I have always loved the warm, inviting aroma of freshly baked cookies filling the kitchen, and there’s something truly magical about chocolate and hazelnut coming together in a perfect crunch. Today, I’m excited to share my recipe for Chocolate Hazelnut Crunch Cookies, a treat that has quickly become one of my personal favorites. These cookies are not just a dessert—they are a delightful experience that combines the rich flavor of chocolate, the nutty depth of hazelnuts, and a satisfying crispy texture that keeps you reaching for one more bite.
You will love this recipe because it strikes the perfect balance between indulgence and simplicity. Each bite offers a harmony of flavors that is both comforting and exciting, making these cookies ideal for any occasion. Whether you’re baking for a family gathering, a casual afternoon tea, or simply to satisfy your own sweet cravings, these cookies are sure to impress.
One of the best things about this recipe is its versatility. You can easily adjust the type of chocolate or nuts to match your personal preference. Add a few extra chocolate chunks for an extra gooey experience or toss in some chopped dried fruits for a unique twist. The recipe is flexible enough to cater to different tastes while maintaining its signature crunch and flavor.
Another advantage is affordability. The ingredients are simple, widely available, and budget-friendly. You don’t need any specialty items or expensive toppings—just high-quality chocolate, fresh hazelnuts, and standard pantry staples. This makes it an accessible recipe for both seasoned bakers and beginners alike.
Ingredients for Chocolate Hazelnut Crunch Cookies:
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1 cup unsalted butter, softened
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1 cup brown sugar
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½ cup granulated sugar
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2 large eggs
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2 teaspoons vanilla extract
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2 ½ cups all-purpose flour
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½ teaspoon baking soda
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½ teaspoon salt
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1 cup chopped hazelnuts, toasted
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1 ½ cups dark chocolate chunks or chips
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½ cup crushed crispy rice cereal
These ingredients come together beautifully to create cookies that are rich, crunchy, and irresistibly flavorful. From the soft interior to the crisp edges and the bursts of hazelnut and chocolate in every bite, this recipe is designed to deliver satisfaction with every single cookie.
How to Prepare Chocolate Hazelnut Crunch Cookies
Preparing these cookies is simple, and following each step carefully ensures perfect results every time. This recipe is designed to be quick and easy, making it ideal for both weekday treats and weekend baking sessions.
Step-by-Step Instructions
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Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking. This step ensures your cookies bake evenly and makes cleanup much easier.
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Cream the butter and sugars in a large mixing bowl using an electric mixer. Beat until the mixture is light and fluffy, which usually takes about 3-4 minutes. The sugars will dissolve slightly into the butter, creating a smooth base for your dough.
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Add the eggs and vanilla extract to the butter mixture. Beat on medium speed until fully incorporated. Make sure each egg is thoroughly mixed before adding the next to maintain a consistent texture.
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Combine the dry ingredients in a separate bowl: flour, baking soda, and salt. Whisk them together to ensure even distribution of the leavening agent and salt.
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Gradually add the dry mixture to the wet ingredients while mixing on low speed. This helps prevent flour from flying everywhere and ensures a smooth, cohesive dough.
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Fold in the hazelnuts and chocolate chunks using a spatula. Make sure the nuts and chocolate are evenly distributed so every cookie has the perfect balance of crunch and chocolatey goodness.
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Gently fold in the crushed crispy rice cereal, which gives the cookies their signature crunch. Incorporate carefully so the cereal doesn’t break too much.
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Scoop the dough onto the prepared baking sheets using a cookie scoop or tablespoon, spacing each portion about 2 inches apart to allow for spreading.
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Bake for 10-12 minutes, or until the edges are golden brown but the centers remain slightly soft. Overbaking can make the cookies too dry, so keep a close eye during the last few minutes.
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Cool the cookies on the baking sheet for 5 minutes before transferring them to a wire rack. This allows them to firm up while retaining a soft, chewy center.
Quick and Easy Tips
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You can toast the hazelnuts in advance to bring out a deeper nutty flavor.
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For extra gooey cookies, slightly underbake them; they will firm up as they cool.
Customizable Variations
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Swap dark chocolate chunks for milk chocolate or white chocolate according to your preference.
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Add a pinch of cinnamon or a drizzle of caramel on top for an extra flavor twist.
These cookies are popular with many people because of their satisfying combination of flavors and textures. They are perfect for sharing with friends, gifting during holidays, or simply enjoying as a treat with your favorite cup of coffee or tea. With their irresistible crunch and rich chocolate flavor, they are guaranteed to disappear quickly from any cookie plate.
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Chocolate Hazelnut Crunch Cookies
These Chocolate Hazelnut Crunch Cookies are a perfect blend of rich chocolate, nutty hazelnuts, and a satisfying crispy texture. They are simple to prepare, versatile, and loved by everyone. Perfect for any occasion, they deliver a delightful crunch with every bite.
- Total Time: 27 minutes
- Yield: 24 1x
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped hazelnuts, toasted
- 1 ½ cups dark chocolate chunks or chips
- ½ cup crushed crispy rice cereal
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy (about 3–4 minutes).
- Beat in the eggs, one at a time, followed by the vanilla extract, until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until combined.
- Fold in the toasted hazelnuts and chocolate chunks with a spatula until evenly distributed.
- Carefully fold in the crushed crispy rice cereal to maintain the crunch.
- Scoop portions of dough (tablespoon-sized or using a cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes or until the edges are golden brown and centers are slightly soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Toasting the hazelnuts enhances flavor.
Slightly underbaking produces a softer, chewier cookie.
For a flavor variation, add a pinch of cinnamon or a drizzle of caramel.
- Prep Time: 15
- Cook Time: 12
FAQs
1. Can I use other nuts instead of hazelnuts?
Yes, you can substitute almonds, pecans, or walnuts. Toast them lightly to enhance their flavor and maintain the cookie’s crunch.
2. How should I store these cookies?
Store them in an airtight container at room temperature for up to one week. You can also freeze the baked cookies for up to three months.
3. Can I make the dough ahead of time?
Absolutely! Refrigerate the dough for up to 24 hours before baking. Chilling helps the cookies retain their shape and enhances the flavors.
4. Can I make smaller or larger cookies?
Yes, you can adjust the size. Keep in mind that smaller cookies will bake faster, and larger cookies may need an extra 2-3 minutes in the oven.
5. How do I ensure the cookies stay crunchy?
Cool them completely on a wire rack before storing, and avoid sealing them in a container while still warm. Adding the crispy rice cereal also helps maintain the crunch.
6. Can I make these cookies nut-free?
Yes, you can omit the hazelnuts and replace them with extra crispy rice cereal or seeds like sunflower seeds for a crunchy texture.