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This chocolate hazelnut crunch cookie recipe transforms simple ingredients into an indulgent, bakery-worthy treat that strikes the perfect balance between crunchy and chewy. The marriage of rich chocolate and toasted hazelnuts creates an irresistible flavor combination reminiscent of your favorite European chocolates.
I first created these cookies for a holiday cookie exchange party and they disappeared before any other cookie. Now they're requested at every family gathering, and I've had to hide a secret stash just to ensure I get to enjoy a few myself.
Ingredients
- All purpose flour: creates the perfect texture foundation without overpowering the star flavors
- Cocoa powder: provides deep chocolate flavor without making the cookies too sweet
- Hazelnuts: toasted first to intensify their flavor and create that signature nutty aroma
- Combination of white and brown sugars: for the ideal chewy interior and crispy edges
- High quality dark chocolate: for dipping gives these cookies their professional bakery appearance
- Coconut oil: helps the chocolate coating achieve the perfect smooth consistency and snap when bitten
Step-by-Step Instructions
- Toast the Hazelnuts:
- Spread hazelnuts on a baking sheet at 350°F for exactly 10 minutes. This critical step releases their essential oils and transforms the flavor from mild to intensely nutty. Watch them carefully as they can burn quickly. You'll know they're perfect when your kitchen fills with a rich, toasty aroma and the skins begin to crack.
- Create the Cookie Base:
- Combine butter and sugars until truly fluffy. Most people underbeat this mixture. Spend a full 3 minutes here for cookies with the perfect texture. The mixture should lighten in color and increase noticeably in volume. This creates air pockets that give your cookies their ideal structure.
- Add the Dry Ingredients:
- Incorporate the flour mixture gradually in three additions. This prevents flour from flying everywhere and ensures even distribution of ingredients. Mix just until no dry spots remain. Overmixing at this stage develops gluten and creates tough cookies.
- Shape with Precision:
- Roll precisely 1.5 tablespoon portions for uniformity. Flatten each to exactly 1/2-inch thickness. This specific size creates cookies that bake evenly with the perfect ratio of crisp exterior to chewy interior. Press gently with your palm rather than a utensil to maintain the rustic texture.
- Perfect the Chocolate Coating:
- Melt chocolate slowly using 15-second microwave intervals after the initial 30 seconds. Stir thoroughly between each interval. The chocolate should be just melted without becoming too hot. Dip each cookie halfway then drag the bottom across the edge of your bowl to remove excess chocolate. This creates a professional finish without chocolate pooling around the cookies.
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The toasted hazelnuts are truly the heart of this recipe. I discovered the importance of proper toasting after my first batch fell flat in flavor. Now I consider the aroma my guide—when my kitchen smells like an Italian bakery, I know the hazelnuts are perfectly roasted and ready to transform these cookies into something special.
Make-Ahead Storage
These cookies actually improve with a day of rest as the flavors meld together. Store them in an airtight container at room temperature for up to 2 weeks. Place parchment paper between layers to protect the chocolate coating. For longer storage, freeze the uncoated cookies for up to 3 months, then thaw and dip in chocolate when ready to serve.
Perfect Substitutions
For a quicker version, substitute store-bought Nutella for the chocolate coating and simply spread a layer on top of each baked cookie. No hazelnuts? Almonds or walnuts work beautifully while creating a different but equally delicious cookie. Those with gluten sensitivities can substitute a 1-to-1 gluten-free flour blend without compromising texture.
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Serving Suggestions
Pair these cookies with a small glass of Frangelico liqueur for an adult dessert experience. For a family-friendly option, serve alongside milk infused with a cinnamon stick. During the holidays, I arrange these on a tiered platter alternating with simple shortbread cookies for dramatic presentation at parties.
The European Connection
These cookies draw inspiration from the Italian baci di dama tradition, which translates to "lady's kisses." Traditional versions sandwich two hazelnut cookies with chocolate, but this variation streamlines the process while maintaining the authentic flavor profile. The technique of dipping cookies in chocolate comes from German chocolate-making traditions.
Frequently Asked Questions
- → What is the best way to toast hazelnuts?
Spread hazelnuts on a baking sheet and toast them in a preheated oven at 350°F (175°C) for 10–12 minutes, stirring halfway through for even browning.
- → Can I substitute dark chocolate with milk chocolate?
Yes, you can substitute dark chocolate with milk chocolate for a sweeter flavor. However, it may alter the overall richness of the cookies.
- → How should I store these cookies?
Store the cookies in an airtight container at room temperature for up to a week, or refrigerate for longer freshness.
- → Can these cookies be frozen?
Yes, you can freeze baked cookies or the dough. Wrap them tightly and store in an airtight container for up to 3 months.
- → What is the purpose of using coconut oil in the chocolate coating?
Coconut oil helps smooth out the chocolate for easier dipping and adds a slight sheen to the coating.