Chocolate Hazelnut Crunch Cookies (Print-Friendly Format)
Chewy chocolate, toasted hazelnuts, and crispy cornflakes bring perfect crunch and rich flavor to every bite.
# Ingredients You’ll Need:
01 -
225 g unsalted butter, softened
02 -
200 g granulated sugar
03 -
220 g packed brown sugar
04 -
2 large eggs
05 -
1 teaspoon vanilla extract
06 -
375 g all-purpose flour
07 -
1 teaspoon baking soda
08 -
0.5 teaspoon salt
09 -
170 g chocolate chips (semi-sweet or dark)
10 -
120 g chopped toasted hazelnuts
11 -
20 g crushed cornflakes
# How to Make It:
01 -
Set oven to 175°C and line baking trays with parchment paper.
02 -
In a mixing bowl, beat softened butter with granulated and brown sugars until light and fluffy.
03 -
Add eggs one at a time, blending well after each addition. Mix in vanilla extract until thoroughly combined.
04 -
In a separate bowl, whisk flour, baking soda, and salt. Gradually incorporate dry mixture into the creamed mixture, mixing until just combined.
05 -
Gently fold in chocolate chips, toasted hazelnuts, and crushed cornflakes to distribute evenly.
06 -
Drop tablespoon-sized portions of dough onto prepared baking trays, spacing 5 cm apart. Bake for 10–12 minutes until edges are golden.
07 -
Allow cookies to cool on the tray for 5 minutes, then transfer to a wire rack to finish cooling.
# Extra Tips:
01 -
Toasting the hazelnuts enhances their flavor and provides a more robust crunch.