Chocolate Hazelnut Crunch Cookies: The Ultimate Recipe

Chocolate Hazelnut Crunch Cookies: Prepare to be utterly captivated by these irresistible treats! Imagine sinking your teeth into a perfectly crisp cookie, bursting with rich chocolate flavor and the delightful crunch of toasted hazelnuts. These aren’t just cookies; they’re an experience, a symphony of textures and tastes that will leave you craving more.

The combination of chocolate and hazelnut is a classic pairing, deeply rooted in European confectionery traditions. Think of the iconic gianduja, a creamy blend of chocolate and hazelnut paste originating in Turin, Italy. Our Chocolate Hazelnut Crunch Cookies pay homage to this timeless combination, bringing a touch of Italian elegance to your kitchen.

What makes these cookies so beloved? It’s the perfect balance of flavors and textures. The deep, satisfying taste of dark chocolate is beautifully complemented by the nutty, slightly sweet flavor of hazelnuts. The satisfying crunch provides a delightful contrast to the slightly chewy center. Plus, they are surprisingly easy to make! Whether you’re baking for a special occasion or simply want a comforting treat to enjoy with a cup of coffee, these cookies are guaranteed to be a crowd-pleaser. Get ready to bake a batch of pure happiness!

this Recipe

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 戮 cup granulated sugar
• 戮 cup packed light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 录 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 cup chopped hazelnuts, toasted
• 陆 cup hazelnut spread (like Nutella)
• 录 cup crushed chocolate-covered wafer cookies (like Kit Kats or similar), for topping (optional)
• Sea salt flakes, for sprinkling (optional)

Preparing the Dough:

1. Cream the Butter and Sugars: In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly incorporated. The mixture should be pale and airy.
2. Incorporate the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. The mixture might look slightly curdled at this point, but don’t worry, it will come together when you add the dry ingredients.
3. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures that the baking soda and salt are evenly distributed throughout the flour, which is crucial for proper leavening and flavor.
4. Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. Overmixing develops the gluten in the flour, resulting in a chewier, less tender cookie.
5. Fold in Chocolate Chips and Hazelnuts: Gently fold in the chocolate chips and toasted chopped hazelnuts until they are evenly distributed throughout the dough. I like to use a rubber spatula for this step to avoid overmixing.
6. Swirl in Hazelnut Spread: Now for the fun part! Drop spoonfuls of the hazelnut spread onto the dough. Using a knife or skewer, gently swirl the hazelnut spread into the dough. Be careful not to overmix, you want to maintain some distinct swirls of hazelnut spread.
7. Chill the Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours. Chilling the dough helps to prevent the cookies from spreading too much during baking and also allows the flavors to meld together. If you chill the dough for longer than 2 hours, you may need to let it sit at room temperature for a few minutes before scooping.

Baking the Cookies:

1. Preheat Oven: Preheat your oven to 375掳F (190掳C). Line baking sheets with parchment paper or silicone baking mats. Parchment paper or silicone mats prevent the cookies from sticking to the baking sheet and make cleanup a breeze.
2. Scoop the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. This allows the cookies to spread without running into each other.
3. Add Toppings (Optional): If desired, sprinkle the tops of the cookies with crushed chocolate-covered wafer cookies and sea salt flakes. The crushed wafer cookies add a nice textural crunch, and the sea salt flakes enhance the sweetness of the chocolate and hazelnut.
4. Bake: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. The baking time may vary depending on your oven, so keep a close eye on the cookies.
5. Cool: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This allows the cookies to firm up slightly and prevents them from breaking when you transfer them.

Tips for Perfect Chocolate Hazelnut Crunch Cookies:

• Use Room Temperature Butter: Softened butter is crucial for creaming properly with the sugars. If your butter is too cold, it won’t cream properly, and if it’s too melted, the cookies will spread too much.
• Don’t Overmix the Dough: Overmixing develops the gluten in the flour, resulting in tough cookies. Mix until just combined.
• Chill the Dough: Chilling the dough is essential for preventing the cookies from spreading too much and for allowing the flavors to meld together.
• Toast the Hazelnuts: Toasting the hazelnuts enhances their flavor and adds a nice crunch to the cookies. To toast hazelnuts, spread them on a baking sheet and bake at 350掳F (175掳C) for 8-10 minutes, or until they are fragrant and the skins are starting to crack. Let them cool slightly, then rub them in a clean kitchen towel to remove the skins.
• Use High-Quality Chocolate: Using high-quality chocolate chips will make a big difference in the flavor of the cookies. I like to use semi-sweet chocolate chips, but you can also use dark chocolate chips or milk chocolate chips.
• Adjust Baking Time: The baking time may vary depending on your oven, so keep a close eye on the cookies. You want them to be golden brown around the edges and still slightly soft in the center.
• Storage: Store the cookies in an airtight container at room temperature for up to 3 days.

Variations:

• Add Espresso Powder: Add 1 teaspoon of espresso powder to the dry ingredients for a richer, more intense chocolate flavor.
• Use Different Nuts: Substitute the hazelnuts with other nuts, such as walnuts, pecans, or almonds.
• Add Dried Fruit: Add 陆 cup of chopped dried fruit, such as cranberries, cherries, or apricots.
• Make Them Gluten-Free: Substitute the all-purpose flour with a gluten-free all-purpose flour blend.
• Drizzle with Chocolate: After the cookies have cooled, drizzle them with melted chocolate for an extra touch of indulgence.

Troubleshooting:

• Cookies are Spreading Too Much: Make sure you are using room temperature butter and that you are not overmixing the dough. Also, make sure to chill the dough for at least 30 minutes before baking. If the cookies are still spreading too much, try adding a tablespoon or two of flour to the dough.
• Cookies are Too Dry: Make sure you are not overbaking the cookies. You want them to be golden brown around the edges and still slightly soft in the center. If the cookies are still too dry, try adding a tablespoon or two of milk or cream to the dough.
• Cookies are Too Hard: Make sure you are not overmixing the dough. Also, make sure you are not using too much flour. If the cookies are still too hard, try adding a tablespoon or two of butter or shortening to the dough.
• Cookies are Burning: Make sure your oven is not too hot. Also, make sure you are using a light-colored baking sheet. If the cookies are still burning, try lowering the oven temperature by 25 degrees and baking them for a few minutes longer.

Enjoy your delicious Chocolate Hazelnut Crunch Cookies!

Conclusion:

And there you have it! These Chocolate Hazelnut Crunch Cookies are more than just a sweet treat; they’re an experience. From the rich, decadent chocolate to the satisfying crunch of the hazelnuts, every bite is a symphony of textures and flavors that will leave you wanting more. I truly believe this recipe is a must-try for any cookie lover, and here’s why: it’s surprisingly simple to make, uses readily available ingredients, and delivers a bakery-quality result that will impress your friends and family.

But the best part? You can easily customize these cookies to suit your own preferences. For a richer, more intense chocolate flavor, try using dark chocolate chips instead of semi-sweet. If you’re not a fan of hazelnuts, feel free to substitute them with other nuts like walnuts, pecans, or even macadamia nuts. Or, for a completely different twist, add a sprinkle of sea salt on top before baking to enhance the sweetness and create a delightful salty-sweet contrast.

These cookies are incredibly versatile when it comes to serving suggestions too. Enjoy them warm from the oven with a cold glass of milk for a classic pairing. Crumble them over ice cream for an extra-special dessert. Pack them in lunchboxes for a delightful midday treat. Or, arrange them on a platter with other homemade goodies for a festive holiday spread. They also make a wonderful homemade gift for friends, neighbors, or teachers. Imagine the joy of receiving a beautifully wrapped box of these delicious cookies!

Serving Suggestions and Variations:

* Ice Cream Topping: Crumble over vanilla or chocolate ice cream.
* Coffee Companion: Perfect alongside a cup of coffee or tea.
* Gift Giving: Package in a decorative tin for a thoughtful present.
* Nut Swaps: Substitute hazelnuts with walnuts, pecans, or almonds.
* Chocolate Intensity: Use dark chocolate chips for a richer flavor.
* Salty-Sweet: Sprinkle with sea salt before baking.
* Espresso Boost: Add a teaspoon of instant espresso powder to the dough.
* Spice it Up: Incorporate a pinch of cinnamon or nutmeg for warmth.
* Citrus Zest: Add orange or lemon zest for a bright, aromatic touch.
* Gluten-Free Option: Experiment with gluten-free flour blends.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. But the real magic happens when you try it yourself and put your own personal touch on it. So, gather your ingredients, preheat your oven, and get ready to embark on a delicious baking adventure.

I can’t wait to hear about your experience making these Chocolate Hazelnut Crunch Cookies! Please, don’t hesitate to share your photos, tips, and variations in the comments below. Did you make any substitutions? Did you add any special ingredients? What did your family and friends think? Your feedback is invaluable and helps me continue to create and share recipes that you’ll love. Happy baking, and enjoy every single bite! I am sure that you will find that this is the best recipe for this type of cookie that you have ever tried. Let me know what you think!