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When you crave a cookie that delivers both deep chocolate flavor and irresistible crunch, these chocolate hazelnut crunch cookies always come through. The roasted hazelnuts bring a rich nuttiness that pairs perfectly with a glossy chocolate coating, creating a treat that is both elegant and comfortingly homemade. These are my go to for holiday exchanges because they look fancy but are simple enough for a weeknight bake.
I started making these cookies on rainy afternoons when my kids were restless. The moment the kitchen filled with the warm smell of toasted hazelnuts, everyone gathered around and waited for the bitter sweet chocolate coating to set. Now we bake them for every special occasion and they always disappear quickly.
Ingredients
- Hazelnuts: Give the cookies their signature crunch and toasted aroma. Look for nuts that are plump and have papery skins intact for optimal freshness. Toasting at home makes the flavor shine
- All purpose flour: Ensures a perfect tender crumb. I recommend scooping and leveling for accurate measuring
- Cocoa powder: Brings deep chocolate intensity. Dutch processed adds a smoother taste but any unsweetened version works
- Baking powder: Helps the cookies rise just enough for a soft yet chewy texture
- Salt: Balances sweetness and highlights chocolate notes
- Unsalted butter: Gives richness without overpowering sweetness. A quality European style butter adds a little extra creaminess
- Granulated sugar: Makes the cookies perfectly crisp around the edges
- Brown sugar: Adds moisture and a subtle caramel flavor. Light brown sugar gives the right balance
- Large egg: Helps everything hold together and gives the cookies structure
- Vanilla extract: Ties together all the flavors. If possible choose pure extract for better flavor
- Semi sweet or dark chocolate for dipping: Is the finishing touch. Use a bar you enjoy eating on its own for the best tasting results
- Coconut oil or shortening: Mixed with the chocolate ensures a glossy smooth coat and helps set the shell
Instructions
- Toast the Hazelnuts:
- Preheat your oven to three hundred fifty degrees Fahrenheit. Spread whole hazelnuts onto a baking sheet in a single layer. Toast in the oven for about ten to twelve minutes stirring once halfway through until fragrant and their skins deepen in color. Let the toasted nuts cool completely then roughly chop. Measure and set aside half a cup to use for the final topping
- Make the Cookie Dough:
- In a medium mixing bowl whisk together your flour cocoa powder baking powder and salt until no lumps remain. In a larger mixing bowl using a sturdy spoon or spatula cream the softened butter with the granulated sugar and brown sugar for about two to three minutes until lightened in color and fluffy. Beat in the egg and vanilla extract until the mixture is smooth and cohesive
- Combine the wet and dry:
- Gradually add the dry flour mixture into the wet ingredients mixing gently until you see no streaks of flour left. Fold in the larger portion of cooled chopped hazelnuts so they are evenly distributed throughout the dough
- Shape and Bake the Cookies:
- Line your baking sheet with parchment paper or a nonstick baking mat. Use a tablespoon or small cookie scoop to portion the dough into equal balls. Roll each into a ball and slightly flatten with your palm to create discs about half an inch thick. Place spaced apart on your baking sheet. Bake in your preheated oven for ten to twelve minutes until the cookies are just set at the edges and the tops have lost their shine. Cool fully on a rack so they do not melt the chocolate coating
- Coat the Cookies:
- Place chopped chocolate and coconut oil into a microwave safe bowl. Heat in thirty second increments stirring between each burst until fully melted and smooth. Dip each cooled cookie into the melted chocolate covering either the whole cookie or just halfway depending on your style. Rest coated cookies on a wire rack or lined sheet then sprinkle generously with the reserved chopped hazelnuts before the chocolate sets. Let the chocolate harden at room temperature or speed things up by chilling in the fridge
My favorite part of this cookie is the combination of buttery dough with freshly toasted hazelnuts. My youngest always insists on dipping them herself and sprinkling the hazelnuts just so. We all agree the cookies are best with a glass of cold milk or hot espresso.
Storage Tips
Store these cookies in an airtight tin at room temperature for up to five days. If you prefer a firmer chocolate shell keep them in the fridge. To freeze assemble the cookies up to the coating step then let the chocolate harden before stacking between sheets of parchment in a freezer bag. They keep their crunch for about a month
Ingredient Substitutions
If you are out of hazelnuts walnuts or pecans work nicely for a different flavor. For a dairy free version use a plant based butter and check chocolate labels for dairy content. The coconut oil in the chocolate shell can be swapped for any neutral solid vegetable shortening
Serving Suggestions
Serve these as part of a cookie platter for any celebration. They pair beautifully with coffee tea or a scoop of vanilla ice cream for a dessert platter. Crumble any less than perfect cookies over yogurt for a sweet breakfast treat
Cultural Notes
Hazelnuts and chocolate are a classic pairing in many European baked treats from Italian spreads to French cake. This cookie blends the textures and flavors in a form that feels both nostalgic and modern. Baking and toasting your own nuts brings depth like traditional patisserie methods
Seasonal Adaptations
Try orange zest or a pinch of cinnamon in the dough for a wintery twist. Use milk chocolate for kids or darker chocolate for grown up gatherings. Add a few cacao nibs to the topping for extra crunch
Success Stories
These cookies have brightened our holiday table for years. They are equally requested for summer picnics and teacher gifts. When baked for a bake sale last year not one was left and several new friends have the recipe now too
Freezer Meal Conversion
Make dough in advance and freeze portions of dough balls unbaked on a sheet then transfer to a freezer bag. Bake straight from frozen adding a minute or two extra to the bake time. Coat with chocolate after baking and cooling as usual
Share these cookies fresh or freeze for later—either way, they deliver flavor and crunch every time. Enjoy making them for any occasion and watch them disappear fast.
Recipe FAQs
- → What type of chocolate works best for the coating?
Semi-sweet or dark chocolate melts smoothly and brings rich flavor, enhancing the nuttiness without overpowering the cookie.
- → How should hazelnuts be toasted for best flavor?
Toast hazelnuts in a single layer at 350°F for 10–12 minutes, stirring midway to ensure even color and aroma.
- → Can butter be substituted in these cookies?
Unsalted butter gives optimal texture, but a high-quality plant-based alternative works for dairy-free adaptations.
- → What's the purpose of adding coconut oil to the chocolate?
Coconut oil thins the chocolate, making coating easier and giving a shinier, smoother finish as it sets.
- → How do you store these cookies to maintain freshness?
Store cooled, coated cookies in an airtight container at room temperature for up to 5 days to preserve crunch.