Chocolate Hazelnut Crunch Treats

These chocolate hazelnut crunch cookies have become my favorite for whenever I need a quick treat that's both comforting and exciting. They balance rich chocolate and nutty crunch with a surprising texture thanks to the cornflakes. Perfect when you want to bake something familiar but with a little twist.

I first made these on a whim when I needed to use up some leftover hazelnuts and cornflakes. They quickly became a go-to for weekend baking sessions with friends.

Ingredients

• One cup unsalted butter: softened to ensure it creams properly with sugars for a tender cookie base
• One cup granulated sugar and one cup packed brown sugar: for balanced sweetness and chewy texture
• Two large eggs: to bind everything smoothly and add moisture
• One teaspoon vanilla extract: to elevate the flavors gently
• Three cups all-purpose flour: as the sturdy foundation of the dough, make sure it is fresh and not clumpy
• One teaspoon baking soda: to help the cookies rise and spread just right
• Half teaspoon salt: to bring out all the sweet and nutty notes
• One cup chocolate chips: semi-sweet or dark for that melty chocolate goodness in every bite
• One cup chopped hazelnuts: toasted for enhanced flavor, I recommend toasting them yourself in a dry pan until fragrant for the best aroma
• Half cup crushed cornflakes: for an unexpected crispy texture contrast that really lifts the cookie

Instructions

Preheat Oven:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. This ensures the oven is ready to give you perfectly baked cookies from the moment they go in.

Cream Butter and Sugars:

In a large bowl, mix one cup of softened unsalted butter with one cup granulated sugar and one cup packed brown sugar until the mixture is light and fluffy. This step is crucial because it incorporates air, helping the cookies become tender and not dense.

Add Eggs and Vanilla:

Beat in two large eggs and one teaspoon of vanilla extract until everything is well combined. The eggs add richness and firmness while vanilla adds a subtle layer of flavor.

Combine Dry Ingredients:

Whisk together three cups of all-purpose flour, one teaspoon baking soda, and half a teaspoon salt in a separate bowl. Gradually add this mixture into the wet ingredients, mixing gently to avoid overworking the dough which can make cookies tough.

Fold in Crunchy Ingredients:

Carefully fold in one cup of toasted chopped hazelnuts, one cup of chocolate chips, and half a cup of crushed cornflakes. The toasty nuts add an earthy depth, the chocolate chips bring gooey sweetness, and the cornflakes introduce a light crunch you would not expect.

Scoop and Bake:

Drop rounded tablespoons of dough onto a baking sheet lined with parchment or a silicone mat. Give them some space to spread evenly. Bake for 10 to 12 minutes until the edges are golden but the centers still look slightly soft to the touch.

Cool and Enjoy:

Allow the cookies to cool on the baking sheet for five minutes, then transfer them to a wire rack to cool fully. This prevents them from breaking apart and lets them firm up just enough while staying chewy inside.

My personal favorite part is the hazelnuts. I remember my grandmother teaching me how to toast them properly in a pan until smelling that nutty aroma. These cookies remind me of those cozy afternoons baking with her.

Storage tips

Store cookies in an airtight container at room temperature to keep them crisp for up to five days. For longer storage, freeze baked cookies with parchment paper layers in between to avoid sticking. To refresh, warm cookies in a low oven or microwave for a few seconds to revive that just-baked texture.

Ingredient swaps

Swap hazelnuts with chopped almonds or pecans if preferred or if nut allergies are a concern. Replace cornflakes with crushed pretzels or crispy cereal like Rice Krispies for a different crunch experience. Use dairy-free butter and egg replacer for vegan friendly cookies without sacrificing flavor and texture.

Serving ideas

Pair these cookies with a glass of cold milk or a warm cup of coffee to highlight the chocolate. Chop cooled cookies over ice cream or yogurt for an indulgent crunchy topping. Include them in a cookie platter alongside fruit and nuts for parties or holiday celebrations.

The perfect balance of crunchy and chewy makes these cookies unforgettable. Always toast your nuts and fold gently for the best results.

Frequently Asked Recipe Questions

→ How do hazelnuts enhance the cookies?

Toasting the hazelnuts brings out their natural oils and deepens their flavor, adding a warm, nutty crunch that complements the chocolate chips nicely.

→ Why add crushed cornflakes?

Cornflakes introduce a crisp texture contrast, giving each bite a unique crunch alongside the soft cookie base.

→ Can I substitute semi-sweet chocolate chips?

Yes, semi-sweet or dark chocolate chips both work well, offering varying levels of sweetness to suit your preference.

→ What is the purpose of baking soda?

Baking soda helps the cookies spread and develop a tender crumb, ensuring they bake up soft with slight chewiness.

→ How long should the cookies cool before serving?

Let the cookies cool on the baking sheet for about 5 minutes to set properly before transferring to a wire rack for full cooling.