Chocolate Hazelnut Crunch Cookies

Why You’ll Love This Recipe

I love these cookies because they’re not just another chocolate chip cookie. The toasted hazelnuts add warmth and depth, while the cornflakes give that unexpected crunch. They come together quickly, and I can bake a batch in under 30 minutes, which makes them perfect for last-minute desserts or when I want something homemade to share.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup unsalted butter (softened)
1 cup granulated sugar
1 cup brown sugar (packed)
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips (semi-sweet or dark)
1 cup chopped hazelnuts (toasted for enhanced flavor)
1/2 cup crushed cornflakes (for extra crunch)

Directions

1. I preheat my oven to 350°F (175°C).

2. I cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

3. I beat in the eggs and vanilla extract until well combined.

4. In a separate bowl, I whisk together the flour, baking soda, and salt, then gradually mix it into the wet ingredients.

5. I fold in the hazelnuts, chocolate chips, and crushed cornflakes.

6. I drop rounded tablespoons of dough onto a lined baking sheet.

7. I bake the cookies for 10–12 minutes until golden around the edges.

8. I let them cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Servings and Timing

This recipe makes about 24 cookies. It takes 15 minutes to prep, 10–12 minutes to bake, and around 25 minutes total.

Variations

Sometimes I swap dark chocolate for white chocolate chips to change up the flavor. If I want extra crunch, I use rice cereal instead of cornflakes. For a richer taste, I add a tablespoon of cocoa powder to the dough. I’ve also tried mixing in dried cranberries for a sweet-tart twist, which pairs beautifully with the hazelnuts.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them for up to 3 months. To reheat, I pop a cookie in the microwave for 10–15 seconds to bring back that fresh-baked warmth.

FAQs

Can I use other nuts instead of hazelnuts?

Yes, I sometimes use almonds, walnuts, or pecans when I don’t have hazelnuts on hand.

Do I have to toast the hazelnuts?

No, but I like toasting them because it enhances their flavor and makes the cookies more aromatic.

Can I make the dough ahead of time?

Yes, I refrigerate the dough for up to 48 hours before baking. It also freezes well for later use.

How do I keep the cookies soft?

I store them with a slice of bread in the container, which keeps them moist longer.

Can I make them gluten-free?

Yes, I swap the all-purpose flour with a gluten-free flour blend, and they still turn out delicious.

Why are cornflakes used in this recipe?

I love adding cornflakes because they give a unique crunch that sets these cookies apart from regular chocolate chip cookies.

Can I use margarine instead of butter?

Yes, but I find butter gives a richer flavor and better texture.

How do I prevent the cookies from spreading too much?

I chill the dough for 20 minutes before baking, which helps the cookies hold their shape.

Can I double this recipe?

Yes, I often double it when baking for gatherings, and it works perfectly.

How do I know when the cookies are done?

I take them out when the edges are golden brown but the centers still look slightly soft, as they continue to firm up while cooling.

Conclusion

Chocolate hazelnut crunch cookies are one of my favorite ways to satisfy a sweet tooth. I love the combination of melty chocolate, nutty hazelnuts, and crispy cornflakes, all wrapped up in a soft, chewy cookie. Whether I bake them for family, friends, or just for myself, they never last long on the plate.