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Chocolate Hazelnut Crunch Cookies

Rich chocolate cookies loaded with toasted hazelnuts and crunchy texture, perfect for dessert or snacking.
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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 220

Ingredients
  

Cookie Dough
  • 2 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 0.75 cup brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 tsp vanilla extract
  • 2 tbsp milk or cream
Crunch Mix-ins
  • 1 cup toasted hazelnuts chopped
  • 0.75 cup dark chocolate chunks

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl.
  3. Cream butter and sugars until light and fluffy. Add egg and vanilla extract.
  4. Gradually mix dry ingredients into wet ingredients. Add milk as needed.
  5. Fold in toasted hazelnuts and chocolate chunks.
  6. Scoop dough onto baking sheets, spacing 2 inches apart.
  7. Bake 11–14 minutes until edges are set. Cool on wire racks.

Notes

Do not overbake to keep centers soft and fudgy.