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Chocolate Hazelnut Crunch Cookies have become my secret to winning bake sales and family gatherings alike Their blend of buttery richness and nutty crunch always elicits pure delight These cookies are your excuse to indulge in chocolatey comfort while enjoying a slight crunch with every bite
I first made these on a chilly Sunday with leftover hazelnuts and now every time my neighbor smells them baking she finds an excuse to drop by I keep extra in my freezer for those sweet craving emergencies
Ingredients
- Hazelnuts: Toasted for maximum flavor depth choose whole ones and toast for a golden brown aroma
- All purpose flour: Gives body to the cookies opt for unbleached for better structure
- Cocoa powder: Deepens chocolate flavor quality Dutch process gives a richer taste
- Baking powder: For just the right lift ensure it is fresh for best results
- Salt: Balances sweetness and enhances flavor use fine sea salt for even distribution
- Unsalted butter: Softened for creaminess and control over saltiness choose high quality for richer cookies
- Granulated sugar: Provides crisp edges and structure
- Brown sugar: Packed for chewiness and a hint of caramel
- Large egg: Binds and lends moisture always bake with eggs at room temperature
- Vanilla extract: Heightens all other flavors pure vanilla makes a big difference
- Semi sweet or dark chocolate: For coating use good quality bars and chop them yourself for a smoother melt
- Coconut oil or shortening: Optional for glossy smooth coating
- Extra roasted hazelnuts: Finely chopped these add the crunchy finish to your gorgeous chocolate tops
Step-by-Step Instructions
- Toast the Hazelnuts:
- Spread hazelnuts evenly on a baking sheet and bake at three hundred fifty degrees Fahrenheit for around ten to twelve minutes Stir halfway through to prevent burning After cooling rub the hazelnuts gently in a towel to loosen skins then roughly chop For topping set aside half a cup of the chopped nuts which gives the cookies their finishing crunch
- Make the Cookie Dough:
- In a medium bowl whisk together flour cocoa powder baking powder and salt to create an even mixture In a separate large bowl use a mixer to cream the butter granulated sugar and brown sugar until light in color and fluffy about two to three minutes Beat in the egg and vanilla extract until mixture is smooth Gradually add the flour mixture stirring just until you see no more flour Fold in the remaining chopped toasted hazelnuts so every cookie gets some pieces
- Shape and Bake the Cookies:
- Line your baking sheet with parchment paper for easy removal Scoop out tablespoon sized mounds of dough Roll between your hands into even balls and then gently press each ball down to form a thick disc Place each at least two inches apart Bake in the preheated oven for ten to twelve minutes Edges should be set but centers still look soft Let cookies cool completely on a wire rack which ensures they stay crisp yet tender
- Coat the Cookies:
- In a microwave safe bowl melt chopped chocolate and optional coconut oil Stir every thirty seconds until fully smooth Dip the top of each cooled cookie into the chocolate so it is nicely coated Lay dipped cookies flat on parchment or a wire rack Immediately sprinkle with reserved chopped hazelnuts so they adhere Let chocolate set at room temperature or chill in the fridge if you are impatient
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Hazelnuts are my weakness and make every bite memorable Once I let my daughter drizzle the chocolate herself and she declared it the best baking day ever so now it has become our rainy Sunday ritual
Storage Tips
Store cooled cookies in an airtight container at room temperature for up to five days For longer storage freeze uncoated cookies then dip in chocolate after thawing just before serving This keeps the coating shiny and fresh
Ingredient Substitutions
If you need a nut free option sunflower seeds provide crunch though the flavor will differ Swap coconut oil with the same amount of neutral vegetable shortening or leave out for a firmer shell For a deeper chocolate note use dark chocolate instead of semi sweet
Serving Suggestions
Stack these cookies high on a dessert tray beside coffee or tea Their rich taste pairs beautifully with a scoop of vanilla ice cream As a special treat try sandwiching two cookies together with a layer of Nutella or your favorite chocolate spread
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Nothing beats the aroma of hazelnuts and chocolate wafting through the kitchen these are the cookies that promise smiles with every batch
Frequently Asked Questions
- → Can I use pre-chopped hazelnuts for this recipe?
Yes, you can use pre-chopped hazelnuts, but toasting them yourself will significantly enhance the flavor. If using pre-chopped nuts, reduce the toasting time to 5-7 minutes to prevent burning, watching carefully as smaller pieces toast faster.
- → How do I properly store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, place them in the refrigerator for up to 2 weeks. You can also freeze them (before adding the chocolate coating) for up to 3 months.
- → Can I substitute the hazelnuts with other nuts?
Absolutely! While hazelnuts pair beautifully with chocolate, you can substitute them with almonds, walnuts, or pecans for different flavor profiles. Just make sure to toast them before adding to the dough for the best flavor.
- → Why add coconut oil to the chocolate coating?
Coconut oil or shortening helps thin the chocolate, creating a smoother coating that's easier to work with. It also helps the chocolate set with a nice shine and prevents it from becoming too brittle when hardened.
- → How can I tell when the cookies are perfectly baked?
The cookies are done when the edges are set but the centers still look slightly soft. They will continue to firm up as they cool. Overbaking will result in dry cookies, so it's better to slightly underbake than overbake.
- → Can I make the dough ahead of time?
Yes, you can make the dough up to 3 days in advance and store it covered in the refrigerator. You can also form the dough balls and freeze them for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.