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These Chocolate Hazelnut Crunch Cookies are for anyone craving rich chocolate flavor, the irresistible crunch of roasted hazelnuts, and a treat worthy of sharing. I come back to these every December for gifting, but honestly bake them year round when I want something a bit more special than your average cookie.
I first made these to impress my best friend on her birthday and they quickly became our secret celebratory cookie for any milestone. The combination of fudgy cookie and crunchy nut topping feels luxurious but is so simple to pull off.
Ingredients
- Hazelnuts: Roasted and chopped, add signature crunch and deep flavor. To select the best, pick hazelnuts that feel heavy for their size and have tight skins.
- All purpose flour: Gives structure to these cookies. Look for unbleached flour for best flavor.
- Cocoa powder: Brings a chocolatey depth. Natural or Dutch process both work, but Dutch process is extra rich.
- Baking powder: Gives rise and makes cookies soft and chewy.
- Salt: Balances the sweetness and enhances all other flavors. Use fine sea salt if possible.
- Unsalted butter: Lends moisture and richness. European style butter adds a creamier flavor.
- Granulated sugar: Creates sweetness and helps the cookies spread.
- Brown sugar: Adds moisture for that fudgy texture and gives a hint of caramel.
- Large egg: Brings the dough together and ensures a chewy bite. Use room temperature for better blending.
- Vanilla extract: Rounds out the chocolate and hazelnut notes. Always go for pure vanilla, not imitation, if you can.
- Semi sweet or dark chocolate: Chopped, smooths on top for the finishing touch. Choose high quality chocolate bars, not chips, for best melting.
- Coconut oil or shortening: Optional, for a glossier chocolate finish.
- More roasted hazelnuts: Finely chopped, for topping. These give extra crunch and make the cookies look bakery worthy.
Instructions
- Toast the Hazelnuts:
- Place hazelnuts on a baking sheet and toast in a preheated oven at 350 F for about 10 to 12 minutes. Stir them halfway through to avoid burning. Allow them to cool, then roughly chop, making sure to reserve half a cup for later topping.
- Mix the Cookie Dough:
- In a medium bowl, combine flour, cocoa powder, baking powder and salt. Use a whisk to remove any lumps and distribute everything evenly. Cream the softened butter with both sugars in a large bowl until light and fluffy, about three minutes by hand mixer or sturdy spoon. Add the egg and vanilla, whisking until completely smooth.
- Combine Wet and Dry and Fold in Hazelnuts:
- Slowly stir the dry ingredients into the butter, sugar and egg mixture. Mix just until you no longer see streaks of flour. Fold in the chopped toasted hazelnuts using a spatula so every bite is studded with nuts.
- Shape and Bake Cookies:
- Line a baking sheet with parchment paper or silicone mat. Scoop out tablespoon portions of dough and gently roll between your palms to form balls. Flatten each dough ball between your hands to create discs. Place spaced apart on the sheet. Bake in your preheated oven for 10 to 12 minutes until the cookies look just set at the edges. Cool completely on a wire rack.
- Prepare the Chocolate Coating:
- Melt the chopped chocolate with coconut oil if using in a microwave safe bowl. Heat in 30 second bursts, stirring after each, until completely smooth. Work patiently to keep chocolate silky, not overheated.
- Dip and Top the Cookies:
- Dip each cooled cookie into the melted chocolate til fully coated. Gently shake off excess. Set on a wire rack or fresh parchment. Immediately before the chocolate sets, sprinkle each with the reserved finely chopped hazelnuts. Let sit at room temperature to harden, or chill for faster setting.
You can never underestimate the way roasted hazelnuts transform the flavor of these cookies. They remind me of my grandmother who loved chocolate and always kept a jar of hazelnuts for baking. Her kitchen always smelled warm and sweet during the holidays and these cookies capture that memory for me.
Storage Tips
Store the finished cookies in an airtight container at room temperature for up to five days. For best texture, place a piece of parchment between layers to prevent sticking. They also freeze beautifully, just thaw on the counter before eating.
Ingredient Substitutions
Swap almonds or pecans if you prefer or if hazelnuts are hard to find. Use all brown sugar if you want an extra chewy bite. For the chocolate, gluten free flour blends work well here too.
Serving Suggestions
Plate these cookies with vanilla ice cream or crumble them into yogurt for breakfast bliss. They are also a natural pairing with coffee or even a glass of red wine for a grown up dessert moment.
Cultural and Historical Context
Hazelnuts and chocolate are a classic combination in Italian baking where they are often used in biscotti or holiday cookies. These cookies are a loving nod to those traditions but feel firmly homemade and easy to adapt for any celebration.
Seasonal Adaptations
Add a sprinkle of flaky sea salt on top after coating for a flavor burst. Mix orange zest into the dough for a wintery twist. Use white chocolate for a spring or summer look.
Success Stories
A friend once brought these to a cookie swap and won first prize among a competitive crowd. When I gave them as gifts they stayed fresh for days and got nothing but rave reviews. Kids love helping to dip and sprinkle the hazelnuts which makes this a fun family baking project.
Freezer Meal Conversion
Shape the dough into discs and freeze in a single layer. Once solid, transfer to a freezer bag for up to two months. Bake straight from freezer, adding a minute or two to baking time. You can also freeze finished cookies, just be sure the chocolate coating is fully set.
These cookies are stunning on a platter and even better with coffee. Make a double batch—your future self will thank you!
FAQs for This Recipe
- → How do I get the hazelnuts extra crunchy?
To enhance crunch, toast the hazelnuts thoroughly until fragrant and golden before chopping. Let them cool completely for the crispiest texture.
- → Can I substitute another nut for hazelnuts?
Yes, roasted almonds or pecans will also pair with chocolate. Adjust roasting times as needed for your chosen nut.
- → Why use both brown and granulated sugar?
Brown sugar adds moisture and chewiness, while granulated sugar creates crisp edges, balancing texture in every bite.
- → How do I keep the chocolate coating smooth?
A small amount of coconut oil in the chocolate helps achieve a glossy finish and keeps the coating soft but set.
- → Can these be made ahead for gifting?
Absolutely! Once the chocolate sets, store the cookies in an airtight container at room temperature or chill briefly before packing for gifts.
- → What’s the best way to chop hazelnuts for topping?
Use a sharp knife to finely chop roasted hazelnuts, ensuring even pieces for appearance and crunch in the final touch.