Description
These Chocolate Hazelnut Crunch Cookies are a delightful treat with a soft, chewy center and crisp edges. Packed with rich chocolate flavor and the satisfying crunch of toasted hazelnuts, they are easy to make and perfect for any occasion.
Ingredients
Scale
- 1 cup chocolate hazelnut spread
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 tablespoons cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup chopped hazelnuts
- ½ cup mini chocolate chips or chunks
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together chocolate hazelnut spread, softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually add dry ingredients to wet mixture, mixing until just combined.
- Fold in chopped hazelnuts and chocolate chips for your chocolate hazelnut crunch cookies.
- Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until edges are set and centers are still slightly soft.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Toast hazelnuts before chopping for enhanced flavor in your chocolate hazelnut crunch cookies.
- Slightly underbake for a gooier center.
- Store in an airtight container for up to a week.
- Sprinkle sea salt on top before baking for a sweet and salty contrast.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 45mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg