If you’ve been searching for the ultimate chocolate hazelnut cookies, you’re in the right place! These amazing chocolate hazelnut crunch cookies combine rich cocoa flavor, nutty crunch, and chewy softness in each bite. You’ll find yourself reaching for one cookie after another, and they’re perfect for sharing—or keeping all to yourself.
Once you make this recipe, you’ll see just how easy it is to create bakery-quality chocolate hazelnut cookies right in your own kitchen. Whether you’re an experienced baker or a beginner, these cookies will become a favorite go-to treat.
Why You'll Love This Recipe
- Perfect balance of crunchy hazelnuts and melty chocolate chips
- Chewy texture with a satisfying crunch in every bite
- Simple ingredients you probably already have on hand
- Quick to prep and bake—ready in under 30 minutes
- Great for gifting, parties, or cozy nights in
Ingredients
Here’s everything you need to make these incredible chocolate hazelnut crunch cookies. Make sure to use fresh hazelnuts for the best flavor!
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chopped hazelnuts, toasted
- 1 cup semi-sweet chocolate chips
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 24 cookies
- Calories: Approximately 160 per cookie
How to Make Amazing Chocolate Hazelnut Crunch Cookies You Will Make
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until fully combined.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and smooth, about 2-3 minutes with a mixer.
- Add the egg and vanilla extract to the butter mixture and beat until well incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing to keep your cookies tender.
- Fold in the toasted chopped hazelnuts and chocolate chips evenly throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake for 10-12 minutes, or until the edges are set but the centers still look slightly soft. They will firm up as they cool.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!
Tips for the Best Results
- Toast hazelnuts in a dry skillet over medium heat for 5-7 minutes to boost their flavor and crunch.
- Use room temperature butter for easier creaming and a lighter texture.
- If you prefer extra crunch, coarsely chop some hazelnuts to sprinkle on top before baking.
- Don’t overbake; the cookies should look slightly underdone in the center when you take them out.
- For a twist, substitute half of the chocolate chips with white chocolate or dark chocolate chunks.
Storage and Reheating
Store your chocolate hazelnut cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, place them in the refrigerator for up to 2 weeks.
For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before enjoying. Warm them in a 300°F oven for 5 minutes to refresh their soft, melty texture.
Frequently Asked Questions
Can I use other nuts instead of hazelnuts?
Absolutely! Walnuts, pecans, or almonds can be great substitutes if you prefer. Just toast them lightly to bring out their flavor and add the same crunch.
What type of chocolate works best for these cookies?
Semi-sweet chocolate chips are ideal for balancing sweetness and richness. However, you can use dark chocolate for a more intense flavor or milk chocolate for a sweeter bite.
Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before baking. Chilling helps the flavors meld and can improve the texture and flavor of the cookies.
How do I prevent cookies from spreading too much?
Make sure your butter is not melted but softened, and avoid overmixing the dough. Also, chilling the dough briefly before baking can help keep the cookies from spreading too thin.