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This chocolate hazelnut crunch cookie recipe transforms ordinary chocolate cookies into a sophisticated treat that will impress even the most discerning dessert lovers. The combination of toasted hazelnuts and rich chocolate creates an irresistible texture and flavor profile that's perfect for holiday gatherings or special occasions.
I first created these cookies for a Christmas cookie exchange five years ago, and they've become my signature contribution every year since. The combination of toasted hazelnuts and chocolate reminds me of European cafés, but with the comforting familiarity of homemade cookies.
Ingredients
- Hazelnuts: 1 ½ cups toasted and roughly chopped. These provide the signature crunch and nutty flavor that elevates these cookies. Use fresh hazelnuts for the best flavor.
- All-purpose flour: 1 cup creates the perfect structure without making the cookies too cakey.
- Cocoa powder: 2 tablespoons adds depth to the chocolate flavor. Use Dutch-processed for a richer taste.
- Baking powder: 1 teaspoon gives just enough lift without making the cookies too puffy.
- Salt: ¼ teaspoon essential for balancing the sweetness and enhancing the chocolate flavor.
- Unsalted butter: ½ cup softened to room temperature ensures proper creaming and texture.
- Granulated sugar: ½ cup provides the base sweetness and helps with cookie structure.
- Brown sugar: ½ cup packed adds moisture and a subtle caramel note that complements the hazelnuts.
- Egg: 1 large binds everything together and adds richness.
- Vanilla extract: 1 teaspoon enhances all the flavors without overpowering them.
- Semi-sweet or dark chocolate: 8 oz for coating. Choose high-quality chocolate with at least 60% cocoa for the best flavor.
- Coconut oil: 1 tablespoon helps the chocolate coating set with a beautiful sheen.
- Roasted hazelnuts: ½ cup finely chopped for garnishing the chocolate coating.
Step-by-Step Instructions
- Toast the Hazelnuts:
- Preheat your oven to 350°F. Spread hazelnuts evenly on a baking sheet to ensure uniform toasting. Bake for 10 to 12 minutes until fragrant and golden brown, giving them a gentle stir halfway through. The aroma will fill your kitchen when they're perfectly toasted. Allow them to cool completely before roughly chopping them to prevent them from becoming too fine. Reserve half a cup of the chopped nuts for the topping later.
- Create the Cookie Base:
- Whisk the flour, cocoa powder, baking powder, and salt in a medium bowl until perfectly combined with no visible streaks of cocoa. In a separate larger bowl, cream the butter and both sugars for a full 2 to 3 minutes until the mixture becomes noticeably lighter in color and fluffy in texture. This step incorporates air and creates the foundation for a tender cookie. Add the egg and vanilla, mixing until the batter looks glossy and smooth. Gradually incorporate the dry ingredients, mixing just until combined to avoid tough cookies. Gently fold in the toasted hazelnuts, distributing them evenly throughout the dough.
- Shape and Bake:
- Line your baking sheet with parchment paper for easy cleanup and to prevent sticking. Scoop consistent tablespoon sized portions of dough and roll them between your palms into perfect spheres. Gently press each ball with your palm to create discs about half an inch thick. Leave adequate space between cookies as they will spread slightly. Bake in the preheated oven for exactly 10 to 12 minutes. Look for set edges while the centers remain slightly soft. Allow them to cool completely on a wire rack before dipping, as warm cookies will melt the chocolate coating.
- Add the Chocolate Magic:
- Place your chopped chocolate and coconut oil in a microwave safe bowl that's deep enough for dipping. Heat in 30 second intervals, stirring thoroughly between each until completely smooth and glossy. Hold each cooled cookie by the edges and dip the face into the melted chocolate, gently shaking off excess. Place chocolate side up on parchment paper or a wire rack. While the chocolate is still wet, sprinkle generously with the reserved chopped hazelnuts, pressing very gently to ensure they adhere. Allow the chocolate to set completely at room temperature or accelerate the process in the refrigerator for about 15 minutes.
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The magic of these cookies lies in the contrast between the crunchy toasted hazelnuts and the smooth chocolate coating. I discovered this combination years ago during a trip to Turin, Italy, where I became obsessed with the region's signature chocolate hazelnut flavors. Watching my family's faces light up when they bite into these cookies brings me as much joy as the cookies themselves.
Storage Secrets
These cookies maintain their delicious texture and flavor for up to 7 days when stored in an airtight container at room temperature. The key is to place parchment paper between layers to prevent the chocolate coating from sticking. For longer storage, these cookies freeze beautifully for up to 3 months. Simply thaw them at room temperature for about an hour before serving. The contrast between the cookie and chocolate coating actually improves after the first day as the flavors meld together.
Ingredient Substitutions
While hazelnuts create the signature flavor profile, you can experiment with alternatives. Almonds make an excellent substitute with a slightly different but equally delicious nutty character. For those with nut allergies, toasted sunflower seeds provide a similar crunch without the allergen concerns. The chocolate coating works well with milk chocolate for a sweeter version that children particularly enjoy, or with white chocolate for a striking visual contrast against the dark cookie base.
Serving Suggestions
These chocolate hazelnut crunch cookies reach their peak of deliciousness when served slightly warm, causing the chocolate coating to become subtly soft. Pair them with a strong espresso for an authentic Italian experience, or with a glass of Frangelico liqueur for an adults-only treat. During the holidays, arrange them on a tiered platter alternating with my white chocolate cranberry cookies for a visually stunning dessert table centerpiece that offers guests contrasting flavor options.
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These cookies are a delightful way to blend indulgence with sophistication—ideal for both everyday treats and special occasions.
Frequently Asked Questions
- → Can I use pre-toasted hazelnuts to save time?
Yes, you can use store-bought toasted hazelnuts to save time. Just ensure they're fresh for the best flavor. If using pre-toasted nuts, you can skip the toasting step and proceed directly to chopping them for the cookie dough and topping.
- → How do I store these cookies to maintain freshness?
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, place them in the refrigerator for up to 2 weeks. You can also freeze them for up to 3 months by layering between sheets of parchment paper in a freezer-safe container.
- → Can I substitute the hazelnuts with other nuts?
Absolutely! While hazelnuts pair beautifully with chocolate, you can substitute them with almonds, walnuts, or pecans for a different flavor profile. Just make sure to toast them first to enhance their flavor.
- → Is there a dairy-free alternative for this recipe?
Yes, you can make these cookies dairy-free by substituting the butter with plant-based butter and using dairy-free chocolate for coating. Make sure the dairy-free butter is at room temperature for proper creaming with the sugars.
- → Why is my chocolate coating too thick?
If your chocolate coating is too thick, add a bit more coconut oil or shortening and stir well. These fats help thin the chocolate to achieve a smoother consistency for dipping. Always melt chocolate slowly using low heat to prevent it from seizing.
- → Can I make the dough ahead of time?
Yes, you can prepare the cookie dough up to 2 days in advance and store it covered in the refrigerator. You can also freeze the shaped dough balls for up to 3 months. When ready to bake, thaw refrigerated dough for 30 minutes or add 1-2 minutes to the baking time if baking from frozen.