Chocolate Hazelnut Crunch Cookies Recipe
Delight in these Chocolate Hazelnut Crunch Cookies that perfectly combine a buttery, chewy base with the irresistible crunch of toasted hazelnuts and crushed cornflakes, enhanced by rich semi-sweet chocolate chips. Ideal for cookie lovers looking for a texture-packed treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Approximately 36 cookies 1x
- Category: Dessert
- 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 ensure it’s at the right temperature when you’re ready to bake.
- Cream Butter and Sugars: In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light in color and fluffy in texture, which helps create that tender cookie crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, mixing until everything is fully incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt.
- Gradually Mix Dry into Wet: Slowly add the dry ingredient mixture into the wet ingredients, stirring gently to form a consistent cookie dough without overmixing to maintain tenderness.
- Fold in Crunchy Ingredients: Carefully fold in the toasted chopped hazelnuts, chocolate chips, and crushed cornflakes to evenly distribute the mix-ins for texture and flavor.
- Scoop and Bake: Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto a lined baking sheet, leaving space between each. Bake in the preheated oven for 10 to 12 minutes until edges are golden but centers remain soft.
- Cool and Enjoy: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely before serving.
Notes
- To toast hazelnuts, spread them on a baking sheet and roast at 350°F for 8-10 minutes, or until fragrant, then chop after cooling.
- Use room temperature butter and eggs for best mixing results.
- If preferred, substitute cornflakes with another crunchy cereal like crushed rice krispies or bran flakes.
- Cookies will keep fresh in an airtight container at room temperature for up to a week.
- For an extra chocolate indulgence, try adding a handful of chopped dark chocolate or white chocolate chips.
Keywords: chocolate chip cookies, hazelnut cookies, crunchy cookies, chocolate hazelnut crunch, homemade cookies, easy baking recipe
