Chocolate Hazelnut Crunch Cookies Recipe
Bake rich cookies with this Chocolate Hazelnut Crunch Cookies Recipe, combining cocoa, dark chocolate, butter, flour, and crunchy hazelnuts.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Rubber spatula
- Hand mixer or stand mixer
- Measuring cups and spoons.
- Baking tray
- Parchment paper
- Cooling rack
- Knife and chopping board
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup unsalted butter softened
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
The Good Stuff
- 1 cup dark chocolate chunks or chips
- 3/4 cup roasted hazelnuts roughly chopped
Instructions
Step 1: Prepare the Dough
- In a bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
- In another large bowl, cream the butter and sugars until light and fluffy. This takes about 2 to 3 minutes. Add the egg and vanilla, and mix until smooth.
- Slowly add the dry ingredients into the wet mixture. Mix just until combined. Do not overmix. Fold in chocolate chunks and chopped hazelnuts.
Step 2: Chill
- Cover the dough and chill it in the fridge for at least 30 minutes. This step helps the cookies hold their shape and improves flavor.
Step 3: Bake
- Preheat your oven to 175 C. Line a baking tray with parchment paper.
- Scoop dough balls and place them on the tray, leaving space between each. Bake for 10 to 12 minutes. The edges should be set, but the centers will look slightly soft.
- Let them cool on the tray for 5 minutes, then transfer to a cooling rack.