Chocolate Hazelnut Crunch Cookies (Print Version)
# Ingredients:
→ For the Cookies
01 -
190g hazelnuts, toasted and roughly chopped
02 -
120g all-purpose flour
03 -
15g cocoa powder
04 -
1 teaspoon baking powder
05 -
¼ teaspoon salt
06 -
115g unsalted butter, softened
07 -
100g granulated sugar
08 -
100g brown sugar, packed
09 -
1 large egg
10 -
1 teaspoon vanilla extract
→ For the Chocolate Coating
11 -
225g semi-sweet or dark chocolate, chopped
12 -
1 tablespoon coconut oil or shortening (optional)
13 -
60g roasted hazelnuts, finely chopped (for topping)
# Instructions:
01 -
Preheat oven to 175°C. Spread hazelnuts on a baking sheet and toast for 10-12 minutes, stirring halfway through. Allow to cool, then roughly chop. Reserve 60g of chopped hazelnuts for the topping.
02 -
In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. In a large bowl, cream butter with granulated and brown sugars until light and fluffy (2-3 minutes). Add egg and vanilla extract, mixing until smooth. Gradually incorporate the dry ingredients, then fold in the toasted hazelnuts.
03 -
Line a baking sheet with parchment paper. Scoop tablespoon-sized portions of dough, roll into balls, then gently flatten into discs. Bake in the preheated oven for 10-12 minutes, until edges are set. Cool completely on a wire rack.
04 -
In a microwave-safe bowl, melt chopped chocolate and coconut oil in 30-second intervals, stirring between each until smooth. Dip each cooled cookie into the chocolate, ensuring full coverage. Place on a wire rack or parchment paper and immediately sprinkle with reserved chopped hazelnuts. Allow chocolate to set completely at room temperature or refrigerate to accelerate.
# Notes:
01 -
The coconut oil in the chocolate coating helps create a smoother consistency and prevents the chocolate from becoming too brittle when set.