Have you ever needed a cookie that’s more than just sweet? I’m talking about a cookie with some real personality. One that’s chewy, chocolaty, and has a surprise crunch that makes you stop and say, “Whoa, what was that?”
That’s this cookie. I came up with this recipe after getting tired of boring, one-note chocolate cookies. I wanted something with texture, something interesting.
These Chocolate Hazelnut Crunch Cookies are the answer. They are simple to make but taste like they came from a fancy bakery. Let’s get into it.
What You’ll Need
This recipe uses basic pantry items with a couple of special additions. Don’t worry, they are easy to find at most grocery stores.
- All-purpose flour
- Unsweetened cocoa powder
- Baking soda
- Salt
- Unsalted butter, softened
- Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Semi-sweet chocolate chips
- Hazelnuts, toasted and chopped
- Crispy rice cereal
Tools You’ll Use
You don’t need any fancy kitchen gadgets. Just the basics will do the job perfectly.
| Category | Tool |
|---|---|
| Mixing | Large Bowl |
| Mixing | Medium Bowl |
| Electric Mixer | Stand or Hand Mixer |
| Measuring | Cups and Spoons |
| Baking | Baking Sheets |
| Baking | Parchment Paper |
| Scooping | Cookie Scoop |
| Cooling | Wire Rack |
Pro Tips
I’ve made a lot of cookies in my day, and I’ve learned a few things. These little tips will make a big difference in your final cookie.
Toast Your Nuts
Don’t skip toasting the hazelnuts. It sounds like a small step, but it brings out their flavor in a huge way. Just toss them on a dry pan over medium heat for a few minutes until you can smell them. Watch them closely so they don’t burn.
Don’t Overmix the Flour
When you add the dry ingredients, mix only until you don’t see any more flour streaks. Overmixing develops the gluten in the flour too much. That makes your cookies tough instead of tender and chewy.
Chill the Dough
This is my secret to perfect cookies that don’t spread into thin, flat discs. Chilling the dough for at least 30 minutes lets the butter solidify. This helps the cookies hold their shape while baking, giving you a thicker, chewier result.
Use a Cookie Scoop
For cookies that are all the same size, a cookie scoop is your best friend. This ensures they all bake evenly. No more half-burnt, half-raw cookies on the same tray.
How to Make Chocolate Hazelnut Crunch Cookies
Follow these steps, and you’ll have amazing cookies in no time.
Step 1: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this aside for later.
Step 2: In a large bowl, use an electric mixer to beat the softened butter with both the brown and granulated sugars. Mix on medium speed for about 2 minutes until it looks light and fluffy.
Step 3: Add the eggs one at a time, mixing well after each one. Then, mix in the vanilla extract.
Step 4: Turn the mixer to low and slowly add the dry ingredient mixture to the wet ingredients. Mix just until everything is combined. Remember not to overdo it.
Step 5: Gently fold in the chocolate chips, toasted hazelnuts, and crispy rice cereal with a spatula.
Step 6: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes. An hour is even better if you have the time.
Step 7: While the dough chills, preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
Step 8: Scoop rounded tablespoons of dough onto the prepared baking sheets. Leave about 2 inches of space between each cookie.
Step 9: Bake for 10-12 minutes. The edges should be set, but the centers will still look a little soft. That’s what you want for a chewy cookie.
Step 10: Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Substitutions and Variations
You can easily change things up with this recipe based on what you have or what you like.
- Nuts: Don’t have hazelnuts? Toasted pecans, walnuts, or almonds work great. For a nut-free version, use sunflower seeds or just leave them out.
- Crunch: If you don’t have crispy rice cereal, crushed cornflakes or even crushed pretzels can add a fun, salty crunch.
- Chocolate: Feel free to use milk chocolate chips for a sweeter cookie or dark chocolate chunks for a richer flavor. White chocolate chips also add a nice contrast.
- Flour: You can try a 1-to-1 gluten-free baking flour blend if you need a gluten-free option. The texture might be slightly different but still delicious.
Make-Ahead Tips
This dough is great for making ahead. You can prepare the dough, cover it tightly, and keep it in the fridge for up to 3 days.
You can also freeze the cookie dough. Scoop the dough balls onto a baking sheet, freeze them until solid, then transfer them to a freezer bag. They can be stored in the freezer for up to 3 months. When you’re ready to bake, just add a couple of extra minutes to the baking time. No need to thaw.
Nutrition and Pairing
Here’s a quick look at what you can expect from these cookies and how to enjoy them.
| Category | Information |
|---|---|
| Serving Size | 1 Cookie |
| Calories | Approx. 150-180 kcal |
| Diets | Can be made Gluten-Free |
| Pairing | Glass of Milk, Coffee, Tea |
| Efficiency | Double Batch and Freeze Dough |
Diet-Friendly Swaps
- For Gluten-Free: Use a good quality all-purpose gluten-free flour blend that contains xanthan gum.
- For Dairy-Free: Substitute the butter with a dairy-free butter stick and use dairy-free chocolate chips.
- For Lower Sugar: You can try reducing the sugar by about a quarter, but this may affect the texture slightly.
Leftovers and Storage
If you somehow have any leftovers, storing them is easy.
Keep the cookies in an airtight container at room temperature. They will stay fresh for up to 5 days.
For longer storage, you can freeze the baked cookies. Let them cool completely, then place them in a freezer-safe bag or container. They’ll last for about a month in the freezer. Just let them thaw at room temperature for a bit before eating.
Frequently Asked Questions
Q1. Why did my cookies spread out so much?
Ans: This usually happens for two reasons. The butter was too soft, or you didn’t chill the dough. Chilling is super important for this recipe to help the cookies keep their shape. Also, make sure your oven is fully preheated.
Q2. Can I use a different type of cocoa powder?
Ans: Yes. I use standard unsweetened cocoa powder. Dutch-process cocoa will also work; it will just give the cookies a darker color and a slightly different, less acidic chocolate flavor.
Q3. My cookies came out hard, not chewy. What went wrong?
Ans: Hard cookies are usually a sign of overbaking. Ovens can vary, so start checking your cookies at the low end of the baking time. You want to pull them out when the centers still look a tiny bit underdone. They will finish baking on the hot pan.
Wrapping Up
There you have it—a cookie that is anything but ordinary. It’s the perfect mix of chewy, crunchy, and deep chocolate flavor.
Now it’s your turn to get in the kitchen. Give this recipe a try and see for yourself.
I’d love to hear how they turn out for you. Leave a comment below and let me know if you made any fun changes or have any questions. Happy baking
