There’s something magical about the combination of deep, rich chocolate and the nutty crunch of roasted hazelnuts. Chocolate Hazelnut Crunch Cookies bring that magic to life in every bite — soft and chewy in the middle, crisp on the edges, coated in smooth dark chocolate, and crowned with crunchy hazelnut pieces. Whether you’re making an edible gift, preparing for a holiday cookie exchange, or simply craving a decadent afternoon snack, these cookies deliver in both flavor and presentation. Don’t miss our Chocolate Pistachio Cups if you love nutty-chocolate combos.
Why These Cookies Deserve a Spot in Your Holiday Baking
Homemade cookies always feel special, but these stand out for their texture and flavor. The roasting process intensifies the hazelnuts’ aroma, while the dark chocolate coating gives them a professional, glossy finish. The combination is reminiscent of Ferrero Rocher, but fresher and more indulgent. Plus, they store and travel well, making them perfect for gifting.
How to Roast Hazelnuts for Maximum Flavor
Skipping the roasting step is tempting, but raw hazelnuts have a flat, slightly bitter taste. Toasting at 350°F (175°C) for 10 minutes brings out a rich nuttiness that elevates the whole cookie. After roasting, wrap them in a clean towel and rub to remove most of the skins — perfection isn’t necessary, just enough to reduce bitterness.
Half the roasted nuts go into the cookie dough, and the other half are saved for that irresistible chocolate topping.
Choosing the Right Chocolate for Your Cookies
These cookies get their chocolate flavor from both cocoa powder and melted dark chocolate:
- Cocoa powder gives the dough depth without adding excess moisture.
- Melted chocolate adds richness and that shiny, professional coating once the cookies are dipped.
Stick to 60–70% dark chocolate for the best balance. Too bitter, and it overwhelms the hazelnuts; too sweet, and you lose that refined taste. A teaspoon of coconut oil in the melted chocolate helps it set neatly — perfect if you’re stacking them in gift tins.
Step-by-Step Recipe: Chocolate Hazelnut Crunch Cookies
Ingredients
For the Cookies
- 1 ½ cups (190g) hazelnuts, toasted and roughly chopped
- 1 cup (120g) all-purpose flour
- 2 tbsp (15g) cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
For the Chocolate Coating
- 8 oz (225g) semi-sweet or dark chocolate, chopped
- 1 tbsp coconut oil or shortening (optional, for smoother coating)
- ½ cup (60g) roasted hazelnuts, finely chopped (for topping)
Instructions
1. Toast the Hazelnuts
- Preheat oven to 350°F (175°C).
- Spread hazelnuts on a baking sheet and roast for 10–12 minutes, stirring halfway.
- Once cool, rub them in a towel to remove most skins. Chop roughly, reserving ½ cup for topping.
2. Make the Dough
- In a medium bowl, whisk flour, cocoa, baking powder, and salt.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
- Add egg and vanilla; mix until smooth.
- Gradually stir dry ingredients into wet mixture until combined.
- Fold in chopped hazelnuts.
3. Shape and Bake
- Line baking sheet with parchment.
- Scoop tablespoon-sized dough portions, roll into balls, then flatten into discs.
- Bake 10–12 minutes until edges are set but centers are soft. Cool completely.
4. Coat and Finish
- Melt chocolate and coconut oil in microwave-safe bowl in 30-second intervals, stirring in between.
- Dip half of each cookie into chocolate, let excess drip off, and place on parchment.
- Sprinkle with reserved hazelnuts before chocolate sets.
- Let set at room temperature or chill for 10 minutes.
Storage Tips
Once the chocolate is set, store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a single layer, then transfer to a freezer bag.
These cookies pair beautifully with something soft and comforting like our Pistachio Ferrero Rocher Brownies or Raspberry Fudgy Chocolate Cookies for a dessert platter with variety.
FAQs About Chocolate Hazelnut Crunch Cookies
Q: Can I make these for a holiday cookie exchange?
A: Absolutely! Their polished look and rich flavor make them a showstopper.
Q: What’s the best way to package them as gifts?
A: Use a parchment-lined cookie tin, layering with parchment between cookies to avoid chocolate smudges.
Q: Can I coat them in Nutella instead of dark chocolate?
A: You can, but Nutella won’t set firmly — best to stick with melted chocolate for gift-giving.
Conclusion
These Chocolate Hazelnut Crunch Cookies are everything you want in a festive treat — indulgent, crisp yet chewy, and elegantly finished. From the roasted nut aroma to the glossy chocolate coating, they’ll have everyone asking for the recipe. Looking for more inspiration? Try our Vegan Pistachio Cream Brownies for another nutty twist.