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Chocolate Hazelnut Crunch Cookies

Chocolate Hazelnut Crunch Cookies
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Chocolate Hazelnut Crunch Cookies are chewy, soft-baked cookies combining rich dark chocolate with toasted hazelnuts for a perfect balance of deep flavor and satisfying crunch. Made with simple pantry ingredients, these versatile treats are easy to customize for gluten-free or vegan diets and are perfect as a snack or dessert.

Ingredients

Scale

Dry Ingredients

  • 1 cup all-purpose flour (or gluten-free baking flour blend for gluten-free version)
  • 1/3 cup unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 1/2 cup unsalted butter, softened (or plant-based butter for vegan)
  • 1/3 cup granulated sugar
  • 1/3 cup brown sugar
  • 1 large egg (or flaxseed egg for vegan)
  • 1 tsp vanilla extract

Add-ins

  • 1/2 cup chopped hazelnuts, toasted (or pumpkin/sunflower seeds for nut-free)
  • 3/4 cup chocolate chips or chunks (bittersweet or semisweet; white chocolate for variation)

Optional Topping

  • Sprinkle of coarse sugar or crushed hazelnut brittle

Instructions

  1. Prepare the Ingredients: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Toast chopped hazelnuts in a dry skillet for 5-7 minutes until fragrant, then set aside to cool.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt until well combined for even distribution.
  3. Cream Butter and Sugars: Using a stand or hand mixer, beat softened butter with granulated and brown sugars until fluffy and pale, about 3 minutes, creating the perfect base for chewy cookies.
  4. Add Eggs and Vanilla: Beat in the egg and vanilla extract until smooth and fully incorporated, helping the dough bind and enhancing flavor depth.
  5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, mixing gently just until combined to avoid tough cookies.
  6. Fold in Chocolate and Hazelnuts: Gently fold in toasted hazelnuts and chocolate chips or chunks, ensuring an even distribution without breaking the nuts.
  7. Scoop and Bake: Drop dough by tablespoonfuls or using a cookie scoop onto the prepared baking sheet spaced about 2 inches apart. Optionally, sprinkle the tops with coarse sugar or crushed brittle. Bake for 10–12 minutes until edges are set but centers remain soft.
  8. Cool and Enjoy: Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, ensuring they hold their shape and reach the perfect texture.

Notes

  • Use room temperature butter for easier mixing and better cookie texture.
  • Toast and chop hazelnuts uniformly for consistent crunch in every bite.
  • Remove cookies from oven while centers look slightly underbaked for soft, chewy results.
  • Optionally chill dough for 30 minutes before baking to enhance flavor and prevent spreading.
  • Experiment with combining bittersweet and milk chocolate chips for complex flavor layers.

Nutrition

Keywords: chocolate hazelnut cookies, crunchy chocolate cookies, gluten-free chocolate cookies, vegan chocolate cookies, homemade crunchy cookies

Find it online: https://mealsbymary.com/chocolate-hazelnut-crunch-cookies/