Chocolate Hazelnut Crunch Cookies
Delight in the rich flavors and chewy texture of chocolate hazelnut crunch cookies, perfect for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened Make sure butter is at room temperature.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Mix-ins
- 1 cup hazelnuts, chopped
- 1/2 cup semisweet chocolate chips
- 1/2 cup milk chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix the flour, baking soda, and salt. Set the mixture aside.
- Using an electric mixer, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the egg and vanilla extract to the butter mixture, beating well until fully combined.
- Gradually mix in the dry ingredients until just combined.
- Fold in the chopped hazelnuts and both types of chocolate chips.
Baking
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them a couple of inches apart.
- Bake for 10-12 minutes or until the edges are golden brown and the centers look slightly underbaked.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Notes
Store in an airtight container at room temperature for maximum freshness. For longer storage, freeze them in a sealed bag.