Chocolate Hazelnut Crunch Cookies

Every year as soon as the leaves start to turn gold outside my window I pull out this chocolate hazelnut crunch cookie recipe These cookies are the ultimate answer to any craving for something rich chocolaty and satisfyingly crunchy Each bite carries the toasted aroma of hazelnuts wrapped in a soft chocolate embrace topped with even more nutty goodness and a silky chocolate shell Perfect for sharing over coffee or when you need a special treat with extra crunch

When I first whipped these up for a bake sale the empty plate came back before I had finished telling anyone the recipe My friends still ask for them every holiday season

Ingredients

• Hazelnuts: roasted for the deepest aroma and texture Always choose fresh whole hazelnuts with unsplit shells
• All purpose flour: ensures a soft base for the cookies Check that the flour is free of lumps for a delicate crumb
• Cocoa powder: provides rich chocolate flavor Dutch processed gives a smooth finish
• Unsalted butter: brings tender structure and balances sweetness Select high quality butter for best results
• Granulated sugar: for sweetness and slight crisp edges Use extra fine sugar if possible
• Brown sugar: packs moisture and a subtle caramel undertone Go for soft moist brown sugar
• Egg: acts as a binder and gives lift Opt for large eggs at room temperature
• Vanilla extract: enhances every other flavor Real vanilla brings warmth and depth
• Semi sweet or dark chocolate for coating: Offers that luxurious snap Choose chocolate with at least sixty percent cocoa
• Coconut oil or shortening: softens the chocolate coating a touch Pick refined coconut oil for a neutral taste
• Parchment paper or silicone baking mat: prevents sticking and saves on cleanup

Instructions

Prepare the Hazelnuts:

Spread whole hazelnuts on a clean baking sheet and toast in a preheated oven set at three hundred fifty degrees Fahrenheit for about ten to twelve minutes Stir once around halfway through to help them brown evenly Let them cool down fully before chopping them with a sharp knife Set aside a half cup for the cookie topping later

Mix the Dry Ingredients:

In a medium mixing bowl whisk together the all purpose flour cocoa powder baking powder and salt This step ensures that the leavening and cocoa are evenly distributed in every bite

Cream the Butter and Sugars:

Take your large bowl and beat softened unsalted butter with both granulated and brown sugar Use a mixer on medium speed and keep going for two to three minutes until the mixture turns fluffy and pale that is the secret to a tender cookie

Incorporate Egg and Vanilla:

Add the egg and vanilla extract to the butter sugar mix Beat until smooth no streaks remain A room temperature egg blends best

Combine Wet and Dry:

Pour in the dry ingredient mixture Gradually combine using a spatula until you see no more flour bits Do not overmix Fold in the chopped toasted hazelnuts until evenly distributed throughout the dough

Form and Bake:

Line your baking sheet with parchment or a silicone mat Take tablespoon sized amounts of dough roll each between your hands then flatten slightly into thick discs Lay them spaced evenly apart Bake for ten to twelve minutes until the edges are set but the centers still look soft Slide the cookies onto a cooling rack immediately so they do not keep cooking on the hot pan

Dip and Decorate:

Melt your chocolate with coconut oil in a heatproof bowl using thirty second bursts in the microwave stirring after each until smooth Dip the cooled cookies one by one letting excess chocolate drip back into the bowl Sprinkle with the reserved finely chopped hazelnuts for crunch Place cookies on a rack or fresh parchment to set fully This might take a little time at room temperature but you can chill them for quicker results

Chopped hazelnuts are my favorite part I have fond memories of my grandmother roasting whole hazelnuts in her old cast iron pan The rich aroma would fill the kitchen and we would nibble more nuts than ever made it into the batter

Storage and Leftover Tips

Store cookies in a tightly sealed container at room temperature and they will stay fresh for up to a week If the room is warm keep them in the fridge so the chocolate does not melt For any longer keep them separated by parchment and freeze for up to three months Just let them thaw on the counter and they are as tasty as fresh

Easy Ingredient Swaps

You can swap out hazelnuts for almonds or walnuts if you wish You can use milk chocolate instead of dark for a gentler bite Coconut oil is optional in the coating but will give a shinier finish

Perfect Ways to Serve This

Serve as an after dinner treat with espresso for a truly European touch These cookies also pair well with vanilla ice cream or stacked into a festive cookie tower for celebrations

Try this recipe soon and see why it has become a beloved tradition You may end up making it all year round

Recipe Q&A

→ How do you achieve crunchy hazelnut texture?

Toast the hazelnuts before adding them to boost flavor and add a delightful crunch to each cookie.

→ What chocolate is best for coating?

Semi-sweet or dark chocolate works best, creating a rich coating that complements the nutty cookie.

→ Can nuts be omitted or substituted?

Other nuts like almonds or pecans can be used, or the cookies can be made nut-free if preferred.

→ How should the cookies be stored after baking?

Store in an airtight container at room temperature for up to a week, separating layers with parchment paper.

→ Is chilling the dough necessary?

Chilling is not required, but can help prevent spreading for uniformly shaped cookies.