Chocolate Hazelnut Crunch Cookies
These chocolate hazelnut crunch cookies combine dark chocolate chunks, toasted hazelnuts, and a crisp, buttery dough for a cookie that's rich, nutty, and perfectly crunchy. Ideal for gifting, afternoon coffee, or holiday cookie trays.
Ingredients
- 1 cup unsalted butter melted and slightly cooled
- 1 cup granulated sugar
- 1/3 cup brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups chopped dark chocolate 60–70% cacao
- 1 cup toasted hazelnuts chopped
- 1 cup crisped rice or feuilletine optional, for added crunch
Instructions
- 1. Preheat oven to 325°F (165°C). Line baking sheets with parchment.
- 2. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
- 3. Add eggs and vanilla, and whisk until combined.
- 4. In a separate bowl, whisk together flour, baking soda, and salt.
- 5. Gradually stir dry ingredients into the wet ingredients until just combined.
- 6. Fold in chopped dark chocolate, toasted hazelnuts, and crisped rice if using.
- 7. Scoop dough (about 2 tablespoons per cookie) onto baking sheets, spaced apart.
- 8. Bake 13–15 minutes until edges are golden brown and centers are just set.
- 9. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
- 10. Store in airtight container for up to 5 days or freeze up to 1 month.
Notes
Don't skip toasting the hazelnuts—it enhances the flavor dramatically.
For extra chocolate crunch, drizzle melted chocolate over baked cookies.
No crisped rice? Sub with crushed cornflakes for texture.
Cookies will crisp further as they cool.