Chocolate Hazelnut Crunch Cookies Recipe
These Chocolate Hazelnut Crunch Cookies combine rich chocolate with toasted hazelnuts for an irresistible treat.
Equipment
- Large Mixing Bowl
- Electric mixer
- Baking sheets
- Parchment paper
- Wire cooling rack
- Measuring cups and spoons
Ingredients
- 2 cups all-purpose flour
- 1 cup butter softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup chocolate chips
- 3/4 cup chopped hazelnuts
- 1/2 tsp baking soda
- 1/2 tsp salt
Instructions
- Preheat oven to 375°F (190°C).
- Toast hazelnuts in dry pan for 5 minutes.
- Cream butter with both sugars until fluffy.
- Add eggs and vanilla to butter mixture.
- Mix flour, baking soda, and salt separately.
- Combine wet and dry ingredients gradually.
- Fold in chocolate chips and toasted hazelnuts.
- Drop spoonfuls onto parchment-lined baking sheets.
- Bake for 10-12 minutes until golden edges.
- Cool on wire rack completely.
Notes
- Toast hazelnuts first This enhances their natural nutty flavor significantly.
- Don't overbake Cookies continue cooking on hot baking sheet.
- Use room temperature ingredients Ensures even mixing and better texture.
- Chill dough briefly 15 minutes in fridge prevents spreading.
- Store properly Keep in airtight container for freshness.