- Scoop tablespoon-sized portions of dough, roll them into balls, and flatten them slightly to form discs. Place them on a parchment-lined baking sheet and bake at 350°F for 10-12 minutes. The edges should feel set while the centers remain soft.
- Let the cookies cool on the baking tray for a few minutes before transferring them to a wire rack to cool completely.
- In a microwave-safe bowl, melt dark chocolate in 30-second intervals, stirring until smooth and glossy. Dip half of each cooled cookie into the melted chocolate, allowing excess to drip off. Place them back onto the parchment.
- While the chocolate is still soft, sprinkle the reserved chopped hazelnuts on top of the dipped area. Allow the cookies to set at room temperature, or speed up the process by refrigerating them for quicker results.
Leave a Reply