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Chocolate Hazelnut Crunch Cookies

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These Chocolate Hazelnut Crunch Cookies are rich, chewy, and loaded with chopped hazelnuts and crunchy chocolate pearls, creating the perfect blend of nutty and chocolaty textures in every bite.

Ingredients

  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1/2 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp kosher salt
  • 1/2 cup chopped hazelnuts, toasted
  • 1/2 cup chocolate pearls (or crispy chocolate candies)
  • 1/2 cup semi-sweet chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add the egg and vanilla extract and mix until combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  6. Fold in the chopped hazelnuts, chocolate pearls, and chocolate chips.
  7. Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10–12 minutes or until the edges are golden and the centers are set.
  9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Toasting the hazelnuts enhances their flavor—toast in a dry skillet or in the oven until fragrant.
  • You can substitute chocolate pearls with crisped rice chocolate or regular chocolate chips for a different texture.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Find it online: https://yumfamilyrecipes.com/chocolate-hazelnut-crunch-cookies/