Description
There’s something magical about baking a batch of chocolate hazelnut crunch cookies. The smell of rich cocoa and toasted hazelnuts filling the kitchen is enough to make anyone’s day brighter. These cookies are a little bite of joy, comfort, and nostalgia rolled into one.
Ingredients
Scale
- 2 cups all-purpose flour (sifted)
- 1/2 cup unsweetened cocoa powder
- 1 cup butter (softened)
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs (room temperature)
- 1 cup roasted hazelnuts (roughly chopped)
- 1 cup chocolate chips or chunks (dark or milk)
- 1 tsp baking soda
- 1/2 tsp salt
Instructions
- Cream the butter and sugars until fluffy.
- Beat in the eggs one at a time.
- In a separate bowl, sift together flour, cocoa powder, baking soda, and salt.
- Combine the dry mixture with the wet ingredients until just combined.
- Fold in roasted hazelnuts and chocolate chips.
- Chill the dough for 30 minutes.
- Preheat oven to 350°F (175°C).
- Scoop dough onto a baking sheet lined with parchment paper.
- Bake for 10–12 minutes, until edges are firm but centers remain slightly soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chill the dough before baking to control spreading. For variations, try swapping hazelnuts with almonds or walnuts, or drizzle white chocolate for a festive touch.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate, hazelnut, cookies, crunch, dessert, baking