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
Scale
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.
