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Chocolate Hazelnut Crunch Cookies
Sarah namedy

Chocolate Hazelnut Crunch Cookies

These chocolate hazelnut crunch cookies combine toasted hazelnuts, rich chocolate chips, and crispy cornflakes for an irresistible balance of chewy and crunchy textures — a bakery-style treat you’ll love.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 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)

Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Baking sheet
  • Parchment paper
  • Cooling rack
  • Measuring cups and spoons

Method
 

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs and vanilla extract until combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually mix into the wet ingredients.
  5. Fold in chopped hazelnuts, chocolate chips, and crushed cornflakes until evenly distributed.
  6. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart. Bake for 10–12 minutes until golden at the edges.
  7. Cool cookies on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For deeper flavor, toast hazelnuts before chopping. Add a sprinkle of sea salt on top before baking for a gourmet touch. Cookies can be stored in an airtight container for up to 5 days or frozen for later.