Easy Homemade Gift or Holiday Baking Favorite
There’s something unforgettable about the combination of chocolate and hazelnuts. You’ll find that in these Chocolate Hazelnut Crunch Cookies, each bite gives you a chewy center, crisp edges, and a generous coat of silky chocolate with toasted hazelnut topping.
You’ll learn how to roast hazelnuts to bring out their flavor, how to choose the right chocolate, and how to coat each cookie so the topping holds. If you’ve struggled with chocolate melting unevenly or cookies drying out after baking, I’ll walk you through the exact steps I use in my own kitchen to avoid those mistakes.
Why I Keep These on My Cookie Gifting List
There are a few cookie recipes I repeat each December, and this is always one of them. It reminds me of the Ferrero Rocher boxes my grandfather would pass around after dinner. Same toasted nut scent, same snap of chocolate.
But instead of store-bought candy, you’re working with soft homemade cookies, which feel more thoughtful and taste better anyway. These are ideal if you’re building a cookie tin, making edible gifts, or setting up a cookie bar at a party.
These also shine in a holiday cookie exchange or Christmas cookie box, where a glossy chocolate finish stands out among frosted or powdered varieties.
If you like that style of recipe, you might also enjoy my Chocolate Covered Oreos or Pistachio Chocolate Sandwich Cookies.
Preparing Toasted Hazelnuts for Deep Flavor
Don’t skip this part. Raw hazelnuts taste flat and chalky. I roast mine at 350°F for 10 minutes, give them a stir halfway through, then wrap them in a clean towel and rub off most of the skins. It’s not about perfection. The darker skin can taste bitter. Once cooled, I chop them unevenly. Half go in the dough, half stay out for the topping.
This step gives the cookies a rich, nutty base. It also sets the tone for the chocolate coating, so nothing tastes one-note.
Cocoa Powder vs. Melted Chocolate: Choosing the Right Combination
This cookie uses both. Cocoa powder gives the dough structure and flavor without extra moisture. Melted dark chocolate deepens that flavor and adds that glossy finish once the cookies cool. I’ve tested using just cocoa, and the cookies come out dry. Using only melted chocolate can make the dough greasy.
I recommend dark chocolate between 60% and 70%. Anything higher gets too bitter. Anything lower leans too sweet.
In my notes, I’ve found that adding a teaspoon of coconut oil to the melted chocolate helps it set cleanly, especially if you’re stacking them later in gift boxes.
Building the Dough for Chocolate Crunch Cookies
The base starts like most cookie dough: butter, sugar, eggs, and flour. I use a mix of granulated and brown sugar to balance sweetness with a bit of depth. The brown sugar brings out the nuttiness.
I beat the butter and sugars until light and fluffy. That gives you lift and a soft center. Once the egg and vanilla are in, I sift in the dry ingredients: flour, cocoa powder, baking powder, and salt. Fold gently until just combined.
This dough is easy to work with. Fold in the chopped roasted hazelnuts last so they don’t get crushed or overmixed.
Shaping and Baking with Consistency
Scoop tablespoon-sized amounts, roll them gently, and press them into discs. If you leave them round, they stay too thick. The discs bake evenly and give a better surface for dipping later.
I bake them at 350°F for 10 to 12 minutes. The edges should feel set, but the center still soft. They firm up as they cool. Let them rest fully before dipping, or you’ll risk the coating slipping off.
Dipping in Chocolate and Adding Crunch
I melt the chocolate in 30-second bursts in the microwave, stirring each time. Once it’s smooth, I stir in a little coconut oil for shine. Dip half the cookie, let the excess drip off, and place it on parchment.
While the chocolate is still soft, I press the reserved hazelnuts on top. This makes the cookie feel finished, almost dressed up.
You can let them set at room temperature or pop them in the fridge for 10 minutes.
Comparison Insight: Toasting Nuts vs. Using Raw
If you’re short on time, raw hazelnuts might tempt you. I’ve tried it, and they flatten the whole cookie experience. Roasting deepens the flavor and makes the cookie smell like you’ve put in twice the effort. It’s worth the 10 minutes.
You don’t need fancy tools. A baking tray and towel will do.
Storing and Serving These Cookies
Once the chocolate has set, store these in an airtight container with parchment between layers. They hold well at room temp for 5 days. If you need longer, freeze the dipped cookies in a single layer, then transfer to a bag.
For serving, I like to place these next to something simple like Chocolate Chip Cookies or Peanut Butter Chocolate Chip Cookies. The texture contrast makes a better impression.
If you’re preparing a holiday platter or creating a mix for gifting, pair these with Brown Butter Chocolate Chip Cookies or Chocolate Crinkle Sandwich Cookies for visual and flavor variety.
Share Your Cookie Batch With Me
I bake these Chocolate Hazelnut Crunch Cookies every year, and each time they remind me why I come back to them. Toasted nuts, real chocolate, no shortcuts. If you’ve made them, tell me how it went.
Did you switch the chocolate or try a different nut? Leave a comment. I’d love to hear what you think or answer any questions.
Save this recipe to your favorite Pinterest board so it’s easy to find next season or next weekend.
Frequently Asked Questions
Can I make these for a holiday cookie exchange?
Absolutely. These cookies stand out for their rich flavor and dressed-up look. They hold well and pack easily.
What’s the best way to package these as edible gifts?
Use a parchment-lined cookie tin or gift box. Layer them with parchment between to avoid smudging the chocolate.
Can I use Nutella instead of melted chocolate for coating?
You can, but it won’t set as firmly. The cookies may stick together in storage. Stick with dark chocolate if you plan to gift or stack them.
Chocolate Hazelnut Crunch Cookies
Make rich, chewy Chocolate Hazelnut Crunch Cookies with roasted hazelnuts and dark chocolate. Great edible gift or holiday cookie box idea.
Ingredients
- For the Cookies:
- 1 ½ cups (190g) hazelnuts, toasted and roughly chopped
- 1 cup (120g) all-purpose flour
- 2 tablespoons (15g) cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- For the Chocolate Coating:
- 8 oz (225g) semi-sweet or dark chocolate, chopped
- 1 tablespoon coconut oil or shortening (optional, for smoother coating)
- ½ cup (60g) roasted hazelnuts, finely chopped (for topping)
Instructions
- Step 1: Toast the Hazelnuts
Preheat your oven to 350°F (175°C).
Spread the hazelnuts on a baking sheet and toast them in the oven for 10–12 minutes, stirring halfway through. Once toasted, allow them to cool, then roughly chop them. Set aside ½ cup of chopped hazelnuts for topping later. - Step 2: Make the Cookie Dough
In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract and mix until smooth.
Gradually add the dry ingredients into the wet ingredients and stir until fully combined. Fold in the toasted hazelnuts. - Step 3: Shape and Bake the Cookies
Line a baking sheet with parchment paper or a silicone baking mat.
Scoop tablespoon-sized portions of dough and roll them into balls, then gently flatten them with the palm of your hand to form discs.
Bake in the preheated oven for 10–12 minutes, or until the edges are set. Let the cookies cool completely on a wire rack. - Step 4: Coat the Cookies
In a microwave-safe bowl, melt the chopped chocolate and coconut oil (if using) in 30-second intervals, stirring between each until smooth.
Dip each cooled cookie into the melted chocolate, ensuring it's fully coated. Place the dipped cookie on a wire rack or parchment paper.
While the chocolate is still wet, sprinkle each cookie with the reserved chopped hazelnuts. Allow the chocolate to set completely at room temperature or speed up the process by placing the cookies in the fridge.
Nutrition Information
Yield
18Serving Size
1Amount Per Serving Calories 63Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 12mgSodium 64mgCarbohydrates 7gFiber 0gSugar 1gProtein 1g
This looks so good! What a great combination of flavors!
Thank you, Suzanne! I completely agree. Chocolate and hazelnuts are such a timeless duo. I love how the roasted hazelnuts bring everything to life in this one. Let me know if you give them a try!
Thanks for sharing! Does it keep long?
You’re so welcome, Vanessa! These keep well for about 5 days in an airtight container at room temperature. If you want to prep ahead, I freeze them (fully dipped) and they hold beautifully. Just layer with parchment if you stack them.
I wish there was a print button on this sight,so many beautiful recipes 😍
Hi Helen, thank you for the lovely note. I just added a print button to that recipe page. You should be able to print it out easily now. Let me know if there’s anything else you’d like to see.
Hi, any suggestions to make them GF?
Hi Ngaio, I’ve had good luck turning these into gluten-free cookies. Swap the cup of all-purpose flour for the same weight of a 1:1 gluten-free baking blend (Bob’s Red Mill blue bag or King Arthur Measure for Measure both work for me). If your blend doesn’t already include xanthan gum, stir in ¼ teaspoon. The dough runs a bit softer, so chill it for about 20 minutes before scooping. Bake for roughly the same time, maybe a minute longer; pull them once the edges look set. For extra hazelnut flavor you can replace up to half the flour blend with hazelnut meal. Hope that helps
How many does this single recipe make?
Oops, never mind, I just saw it!
Hi Lynn 😊
Glad you spotted the yield line. For easy reference, the batch makes about 18 medium cookies when you scoop with a level tablespoon; shaping them larger gives closer to a dozen. I like to freeze a few dough rounds for later bake straight from frozen and they come out great.
I dont use ready choclate bar for making the dip, can u help with using coco powder for making the dip
Hi Chandni, yes you can use cocoa powder instead of a chocolate bar for the dip. Since cocoa is unsweetened and doesn’t have cocoa butter, you’ll need to add both sugar and a bit of fat. I’d suggest mixing 3 tablespoons cocoa powder with 1 ½ tablespoons melted butter (or coconut oil) and 1 ½ to 2 tablespoons powdered sugar. Stir until smooth, then use it the same way as the melted chocolate. It won’t set quite as glossy, but it will still taste great.