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Chocolate Hazelnut Crunch Cookies

Crunchy chocolate cookies packed with toasted hazelnuts and rich cocoa flavor, perfect for Valentine’s Day or holiday baking.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Cookie Batter
  • 2 cups all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.75 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large
  • 1.5 tsp vanilla extract
  • 0.75 cup semi-sweet chocolate chips
  • 1 cup toasted hazelnuts chopped

Equipment

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

Method
 

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Whisk flour, cocoa powder, baking soda, and salt in a bowl.
  3. Cream butter and sugars until light and fluffy.
  4. Add eggs and vanilla, mixing well.
  5. Gradually combine dry ingredients with wet mixture.
  6. Fold in chocolate chips and toasted hazelnuts.
  7. Scoop dough onto baking sheets and flatten slightly.
  8. Bake 10–12 minutes until edges are crisp. Cool on wire rack.

Notes

Toast hazelnuts for best flavor. Slightly flatten cookies for extra crunch texture.