Description

These Chocolate Hazelnut Crunch Cookies combine a rich cocoa cookie base with crunchy toasted hazelnuts and a silky chocolate coating. They are decadent, bakery-style treats perfect for holidays, gatherings, or everyday indulgence.

Ingredients

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup toasted hazelnuts, chopped and divided

1 cup semi-sweet chocolate

2 tablespoons coconut oil (optional)

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Instructions

Preheat the oven to 350°F (175°C).
Spread the hazelnuts on a baking sheet and toast for 10–12 minutes, stirring halfway through, until fragrant and golden. Cool, chop roughly, and reserve half for topping.
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
Add the egg and vanilla extract and mix until smooth.
Gradually add the dry ingredients and mix until just combined.
Fold in half of the chopped toasted hazelnuts until evenly distributed.
Scoop dough into portions, roll into balls, and slightly flatten them on a lined baking sheet.
Bake for 10–12 minutes, until the edges are set and the centers remain soft.
Cool the cookies completely on a wire rack.
Melt the semi-sweet chocolate and coconut oil together until smooth.
Dip each cooled cookie halfway into the melted chocolate and sprinkle with the reserved chopped hazelnuts.
Allow the chocolate coating to set at room temperature before serving.

Notes

Substitute hazelnuts with pecans, walnuts, or almonds if desired.

Use milk chocolate instead of semi-sweet chocolate for a sweeter finish.

For a dairy-free version, use vegan butter and dairy-free chocolate.

Add mini chocolate chips to the dough for extra richness.

Top with crushed toffee bits or flaky sea salt before the coating sets for added flavor.

Store in an airtight container at room temperature for up to 5 days.

Freeze baked cookies for up to 3 months with parchment paper between layers.

Nutrition

Serving Size: 1 cookie
Calories: 220 kcal
Sugar: 12 g
Sodium: 85 mg
Fat: 14 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 3 g
Cholesterol: 28 mg