There’s nothing quite like biting into a cookie that’s part candy bar, part gourmet pastry: enter the Epic Cookies world of these Chocolate Hazelnut Crunch Cookies. Imagine a pillowy, chewy center surrounded by just-crisp edges, all bathed in glossy dark chocolate and crowned with toasted hazelnuts. Sound fancy? You’d be surprised how fast—and how fun—these come together. Trust me, once you try them, you’ll be adding them to every Cookies For Parties spread and gifting tin!
Why These Are the Most Delicious Cookies You’ll Ever Bake
Remember that Ferrero Rocher moment when grandpa would pass around those shiny gold-wrapped bites? These cookies capture that same nutty chocolate vibe but in homemade form. You get a warm, toasty fragrance as soon as they hit the oven, and the chewy interior gives way to a satisfying chocolate snap. Plus, they outshine any store-bought treat because of that homemade care.
Roast Your Hazelnuts Like a Pro
Bold Tip: Don’t skip roasting. Raw hazelnuts taste flat—roast them at 350°F for about 10 minutes, stirring halfway. Then toss them in a clean kitchen towel and rub off as much skin as you can. Some specks are okay (they add rustic charm), but you’ll avoid bitterness. Chop half of the nuts into small bits for the dough, and save the rest larger for topping. This step transforms your cookies from good to Chocolate Chip Hazelnut Cookies greatness.
Balancing Cocoa Powder and Melted Chocolate
You might wonder, why both cocoa powder and melted chocolate? Cocoa powder deepens the dough’s flavor and structure without extra grease, while melted dark chocolate—ideally 60–70% cacao—gives you that shiny coating. Pro Tip: Stir in a teaspoon of coconut oil when melting the chocolate; it helps the coating set cleanly, especially if you’re stacking cookies in a box.
Building the Perfect Dough
Start by creaming butter with a mix of granulated and brown sugar. That brown sugar adds moisture and hints of caramel that play beautifully with nuts. Beat until light and fluffy, then blend in one egg and a splash of vanilla. Sift in flour, cocoa, a pinch of baking powder, and a dash of salt—fold gently just until combined. Hazelnut Cookies Recipes aficionados know that overmixing kills tenderness.
When the dough holds together, fold in those chopped, roasted hazelnuts at the very end—so you keep beautiful chunks intact.
Shaping & Baking for Consistency
Scoop out generous tablespoons, roll into balls, and gently flatten into discs. Why discs? They bake more evenly and give you a larger surface to dunk in chocolate later—double win. Bake at 350°F for 10–12 minutes: edges should look set, centers still soft. Let them cool completely before dipping; otherwise, your chocolate coating won’t adhere properly.
Dunking in Chocolate, Adding the Crunch
Melt dark chocolate in 30-second bursts in the microwave, stirring each time until smooth. Add coconut oil if you like extra sheen. Dip each cookie halfway, swirl off excess, and place on parchment. While the chocolate is still warm, press a few of your reserved hazelnuts on top. The result? Cookies With Toppings that look like they came from a bakery window.
Skipping the Shortcuts—Why It Matters
Sure, you could skip roasting or use only cocoa powder, but do you really want “good enough” when you can have extraordinary? That ten minutes of hazelnut roasting, the careful melange of cocoa and melted chocolate—these are what make these cookies stand out as true Gift Cookies or centerpiece treats at your next party.
Storage & Gifting Tips
Once set, layer them in an airtight container with parchment between layers. They stay fresh for up to five days at room temperature. Need longer? Flash-freeze the dipped cookies, then bag them for up to a month. To gift, tuck them into a festive tin and label them “Hazelnut Feuilletine Recipe” inspired—because flaky feuilletine and crunchy hazelnut go surprisingly well, too!
Mix & Match on Your Dessert Table
These cookies shine solo, but they also love company. Pair them with classic chocolate chip cookies, or introduce a peanut butter cookie for a salty-sweet contrast. The variety will make your spread look Most Delicious Cookies–worthy, ready to impress at any holiday cookie exchange or casual dinner party.
FAQs
Q: Can I swap macadamias for hazelnuts?
A: Absolutely—just toast and chop them the same way.
Q: What’s the best way to thaw frozen cookies?
A: Bring them to room temp for 30 minutes; the chocolate snaps back perfectly.
Q: Can I use milk chocolate instead?
A: You can, but expect a softer set and sweeter finish—still yummy, just different.
So go ahead—wow your friends, elevate your cookie game, and make these Epic Cookies part of your baking repertoire. These Chocolate Hazelnut Crunch Cookies aren’t just another recipe; they’re your next kitchen legend.
Epic Chocolate Hazelnut Crunch Cookies – Perfect Cookies for Parties
- Total Time: 32 minutes
- Yield: 18 servings
Description
These cookies combine the toasty crunch of hazelnuts with rich chocolate flavor, then get a glossy, nut-topped coating for extra indulgence.
Ingredients
Cookies
- 190 g hazelnuts (about 1½ cups), toasted and coarsely chopped
- 120 g all-purpose flour (about 1 cup)
- 15 g unsweetened cocoa powder (about 2 tablespoons)
- 1 tsp baking powder
- ¼ tsp salt
- 115 g unsalted butter, softened (½ cup)
- 100 g granulated sugar (½ cup)
- 100 g packed brown sugar (½ cup)
- 1 large egg
- 1 tsp vanilla extract
Chocolate Finish
- 225 g semi-sweet or dark chocolate, chopped (8 oz)
- 1 Tbsp coconut oil or shortening (optional, for extra-smooth melting)
- 60 g roasted hazelnuts, finely chopped (½ cup, for garnish)
Instructions
- Toast & Chop Hazelnuts
- Heat the oven to 350°F (175°C).
- Spread the whole hazelnuts in a single layer on a baking sheet. Bake 10–12 minutes, stirring once midway.
- Let nuts cool, then chop coarsely. Reserve about ½ cup of the chopped nuts for topping your cookies later.
- Mix the Dough
- In a bowl, whisk together flour, cocoa, baking powder, and salt.
- In a separate large bowl, beat the softened butter with both sugars until pale and fluffy (about 2–3 minutes).
- Add the egg and vanilla; mix until smooth and incorporated.
- Gradually fold the dry mix into the butter mixture until just combined. Finally, stir in all but the reserved hazelnuts.
- Form & Bake
- Line a baking sheet with parchment paper or a silicone mat.
- Scoop out level tablespoons of dough and roll each into a ball. Press gently to flatten into 1/2-inch thick rounds.
- Bake at 350°F for 10–12 minutes, until the edges are set but centers still look slightly soft.
- Transfer cookies to a wire rack and cool completely before coating.
- Dip & Decorate
- Melt chocolate and optional coconut oil in a microwave-safe bowl: heat in 30-second bursts, stirring until smooth.
- One by one, dip the top of each cooled cookie into the melted chocolate. Let excess drip off, then return to the rack or parchment.
- While the chocolate is still wet, sprinkle with the reserved chopped hazelnuts.
- Allow the chocolate to firm at room temperature, or chill briefly in the fridge for faster setting.
Notes
Storage Tip: Keep these cookies in an airtight container at room temperature for up to 5 days. The chocolate coating and hazelnut garnish will stay crisp and irresistible!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts
Nutrition
- Calories: 180kcal