Chocolate Hazelnut Crunch Cookies Recipe
Delight in these Chocolate Hazelnut Crunch Cookies, a perfect blend of rich chocolate chips, toasted hazelnuts, and a satisfying cornflake crunch. These cookies are soft, chewy, and packed with texture, making them an irresistible treat for any occasion or snack time.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: Approximately 36 cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup chocolate chips (semi-sweet or dark)
- 1 cup chopped hazelnuts (toasted for enhanced flavor)
- 1/2 cup crushed cornflakes (for extra crunch)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking, ensuring it reaches the right temperature for even cooking.
- Cream Butter and Sugars: In a large mixing bowl, beat 1 cup softened unsalted butter with 1 cup granulated sugar and 1 cup packed brown sugar. Continue mixing until the mixture is light and fluffy, which will give the cookies a tender texture.
- Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, followed by 1 teaspoon vanilla extract. Mix until fully combined and smooth, which adds moisture and flavor to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined to avoid overworking the dough.
- Fold in Crunchy Ingredients: Gently fold in 1 cup toasted chopped hazelnuts, 1 cup chocolate chips, and 1/2 cup crushed cornflakes. This adds bursts of flavor and a delightful crunch to every bite.
- Scoop and Bake: Drop rounded tablespoons of dough onto a lined baking sheet, spacing them about 2 inches apart. Bake for 10 to 12 minutes until the edges are golden but the centers remain soft for a chewy texture.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for about 5 minutes to set properly, then transfer them to a wire rack to cool completely. Serve and enjoy your delicious cookies fresh or store them in an airtight container.
Notes
- For more intense hazelnut flavor, toast the hazelnuts at 350°F for 8-10 minutes until fragrant, then cool before chopping.
- Use semi-sweet or dark chocolate chips based on your preferred sweetness level.
- Crushed cornflakes provide a unique crunch; for a gluten-free option, substitute with gluten-free cornflakes.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Do not overbake to keep the centers chewy and moist.
Nutrition
- Serving Size: 1 cookie (approx. 30g)
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 115 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
Keywords: Chocolate Hazelnut Cookies, Crunchy Cookies, Chocolate Chip Cookies, Hazelnut Cookies, Cornflake Cookies, Homemade Cookies, Easy Cookie Recipe
