Chocolate Hazelnut Crunch Cookies (Crispy + Chewy!)
Crispy-edged cookies with soft, chewy centers loaded with toasted hazelnuts and melty chocolate chips. These bakery-style treats come together in just 25 minutes with no chilling required, perfect for last-minute gatherings or when you need something sweet right now.
Ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup unsalted butter softened
- ⅔ cup packed light brown sugar
- 1 large egg room temperature
- ½ cup Nutella or chocolate-hazelnut spread
- 1 cup hazelnuts toasted and roughly chopped
- ¾ cup semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper. Toast hazelnuts on one sheet for 8-10 minutes until fragrant. Cool slightly, rub off skins, and chop roughly.
- Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
- Beat softened butter and brown sugar with a mixer on medium speed for 2-3 minutes until light and fluffy.
- Add egg and beat until combined, then mix in Nutella on low speed until smooth and glossy, about 30 seconds.
- Add flour mixture and mix on low just until no white streaks remain, about 15-20 seconds. Don't overmix.
- Fold in toasted hazelnuts and chocolate chips with a spatula until evenly distributed.
- Scoop 2-tablespoon portions of dough and place 3 inches apart on prepared baking sheets.
- Bake 11-13 minutes until edges are golden but centers look slightly underdone. Let cool on pan 5 minutes, then transfer to wire rack.
Notes
TOASTING HAZELNUTS: Don't skip this step! Raw hazelnuts taste bland and bitter. Toasting brings out deep, sweet, nutty flavor that makes these cookies special. Toast while oven preheats to save time.
STORAGE: Store in an airtight container at room temperature for up to 5 days. Freeze baked cookies for up to 3 months. To restore crispy edges after storage, warm in a 300°F oven for 3-4 minutes.
BUTTER TEMPERATURE: Butter should be soft enough to leave a fingerprint but still hold its shape. Too warm or melted butter causes cookies to spread too thin and become greasy.