Chocolate Hazelnut Crunch Cookies (Print Version)
Crisp-edged, chocolate-rich cookies studded with toasted hazelnuts and coated in luscious melted chocolate.
# Ingredients:
→ Cookies
01 -
1 1/2 cups hazelnuts, toasted and roughly chopped
02 -
1 cup all-purpose flour
03 -
2 tablespoons cocoa powder
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1 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
07 -
1/2 cup granulated sugar
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1/2 cup brown sugar, packed
09 -
1 large egg
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1 teaspoon vanilla extract
→ Chocolate Coating
11 -
8 ounces semi-sweet or dark chocolate, chopped
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1 tablespoon coconut oil or shortening
13 -
1/2 cup roasted hazelnuts, finely chopped
# Steps:
01 -
Preheat oven to 350°F. Arrange hazelnuts on a baking sheet and toast for 10–12 minutes, stirring halfway for even color. Let cool, then roughly chop. Reserve 1/2 cup for topping.
02 -
In a medium bowl, whisk together all-purpose flour, cocoa powder, baking powder, and salt until thoroughly blended.
03 -
In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes. Add egg and vanilla extract, mixing until fully incorporated.
04 -
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in toasted hazelnuts, leaving aside the reserved portion for the topping.
05 -
Line a baking sheet with parchment paper. Use a tablespoon to scoop dough, roll into balls, and flatten gently into discs. Bake for 10–12 minutes at 350°F, or until set at the edges. Cool completely on a wire rack.
06 -
In a microwave-safe bowl, melt chopped chocolate with coconut oil in 30-second intervals, stirring after each until smooth and glossy.
07 -
Dip each cooled cookie into melted chocolate to coat entirely. Set on a wire rack or parchment-lined sheet. Sprinkle with reserved chopped hazelnuts while chocolate remains wet. Allow chocolate to set at room temperature or refrigerate briefly.
# Notes:
01 -
Ensure cookies are fully cooled before dipping to prevent chocolate from sliding off. For best texture, use freshly toasted hazelnuts.