There’s something magical about biting into a freshly baked Chocolate Hazelnut Crunch Cookie. Each cookie greets you with a tender, chewy center that’s studded with crunchy bits of hazelnut and semi-sweet chocolate. The moment you take that first bite, you’ll notice pockets of chocolate hazelnut spread that ooze ever-so-slightly, giving the cookie a marble-like appearance and a rich, nutty flavor. These aren’t your average chocolate cookies—they’re a delightful twist on a classic treat, combining the comforting familiarity of homemade cookies with the gourmet flair of a café-worthy dessert. With just a hint of crisp around the edges and a soft, melt-in-your-mouth interior, you’ll find yourself savoring every crumb, perhaps with a tall glass of milk or a warm cup of coffee.
I still get excited thinking about the first time I slid these beauties into the oven. The kitchen smelled like a chocolate hazelnut dream, and by the time they cooled, friends were perched on stools around my counter, eager to snag a cookie (or three). Even if you’re new to easy baking or a seasoned dessert aficionado, this recipe is approachable—perfect for beginners and busy home cooks alike. In just 15 minutes of prep and 12 minutes in the oven, you’ll have a batch of about two dozen cookies that feel like a special occasion snack. Whether you’re experimenting with homemade cookies for the first time or adding to your go-to dessert recipes, these Chocolate Hazelnut Crunch Cookies are sure to become a family favorite and an irresistible treat for any sweet tooth.
KEY INGREDIENTS IN CHOCOLATE HAZELNUT CRUNCH COOKIES
Before we dive into the step-by-step instructions, let’s explore the magic behind each essential ingredient. Every item on this list works together to create cookies that are chewy, crunchy, and full of deep, layered flavors. Understanding what each component brings will help you feel confident and excited about baking these treats.
- Unsalted butter
Adds richness and a tender crumb. Beating it with sugars incorporates air, ensuring a light and fluffy dough. Room temperature butter blends more evenly for consistent texture.
- Granulated sugar
Contributes sweetness and helps cookies spread to just the right size. It also aids in creating those slightly crisp edges when baked.
- Brown sugar
Brings moisture and a subtle caramel undertone. This sugar’s molasses content deepens the flavor and helps achieve that chewy, gooey center.
- Large eggs
Provide structure and binding power. Eggs help trap air, giving cookies lift and body while ensuring they hold together during baking.
- Vanilla extract
Enhances the overall flavor profile with warm, aromatic notes. A little vanilla makes the chocolate and hazelnut flavors shine even brighter.
- All-purpose flour
Serves as the foundation, giving cookies their shape. The right amount of flour ensures a balance between tenderness and stability.
- Baking soda
Promotes spread and browning, giving cookies a light texture and golden edges. It reacts with sugars and acids to create lift.
- Baking powder
Provides an extra boost of lift and a subtle puffiness, ensuring cookies aren’t too flat.
- Salt
Balances sweetness and enhances flavor complexity. Just a hint makes all the other ingredients pop.
- Chocolate hazelnut spread
Infuses pockets of creamy, nutty chocolate throughout the dough. Swirling instead of fully mixing gives a marbled effect and bursts of flavor.
- Chopped hazelnuts
Deliver crunchy texture and toasty undertones. To intensify flavor, you can toast them lightly before adding.
- Semisweet chocolate chips
Add classic chocolate hits that melt slightly, complementing the creamy spread and nuts for a harmonious bite.
HOW TO MAKE CHOCOLATE HAZELNUT CRUNCH COOKIES
Now that your ingredients are ready, let’s transform them into irresistible cookies. This beginner-friendly recipe guides you through each stage—from mixing to baking—so you can enjoy a foolproof batch every time.
1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to ensure cookies slide off easily and bake evenly.
2. In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using a hand mixer or stand mixer. Beat until the mixture is light and fluffy, about 3–4 minutes.
3. Add the eggs one at a time, beating well after each addition to ensure full incorporation. Stir in the vanilla extract until the batter is smooth and fragrant.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually add these dry ingredients to the wet mixture, mixing on low speed until fully combined and no streaks of flour remain.
5. Gently fold in the chocolate hazelnut spread with a spatula, stirring just enough to create visible swirls. Avoid overmixing so you keep that beautiful marble-like pattern.
6. Add the chopped hazelnuts and semisweet chocolate chips, mixing until just combined. Overworking the dough can toughen cookies, so stir gently.
7. Drop rounded tablespoons of dough onto the prepared sheets, keeping them about 2 inches apart to allow for spreading.
8. Bake for 10–12 minutes, or until the edges turn golden brown but the centers still look slightly soft. This ensures a chewy middle once cooled.
9. Remove from the oven and let cookies rest on the baking sheets for 5 minutes. This brief cooling helps them set up. Then transfer to a wire rack to cool completely before digging in.
SERVING SUGGESTIONS FOR CHOCOLATE HAZELNUT CRUNCH COOKIES
After all that delicious baking, presentation is the cherry on top. Whether you’re sharing these as a thoughtful homemade gift or serving them at a gathering, these cookies shine in every setting. The rich, creamy swirls and crunchy nut bits look as good as they taste, so consider how you plate and pair them.
- Classic Milk Pairing
Serve cookies on a simple platter alongside ice-cold milk. The contrast between the creamy beverage and warm cookie flavors makes each bite more indulgent.
- Coffee Bar Spread
Arrange cookies next to an assortment of espresso shots or lattes. The bitterness of coffee perfectly balances the sweet, nutty richness.
- Ice Cream Sandwiches
Use two cookies to cradle a scoop of vanilla or hazelnut ice cream. The heat from the cookie slightly melts the ice cream edges, creating an extra creamy treat.
- Elegant Dessert Platter
Combine cookies with fresh berries, whipped cream, and chocolate shavings on a decorative tray. This elevates simple cookies into a sophisticated dessert display.
HOW TO STORE CHOCOLATE HAZELNUT CRUNCH COOKIES
Keeping your cookies fresh ensures you can enjoy their chewy centers and crunchy edges days after baking. While they’re best eaten within a day or two, following these storage tips will maintain their irresistible texture and flavor.
- Airtight Container at Room Temperature
Place fully cooled cookies in a sealed container at room temperature. Add a slice of bread to maintain moisture and keep them soft for up to 3 days.
- Refrigeration for Extended Freshness
Store cookies in an airtight container in the fridge for up to one week. Bring to room temperature before serving to restore chewiness.
- Freezing for Long-Term Storage
Arrange cookies in a single layer on a baking sheet and freeze until firm. Then transfer to a freezer-safe bag with parchment between layers. Thaw at room temperature when ready to enjoy, up to 3 months.
- Re-crisping Technique
If cookies lose their crunch, pop them in a 300°F oven for 3–5 minutes. Let cool slightly before serving to bring back that just-baked crispness.
CONCLUSION
From the moment you combine butter, sugars, and eggs to the confidence you’ll feel folding in that luscious chocolate hazelnut spread, this recipe transforms everyday ingredients into showstopper Chocolate Hazelnut Crunch Cookies. With only 15 minutes of prep and a dozen minutes in the oven, you’ll master an easy baking project that yields chewy, crunchy delights—just right for beginners or anyone craving a homemade twist on dessert recipes. These cookies, clocking in at about 210 calories each, are the perfect make-ahead snack or a thoughtful homemade gift. You can print this article and save it for later, whether you’re planning a weekend baking session or bookmarking a go-to dessert for special occasions. Plus, be sure to scroll down to find a FAQ section where you’ll discover answers to common questions and troubleshooting tips for flawlessly chewy cookies every time.
I’d love to hear how your batch turns out! Leave a comment below if you tried swirling the hazelnut spread just for looks, or ask any questions if you need help with measurements or storage tricks. Your feedback and stories—like that first bite that made you fall in love—are what make this baking community so vibrant. Happy baking, and enjoy every crunchy, chocolatey moment!
Chocolate Hazelnut Crunch Cookies
Description
These cookies offer a delightful combination of rich chocolate, creamy hazelnut spread, and crunchy hazelnuts for a snack that's simply irresistible. Perfect with a glass of milk!
Ingredients
Instructions
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Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
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In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy using a hand mixer or stand mixer.
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Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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In a separate bowl, combine the flour, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
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Gently fold in the chocolate hazelnut spread until swirls are visible; do not completely mix in.
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Add in the chopped hazelnuts and chocolate chips, and mix until just combined.
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Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
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Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still slightly soft.
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Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Note
- Hazelnuts can be toasted for a richer flavor before chopping and adding to the dough.
- For a chewier cookie, slightly underbake them. They'll firm up as they cool.
- Swirling rather than fully mixing the chocolate hazelnut spread gives the cookies a marble-like appearance.
- Store cookies in an airtight container to maintain freshness.
