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Chocolate Hazelnut Crunch Cookies Recipe

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★★★★★

4.1 from 87 reviews

These Chocolate Hazelnut Crunch Cookies combine the rich flavors of chocolate and toasted hazelnuts with a delightful crunch from crushed cornflakes. Perfectly baked to golden edges with soft centers, they offer a deliciously chewy texture that makes for an irresistible treat. Easy to prepare and quick to bake, these cookies are ideal for parties, bake sales, or simply satisfying your sweet tooth.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 1 cup brown sugar (packed)
  • 2 large eggs
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Add-ins

  • 1 cup chocolate chips (semi-sweet or dark)
  • 1 cup chopped hazelnuts (toasted)
  • 1/2 cup crushed cornflakes

Substitutions

  • Butter: Use coconut oil for a dairy-free option.
  • Sugar: Substitute with coconut sugar for a lower glycemic index.
  • Hazelnuts: Almonds or pecans can be used as alternatives.

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure even baking and achieve a perfect golden-brown color on your cookies.
  2. Cream the Butter and Sugars: In a large mixing bowl, cream together 1 cup of softened unsalted butter with 1 cup granulated sugar and 1 cup packed brown sugar until light and fluffy, about 3-5 minutes. The mixture should be smooth and pale in color.
  3. Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, followed by 1 teaspoon of vanilla extract. Mix until everything is well combined to create a luscious batter.
  4. Combine Dry Ingredients: In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overmixing.
  5. Fold in the Crunchy Ingredients: Gently fold in 1 cup of toasted chopped hazelnuts, 1 cup chocolate chips, and 1/2 cup crushed cornflakes to incorporate a satisfying crunch and rich chocolate flavor.
  6. Scoop and Bake: Using a cookie scoop or spoon, drop rounded tablespoons of dough onto a lined baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until edges turn golden while centers remain soft.
  7. Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to set. This step helps enhance their chewy texture and makes them easier to handle.

Notes

  • Overmixing the dough can result in tough cookies; mix only until ingredients are just combined.
  • If you prefer thicker cookies, chill the dough for 30 minutes before baking.
  • Keep an eye on baking time to ensure cookies stay soft in the center; do not overbake.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Baked cookies can be frozen in a single layer, then stored in freezer bags for up to 3 months. Thaw at room temperature before serving.
  • For a dairy-free version, replace butter with coconut oil.
  • Use coconut sugar as a substitute for a healthier sweetener option.
  • Hazelnuts can be swapped with almonds or pecans based on preference or availability.

Keywords: Chocolate hazelnut cookies, crunchy cookies, homemade cookies, chocolate chip cookies with nuts, easy cookie recipe, baking cookies

Find it online: https://foodiecara.com/chocolate-hazelnut-crunch-cookies-recipe/