If you want one cookie for your holiday tin that looks impressive and tastes even better, make these. Soft, cocoa-rich dough is packed with toasted hazelnuts, dunked in melted dark chocolate, and finished with a scatter of extra nuts. You get a fudgy bite, a crisp shell, and plenty of nutty crunch in every cookie.
Ingredients
For the Cookies:
- 1 ½ cups (190g) hazelnuts, toasted and roughly chopped
- 1 cup (120g) all-purpose flour
- 2 tablespoons (15g) cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
For the Chocolate Coating:
- 8 oz (225g) semi-sweet or dark chocolate, chopped
- 1 tablespoon coconut oil or shortening (optional, for smoother coating)
- ½ cup (60g) roasted hazelnuts, finely chopped (for topping)
How to Make Chocolate Hazelnut Crunch Cookies
Step 1: Toast the Hazelnuts
Heat your oven to 350°F (175°C). Scatter the hazelnuts over a rimmed baking sheet and roast them for 10 to 12 minutes, giving them a stir about halfway through. They’re ready when they smell fragrant and the skins start to crack.
If the skins are still on, wrap the warm nuts in a clean kitchen towel and rub them together to loosen and remove most of the papery husks. Let the nuts cool fully, then chop them coarsely. Before moving on, measure out ½ cup of the chopped nuts and set it aside for decorating. The rest goes into the dough.
Step 2: Mix the Dough
Whisk the flour, cocoa powder, baking powder and salt together in a medium bowl so the cocoa is evenly spread through the flour.
In a larger bowl, beat the softened butter with both sugars for 2 to 3 minutes, until the mixture turns pale and fluffy. Add the egg and vanilla and beat until the batter looks smooth and uniform.
Add the flour mixture in a few additions, stirring just until no dry streaks remain. Overmixing can make the cookies tough. Finally, fold in the chopped hazelnuts that you didn’t set aside for topping.
Step 3: Shape and Bake
Cover a baking sheet with parchment paper or a silicone mat. Scoop out dough about the size of a tablespoon and roll each portion between your palms into a ball. Set the balls on the sheet and press each one down gently into a thick disc.
Bake for 10 to 12 minutes, until the edges look firm. The centers may still seem slightly soft, which is what you want for a chewy cookie. Leave them on the pan for a minute or two, then move them to a wire rack and let them cool completely. Dipping warm cookies will cause the chocolate to melt off and turn streaky, so be patient here.
Step 4: Dip and Decorate
Put the chopped chocolate in a microwave-safe bowl, along with the coconut oil or shortening if you’re using it. Heat in 30-second bursts, stirring after each one, until the chocolate is silky and completely melted. The added fat makes the coating thinner, shinier and easier to work with.
Dip each cooled cookie into the chocolate until it’s fully covered, then lift it out and let the excess drip back into the bowl. Set it on parchment paper or a wire rack. While the coating is still wet, sprinkle the reserved hazelnuts on top so they stick. Let the cookies set at room temperature, or move them to the fridge for a faster finish.
Tips for the Best Cookies
- Don’t skip roasting the nuts. Raw hazelnuts taste mild and a bit bitter. Roasting makes them sweet, crunchy and far more flavorful.
- Use softened, not melted, butter. It should give slightly when pressed but still hold its shape, which helps the cookies keep their thickness.
- Cool them completely before dipping. This is the secret to a smooth, glossy shell.
- Chop the chocolate evenly. Smaller, uniform pieces melt faster and more gently, lowering the risk of scorching.
- Work quickly with the topping. Once the chocolate begins to set, the nuts won’t stick, so sprinkle right after dipping.
Easy Variations
- Almond version: Use toasted almonds in place of the hazelnuts for a slightly milder flavor.
- Half-dipped style: Coat just half of each cookie for a more rustic look and a little less chocolate.
- Extra drizzle: After the coating sets, drizzle melted white chocolate over the top for contrast.
- Pinch of flaky salt: A few flakes on the wet chocolate sharpen the sweetness.
Serving Ideas
These cookies look right at home on a Christmas cookie tray, a holiday exchange table or a dessert board. They sit nicely beside classic chocolate chip cookies for variety. Stack a few in a small box or bag tied with ribbon and you have an easy homemade gift. They’re also lovely with coffee, hot cocoa or a cold glass of milk.
Storage
Keep the finished cookies in an airtight tin or container at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 3 months and thaw at room temperature before serving. Layer parchment between cookies so the chocolate stays intact.