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Indulgent Chocolate Hazelnut Crunch Cookies You Can’t Resist

Indulgent Chocolate Hazelnut Crunch Cookies You Can’t Resist

Indulge in the delightful world of cookies with these Indulgent Chocolate Hazelnut Crunch Cookies You Can’t Resist! This recipe combines rich chocolate and crunchy hazelnuts, creating a decadent treat that’s perfect for any occasion. Whether you’re hosting a party, enjoying a cozy night at home, or looking for a sweet snack to pair with your favorite coffee, these cookies will satisfy your cravings. Easy to prepare and sure to impress friends and family, they can be customized to fit various dietary needs too.

  • Total Time: 27 minutes
  • Yield: Approximately 24 cookies 1x

Ingredients

Scale
  • 2 cups All-Purpose Flour (or gluten-free flour blend)
  • 3/4 cup Unsweetened Cocoa Powder
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Salt
  • 1 cup Unsalted Butter (or vegan butter)
  • 1/2 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 1 large Egg (or flaxseed egg)
  • 1 teaspoon Vanilla Extract
  • 1 cup Toasted Hazelnuts (or pecans/almonds)
  • 1 cup Semi-Sweet Chocolate (or milk chocolate)

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together flour, cocoa powder, baking powder, and salt.
  3. In another bowl, cream butter with granulated and brown sugar until light and fluffy.
  4. Add the egg and vanilla extract; mix until well combined.
  5. Gradually incorporate the dry ingredients into the wet mixture until just combined.
  6. Fold in hazelnuts and chocolate pieces evenly into the dough.
  7. Scoop dough onto the baking sheet, spacing them about 2 inches apart.
  8. Bake for approximately 12 minutes or until edges are firm but centers remain soft.
  9. Allow cooling on the baking sheet for 5 minutes before transferring to wire racks.
  • Author: Emmeline
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie (30g)
  • Calories: 150
  • Sugar: 9g
  • Sodium: 65mg
  • Fat: 8g
  • Saturated Fat: 4g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 2g
  • Cholesterol: 25mg

Keywords: For a vegan option, use vegan butter and flaxseed egg. Chill the dough for at least 30 minutes before baking to prevent spreading. Substitute hazelnuts with your choice of nuts for added variety.

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