Chocolate Hazelnut Crunch Cookies
Indulgent chocolate hazelnut crunch cookies deliver a delightful experience with a satisfying crunch and burst of flavor in every bite.
Ingredients
For the Cookies
- 1 cup granulated sugar Sweetness and structure
- 1 cup brown sugar, packed Adds moisture and a deeper flavor
- 1 cup unsalted butter, softened At room temperature for easy mixing
- 2 large eggs Bind ingredients together
- 1 teaspoon vanilla extract For flavor
- 2 cups all-purpose flour Base of the cookies
- ½ cup unsweetened cocoa powder Gives the cookies a chocolate flavor
- 1 teaspoon baking soda Leavening agent
- ½ teaspoon salt Enhances flavor
- 1 cup chocolate chips Dark or milk chocolate, based on preference
- 1 cup chopped hazelnuts For crunch and nutty flavor
- ½ cup hazelnut spread Adds creaminess and flavor
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, stirring well after each addition. Mix in the vanilla extract.
- In another bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt.
- Gradually combine the dry ingredients with the wet ingredients, mixing until just combined.
- Fold in the chocolate chips, chopped hazelnuts, and hazelnut spread until evenly distributed throughout the dough.
- Use a cookie scoop or spoon to drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for about 10-12 minutes or until the edges are firm but the centers are slightly soft.
Cooling
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
For best results, use softened butter but not melted. Consider chilling the dough for 30 minutes before baking for thicker cookies. You can substitute hazelnut spread with almond butter or similar for a different flavor.