Chocolate Hazelnut Crunch Cookies

Chocolate and hazelnuts are one of those timeless combinations that never fail to satisfy my sweet cravings. These Chocolate Hazelnut Crunch Cookies are a luxurious twist on the classic chocolate cookie—crispy on the edges, delightfully soft in the center, and finished with a rich coating of dark chocolate and a generous sprinkle of roasted hazelnuts. Every bite delivers the perfect balance of deep cocoa flavor and nutty crunch.

I love making these when I'm craving something indulgent but still easy to throw together. They’ve become my go-to treat for special occasions or cozy evenings when I want to spoil myself a bit. Plus, they look fancy enough to gift but taste homemade in the best possible way. Trust me, once you try them, they’ll quickly become a favorite in your cookie rotation.

Why You’ll Love These Chocolate Hazelnut Crunch Cookies

If you're a fan of Nutella or Ferrero Rocher, you’re going to fall head over heels for these cookies. They're rich, nutty, chocolaty, and completely satisfying. The textural contrast between the fudgy interior and crunchy hazelnut topping makes every bite unforgettable. These cookies are ideal for holidays, dessert trays, or a bold afternoon pick-me-up.

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What Kind of Chocolate Should I Use?

For the best flavor, I recommend using high-quality dark chocolate with at least 60% cocoa content for both the dough and the dipping. It gives the cookies a deep, slightly bitter richness that pairs beautifully with the sweetness of the dough and the roasted hazelnuts. Milk chocolate is also an option if you prefer a milder flavor, but it may make the cookies a bit sweeter overall.

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Options for Substitutions

• Nuts: Swap hazelnuts with almonds, pecans, or walnuts depending on your preference or what you have on hand.
• Chocolate: You can use milk or semi-sweet chocolate if dark is too intense for your taste.
• Flour: For a gluten-free version, substitute with a 1:1 gluten-free baking flour blend.
• Butter: Coconut oil can work in place of butter for a dairy-free alternative, though it will change the flavor slightly.

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Ingredients for These Chocolate Hazelnut Crunch Cookies

• All-purpose flour – This is the structure-builder in your cookie dough. It provides the right chewiness and support for the rich ingredients.
• Unsweetened cocoa powder – Deepens the chocolate flavor and gives the cookies their signature dark color.
• Baking soda – Helps the cookies spread slightly and develop that perfect soft-in-the-middle texture.
• Salt – Balances the sweetness and intensifies the chocolate and hazelnut flavors.
• Unsalted butter – Adds richness and creates that soft, chewy center.
• Brown sugar – Provides a deep caramel note that complements the chocolate.
• Granulated sugar – Adds sweetness and helps with cookie texture.
• Egg – Binds everything together and contributes to the chewy consistency.
• Vanilla extract – Rounds out the flavor with a warm, aromatic note.
• Chopped dark chocolate or chocolate chips – Melts into the dough and enhances the overall chocolate intensity.
• Roasted hazelnuts (chopped) – Bring crunch and a nutty contrast to the rich chocolate base.
• Melted dark chocolate (for dipping) – Makes the cookies feel decadent and gives that glossy finish.

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Step 1: Prepare the Dry Ingredients

In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt. This helps evenly distribute the leavening and avoids clumps of cocoa.

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Step 2: Cream the Butter and Sugars

In a large bowl, beat the softened butter with brown sugar and granulated sugar until light and fluffy. This can take 2–3 minutes using a hand mixer or stand mixer. Creaming introduces air, helping the cookies rise and spread properly.

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Step 3: Add Egg and Vanilla

Mix in the egg and vanilla extract until well combined. These ingredients bind everything and contribute to the soft cookie texture.

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Step 4: Combine Wet and Dry

Gradually add the dry mixture to the wet ingredients, mixing just until the dough comes together. Be careful not to overmix.

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Step 5: Fold in Chocolate Chunks

Gently fold in the chopped dark chocolate or chocolate chips using a spatula. This keeps the chunks intact and evenly distributed.

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Step 6: Chill the Dough

Cover the dough and refrigerate for at least 30 minutes. Chilling helps control spreading and intensifies flavor.

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Step 7: Scoop and Bake

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. Scoop dough into equal portions (about 1.5 tablespoons each), roll into balls, and space them 2 inches apart on the sheet.

Bake for 10–12 minutes, or until the edges are set but centers are still soft. Let them cool on the tray for 5 minutes before transferring to a wire rack.

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Step 8: Dip in Chocolate and Top with Hazelnuts

Once the cookies are completely cool, dip half of each cookie into melted dark chocolate. Lay them on parchment paper and sprinkle generously with chopped roasted hazelnuts while the chocolate is still wet.

Let the chocolate set at room temperature or refrigerate for 10–15 minutes to speed things up.

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How Long to Prepare the Chocolate Hazelnut Crunch Cookies

Prep Time: Most of the prep is straightforward—measuring ingredients, mixing the dough, and scooping the cookies. Expect around 20 minutes of active prep time. Chilling the dough for at least 30 minutes is optional but highly recommended for thicker, richer cookies.

Baking Time: Each batch takes about 10–12 minutes in the oven. You’ll need to allow cooling time afterward before dipping them in chocolate and adding hazelnuts, which takes another 10–15 minutes. So from start to finish (including chilling and cooling), you’re looking at around 1.5 hours total.

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Tips for Perfect Chocolate Hazelnut Crunch Cookies

• Use high-quality chocolate for the best flavor—look for 60% cocoa or higher.
• Toast the hazelnuts for deeper flavor and extra crunch.
• Chill the dough if you want thicker cookies that don’t overspread.
• Don’t overbake—they’ll continue cooking as they cool. The centers should look slightly underdone when you take them out.
• Dip cookies only after completely cooled to avoid the chocolate melting off.

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Watch Out for These Mistakes While Cooking

• Skipping the chill step can lead to overly flat cookies.
• Overmixing the dough once flour is added makes the cookies tough.
• Under-toasting the hazelnuts leaves them soft and bland.
• Using warm cookies for dipping causes the chocolate to slide right off.
• Storing before chocolate sets can make cookies stick together.

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What to Serve With Chocolate Hazelnut Crunch Cookies?

1. A Cup of Espresso

The bitterness of espresso balances the richness of the cookies.

2. Vanilla Ice Cream

Serve a warm cookie with a scoop of vanilla for a decadent dessert.

3. Whipped Cream & Berries

A dollop of whipped cream and some raspberries add freshness and contrast.

4. Hazelnut Liqueur

If you’re feeling fancy, sip a glass of hazelnut liqueur on the side.

5. Hot Chocolate

Pair these with hot cocoa for the ultimate chocolate-lover’s treat.

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Storage Instructions

Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days. Place parchment between layers to prevent sticking.

Refrigerator: While not necessary, they can be refrigerated to extend shelf life by a few extra days. Let come to room temp before serving.

Freezer: Freeze baked cookies in a single layer until solid, then store in a freezer-safe bag or container for up to 2 months. Thaw at room temperature.

Cookie Dough: You can freeze cookie dough balls before baking. Bake from frozen, just add 1–2 minutes to the baking time.

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Estimated Nutrition

• Calories: ~220 per cookie
• Fat: 13g
• Saturated Fat: 6g
• Carbohydrates: 24g
• Sugar: 14g
• Protein: 3g
• Fiber: 2g
• Cholesterol: 25mg
• Sodium: 90mg

(These values are approximate and depend on the specific ingredients and brands used.)

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Frequently Asked Questions

Can I make these cookies gluten-free?

Yes, simply use a 1:1 gluten-free baking flour blend instead of regular flour.

Can I use Nutella instead of chocolate?

Not in the dough, but you can drizzle or dip the cookies with Nutella if you prefer a creamier hazelnut flavor.

How do I toast hazelnuts?

Spread them on a baking sheet and bake at 350°F (175°C) for 8–10 minutes until fragrant. Rub with a towel to remove skins.

Can I double the recipe?

Absolutely. This recipe scales well. Just be sure to chill the dough in batches to avoid overworking it.

Do I have to dip them in chocolate?

No, it’s optional—but highly recommended for the full chocolate-hazelnut experience!

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Conclusion

Chocolate Hazelnut Crunch Cookies are everything you want in a cookie—rich, chewy, crunchy, and utterly indulgent. They look bakery-level impressive but are simple enough to make in your own kitchen. Whether you're gifting them, serving for guests, or hoarding them for yourself (I won't judge!), these cookies are sure to become a household favorite.

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