Name: Chocolate Hazelnut Crunch Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 cup packed brown sugar; 2 large eggs; 1 tsp vanilla extract; 3 cups all-purpose flour; 1 tsp baking soda; ½ tsp salt; 1 cup semi-sweet or dark chocolate chips; 1 cup chopped toasted hazelnuts; ½ cup crushed cornflakes (for that signature crunch); Butter: Use coconut oil for a dairy-free version.; Sugar: Replace with coconut sugar or monk fruit for a lower-glycemic option.; Hazelnuts: Try almonds, pecans, or walnuts if you prefer a different flavor.; Flour: Substitute half with whole wheat flour for more fiber.

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Imagine the smell of toasted hazelnuts and warm chocolate drifting through your kitchen — the kind of scent that makes you forget what you were doing for a second.
These Chocolate Hazelnut Crunch Cookies are exactly that kind of moment. They’re rich, nutty, and just a little nostalgic, but with a modern twist: a crispy, caramelized edge and a subtle crunch from crushed cornflakes that keeps every bite interesting.

If you’ve ever wanted a cookie that feels fancy enough for gifting but easy enough for weeknight baking, this one’s for you.

Ingredients for Chocolate Hazelnut Crunch Cookies

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup semi-sweet or dark chocolate chips
1 cup chopped toasted hazelnuts
½ cup crushed cornflakes (for that signature crunch)

Substitutions:

Butter: Use coconut oil for a dairy-free version.
Sugar: Replace with coconut sugar or monk fruit for a lower-glycemic option.
Hazelnuts: Try almonds, pecans, or walnuts if you prefer a different flavor.
Flour: Substitute half with whole wheat flour for more fiber.

How to Make Chocolate Hazelnut Crunch Cookies (Step-by-Step)

Step 1: Preheat the Oven

Preheat to 350°F (175°C). Line two baking sheets with parchment paper.

Step 2: Cream Butter and Sugars

In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy — about 3–5 minutes.
You’ll know it’s ready when it turns pale and feels airy.

Step 3: Add Eggs and Vanilla

Beat in one egg at a time, followed by vanilla extract.
This helps bind everything together and gives your cookies that soft, chewy core.

Step 4: Combine Dry Ingredients

In another bowl, whisk flour, baking soda, and salt. Gradually fold the dry mix into the wet ingredients until just combined — don’t overmix or you’ll lose that tender texture.

Step 5: Fold in the Crunch

Gently stir in chopped hazelnuts, chocolate chips, and crushed cornflakes.
The cornflakes give that addictive crackle that makes these cookies stand out.

Step 6: Scoop and Bake

Drop rounded tablespoons of dough onto prepared sheets, spacing about 2 inches apart.
Bake for 10–12 minutes, until the edges are golden but the centers still look a little soft.

Step 7: Cool and Enjoy

Let them rest on the baking sheet for 5 minutes, then transfer to a wire rack.
They’ll set as they cool — patience is part of the reward.

Tips & Tricks for the Perfect Crunch

Don’t skip toasting your hazelnuts. It deepens their flavor and releases their oils.
If you prefer thicker cookies, chill the dough for 30 minutes before baking.
Rotate your pan halfway through baking for even browning.
For extra crunch, sprinkle a few more crushed cornflakes on top before baking.
Feeling fancy? Add a pinch of flaky sea salt once they come out of the oven.

Substitutions & Variations

Vegan Version: Use plant-based butter and a flax egg (1 tbsp ground flax + 2½ tbsp water).
Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free flour blend.
Nut-Free: Skip hazelnuts and use sunflower seeds or chocolate chunks.
Flavor Variations:
- Add 1 tsp espresso powder for mocha depth.
- Swirl in Nutella for extra richness.
- Use white chocolate chips and dried cranberries for a festive twist.

FAQs About Chocolate Hazelnut Crunch Cookies

Can I make the dough ahead of time?

Yes! Store it in the fridge for up to 2 days or freeze for up to 3 months. Thaw slightly before baking.

How can I keep my cookies crunchy?

Cool completely before storing. Keep them in an airtight tin with a piece of bread — it absorbs moisture and preserves texture.

What if I don’t have hazelnuts?

Swap with almonds, walnuts, or pistachios — each adds its own flavor personality.

Nutrition & Healthier Options

Per cookie (based on 24 servings):

Calories: 190 kcal
Protein: 3 g
Fat: 9 g
Carbohydrates: 27 g
Fiber: 1 g
Sugar: 13 g

Healthier swaps to try:

Replace ½ the butter with almond butter for protein and nuttiness.
Use 50% whole wheat flour for extra fiber.
Reduce sugar by 25% — the flavor remains rich thanks to hazelnuts and chocolate.

Serving & Storage Suggestions

Serve these cookies warm with a glass of cold milk, a cup of coffee, or — for true indulgence — a scoop of vanilla ice cream and a drizzle of chocolate sauce.

To store:

At room temperature: up to 5 days in an airtight container.
In the freezer: up to 3 months. Reheat in the oven for 2–3 minutes to revive that just-baked texture.

Bake, Share, and Savor

At the end of the day, a great cookie isn’t just about taste — it’s about memory. These Chocolate Hazelnut Crunch Cookies bring a little of both: that comforting smell, the melt-in-your-mouth chocolate, and a surprise crunch that keeps everyone reaching for “just one more.”

So go ahead, bake a batch and share them

Because sometimes, joy really is baked in.