Ingredients
Scale
For the Cookies
- 1½ cups (190 g) all-purpose flour
- 2 tablespoons (15 g) unsweetened cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1½ cups (190 g) hazelnuts, toasted and roughly chopped
For the Chocolate Coating
- 8 oz (225 g) semisweet or dark chocolate, chopped
- 1 tablespoon coconut oil or shortening (optional)
- ½ cup (60 g) finely chopped toasted hazelnuts
Optional Toppings
- ¼ cup chocolate chips or chocolate chunks
- Flaky sea salt, to taste
- Extra chopped hazelnuts for decoration
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Toast the hazelnuts: Spread the hazelnuts on a baking sheet and toast for 8–12 minutes until fragrant and lightly golden. Let them cool completely, then chop them roughly. Reserve ½ cup of finely chopped hazelnuts for the chocolate coating.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until evenly combined.
- Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar for 2–3 minutes until creamy and well combined.
- Add the egg and vanilla: Mix in the egg and vanilla extract until smooth.
- Combine the mixtures: Gradually add the dry ingredients to the butter mixture. Stir until just combined, being careful not to overmix the dough.
- Fold in the hazelnuts: Add the remaining chopped toasted hazelnuts to the dough. Fold gently until evenly distributed.
- Chill the dough: If the dough is too soft or sticky to handle, cover and refrigerate for 20–30 minutes.
- Shape the cookies: Scoop approximately 1 tablespoon of dough per cookie and roll into balls. Place them on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake: Bake for 10–12 minutes, or until the edges are set. Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack.
- Cool completely: Let the cookies cool completely before adding the chocolate coating.
- Melt the chocolate: Place the chopped chocolate in a microwave-safe bowl. Heat in 20–30-second intervals, stirring between each interval until smooth. Stir in the optional coconut oil for a thinner coating.
- Add the hazelnuts: Stir the reserved finely chopped hazelnuts into the melted chocolate, or keep them separate to sprinkle over the cookies.
- Dip the cookies: Dip each cooled cookie into the melted chocolate, coating it fully or halfway. Allow excess chocolate to drip off before placing the cookie on parchment paper.
- Decorate: Sprinkle with extra chopped hazelnuts and, if desired, a little flaky sea salt while the chocolate is still wet.
- Let the coating set: Allow the chocolate to firm up at room temperature, or refrigerate the cookies for 15–20 minutes.
- Serve and enjoy: Serve your Amazing Chocolate Hazelnut Crunch Cookies once the chocolate coating has set. Store leftovers in an airtight container in a cool, dry place.
- Prep Time: PT20M
- Cook Time: PT12M
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210 Kcal
- Sugar: 14 g
- Sodium: 55 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 15 mg