Chocolate Hazelnut Crunch Cookies

Chocolate Hazelnut Crunch Cookies have become my secret weapon when I need a cookie that impresses every time. The combination of melty chocolate rich hazelnut crunch and a buttery dough hits all the right notes for both grownups and kids. No matter the season these cookies disappear fast and always make the house smell incredible.

When I first made these cookies it was a snowy Saturday and something about their gooey centers and nutty edge became an instant family tradition with movie nights and holidays.

Ingredients

• Unsalted butter: Choose a good quality European style butter for deeper flavor lets the other ingredients shine
• Granulated sugar: Sweetens the dough crisps the edges
• Brown sugar: Gives a chewy soft interior and deep caramel notes
• Eggs: Bind the dough together help with rise
• Vanilla extract: Go for pure vanilla if possible it brings warmth to the whole cookie
• All purpose flour: Reliable structure and neutral backdrop for the chocolate and nuts
• Baking soda: Makes the cookies puff a little and prevents them from being flat
• Salt: Use kosher salt for balance and to enhance the chocolate flavor
• Chocolate chips: Choose high quality chips either semi sweet or dark for maximum melt
• Chopped hazelnuts: Toast them first for richer flavor and crunch select unsalted and fresh nuts
• Crushed cornflakes: Adds a unique light crunch choose unsweetened cornflakes for balance

Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius and allow it to fully heat for even baking

Cream the Butter and Sugars:

Place your softened butter in a large bowl along with both sugars. Use a stand mixer or hand mixer and blend until mixture turns pale and fluffy about three to four minutes scraping the bowl for total evenness

Add Eggs and Vanilla:

Crack in the eggs one at a time beating well after each plus the vanilla extract. Mix until fully smooth and creamy making sure no streaks of egg remain

Combine Dry Ingredients:

In a separate bowl whisk the flour baking soda and salt together to evenly distribute the leavening. Slowly add the dry ingredients to your butter mixture on low speed. Mix just until no more flour is visible but do not overwork the dough or cookies will be tough

Fold in Crunchy Ingredients:

With a spatula stir in the chopped toasted hazelnuts chocolate chips and crushed cornflakes. Fold gently to keep the crunch and evenly distribute all those bits. Do not use a mixer for this step as it can break up the chunks

Scoop and Bake:

Line a baking sheet with parchment paper for easy cleanup. Scoop out rounded tablespoons for each cookie leaving space for spreading. Bake in your preheated oven for ten to twelve minutes until edges are golden and centers look just set

Cool and Enjoy:

Let cookies cool on the baking sheet for five minutes to firm up then move to a wire rack to finish cooling. Enjoy warm for gooey centers or let cool for a firmer bite

For me hazelnuts bring back memories of family trips to Europe and cozy bakery aromas. My kids now sneak the cornflakes for snacking as soon as I pull them out and it always makes me laugh

Storage Tips

Keep cookies in an airtight container for up to five days at room temperature. For longer storage freeze baked cookies in a zip freezer bag and thaw as needed. To restore fresh crispness reheat in a warm oven for a couple of minutes

Ingredient Substitutions

Pecans or almonds work if hazelnuts are not on hand and will still taste great. Swap in white chocolate chips or dark chunks for the chocolate chips depending on preference. Use gluten free flour blend for a celiac safe version with slight texture variation

Serving Suggestions

Dip half the cooled cookies in melted chocolate for an extra special presentation. Serve with strong coffee for an afternoon pick me up or with cold milk for a classic treat. Crumble leftover cookies over a dish of vanilla ice cream for dessert magic

Cultural And Seasonal Context

Chocolate hazelnut is a beloved pairing throughout European baking from French pralines to Italian spreads. Try adding a pinch of cinnamon in winter for holiday warmth or mixing in dried cranberries for a festive pop. In warmer months sandwich a scoop of ice cream between two cookies for the perfect summer treat

Seasonal Adaptations

Try using walnuts or macadamia nuts in spring for lighter flavor. Add dried cherries or cranberries in winter for extra color and tartness. Make smaller bite sized cookies for parties and gatherings

Success Stories

I have had neighbors request the recipe after tasting these at block parties. Teachers loved them as a thank you gift and asked for the recipe the next day. Several friends now make these as their go to swap cookie for holidays and have shared their own tweaks

Freezer Meal Conversion

Scoop raw dough into balls and freeze in a single layer then store in a bag. Bake straight from the freezer with just an extra minute or two. Stack baked cookies with parchment between layers for easy grab and go snacks

Chocolate Hazelnut Crunch Cookies are a true crowd pleaser. You will love every bite of their gooey centers with crispy nut edges

Common Recipe Questions

→ What makes these cookies extra crunchy?

The addition of crushed cornflakes imparts a delightful crunch to each bite, complementing the soft, chewy base.

→ Can I use different nuts instead of hazelnuts?

Yes, you can substitute hazelnuts with walnuts, almonds, or pecans, but the flavor profile will change slightly.

→ Should hazelnuts be toasted before adding?

Toasting hazelnuts enhances their nutty flavor and crunchy texture, making them even more delicious in cookies.

→ Which type of chocolate chips works best?

Semi-sweet or dark chocolate chips balance the sweetness and provide a rich, chocolaty taste.

→ How do I store the cookies for freshness?

Allow cookies to cool completely and store them in an airtight container to maintain freshness and texture.

→ Can I freeze the dough in advance?

Absolutely! Portion the dough onto sheets, freeze, then bake as needed for a fresh batch anytime.