Chocolate Hazelnut Crunch Cookies (The “Ferrero” Effect)

Save

Introduction

Did you know that Gianduja—the original paste of chocolate and hazelnuts—was invented in Turin, Italy, during Napoleon’s regency to stretch limited cocoa supplies? Today, that combination (popularized by Nutella and Ferrero Rocher) is arguably the world’s most beloved confectionary flavor.

This recipe for Chocolate Hazelnut Crunch Cookies takes that iconic duo and transforms it into a bakery-style treat. Unlike soft, cakey cookies, these are designed for texture. We use a double-chocolate base enriched with a scoop of hazelnut spread for chewiness, then load it with toasted hazelnuts and chocolate chunks. The “crunch” factor is amplified by rolling the dough balls in crushed nuts before baking, creating a crispy, nutty exterior that gives way to a fudgy, brownie-like center.

Ingredients List

The quality of the hazelnut preparation is the variable that changes this from “good” to “gourmet.” Here is your curated shopping list.

The Wet Mix:

• ½ Cup Unsalted Butter: Softened.
• ½ Cup Light Brown Sugar: Packed.
  • Why? Brown sugar provides moisture and chewiness.
• ¼ Cup Granulated Sugar: For crispy edges.
• 1/3 Cup Chocolate Hazelnut Spread (Nutella):
  • Function: Adds a concentrated roasted nut flavor and keeps the center soft.
• 1 Large Egg: Room temperature.
• 1 Teaspoon Vanilla Extract.

The Dry Mix:

Save

• 1 ¼ Cups All-Purpose Flour.
• 1/3 Cup Unsweetened Cocoa Powder: Dutch-processed is best for a darker color and smoother flavor.
• ½ Teaspoon Baking Soda.
• ¼ Teaspoon Salt.

The “Crunch” (The Mix-Ins):

• 1 ½ Cups Raw Hazelnuts:
  • Prep: You will toast these. Use 1 cup inside the dough and ½ cup for rolling.
• ¾ Cup Semi-Sweet Chocolate Chips (or chopped bar).

Timing

Toasting the nuts adds a step, but it is non-negotiable for flavor.

• Preparation Time: 20 minutes.
• Baking Time: 10–12 minutes.
• Total Time: Approx. 35 minutes.

Data Insight: Raw hazelnuts are often bland and waxy. Roasting them at 350°F for 10 minutes releases their essential oils, intensifying the aroma and creating the signature “snap” texture.

Step-by-Step Instructions

Step 1: Roast the Hazelnuts (Critical Step)

Preheat oven to 350°F (175°C).

• Roast: Spread raw hazelnuts on a baking sheet. Bake for 8–10 minutes until fragrant and skins begin to crack.
• De-Skin: Pour hot nuts onto a clean kitchen towel. Fold the towel over them and rub vigorously. The bitter papery skins should flake off. (It’s okay if some stubborn skin remains).
• Chop: Once cool, chop them roughly. Keep ½ cup aside for the exterior coating.

Step 2: Cream the Base

In a large bowl or stand mixer, beat the butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).

• Add: Beat in the Nutella (hazelnut spread), egg, and vanilla until smooth.

Step 3: The Dough Synthesis

• Sift: Sift the flour, cocoa powder, baking soda, and salt into the wet mixture.
  • Why Sift? Cocoa powder tends to clump. Sifting ensures a uniform dough.
• Mix: Mix on low speed until just combined.
• Fold: Stir in 1 cup of the chopped hazelnuts and the chocolate chips.

Step 4: The “Crunch” Roll

• Scoop: Use a cookie scoop to form dough balls (approx. 1.5 tablespoons each).
• Roll: Roll the top of each dough ball into the remaining ½ cup of chopped hazelnuts. Press gently so they stick.
• Place: Arrange on a parchment-lined baking sheet, nut-side up, spaced 2 inches apart.

Step 5: The Bake

• Bake: Bake for 10–12 minutes.
• Visual Cue: The edges should be set, but the center will look slightly underbaked.
• Cool: Let them cool on the pan for 5 minutes (they will deflate and firm up), then transfer to a wire rack.

Nutritional Information

A dense, energy-rich treat. Estimated breakdown per cookie (makes 18):

Nutrient	Amount	% Daily Value
Calories	190 kcal	–
Total Fat	12g	18%
Saturated Fat	4g	20%
Carbohydrates	20g	7%
Sugar	12g	–
Protein	3g	6%

Data Insight: Hazelnuts are exceptionally high in Vitamin E and manganese. While these are cookies, the inclusion of whole nuts provides more satiety than a standard sugar cookie.

Healthier Alternatives for the Recipe

Customize your Crunch Cookies for wellness goals:

• Gluten-Free:
  • Use a 1:1 Gluten-Free Baking Flour. The Nutella and cocoa powder hide any texture differences well.
• Lower Sugar:
  • Use sugar-free hazelnut spread (like Nocciolata) and a monk fruit sweetener blend.
• Dairy-Free:
  • Use vegan butter and a dairy-free chocolate hazelnut spread (like Rigoni di Asiago Dairy Free).

Serving Suggestions

• The Dip: These are sturdy cookies, perfect for dunking in coffee or a cold glass of oat milk.
• The Sandwich: Sandwich a scoop of vanilla gelato between two cookies for an upscale ice cream sandwich.
• The Garnish: A sprinkle of flaky sea salt on top before baking highlights the chocolate flavor.

Common Mistakes to Avoid

Don’t burn the nuts.

1. Skipping the Toast:
   • The Error: Using raw white hazelnuts.
   • The Result: Chewy, flavorless nuts that get lost in the chocolate.
   • The Fix: Roast them first!
2. Leaving Skins On:
   • The Error: Ignoring the skin removal step.
   • The Result: A bitter, papery aftertaste.
   • The Fix: Rub them in the towel.
3. Overbaking:
   • The Error: Waiting until they are hard in the oven.
   • The Result: Dry rocks.
   • The Fix: Pull them when they still look soft in the middle.

Storing Tips for the Recipe

These cookies keep their crunch well.

• Room Temp: Store in an airtight container for up to 5 days.
• Freezing:
  • Dough: Freeze the rolled dough balls (with the nut coating) for up to 3 months. Bake from frozen (add 2 minutes to cook time).
  • Baked: Freeze baked cookies for up to 1 month.

Save

Conclusion

Chocolate Hazelnut Crunch Cookies are a texture lover’s dream. They combine the sophistication of a European chocolate shop with the comfort of a homemade cookie. By taking the time to roast the nuts and coat the exterior, you create a treat that is audibly crunchy on the outside and luxuriously fudgy on the inside—a true homage to the hazelnut.

Summary: A double-chocolate cookie dough enriched with hazelnut spread, filled with roasted hazelnuts and chocolate chips, and rolled in crushed nuts for extra crunch.

Ready to roast?

Get that towel ready for the skins! Rate this recipe 5 stars if you loved the crunch, and leave a comment below: do you prefer milk or dark chocolate chips? Subscribe for more bakery secrets!

FAQs

Can I use pre-roasted hazelnuts?

Yes. This saves time! Just skip Step 1. However, give them a rough chop before adding to the dough.

Can I stuff these with Nutella?

Yes. To make a stuffed version, freeze teaspoon-sized dollops of Nutella on a plate for 30 minutes. Wrap the cookie dough around the frozen dollop before rolling in nuts and baking.

Can I use walnuts instead?

You can, but it will taste like a brownie cookie, not a “Ferrero” style cookie. Hazelnuts have a unique affinity for chocolate that walnuts don’t quite replicate.