Chocolate Hazelnut Crunch Cookies

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Plate of Chocolate Hazelnut Crunch Cookies with chocolate drizzles and hazelnuts
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Why Make This Recipe

Chocolate Hazelnut Crunch Cookies are a delightful treat that combines the rich flavors of chocolate and hazelnuts with a satisfying crunch. They are perfect for any occasion, whether you’re baking for a special event or just enjoying a sweet snack at home. The combination of sweet and nutty flavors, along with a crispy texture, makes these cookies a favorite among many. Plus, they are easy to make and will fill your kitchen with a wonderful aroma!

How to Make Chocolate Hazelnut Crunch Cookies

Ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup chopped hazelnuts
  • 1/2 cup crispy rice cereal

Directions:

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In another bowl, mix the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the chocolate chips, chopped hazelnuts, and crispy rice cereal.
  6. Drop rounded tablespoons of dough onto ungreased baking sheets.
  7. Bake for 10-12 minutes or until the edges are golden.
  8. Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.

How to Serve Chocolate Hazelnut Crunch Cookies

These cookies are great on their own, but you can also pair them with a glass of milk or a warm cup of coffee or tea. They make a wonderful dessert for parties or gatherings. You might also consider packaging them as gifts for friends or family. Just make sure they’re in a nice box or tin!

How to Store Chocolate Hazelnut Crunch Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, you can freeze the cookies. Place them in a freezer-safe bag or container, and they should last up to three months. When you’re ready to eat them, just thaw at room temperature.

Tips to Make Chocolate Hazelnut Crunch Cookies

  • Make sure your butter is softened to room temperature for easy mixing.
  • Don’t overmix the dough after adding the flour; this helps keep cookies soft.
  • Try to toast the chopped hazelnuts lightly before adding them for an extra boost of flavor.
  • You can adjust the amount of chocolate chips and hazelnuts based on your preference.

Variation

For a different flavor, try adding white chocolate chips or caramel bits instead of regular chocolate chips. You can also use pecans or almonds if you want to switch up the nuts.

FAQs

1. Can I use margarine instead of butter?
Yes, you can use margarine, but butter gives the cookies a richer flavor.

2. What should I do if my dough is too sticky?
If the dough is too sticky, you can chill it in the refrigerator for about 30 minutes. This will make it easier to handle.

3. Can I use a gluten-free flour blend?
Yes, you can use a gluten-free all-purpose flour blend as a substitute for regular flour.

Enjoy baking and sharing these delicious Chocolate Hazelnut Crunch Cookies!

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Chocolate Hazelnut Crunch Cookies

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Description

Delightful cookies combining the rich flavors of chocolate and hazelnuts with a satisfying crunch, perfect for any occasion.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup chopped hazelnuts
  • 1/2 cup crispy rice cereal

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the vanilla.
  4. In another bowl, mix the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Fold in the chocolate chips, chopped hazelnuts, and crispy rice cereal.
  6. Drop rounded tablespoons of dough onto ungreased baking sheets.
  7. Bake for 10-12 minutes or until the edges are golden.
  8. Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months.

  • Prep Time: 15
  • Cook Time: 12
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 8g
  • Sodium: 100mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 30mg

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