Go Back
–+ servings
Chocolate Hazelnut Crunch Cookies

Chocolate Hazelnut Crunch Cookies That Will Melt Your Heart

Chocolate Hazelnut Crunch Cookies combine rich chocolate and crunchy hazelnuts for a delightful dessert experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Unsalted Butter softened
  • 3/4 cup Granulated Sugar
  • 3/4 cup Brown Sugar dark brown preferred
  • 2 large Eggs
  • 1 teaspoon Vanilla Extract or almond extract
For the Dry Mix
  • 2 cups All-Purpose Flour or gluten-free blend
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt sea salt recommended
For the Mix-ins
  • 1 cup Chocolate Chips dark chocolate preferably
  • 1 cup Chopped Hazelnuts toasted for better flavor
  • 1 cup Crushed Cornflakes can substitute with graham crackers

Equipment

  • mixing bowl
  • Electric Mixer
  • Baking Sheets
  • Parchment Paper
  • cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare baking sheets with parchment paper.
  2. In a large bowl, cream unsalted butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add eggs one at a time, mixing well, then incorporate the vanilla extract.
  4. In another bowl, whisk together flour, baking soda, and salt, then gradually mix into the wet ingredients.
  5. Fold in hazelnuts, chocolate chips, and cornflakes until evenly distributed.
  6. Scoop rounded dough onto prepared sheets, spacing them 2 inches apart, and bake for 10-12 minutes.
  7. Cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

For best results, chill the dough for 30 minutes before baking to maintain cookie shape.

Tried this recipe?

Let us know how it was!