Description
Delight in these Chocolate Hazelnut Crunch Cookies, perfect for sweet holiday gifting. Featuring a rich cocoa-infused dough studded with crunchy roasted hazelnuts, these cookies are baked to a soft texture and elegantly coated halfway in dark chocolate for an indulgent treat.
Ingredients
Scale
Cookie Dough
- 1 cup Unsalted Butter, softened
- 3/4 cup Granulated Sugar
- 3/4 cup Brown Sugar
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 1/2 cup Cocoa Powder
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 cup Roasted Hazelnuts, chopped unevenly
Chocolate Coating
- 8 ounces Dark Chocolate (60-70% cocoa)
- 1 tablespoon Coconut Oil
Instructions
- Roast Hazelnuts: Preheat your oven to 350°F (175°C). Spread hazelnuts on a baking sheet and roast for 10 minutes until fragrant. Let them cool completely before chopping unevenly to add crunch to your cookies.
- Prepare Dough Base: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This creates a creamy base for your dough.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed mixture, mixing well after each addition. Then add the vanilla extract to enhance the dough’s warmth and aroma.
- Combine Dry Ingredients: Sift together the all-purpose flour, cocoa powder, baking powder, and salt. This ensures even distribution and prevents lumps in your dough.
- Mix Dry and Wet Ingredients: Gradually fold the sifted dry ingredients into the wet mixture. Be careful not to overmix to keep the cookies tender.
- Add Hazelnuts: Gently fold the chopped roasted hazelnuts into the dough, dispersing the crunch evenly throughout.
- Shape Cookies: Using a tablespoon, scoop portions of dough, roll them into discs, then flatten slightly. This shape will allow even baking and a delicate crunch.
- Bake Cookies: Place dough discs onto a baking sheet lined with parchment paper. Bake in the preheated oven at 350°F (175°C) for 10-12 minutes, until the edges are set but the centers remain soft. Allow cookies to cool completely on the baking sheet.
- Melt Chocolate Coating: In a microwave-safe bowl or double boiler, melt dark chocolate together with coconut oil until smooth. Dip each cooled cookie halfway into the melted chocolate and immediately sprinkle with extra chopped hazelnuts for a decorative and crunchy finish.
- Set and Serve: Place the dipped cookies on parchment paper and allow the chocolate to set at room temperature before serving or packaging for gifting.
Notes
- Use soft unsalted butter to ensure easier mixing and a tender cookie texture.
- Roasting hazelnuts enhances their flavor and aroma; ensure they are cooled before chopping to avoid melting the dough.
- Do not overbake to keep the cookie centers soft and chewy.
- For an even smoother chocolate coating, temper the dark chocolate if desired.
- Store cookies in an airtight container at room temperature for up to one week.
