Description
Enjoy these Indulgent Chocolate Hazelnut Crunch Cookies. They feature a rich chocolate cookie base with toasted hazelnuts, dipped in melted chocolate and topped with more hazelnuts for an extra crunch.
Ingredients
Scale
- 2 cups All-Purpose Flour (substitute with gluten-free flour blend for gluten-free)
- 3/4 cup Cocoa Powder (unsweetened)
- 1 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 cup Unsalted Butter (can substitute with vegan butter)
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar
- 1 large Egg (replace with a flaxseed egg for vegan)
- 1 teaspoon Vanilla Extract
- 1 cup Toasted Hazelnuts (can substitute with pecans or almonds)
- 1 cup Chocolate (semi-sweet, swap for milk chocolate for sweeter)
- 2 tablespoons Coconut Oil (optional)
Instructions
- Preheat your oven to 350°F (175°C). Toast hazelnuts on a baking sheet for 10-12 minutes, stirring halfway through. Cool and chop roughly, reserving half for topping.
- Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
- Beat butter, granulated sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy.
- Add egg and vanilla extract to the butter mixture. Mix until smooth. Gradually stir in the dry ingredients until just combined. Fold in chopped toasted hazelnuts.
- Scoop dough and roll into balls. Flatten slightly and place on a lined baking sheet.
- Bake for 10-12 minutes. Let cool on a wire rack.
- Melt chocolate with coconut oil until smooth. Dip cookies halfway into the melted chocolate and sprinkle reserved chopped hazelnuts on top. Allow to set at room temperature.
Notes
- For a gluten-free option, use a gluten-free flour blend.
- For a vegan option, use vegan butter and a flaxseed egg.
- Adjust sweetness by using milk chocolate instead of semi-sweet chocolate.
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 15g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg