Name: Chocolate Hazelnut Crunch Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1/2 cup butter, softened; 1 cup brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 4 ounces dark chocolate, melted; 1/2 cup roasted hazelnuts, chopped

Chocolate Hazelnut Crunch Cookies are everything you want in a dessert—rich, chewy, deeply chocolatey, and finished with a luxurious hazelnut crunch. Each bite offers a fudgy cookie center, a smooth layer of melted chocolate, and a generous sprinkle of roasted hazelnuts that add just the right amount of texture and nutty warmth.

These cookies are an indulgent treat, perfect for gifting, sharing, or sneaking straight from the cooling rack. Whether you bake them during the holidays or just because your sweet tooth calls, they never fail to impress. And let’s be honest—the glossy chocolate and golden nut topping make them almost too pretty to eat. Almost.

What Makes Chocolate Hazelnut Crunch Cookies So Irresistible?

The magic lies in the layers. These aren’t just chocolate cookies—they’re triple-threat treats that combine a soft cocoa base, melted chocolate topping, and toasted hazelnuts that crunch with every bite. The chocolate melts slightly into the cookie as it sets, creating a seamless blend of gooey and crisp. Add in the earthy richness of hazelnuts, and you’ve got a recipe that rivals any bakery-style cookie.

Ingredients for the Chocolate Hazelnut Crunch Cookies

Cocoa Powder: This sets the stage for a deep, chocolatey flavor. Use unsweetened cocoa for the most intense result.

Brown Sugar: Gives the cookies their chewiness and adds a slight molasses note that pairs perfectly with cocoa.

Butter: Softened butter helps create a tender texture and carries all the flavors beautifully.

All-Purpose Flour: Just enough to hold everything together without making the cookie dense.

Baking Soda: For the right amount of spread and softness.

Egg: Binds the dough and adds richness.

Vanilla Extract: Rounds out the flavors with warmth.

Salt: Essential to balance the sweetness and enhance the cocoa.

Dark Chocolate: Melted and drizzled over the baked cookies for that signature sheen and extra indulgence.

Hazelnuts: Roasted and chopped, these provide the perfect crunchy contrast to the fudgy cookie base.

How To Make the Chocolate Hazelnut Crunch Cookies

Step 1: Cream the Butter and Sugar

Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. This process helps create the perfect cookie texture.

Step 2: Add the Wet Ingredients

Beat in the egg and vanilla extract until fully combined. This will give your dough richness and depth.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, mixing until a soft dough forms.

Step 4: Shape and Bake the Cookies

Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with your fingers or the back of a spoon. Bake for 8–10 minutes, or until the edges are set and the centers look just a bit underdone (they’ll firm up as they cool).

Step 5: Melt and Drizzle the Chocolate

While the cookies are cooling, melt the dark chocolate using a double boiler or microwave in 20-second bursts, stirring in between. Once the cookies are cool to the touch, spoon or drizzle the melted chocolate generously over each one.

Step 6: Add the Hazelnut Crunch

Immediately sprinkle chopped roasted hazelnuts over the melted chocolate before it sets. Lightly press them in so they stick well.

Step 7: Let Set and Serve

Allow the cookies to rest at room temperature or pop them in the fridge for a few minutes until the chocolate firms up. Then serve, share, or store for later indulgence.

How to Serve and Store Chocolate Hazelnut Crunch Cookies

Serve these cookies as a stand-alone treat with a glass of milk or a cup of coffee. They also make a stunning addition to any dessert platter, especially during the holidays. The contrast between the chewy cookie and crunchy hazelnuts makes them a favorite among both kids and adults.

To store, place the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them for up to 10 days or freeze in a sealed freezer-safe bag for up to 2 months. When ready to enjoy, allow frozen cookies to come to room temperature before serving.

Frequently Asked Questions

How do I toast hazelnuts at home?

Spread raw hazelnuts on a baking sheet and toast them in a preheated 350°F oven for about 8–10 minutes, or until fragrant. Rub them in a kitchen towel to remove most of the skins.

Can I use milk chocolate instead of dark chocolate?

Absolutely! If you prefer a sweeter cookie, milk chocolate works just fine. Just note it may be slightly less rich.

What if I don’t have hazelnuts?

You can substitute with chopped almonds, pecans, or even walnuts. The texture and nutty element will still shine through.

How do I make these cookies gluten-free?

Use a 1:1 gluten-free all-purpose flour blend in place of regular flour. Check that all other ingredients are certified gluten-free as well.

Can I freeze the dough instead of baked cookies?

Yes! Shape the dough into balls and freeze on a baking sheet until solid. Then transfer to a freezer bag. Bake straight from frozen, adding 1–2 extra minutes.

How do I prevent the cookies from spreading too much?

Chill the dough for 20–30 minutes before baking. This helps the butter firm up and keeps the cookies from flattening too much.

If you can’t get enough of these Chocolate Hazelnut Crunch Cookies, you’re in for a treat. Try some of these creative spins on classic cookies next:

Condensed Milk Snow Cookies for melt-in-your-mouth magic.
Lemon Churro Cookies when you want zingy citrus with cinnamon warmth.
Caramel Cheesecake Cookies for tangy-sweet perfection.
Brown Sugar Maple Cookies if you love deep, cozy flavors.
Cherry-Topped Coconut Macaroons for a chewy tropical bite with a hint of nostalgia.

You can also explore even more cookie recipes and sweet ideas on my Pinterest board: Life with Jam on Pinterest

📌 Save this recipe to your Pinterest cookie board so you’ll always have it ready when a chocolate craving hits.

And I’d love to hear from you—did you toast the hazelnuts yourself? Did you try it with a hint of espresso powder or a white chocolate drizzle instead? Drop your variations or questions in the comments. Let’s bake better together!