If you’re on the hunt for a cookie that combines rich chocolate, nutty crunch, and a delightful crisp texture, then this Chocolate Hazelnut Crunch Cookies Recipe is exactly what you need in your life. These cookies bring together toasted hazelnuts, luscious chocolate chips, and a surprising crunch from crushed cornflakes to create a treat that’s impossibly addictive. Whether you’re baking for an afternoon snack or a special occasion, this recipe offers a perfect balance of flavors and textures that will have everyone coming back for more.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward cookie perfection, and this recipe keeps it simple yet impactful. Each item plays a crucial role: the butter brings moisture and richness, the combination of sugars balances sweetness and chewiness, and the toasted hazelnuts plus cornflakes add that signature crunch that sets these cookies apart.
- 1 cup unsalted butter (softened): Use softened butter for easy creaming and a tender bite.
- 1 cup granulated sugar: Adds sweetness and helps create the perfect cookie texture.
- 1 cup brown sugar (packed): Infuses a hint of molasses flavor and moisture for chewiness.
- 2 large eggs: Provides structure and richness to bind the cookie dough.
- 1 teaspoon vanilla extract: Enhances all the other flavors with warm aromatic notes.
- 3 cups all-purpose flour: The backbone ensuring the dough holds together just right.
- 1 teaspoon baking soda: Gives the cookies a nice rise and soft texture.
- 1/2 teaspoon salt: Balances sweetness and brings out the chocolate and nut flavors.
- 1 cup chocolate chips (semi-sweet or dark): Melts into pockets of intense chocolate goodness.
- 1 cup chopped hazelnuts (toasted for enhanced flavor): Adds a toasty crunch and deep nutty flavor.
- 1/2 cup crushed cornflakes (for extra crunch): A fun, unexpected ingredient that delivers irresistible crispness.
How to Make Chocolate Hazelnut Crunch Cookies Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly and come out with that perfectly golden exterior and soft, chewy center we’re aiming for.
Step 2: Cream Butter and Sugars
In a large bowl, mix together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This creamy base is essential as it creates the right texture by incorporating air into the dough.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract. This step enriches the dough and helps everything meld together beautifully, setting the stage for a perfectly tender cookie.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture, being careful not to overmix. This ensures your cookies stay tender rather than tough.
Step 5: Fold in Crunchy Ingredients
Time for the fun part: fold in the chopped toasted hazelnuts, chocolate chips, and crushed cornflakes. These add delicious texture and flavor contrasts that make this Chocolate Hazelnut Crunch Cookies Recipe so uniquely satisfying.
Step 6: Scoop and Bake
Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper. Bake for 10 to 12 minutes, or until the cookies are golden around the edges but still soft in the center. This timing keeps them perfectly chewy while allowing the edges to crisp up just right.
Step 7: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely or enjoy warm if you’re feeling adventurous. This pause helps the cookies firm up and develop their full flavor.
How to Serve Chocolate Hazelnut Crunch Cookies Recipe
Garnishes
For an extra touch, sprinkle a pinch of flaky sea salt on the cookies just after baking. This contrast elevates the rich chocolate and nutty flavors, creating an irresistible sweet-salty combo.
Side Dishes
Pair these cookies with a cold glass of milk or a cozy cup of coffee or hot chocolate for a classic treat experience. The creamy beverages complement the textural crunch and chocolate richness wonderfully.
Creative Ways to Present
Impress your guests by stacking the cookies and tying them with a rustic ribbon, or serve them alongside a scoop of vanilla ice cream for a decadent dessert. You could also sandwich some hazelnut or chocolate spread between two cookies to double the decadence.
Make Ahead and Storage
Storing Leftovers
Keep your leftover cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft yet crunchy for up to a week — perfect for sneaking a treat anytime you need a chocolate pick-me-up.
Freezing
If you want to make these ahead for a party or busy week, freeze the unbaked cookie dough balls on a tray, then transfer them to a freezer-safe container. Bake straight from frozen, adding a couple extra minutes to the baking time.
Reheating
To revive that freshly baked warmth, pop the cookies in a preheated oven at 300°F (150°C) for 5 minutes or microwave them for 10 to 15 seconds. This will bring back the melty chocolate and satisfying crunch just like they just came out of the oven.
FAQs
Can I use other nuts in the Chocolate Hazelnut Crunch Cookies Recipe?
Absolutely! While toasted hazelnuts are classic here, walnuts, pecans, or almonds all make delicious substitutions that add their own unique crunch and flavor.
What if I don’t have cornflakes? Can I skip them?
You can skip the cornflakes, but keep in mind that they add a wonderful crisp texture. If you don’t have them, consider using crushed pretzels or crispy rice cereal as alternatives.
How do I make the hazelnuts extra flavorful?
Toasting the hazelnuts before chopping brings out their natural oils and intensifies their nutty flavor, making a big difference in the final cookie taste.
Can I make these cookies gluten-free?
Yes, by swapping the all-purpose flour for a gluten-free flour blend with xanthan gum, you can enjoy these cookies with a gluten-free twist, though the texture might be slightly different.
How long do the cookies last once baked?
Stored properly in an airtight container, these cookies remain delicious for up to one week, retaining their crunchy yet chewy perfection.
Final Thoughts
Now that you have the inside scoop on this incredible Chocolate Hazelnut Crunch Cookies Recipe, it’s time to roll up your sleeves and bake up a batch (or two). The flavors, the textures, and the simple joy of homemade cookies come together in such a spectacular way that you’ll wonder how you ever lived without them. Trust me, once you try these, they’ll become one of your go-to favorites, perfect for sharing or keeping as your delicious little secret.
Print
Chocolate Hazelnut Crunch Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Chocolate Hazelnut Crunch Cookies combining rich chocolate chips, toasted hazelnuts, and crispy crushed cornflakes for an irresistible crunchy texture and nutty flavor in every bite.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 cup chocolate chips (semi-sweet or dark)
- 1 cup chopped hazelnuts (toasted for enhanced flavor)
- 1/2 cup crushed cornflakes (for extra crunch)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugars: In a large bowl, mix the softened butter with granulated and brown sugars until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract to combine thoroughly with the creamed butter and sugars.
- Combine Dry Ingredients: Whisk together the all-purpose flour, baking soda, and salt in a separate bowl, then gradually mix this dry blend into the wet ingredients to form the cookie dough.
- Fold in Crunchy Ingredients: Gently fold in the toasted chopped hazelnuts, chocolate chips, and crushed cornflakes to evenly distribute the crunchy and flavorful mix-ins.
- Scoop and Bake: Drop rounded tablespoons of dough onto a lined baking sheet, spacing them adequately, then bake in the preheated oven for 10-12 minutes until the edges are golden.
- Cool and Enjoy: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy your crunchy, chocolatey treat!
Notes
- To enhance the flavor of hazelnuts, toast them lightly before chopping.
- For a richer chocolate flavor, dark chocolate chips are recommended.
- Ensure the butter is softened, not melted, for proper creaming with sugars.
- Do not overbake to keep the cookies chewy inside with a crisp exterior.
- Cornflakes add crunch but can be substituted with other cereals like Rice Krispies for variation.
