Chocolate Hazelnut Crunch Cookies
Chocolate hazelnut crunch cookies are chewy on the inside, crisp on the edges, and packed with chocolate, toasted hazelnuts, and crunchy cornflakes for a sweet and nutty treat with extra texture.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
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, optional)
1/2 cup crushed cornflakes
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs and vanilla extract until well combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients.
- Fold in the chocolate chips, hazelnuts, and crushed cornflakes.
- Drop rounded tablespoons of dough onto the prepared baking sheet.
- Bake for 10–12 minutes, until edges are golden brown but centers remain slightly soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Toasting the hazelnuts enhances their flavor, but it’s optional.
Swap cornflakes with rice cereal for extra crunch.
Add 1 tablespoon cocoa powder for a richer chocolate taste.
Dough can be refrigerated up to 48 hours before baking or frozen for later.
Keep cookies soft by storing them with a slice of bread in the container.
Chill the dough for 20 minutes to prevent spreading.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
