Chocolate Hazelnut Crunch Cookies
These chocolate hazelnut crunch cookies are rich, crispy on the outside, and soft on the inside, packed with deep chocolate flavor and toasted hazelnut crunch. A cozy, bakery-style cookie that feels comforting and homemade.
Equipment
- Large mixing bowl
- Hand Mixer or Wooden Spoon
- Measuring Cups and Spoons
- Baking Sheet
- Parchment Paper
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
Crunch Add-Ins
- 1 cup chopped hazelnuts, lightly toasted
- 1 cup chocolate chips or chunks
Instructions
- Cream the butter and sugars: In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy. This creates the soft base for the cookies.
- Add eggs and vanilla: Mix in the eggs one at a time, then add the vanilla extract. Stir until smooth and well combined.
- Mix the dry ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add to the wet mixture, mixing just until combined.
- Fold in chocolate and hazelnuts: Gently fold in the chocolate chips and toasted hazelnuts, making sure they are evenly distributed throughout the dough.
- Scoop and bake: Scoop dough onto a parchment-lined baking sheet, leaving space between cookies. Bake at 350°F (175°C) for 10–12 minutes until edges are set and centers are slightly soft.
- Cool and enjoy: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. Serve warm or once fully cooled.