Chocolate Hazelnut Crunch Cookies
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)
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.
Instructions
- Preheat the OvenPreheat to 350°F (175°C). Line two baking sheets with parchment paper.
- Cream Butter and SugarsIn 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.
- Add Eggs and VanillaBeat in one egg at a time, followed by vanilla extract.This helps bind everything together and gives your cookies that soft, chewy core.
- Combine Dry IngredientsIn 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.
- Fold in the CrunchGently stir in chopped hazelnuts, chocolate chips, and crushed cornflakes.The cornflakes give that addictive crackle that makes these cookies stand out.
- Scoop and BakeDrop 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.
- Cool and EnjoyLet 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.