Chocolate Hazelnut Crunch (Printable Version)

Buttery soft cookies featuring chocolate chips, toasted hazelnuts, and crunchy cornflakes.

# Ingredients Required:

→ Fats and Sugars

01 - 227 grams unsalted butter, softened
02 - 200 grams granulated sugar
03 - 220 grams packed brown sugar

→ Binders and Flavorings

04 - 2 large eggs
05 - 5 milliliters vanilla extract

→ Dry Ingredients

06 - 375 grams all-purpose flour
07 - 5 grams baking soda
08 - 2.5 grams salt

→ Mix-ins

09 - 170 grams semi-sweet or dark chocolate chips
10 - 120 grams toasted chopped hazelnuts
11 - 60 grams crushed cornflakes

# Guide to Cooking:

01 - Preheat the oven to 175°C.
02 - Beat the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy.
03 - Add the eggs and vanilla extract, mixing until fully combined.
04 - Whisk together the flour, baking soda, and salt, then gradually blend into the wet mixture.
05 - Gently fold in the chopped hazelnuts, chocolate chips, and crushed cornflakes to maintain texture.
06 - Drop rounded tablespoons of dough onto a lined baking sheet and bake for 10 to 12 minutes until edges are golden.
07 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Extra Suggestions:

01 - Toast hazelnuts before chopping to enhance their flavor.

Return