Name: Chocolate Hazelnut Crunch Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 30 min
Ingredients: 1 cup hazelnuts, chopped (Toast and peel before chopping.); 1 cup all-purpose flour (Measure correctly by spooning into the cup.); 1/2 cup unsweetened cocoa powder; 1/2 cup butter, softened (Use slightly cool but softened butter.); 1 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup chocolate chips (Consider swapping half for chopped dark chocolate.)

I love a cookie that snaps at the edge and stays tender in the middle — these Chocolate Hazelnut Crunch Cookies do exactly that. The toasted hazelnuts give a toasty crunch that contrasts beautifully with the bittersweet cocoa and melty chocolate chips. Make them for a cozy afternoon bake, a holiday platter, or when you want a grown-up chocolate cookie that still feels homey. If you enjoy bakery-style treats, you might also like this bakery-style milk chocolate pecan cookies for another crowd-pleasing option.

Why you’ll love this dish

There’s something satisfying about a simple ingredient list transforming into a cookie that feels a little decadent. These cookies balance deep cocoa flavor with crunchy toasted hazelnuts and pockets of melted chocolate. They’re fast to make, use pantry basics, and the toasting step amplifies the nutty aroma in a way raw nuts can’t match. They’re perfect for casual cookie swaps, a coffee date, or packing into lunchboxes.

“A perfect mix of nutty crunch and chocolate depth — these were gone by the next morning.” — a fellow home baker

You might also find the lushness of cheesecake-stuffed chocolate-chip cookies fun when you want an extra-indulgent version for special occasions.

Step-by-step overview

Before you dive into details, here’s the quick process so you know what to expect:

Toast and peel the hazelnuts, then chop them coarsely.
Cream butter and sugar until light, then add egg and vanilla.
Whisk dry ingredients (flour, cocoa, baking soda, salt).
Combine wet and dry until just mixed.
Fold in hazelnuts and chocolate chips.
Scoop onto a sheet and bake at 350°F for about 10–12 minutes.
Cool briefly on the sheet, then transfer to a rack.

This short roadmap helps you pace the work: start toasting the nuts first and let them cool while you measure the rest.

Gather these items

1 cup hazelnuts, chopped
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips

Notes and substitutions:

Swap half the chocolate chips for chopped dark chocolate for larger melty pockets.
For a dairy-free option, use a plant-based stick butter substitute (results may be slightly softer).
If hazelnuts are hard to find, try toasted toasted walnuts or pecans — though you’ll lose the classic hazelnut flavor. You can also get a different seasonal twist from these chocolate-chip gluten-free pumpkin cookies.

Directions to follow

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
Toast the hazelnuts in a dry skillet over medium heat for 8–10 minutes, shaking the pan often. When they’re fragrant and slightly darkened, transfer them to a clean kitchen towel. Rub the nuts together inside the towel to remove loose skins, then chop coarsely once cooled.
In a large bowl, beat the softened butter and sugar with a mixer until light and fluffy, about 2–3 minutes.
Add the egg and vanilla extract. Beat until the mixture is smooth and glossy.
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture. Stir with a spatula or low-speed mixer just until combined — don’t overmix.
Fold in the chopped hazelnuts and chocolate chips by hand. Keep some larger nut pieces for texture.
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart.
Bake in the preheated oven for 10–12 minutes. The edges should be set and the centers will still be slightly soft.
Let the cookies cool on the baking sheet for 3–4 minutes, then transfer them to a wire rack to cool completely.

Tip: If you like chewier cookies, take them out at the earlier end of the bake time. For crisper cookies, leave them in an extra 1–2 minutes and cool completely.

Best ways to enjoy it

These cookies are versatile. Serve them:

Warm with a scoop of vanilla ice cream for a simple dessert.
On a cookie platter with assorted nuts and dried fruit for holiday gatherings.
With a strong espresso or an oat milk latte — the bitterness of cocoa pairs nicely with bold coffee.
Wrapped individually in wax paper for gift boxes or lunch treats.

For a plated dessert, stack two cookies with a smear of Nutella or mascarpone between them for an elegant, layered bite.

Storage and reheating tips

Room temperature: Store in an airtight container for up to 4 days. Add a slice of bread to the container to help keep cookies soft.
Refrigerate: Up to 10 days, but allow cookies to return to room temperature before serving for best texture.
Freeze: Freeze baked cookies in a single layer on a tray until solid, then transfer to a freezer bag for up to 3 months. Thaw at room temperature. You can also freeze portions of raw dough for later baking; add an extra minute or two to the bake time if baking from frozen.
Reheating: Warm individual cookies in a 300°F oven for 4–6 minutes or microwave for 8–10 seconds for a freshly-baked feel.

Safe handling: Let cookies cool fully before storing to avoid condensation and sogginess. Use clean utensils when removing cookies from the container to prevent mold or bacterial growth.

Helpful cooking tips

Toasting timing: Toast hazelnuts first so they can cool while you mix. This prevents excess heat from melting butter when added.
Removing skins: Rubbing nuts in a towel removes the papery skins but you don’t need to get every last piece off — a little skin adds rustic texture.
Butter temperature: Use butter softened but still slightly cool to the touch. If it’s too soft, the dough spreads too much.
Measure flour correctly: Spoon flour into the cup and level it — packing causes dense cookies.
Mix gently: Overworking cookie dough develops gluten and makes cookies tough. Mix until just combined.
Even sizing: Use a small cookie scoop for uniform cookies and even baking.

Also consider experimenting with texture by folding in a handful of chopped toasted hazelnuts just before baking for extra crunch. For a seasonal twist or allergy-friendly ideas, see these gluten-free pumpkin cookies for inspiration on swapping flavors and textures.

Creative twists

Salted chocolate-hazelnut: Sprinkle flaky sea salt on top right after they come out of the oven.
Nutella swirl: Drop a small teaspoon of Nutella on each dough ball and swirl lightly before baking.
Orange-cocoa: Add 1 teaspoon of finely grated orange zest to the dough for a citrus lift.
Vegan version: Use plant-based butter and a flax “egg” (1 tbsp ground flax + 3 tbsp water, chilled) — texture will be slightly different but still delicious.
Double crunch: Fold in 1/2 cup crushed cornflakes or crispy rice cereal for extra crunch (add after mixing in chips and nuts).

Helpful answers

Q: How long does it take from start to finish?
A: About 30–40 minutes total. Toasting and cooling hazelnuts takes 10 minutes, mixing 10–15, and baking about 10–12 minutes per batch.

Q: Can I skip toasting the hazelnuts?
A: You can, but toasting brings out oils and aroma that make a big difference. Raw hazelnuts will give a milder, less complex flavor.

Q: Can I make these nut-free?
A: Yes. Substitute roasted sunflower seeds or extra chocolate chips for the hazelnuts to maintain crunch without nuts. Ensure cross-contamination safety if serving to someone with allergies.

Q: My cookies spread too much — what went wrong?
A: Likely the butter was too soft or you used too much sugar. Chill the dough for 20–30 minutes before baking, or use slightly less butter.

Q: Can I freeze the cookie dough?
A: Yes. Scoop dough onto a tray, freeze until firm, then store scooped portions in a freezer bag. Bake from frozen and add 1–2 minutes to the bake time.

Conclusion

If you want an elegant, approachable cookie that showcases toasted nuts and chocolate, these Chocolate Hazelnut Crunch Cookies are a winner — crisp at the edges, tender inside, and full of toasty flavor. For another perspective on chocolate-hazelnut treats and variations, see this recipe for Double Chocolate Hazelnut Cookies | Emma Duckworth Bakes. If you’re thinking of assembling a cookie collection or want a detailed photo walkthrough, check this version at Chocolate Hazelnut Crunch Cookies – Emma’s Cake Studio.