Chocolate Hazelnut Crunch Cookies (Print Version)
# Ingredients:
→ For the Cookies
01 -
190g hazelnuts, toasted and roughly chopped
02 -
120g all-purpose flour
03 -
15g cocoa powder
04 -
1 teaspoon baking powder
05 -
¼ teaspoon salt
06 -
115g unsalted butter, softened
07 -
100g granulated sugar
08 -
100g brown sugar, packed
09 -
1 large egg
10 -
1 teaspoon vanilla extract
→ For the Chocolate Coating
11 -
225g semi-sweet or dark chocolate, chopped
12 -
1 tablespoon coconut oil or shortening (optional)
13 -
60g roasted hazelnuts, finely chopped
# Instructions:
01 -
Preheat oven to 350°F (175°C). Spread hazelnuts on a baking sheet and toast for 10-12 minutes, stirring halfway through. Allow to cool, then roughly chop. Reserve ½ cup of chopped hazelnuts for topping later.
02 -
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In a large bowl, cream butter with granulated and brown sugars until light and fluffy (2-3 minutes). Add egg and vanilla extract, mixing until smooth. Gradually incorporate dry ingredients into wet ingredients until fully combined. Fold in the toasted hazelnuts.
03 -
Line a baking sheet with parchment paper or silicone mat. Scoop tablespoon-sized portions of dough, roll into balls, then gently flatten into discs. Bake in preheated oven for 10-12 minutes, until edges are set. Cool completely on a wire rack.
04 -
In a microwave-safe bowl, melt chopped chocolate and coconut oil (if using) in 30-second intervals, stirring between each until smooth. Dip each cooled cookie fully into the melted chocolate. Place on wire rack or parchment paper. While chocolate is still wet, sprinkle with reserved chopped hazelnuts. Allow chocolate to set completely at room temperature or refrigerate to expedite.
# Notes:
01 -
These cookies combine the rich flavors of chocolate and hazelnut with a delightful textural contrast between the soft cookie and crunchy nuts.