Chocolate Hazelnut Crunch Cookies Recipe
Delight in the perfect balance of rich chocolate, toasted hazelnuts, and crispy cornflakes in these Chocolate Hazelnut Crunch Cookies. These chewy, crunchy cookies combine buttery dough with a satisfying texture, making them an irresistible treat for any occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 36 cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 ensure it’s ready for baking when your dough is prepared.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter with granulated sugar and brown sugar until the mixture is light, fluffy, and well combined. This creates a smooth base for your cookie dough.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract, mixing thoroughly after each addition until the batter is smooth and homogeneous.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually incorporate the dry mix into the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Crunchy Ingredients: Gently fold in the toasted chopped hazelnuts, chocolate chips, and crushed cornflakes. These add a delightful crunch and flavor complexity to your cookies.
- Scoop and Bake: Drop rounded tablespoons of cookie dough onto a lined baking sheet, spacing them evenly. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but centers remain soft.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely. Enjoy these cookies slightly warm or at room temperature for the best flavor and texture.
Notes
- For best flavor, toast the hazelnuts in a dry skillet or oven before chopping.
- Use semi-sweet or dark chocolate chips depending on your preferred sweetness level.
- Crushed cornflakes add a unique crunch but can be substituted with crispy rice cereal if unavailable.
- Store cookies in an airtight container at room temperature for up to 5 days.
- To make these cookies gluten-free, substitute all-purpose flour with a gluten-free flour blend.
Nutrition
- Serving Size: 1 cookie (about 28g)
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 25 mg
Keywords: Chocolate Hazelnut Cookies, Crunchy Cookies, Homemade Cookies, Nutty Cookies, Chocolate Chip Cookies, Easy Cookie Recipe
