If you are on the hunt for a cookie recipe that balances rich, velvety chocolate with the satisfying crunch of hazelnuts and crispy rice cereal, look no further than the Chocolate Hazelnut Crunch Cookies Recipe. This delightful treat combines the warmth of toasted hazelnuts and the smoothness of chocolate chips in a beautifully textured cookie that feels both indulgent and irresistibly fun to eat. Whether you are baking for a cozy night in, a festive gathering, or just because, these cookies offer a perfect harmony of flavor and crunch that will have everyone asking for more.
Ingredients You’ll Need
Gathering simple, quality ingredients is the key to making these cookies turn out just right. Each element plays a vital role in creating the rich taste, tender texture, or delightful crunch that define this recipe.
- 1 cup unsalted butter, softened: Creates a smooth, creamy base that helps bind the cookies while adding richness.
- 1 cup granulated sugar: Provides sweetness and contributes to the cookie’s classic texture.
- 1/2 cup packed brown sugar: Adds moisture and depth with its caramel notes.
- 2 large eggs: Give structure and help with the cookies’ chewy, soft center.
- 2 teaspoons vanilla extract: Enhances all the other flavors with its warm, aromatic touch.
- 2 cups all-purpose flour: Forms the body of the cookie and ensures the right balance of softness and chewiness.
- 1/3 cup unsweetened cocoa powder: Brings a rich chocolate flavor without extra sweetness.
- 1 teaspoon baking soda: Provides lift and lightness so the cookies won’t be dense.
- 1/2 teaspoon salt: Balances sweetness and intensifies the cookie’s overall flavor.
- 1 1/2 cups chopped toasted hazelnuts: Introduces a delightful crunch and nutty aroma that’s hard to resist.
- 1 1/2 cups semi-sweet chocolate chips: Adds bursts of melted chocolate in every bite.
- 1 cup crispy rice cereal: Particularly important for that signature crunchy texture that sets these cookies apart.
How to Make Chocolate Hazelnut Crunch Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheets
Begin by preheating your oven to 350°F (175°C) and lining baking sheets with parchment paper. This step ensures your cookies bake evenly and prevent sticking, making cleanup a breeze.
Step 2: Cream the Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture looks light and fluffy. This aerates the batter, contributing to tender, well-risen cookies.
Step 3: Incorporate Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully combined before adding the next. Stir in the vanilla extract to infuse the dough with its signature warm and inviting aroma.
Step 4: Mix Dry Ingredients Separately
In another bowl, whisk together the flour, unsweetened cocoa powder, baking soda, and salt. This ensures the cocoa mixes evenly and every cookie has a consistent texture and flavor.
Step 5: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Over-mixing can result in tough cookies, so gentle and steady is the way to go here.
Step 6: Add Crunchy Mix-Ins
Fold in the chopped toasted hazelnuts, semi-sweet chocolate chips, and crispy rice cereal. These make the cookies stand out with layered texture and bursts of flavor, so be generous!
Step 7: Portion and Bake
Scoop tablespoon-sized portions of dough onto your prepared baking sheets, spacing them about 2 inches apart to allow room for spreading. Bake for 10 to 12 minutes, until the edges are set but the centers remain slightly soft for that perfect bite.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This helps them firm up without losing their delightful chewiness.
How to Serve Chocolate Hazelnut Crunch Cookies Recipe
Garnishes
For an elevated touch, sprinkle a few extra toasted hazelnuts or a pinch of flaky sea salt on top of the cookies just after baking. This adds sparkle and a delicious salty contrast to the sweet and nutty flavors.
Side Dishes
These cookies pair wonderfully with a tall glass of cold milk or a steaming cup of coffee or tea. The creamy beverages complement the chocolate and hazelnut notes beautifully, creating a comforting and indulgent snack experience.
Creative Ways to Present
Consider stacking the Chocolate Hazelnut Crunch Cookies Recipe into a pretty jar tied with twine as a gift, or serve them with scoops of vanilla ice cream for a decadent dessert. Their crunchy texture and rich chocolate flavor make them a showstopper for any occasion.
Make Ahead and Storage
Storing Leftovers
Once your cookies have completely cooled, store them in an airtight container at room temperature. Properly stored, they’ll stay fresh and crunchy for up to five days, perfect for keeping the indulgence going throughout the week.
Freezing
You can freeze the unbaked cookie dough by shaping it into balls and placing them on a baking sheet lined with parchment paper. Once frozen, transfer the dough balls to a sealed freezer bag. Bake directly from frozen, adding a couple of extra minutes to the baking time. Baked cookies also freeze well—just thaw at room temperature before serving.
Reheating
If you want to revive the fresh-baked warmth of your cookies, pop them in a preheated oven at 300°F (150°C) for 3 to 5 minutes. This makes the chocolate gooey again and refreshes the overall texture without drying them out.
FAQs
Can I substitute hazelnuts with another nut?
Absolutely! While hazelnuts add a unique flavor and texture to these cookies, chopped walnuts or pecans can be great alternatives. Just be sure to toast them first to bring out the best flavor.
Is it necessary to toast the hazelnuts?
Toasting the hazelnuts is highly recommended because it enhances their natural nutty aroma and crunch, making the cookies even more delicious. You can toast them in a dry pan or the oven until golden and fragrant.
Can I make these cookies gluten-free?
Yes, by substituting the all-purpose flour with a gluten-free baking flour blend, you can enjoy this recipe gluten-free. Make sure the blend you choose contains xanthan gum or another binder to help maintain the cookie’s texture.
What if I want the cookies sweeter or less sweet?
You can easily adjust the sugar amount to suit your taste. Reduce sugars slightly for less sweetness, or add a handful more chocolate chips for an extra chocolate boost without affecting texture much.
How crunchy are these cookies?
Thanks to the crispy rice cereal and toasted hazelnuts, these cookies have a terrific crunch that sets them apart from regular chocolate cookies. They’re a wonderful balance of chewy and crunchy with every bite.
Final Thoughts
I can’t recommend this Chocolate Hazelnut Crunch Cookies Recipe enough if you want a cookie that’s truly memorable and satisfying. It’s a fantastic mix of textures and flavors that comes together easily with straightforward ingredients. Whether you’re baking for a crowd or treating yourself, these cookies are sure to become a beloved classic in your recipe collection. Grab your mixing bowls and get ready to enjoy some of the best homemade cookies you’ve ever tasted!
Print
Chocolate Hazelnut Crunch Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Chocolate Hazelnut Crunch Cookies combine rich cocoa, toasted hazelnuts, and crispy rice cereal for a delightful texture and deep flavor. Perfectly sweet and slightly crunchy, they make a fantastic treat for any occasion or holiday celebration.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 1/2 cups chopped toasted hazelnuts
- 1 1/2 cups semi-sweet chocolate chips
- 1 cup crispy rice cereal
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cookie removal.
- Cream Butter and Sugars: In a large bowl, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time to incorporate them fully, then stir in the vanilla extract for flavor depth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to evenly distribute the leavening and cocoa throughout the dough.
- Mix Dry Ingredients with Wet: Gradually add the dry ingredient mixture into the wet mixture, mixing until fully combined to form the cookie dough.
- Fold in Add-ins: Stir in chopped toasted hazelnuts, semi-sweet chocolate chips, and crispy rice cereal evenly into the dough for crunch and flavor contrast.
- Shape Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing each about 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10–12 minutes, until the edges are set and the centers remain slightly soft for a chewy texture.
- Cool Cookies: Allow cookies to cool on the baking sheet for 5 minutes to firm up, then transfer to a wire rack to cool completely before serving.
Notes
- For extra crunch, add more crispy rice cereal into the dough or sprinkle on top before baking.
- Toast the hazelnuts in advance to bring out a deeper, nuttier flavor.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
