Chocolate Hazelnut Crunch Cookies: Prepare to be utterly captivated by these irresistible treats! Imagine sinking your teeth into a perfectly crisp cookie, yielding to a chewy center bursting with rich chocolate and the delightful crunch of toasted hazelnuts. These aren’t just cookies; they’re an experience, a symphony of textures and flavors that will leave you craving more.

The combination of chocolate and hazelnut is a classic pairing, deeply rooted in European confectionery traditions. Think of the iconic gianduja, a creamy blend of chocolate and hazelnut paste that originated in Turin, Italy, during the Napoleonic era. While our cookies aren’t quite gianduja, they certainly pay homage to that delicious heritage. The hazelnut adds a subtle nutty sweetness that perfectly complements the deep, dark chocolate, creating a flavor profile that is both sophisticated and comforting.

What makes these Chocolate Hazelnut Crunch Cookies so beloved? It’s the perfect balance of textures the satisfying snap of the edges, the soft, fudgy interior, and the delightful crunch from the toasted hazelnuts. They are also incredibly easy to make, requiring minimal ingredients and effort. Whether you’re baking for a special occasion or simply craving a sweet treat, these cookies are guaranteed to be a crowd-pleaser. Get ready to experience cookie perfection!

Ingredients:

1 cup (2 sticks) unsalted butter, softened
¾ cup granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup chopped hazelnuts, toasted
½ cup hazelnut spread (like Nutella)
¼ cup crushed cornflakes, for topping (optional)
Sea salt flakes, for topping (optional)

Preparing the Dough:

Cream the Butter and Sugars: In a large bowl, or the bowl of your stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed. The mixture should be pale and airy.
Incorporate the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. It’s important to fully incorporate each egg before adding the next to prevent the batter from separating.
Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures that the baking soda and salt are evenly distributed throughout the flour, which is crucial for proper leavening and flavor.
Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies. Overmixing develops the gluten in the flour, leading to a less tender cookie.
Fold in Chocolate Chips and Hazelnuts: Gently fold in the chocolate chips and toasted chopped hazelnuts until they are evenly distributed throughout the dough. I like to use a rubber spatula for this step to avoid overmixing.
Swirl in Hazelnut Spread: Now for the fun part! Take your hazelnut spread and, using a spoon or small spatula, gently swirl it into the cookie dough. Don’t fully mix it in; you want to create pockets of hazelnutty goodness throughout the cookies. This adds a wonderful richness and flavor.
Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours. Chilling the dough helps to prevent the cookies from spreading too much during baking and also allows the flavors to meld together. If you chill it longer than 2 hours, you might need to let it sit at room temperature for a few minutes to soften slightly before scooping.

Baking the Cookies:

Preheat the Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. Parchment paper helps prevent the cookies from sticking and makes cleanup a breeze.
Scoop the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. This allows the cookies to spread without running into each other.
Add Toppings (Optional): If desired, sprinkle the tops of the cookies with crushed cornflakes and sea salt flakes before baking. The cornflakes add a nice crunch, and the sea salt enhances the sweetness of the chocolate and hazelnut.
Bake the Cookies: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. The baking time may vary depending on your oven, so keep a close eye on the cookies.
Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows the cookies to firm up slightly and prevents them from breaking when you move them.

Tips and Tricks for Perfect Cookies:

Use Room Temperature Ingredients: Make sure your butter and eggs are at room temperature for the best results. Room temperature ingredients emulsify better, creating a smoother and more cohesive dough.
Don’t Overmix the Dough: Overmixing the dough can lead to tough cookies. Mix until just combined.
Chill the Dough: Chilling the dough is crucial for preventing the cookies from spreading too much and for developing the flavors.
Toast the Hazelnuts: Toasting the hazelnuts enhances their flavor and adds a nice crunch to the cookies. To toast hazelnuts, spread them on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until they are fragrant and lightly browned. Let them cool slightly, then rub them in a clean kitchen towel to remove the skins.
Adjust Baking Time: Baking time may vary depending on your oven. Keep a close eye on the cookies and adjust the baking time as needed.
Store Properly: Store the cooled cookies in an airtight container at room temperature for up to 3 days.

Variations:

Add Espresso Powder: For a mocha flavor, add 1 teaspoon of espresso powder to the dry ingredients.
Use Different Nuts: Substitute the hazelnuts with other nuts, such as walnuts, pecans, or almonds.
Add Dried Fruit: Add ½ cup of dried cranberries, cherries, or raisins to the dough.
Make it Vegan: Substitute the butter with vegan butter, the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg), and use vegan chocolate chips.
Double Chocolate: Use dark chocolate chips instead of semi-sweet, and add 2 tablespoons of cocoa powder to the dry ingredients.

Troubleshooting:

Cookies are too flat: This could be due to using butter that is too soft, not chilling the dough enough, or overmixing the dough. Make sure your butter is softened but not melted, chill the dough for at least 30 minutes, and avoid overmixing.
Cookies are too dry: This could be due to using too much flour or overbaking the cookies. Measure the flour accurately and bake the cookies until the edges are golden brown and the centers are still slightly soft.
Cookies are too hard: This could be due to overbaking the cookies or using too much sugar. Bake the cookies until the edges are golden brown and the centers are still slightly soft, and make sure to measure the sugar accurately.
Cookies are not spreading: This could be due to using too little butter or sugar, or not chilling the dough enough. Make sure your butter is softened but not melted, and chill the dough for at least 30 minutes.

Serving Suggestions:

Serve these cookies with a glass of cold milk or a cup of hot coffee.
Enjoy them as a dessert after a meal or as a snack any time of day.
Pack them in a lunchbox for a sweet treat.
Give them as a gift to friends and family.
Crumble them over ice cream or yogurt for a delicious topping.

Nutritional Information (approximate, per cookie):

Calories: 200
Fat: 12g
Saturated Fat: 7g
Cholesterol: 30mg
Sodium: 100mg
Carbohydrates: 22g
Sugar: 14g
Protein: 2g

Disclaimer: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Conclusion:

And there you have it! These Chocolate Hazelnut Crunch Cookies are more than just a dessert; they’re an experience. From the rich, decadent chocolate to the satisfying crunch of the hazelnuts, every bite is a symphony of flavors and textures that will leave you wanting more. I truly believe this recipe is a must-try for any baking enthusiast, whether you’re a seasoned pro or just starting out. The steps are straightforward, the ingredients are readily available, and the results are simply divine. What makes these cookies so special? It’s the perfect balance of sweetness and nuttiness, the chewy center and the slightly crisp edges. It’s the way the aroma fills your kitchen as they bake, promising a treat that’s worth every minute of effort. And let’s be honest, who can resist the allure of chocolate and hazelnuts? This combination is a classic for a reason, and these cookies showcase it in all its glory. But don’t just take my word for it! I urge you to give this recipe a try. I’m confident that you’ll be delighted with the results. And the best part? There are so many ways to customize these cookies to your liking.

Serving Suggestions and Variations:

* Ice Cream Sandwich: Take two cooled cookies and sandwich a scoop of your favorite ice cream in between. Vanilla, hazelnut, or even coffee ice cream would be amazing! * Cookie Crumble Topping: Crumble a few cookies over yogurt, oatmeal, or even a bowl of fruit for an extra touch of sweetness and crunch. * Chocolate Drizzle: Once the cookies are cooled, drizzle them with melted dark, milk, or white chocolate for an extra layer of decadence. * Espresso Boost: Add a teaspoon of instant espresso powder to the dough for a mocha-flavored twist. * Spice it Up: A pinch of cinnamon or cardamom can add a warm, comforting note to the cookies. * Nutty Alternatives: If you’re not a fan of hazelnuts, feel free to substitute them with almonds, walnuts, or pecans. Just make sure to chop them to a similar size. * Vegan Option: Replace the butter with a vegan butter alternative and the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes to thicken). These are just a few ideas to get you started. Feel free to experiment and create your own unique variations. Baking is all about having fun and expressing your creativity, so don’t be afraid to put your own spin on this recipe. I’m so excited for you to try these Chocolate Hazelnut Crunch Cookies! Once you do, please come back and share your experience in the comments below. I’d love to hear what you think, what variations you tried, and any tips or tricks you discovered along the way. Did you add a secret ingredient? Did you find a new way to make them even more delicious? I’m all ears! Your feedback is invaluable, and it helps me to improve my recipes and create even better content for you. So, don’t be shy let me know how your baking adventure goes. Happy baking, and I hope you enjoy these cookies as much as I do! I can’t wait to hear all about your Chocolate Hazelnut Crunch Cookies success stories!

Chocolate Hazelnut Crunch Cookies: The Ultimate Recipe