Why You’ll Love This Recipe

Combines deep chocolate flavor with the warm nuttiness of hazelnuts.
Crunchy, chewy, and silky all in one bite.
Elegant enough for gifting yet easy enough for everyday baking.
A perfect pairing with coffee, tea, or a glass of milk.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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)

Directions

Preheat oven: Set to 350 °F (175 °C) and line baking sheets with parchment paper.
Toast hazelnuts: If not already toasted, spread hazelnuts on a baking sheet and roast for 8–10 minutes until fragrant. Cool, then roughly chop.
Mix dry ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
Cream butter and sugars: In a separate bowl, beat butter, granulated sugar, and brown sugar until light and fluffy. Add egg and vanilla; mix until combined.
Combine batter: Gradually mix in dry ingredients until just combined, then fold in chopped hazelnuts.
Shape and bake: Scoop dough into tablespoon-sized balls, place on prepared sheets, and bake for 9–11 minutes until set. Cool completely on a wire rack.
Melt chocolate: In a heatproof bowl over simmering water (or in short microwave bursts), melt chocolate with coconut oil if using until smooth.
Dip cookies: Dip half of each cooled cookie into melted chocolate, then sprinkle with finely chopped hazelnuts. Place on parchment to set.

Servings and timing

Servings: About 24 cookies
Prep time: ~20 minutes
Bake time: ~10 minutes per batch
Total time: ~30–35 minutes plus cooling

Variations

Swap hazelnuts for almonds, pecans, or macadamias.
Use milk chocolate for a sweeter, creamier coating.
Add a hint of espresso powder to the dough for a mocha twist.
Drizzle white chocolate over the dark coating for an elegant look.

Storage/Reheating

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies (without coating) for up to 2 months, then dip in chocolate after thawing.

FAQs

Can I use pre-roasted hazelnuts?

Yes just skip the toasting step, though freshly roasted nuts have more flavor.

Do I have to peel the hazelnuts?

It’s optional some bakers prefer removing the skins for a cleaner look and milder taste.

Can I use Nutella in the dough?

Yes replace 2 tablespoons of butter with Nutella for extra hazelnut-chocolate flavor.

How do I keep the chocolate coating shiny?

Tempering chocolate or adding coconut oil helps achieve a glossy finish.

Can I make these gluten-free?

Yes use a 1:1 gluten-free flour blend.

How can I prevent the cookies from spreading too much?

Chill the dough for 30 minutes before baking.

Can I use white chocolate for coating?

Absolutely it pairs beautifully with hazelnuts.

What’s the best way to chop hazelnuts?

Pulse in a food processor or chop by hand with a sharp knife for even pieces.

How do I melt chocolate without burning it?

Use a double boiler or microwave in 15–20 second bursts, stirring between each.

Can I gift these cookies?

Yes they package well once the chocolate has set completely.

Conclusion

Chocolate Hazelnut Crunch Cookies are a luxurious yet easy-to-make treat that blends nutty crunch with silky chocolate. Whether for holiday platters, coffee breaks, or edible gifts, these cookies bring rich flavor and delightful texture to every bite.