If you’re searching for a cookie that offers a perfect blend of rich chocolate, crunchy hazelnuts, and an irresistible crisp texture, you’ve just found your new favorite. This Chocolate Hazelnut Crunch Cookies Recipe is a wonderful treat that brings together simple ingredients with delightful results that will impress both chocolate lovers and cookie enthusiasts alike. Each bite boasts a satisfying crunch, a deep cocoa flavor, and the warm nuttiness of toasted hazelnuts that make these cookies truly unforgettable.
Ingredients You’ll Need
Every ingredient in this Chocolate Hazelnut Crunch Cookies Recipe plays a crucial role, from creating a tender dough to adding bursts of chocolatey and nutty goodness with satisfying crunch. The list may be straightforward, but each component is essential for the final texture and flavor harmony.
- 1 cup all-purpose flour: The foundation that gives these cookies structure and stability.
- 1/2 tsp baking soda: Helps the cookies rise just right, making them tender yet sturdy.
- 1/4 tsp salt: Enhances all the flavors while balancing the sweetness perfectly.
- 1/2 cup unsalted butter, softened: Adds richness and moisture for a soft, chewy texture.
- 1/2 cup granulated sugar: Contributes a classic sweetness and helps with browning.
- 1/4 cup brown sugar, packed: Brings a touch of caramel flavor and extra chewiness to the mix.
- 1 large egg: Binds everything together and helps with the cookie’s structure.
- 1 tsp vanilla extract: Infuses a warm, aromatic depth that complements the chocolate beautifully.
- 1/2 cup unsweetened cocoa powder: Packs in intense chocolate flavor without extra sweetness.
- 3/4 cup chocolate chips (semi-sweet or dark): Melts into gooey pockets of chocolate bliss inside every bite.
- 1 cup toasted hazelnuts, chopped: Adds a nutty crunch that perfectly contrasts the tender cookie crumb.
- 1/2 cup rice cereal (like Rice Krispies): The secret ingredient to give these cookies their delightful crisp texture and lightness.
How to Make Chocolate Hazelnut Crunch Cookies Recipe
Step 1: Preheat and Prep
Start by heating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This prep ensures your cookies bake evenly without sticking, making cleanup a breeze.
Step 2: Whisk Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This step guarantees that your leavening agents and seasoning are evenly distributed throughout the dough, which is key to consistent texture in every cookie.
Step 3: Cream Butter and Sugars
Using a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy—about two minutes. This incorporates air into the mixture, helping your cookies rise beautifully with a tender crumb.
Step 4: Add Egg and Vanilla
Mix in the egg and vanilla extract until the wet ingredients are smooth and well combined. The egg provides structure, while the vanilla elevates the flavor with its sweet warmth.
Step 5: Combine Wet and Dry Ingredients
Gradually add your dry ingredients to the wet mixture, stirring just until combined. Overmixing can lead to dense cookies, so gentle folding is key. Then stir in the cocoa powder until everything is evenly incorporated for that rich chocolate hue and flavor.
Step 6: Fold in Crunch and Chocolate
Now comes the fun part: fold in the chocolate chips, chopped toasted hazelnuts, and rice cereal. These ingredients add wonderful bursts of chocolate, nutty depth, and irresistible crunchiness that truly set this Chocolate Hazelnut Crunch Cookies Recipe apart.
Step 7: Shape the Cookies
Drop rounded tablespoonfuls of dough onto the parchment-lined baking sheet, spacing them about two inches apart so they have room to spread and bake evenly.
Step 8: Bake to Perfection
Bake for 10-12 minutes, until the edges are set and the tops start showing slight cracks. Let the cookies cool on the baking sheet for five minutes before carefully transferring them to a wire rack. Cooling this way helps the cookies finish setting and maintain their perfect texture.
How to Serve Chocolate Hazelnut Crunch Cookies Recipe
Garnishes
While these cookies are fantastic on their own, a light dusting of powdered sugar or a drizzle of melted white chocolate over the top adds an elegant touch and a delightful visual contrast. You can also sprinkle some crushed hazelnuts on top before baking for extra flair and crunch.
Side Dishes
Pair these cookies with a cold glass of milk for the classic combo everyone loves, or serve alongside a scoop of vanilla or hazelnut ice cream to turn them into a decadent dessert. A cup of hot coffee or nutty black tea also pairs beautifully, enhancing the chocolate and nut flavors.
Creative Ways to Present
Turn your Chocolate Hazelnut Crunch Cookies Recipe into a charming gift by stacking them in a decorative tin lined with parchment paper. You can also sandwich softened cream cheese frosting or chocolate ganache between two cookies for a cookie sandwich twist that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
Store your cookies in an airtight container at room temperature, where they’ll stay fresh and maintain their crunch for up to a week. Placing a slice of bread inside the container helps keep them soft and chewy by absorbing excess moisture.
Freezing
To enjoy these cookies any time, freeze them in a single layer on a baking tray, then transfer to a freezer-safe bag or container. They’ll keep well frozen for up to three months and retain their delightful texture.
Reheating
Warm frozen cookies in a preheated oven at 300°F (150°C) for 5-7 minutes to bring back their fresh-baked warmth and soften the chocolate chips just right. Avoid microwaving, which can make them too soft or chewy instead of crisp.
FAQs
Can I substitute hazelnuts with other nuts?
Absolutely! Walnuts, pecans, or almonds make great alternatives if you want a slightly different nutty flavor or if you have hazelnut allergies. Just toast them lightly for the best crunch and aroma.
What type of chocolate chips work best?
Semi-sweet or dark chocolate chips complement the cocoa powder perfectly, balancing sweetness with rich chocolate flavor. You can also experiment with mini chips or chunks for varied texture.
Is the rice cereal necessary for crunch?
While optional, rice cereal adds a unique light crunch that sets these cookies apart from typical nutty chocolate cookies. If you prefer, you can leave it out or replace it with crushed cornflakes for a similar effect.
Can I make these cookies gluten-free?
Yes, by swapping regular flour for a gluten-free blend, you can adapt this Chocolate Hazelnut Crunch Cookies Recipe to be gluten-free. Just ensure your blend contains xanthan gum or similar binders to maintain texture.
How can I make these cookies softer?
If you prefer softer cookies, try reducing the baking time by a minute or two, and store cookies with a slice of bread to retain moisture. Using more brown sugar instead of granulated sugar can also add chewiness.
Final Thoughts
There’s something truly special about the combination of crunchy toasted hazelnuts, rich chocolate, and crispy rice cereal all wrapped up in a tender cookie. This Chocolate Hazelnut Crunch Cookies Recipe has quickly become a cherished staple in my kitchen, and I’m confident it will become yours too. Go ahead, bake a batch today and watch your friends and family fall in love with every delightful bite.
Print
Chocolate Hazelnut Crunch Cookies Recipe
- Prep Time: 12 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and crunchy Chocolate Hazelnut Crunch Cookies, packed with toasted hazelnuts, chocolate chips, and a satisfying crisp from rice cereal. Perfectly balanced with cocoa powder and a hint of vanilla, these cookies offer a decadent treat with a delightful texture contrast.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsweetened cocoa powder
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
Add-ins
- 3/4 cup chocolate chips (semi-sweet or dark)
- 1 cup toasted hazelnuts, chopped
- 1/2 cup rice cereal (like Rice Krispies, for crunch)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the cookies don’t stick during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined. Set this mixture aside.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened unsalted butter with granulated sugar and brown sugar. Beat until the mixture is light and fluffy, which should take about 2 minutes.
- Add Egg and Vanilla: Beat in the large egg and vanilla extract to the creamed butter mixture until the batter is smooth and homogenous.
- Combine Dry and Wet Mixtures: Gradually add the dry flour mixture into the wet ingredients, stirring just until combined to avoid overmixing. Then, fold in the unsweetened cocoa powder until fully integrated.
- Incorporate Add-ins: Gently fold in the chocolate chips, chopped toasted hazelnuts, and rice cereal. This will create the signature crunch and texture contrast in your cookies.
- Shape Cookies: Drop rounded tablespoonfuls of cookie dough onto the prepared baking sheet, positioning them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the tops show slight cracking. Avoid overbaking for a soft interior.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This step helps them firm up and retain their crunch.
Notes
- Make sure the butter is softened but not melted for best creaming results.
- To toast hazelnuts, spread them on a baking sheet and roast in a 350°F oven for about 10 minutes until fragrant.
- Rice cereal adds a delightful crunch; substitute with another crispy cereal if preferred.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For an extra chocolatey punch, you can add a few tablespoons of mini chocolate chips on top before baking.
