Chocolate Hazelnut Crunch Cookies: Irresistible Delight!
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Delicious and crunchy cookies made with chocolate hazelnut spread and chopped hazelnuts, perfect for any sweet tooth.
- Author: Jessica
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup chocolate hazelnut spread
- 1 cup chopped hazelnuts
- 1/2 cup chocolate chips
- Preheat your oven to 350°F. Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Add the chocolate hazelnut spread to the butter mixture and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped hazelnuts and chocolate chips.
- Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a richer flavor, try using dark chocolate chips instead of regular chocolate chips.
- You can substitute the hazelnuts with walnuts or pecans for a different crunch.
- For a gluten-free version, use a 1:1 gluten-free flour blend in place of all-purpose flour.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg