Chocolate Hazelnut Crunch Cookies

Oh my goodness, let me tell you about these Chocolate Hazelnut Crunch Cookies! They are the kind of cookies that can turn an ordinary day into something special. I first stumbled upon this delightful recipe at a holiday baking party many years ago. The sweet aroma of chocolate mingling with toasty hazelnuts still brings me warm memories of laughter, shared stories, and the pleasure of indulging in something sinfully delicious.

The moment you take your first bite, you’re met with a satisfying crunch followed by a rich molten chocolate experience. Trust me, they’ll become a staple in your cookie rotation. And if you’re like me and enjoy sharing baked goods (or fiercely guarding them), these cookies will definitely earn you some serious brownie points (or should I say cookie points?) with friends and family!

What’s in Chocolate Hazelnut Crunch Cookies?

Hazelnuts: These wonderful nuts are the star attraction! Roasted to perfection, they bring a delightful crunch and a nutty flavor. I usually opt for pre-roasted hazelnuts to save time, but if you have raw ones, just roast them in the oven for a few minutes until fragrant.

Butter: Nothing beats the richness of real butter in baking! It adds moisture and flavor, creating that melt-in-your-mouth texture we all crave. I prefer using unsalted butter so I can control the saltiness in the recipe.

Sugar: A combination of granulated and brown sugar gives these cookies the perfect balance of sweetness and chewyness. Brown sugar also adds a hint of molasses flavor, which makes them extra tasty!

Eggs: Essential for binding all the ingredients together, eggs also contribute to that delightful soft texture. I always use large eggs for baking.

Flour: All-purpose flour is the base of this cookie. It provides structure, ensuring our cookies don’t turn into flat puddles.

Cocoa Powder: For that deep chocolate flavor, I use unsweetened cocoa powder. It enhances the chocolatey-ness of these delightful treats, making it impossible to have just one!

Chocolate Chips: I’m a sucker for dark chocolate chips, but you can use milk or semi-sweet – whatever speaks to your chocolate-loving soul. They provide an extra gooey center that’s just divine.

Baking Soda: This little leavening agent helps the cookies rise, creating that perfect texture we all crave. Don’t skip it!

Is Chocolate Hazelnut Crunch Cookies Good for You?

Well, let’s not kid ourselves – cookies, in general, aren’t what we’d label as health food! But they do have some redeeming qualities:

Hazelnuts: They are packed with healthy fats, vitamins, and minerals. Eating them in moderation can support heart health and provide antioxidants.

Dark Chocolate: If you choose dark chocolate chips, they come with their own set of health benefits, including being rich in antioxidants and possibly improving heart health.

Just remember, moderation is key. While these cookies can have some nutritious properties, they are still high in sugar and fat due to the butter and sugar content. So, enjoy them as an occasional treat!

Ingredients List

– 1 cup hazelnuts, chopped and roasted
– 1/2 cup unsalted butter, softened
– 1/2 cup granulated sugar
– 1/2 cup brown sugar, packed
– 1 large egg
– 1 teaspoon vanilla extract
– 1 cup all-purpose flour
– 1/3 cup unsweetened cocoa powder
– 1/2 teaspoon baking soda
– 1 cup dark chocolate chips
– *Servings: About 24 cookies*

How to Make Chocolate Hazelnut Crunch Cookies?

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
3. Add in the egg and vanilla extract, mixing until well combined.
4. In a separate bowl, whisk together the flour, cocoa powder, and baking soda.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
6. Fold in the chopped hazelnuts and chocolate chips using a spatula until evenly distributed.
7. Using a tablespoon, scoop out the cookie dough and drop it onto the prepared baking sheet, giving them some space to spread out.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the centers still look slightly soft.
9. Remove from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

Sweet Suggestions

– Feel free to get creative! You can add a pinch of sea salt on top of the cookies before baking for that sweet-and-salty contrast that is oh-so-delicious.
– Want to switch things up? Try using different types of nuts—walnuts or pecans work exceptionally well too!
– Serve these cookies warm with a scoop of vanilla ice cream for a truly decadent dessert!

I can’t wait for you to try these Chocolate Hazelnut Crunch Cookies! Remember, cooking should be fun, so don’t stress it. Let me know how they turn out for you – I’d love to hear about your baking adventures! Happy baking! 🍪