Chocolate Hazelnut Crunch Cookies (Printable Format)
Chocolate cookies with toasted hazelnuts, dipped in rich chocolate and finished with a crunchy nut topping.
# Needed Ingredients:
→ For the Cookies
01 -
1 1/2 cups hazelnuts, toasted and roughly chopped
02 -
1 cup all-purpose flour
03 -
2 tablespoons unsweetened cocoa powder
04 -
1 teaspoon baking powder
05 -
1/4 teaspoon salt
06 -
1/2 cup unsalted butter, softened
07 -
1/2 cup granulated sugar
08 -
1/2 cup packed brown sugar
09 -
1 large egg
10 -
1 teaspoon vanilla extract
→ For the Chocolate Coating
11 -
8 ounces semi-sweet or dark chocolate, chopped
12 -
1 tablespoon coconut oil or shortening (optional)
13 -
1/2 cup roasted hazelnuts, finely chopped for topping
# Preparation Steps:
01 -
Preheat oven to 350°F. Arrange hazelnuts on a baking sheet and toast for 10 to 12 minutes, stirring once midway. Allow to cool, then roughly chop. Reserve 1/2 cup for topping.
02 -
In a medium bowl, whisk together all-purpose flour, cocoa powder, baking powder, and salt. In a separate large bowl, cream softened butter, granulated sugar, and brown sugar until light and fluffy, approximately 2 to 3 minutes. Blend in egg and vanilla extract until smooth. Gradually mix dry ingredients into wet ingredients until fully incorporated. Fold in toasted hazelnuts.
03 -
Line a baking sheet with parchment paper or a silicone mat. Portion dough by tablespoon, rolling into balls and flattening each disc gently. Bake for 10 to 12 minutes, or until edges are set. Cool completely on a wire rack.
04 -
Melt chopped chocolate with coconut oil or shortening (if using) in a microwave-safe bowl, stirring every 30 seconds until smooth. Dip each cooled cookie in melted chocolate, coating fully, and place on wire rack or parchment. Sprinkle reserved chopped hazelnuts on top before chocolate sets. Allow chocolate to firm completely at room temperature or chill in the refrigerator to set faster.
# Supplementary Details:
01 -
For a finer texture, peel hazelnuts by rubbing them in a clean kitchen towel after toasting.