Chocolate Hazelnut Crunch Cookies
These cookies combine cocoa-rich dough, toasted hazelnuts, and pockets of melty chocolate, perfect for coffee breaks or holiday treats.
Ingredients
Wet Ingredients
- 1 cup butter, softened Room temperature for best results
- 1 cup sugar Granulated sugar
- 1 large egg Room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup cocoa powder, unsweetened Use Dutch-processed for less acidity
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup hazelnuts, chopped Toast for better flavor
- 1 cup chocolate chips Can swap for dark chocolate for deeper flavor
Instructions
Preparation
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- Toast hazelnuts on a pan for 8–10 minutes, cool, and chop.
- In a large bowl, cream softened butter and sugar with a mixer for 2–3 minutes.
- Beat in the egg and vanilla until smooth.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
- Gradually add dry ingredients to the wet ingredients, folding until just combined.
- Fold in chopped hazelnuts and chocolate chips.
Baking
- Drop rounded tablespoons of dough onto the prepared sheet, spaced 2 inches apart.
- Bake for 10–12 minutes until edges are set but centers are slightly soft.
- Cool on the baking sheet for 3–4 minutes, then transfer to a wire rack to cool completely.
Notes
For a crisper cookie, increase sugar to 1 1/4 cups or bake a minute longer. Store in an airtight container for up to 5 days.