Sometimes you just need a treat that feels truly special. These chocolate hazelnut cookies are the ultimate reward after a busy day. They are crunchy, nutty, and dipped in a silky chocolate ganache. You will love how fancy they look on your kitchen counter.
This recipe brings a touch of bakery-style magic to your home. It is perfect for those cozy winter afternoons when the house feels chilly. Your family will follow the delicious scent of toasted nuts to the kitchen. These cookies are simple to make but taste like a gourmet gift.
Why This Recipe Is a Winner
This recipe is a total winner for any holiday gathering. The browned butter adds a deep, toasty flavor you cannot beat. Using both hazelnut meal and chopped nuts creates a multi-layered crunch. It is the perfect project for a relaxing weekend at home.
You get the perfect balance of salty and sweet in every bite. The dark chocolate dip makes them feel extra indulgent and elegant. Your friends will definitely ask for the recipe at your next party. These cookies are truly unforgettable and so satisfying to eat.
Simple Method
Making these cookies is much easier than it looks. You start by browning the butter for a rich, nutty aroma. Then, you simply mix the dough and let it chill briefly. Even if you are a beginner, the simple ganache dip is foolproof. You will feel like a professional pastry chef in no time.
What You Need
Most of these items are likely already in your pantry. Using fresh hazelnuts makes a huge difference in the final flavor.
- 150g unsalted butter, high fat content
- 125g whole hazelnuts, toasted and skins removed
- 100g light brown sugar
- 75g granulated white sugar
- 1 large egg, room temperature
- 5ml pure vanilla extract
- 200g all-purpose flour
- 3g baking soda
- 2g fine sea salt
- 100g dark chocolate (60% cocoa solids), finely chopped
- 100ml heavy cream (35% milk fat)
Step-by-Step
- Place butter in a light-colored saucepan over medium heat. Cook, stirring constantly, until the milk solids turn golden brown and the butter develops a nutty aroma. Transfer to a heat-proof bowl and chill until it reaches a soft, spreadable consistency.
- Place toasted hazelnuts in a food processor. Pulse 50g into a fine meal. Coarsely chop the remaining 75g by hand to maintain texture.
- In a stand mixer fitted with the paddle attachment, cream the browned butter, brown sugar, and white sugar on medium-high speed for 4 minutes until aerated.
- Add the egg and vanilla extract to the butter mixture. Beat for 1 minute until the emulsion is light and pale.
- Whisk together the flour, hazelnut meal, baking soda, and salt in a separate bowl.
- Reduce mixer speed to low and gradually add the dry ingredients. Mix until just combined, then fold in the chopped hazelnuts by hand.
- Scale the dough into 30g portions and roll into spheres. Place on a tray and refrigerate for 30 minutes to prevent excessive spreading during baking.
- Preheat a convection oven to 350°F (175°C). Line two baking sheets with professional-grade parchment paper.
- Space dough balls 2 inches apart on the sheets. Bake for 11-13 minutes until the edges are firm and deeply golden brown.
- Transfer cookies to a wire rack to cool completely. This step is critical for developing the ‘crunch’ factor.
- For the ganache: Heat heavy cream in a small saucepan until it reaches 185°F (85°C). Pour immediately over the chopped chocolate in a glass bowl.
- Let the chocolate and cream sit undisturbed for 3 minutes. Whisk gently from the center outward until a glossy, stable emulsion is formed.
- Dip each cooled cookie halfway into the ganache at a 45-degree angle. Allow excess to drip off before placing on clean parchment.
- Let the ganache set at room temperature for 30 minutes or refrigerate for 10 minutes before serving.
Best Ways to Enjoy It
Serve these warm with a cold glass of milk. They also pair beautifully with a hot cup of coffee. The dark chocolate dip looks stunning on a white serving platter. Set them out for a holiday dessert spread and watch them disappear. They are the ultimate comfort food for a snowy night.
Keep It Fresh
Store your cookies in an airtight container at room temperature. They will stay fresh and crunchy for up to three days. If your kitchen is warm, keep them in the fridge. This prevents the chocolate ganache from softening too much. You can also freeze the unbaked dough balls for later. Just bake them directly from the freezer for a quick treat.
Tips for Best Results
- Don’t skip the cooling process on the wire rack.
- Avoid over-mixing the flour to keep the cookies light.
- Substitute walnuts if you cannot find hazelnuts at the store.
- Make the dough a day early to save time later.
- Add a sprinkle of sea salt for a festive holiday touch.
- Use high-quality dark chocolate for the smoothest ganache dip.
- Chill the dough spheres to ensure they hold their shape.
- Ensure your egg is at room temperature before mixing.
Ways to Switch It Up
- Use gluten-free all-purpose flour for a friendly dietary swap.
- Try white chocolate for a beautiful snowy winter look.
- Add a teaspoon of orange zest for a bright flavor.
- Swap the hazelnuts for pecans for a southern twist.
Common Questions
Can I make these ahead of time?
Yes, you can prepare the dough in advance. Simply keep it in the fridge for up to two days. Bake them fresh whenever you are ready for a treat.
How do I know when they are done?
Look for edges that are firm and deeply golden brown. The centers might look slightly soft but they will firm up. This ensures the perfect crunch once they cool.
Will my kids enjoy these?
Absolutely, kids love the chocolate dip and the crunchy texture. You can even let them help with the dipping part. It is a fun family activity for the weekend.
I hope these chocolate hazelnut cookies bring a little extra warmth to your home this winter. They are so fun to make and even better to share with people you love. Happy baking!
— Alex
Ultimate Crunchy Chocolate Hazelnut Cookies Dipped in Ganache
Ingredients
- 150 g unsalted butter, high fat content
- 125 g whole hazelnuts, toasted and skins removed
- 100 g light brown sugar
- 75 g granulated white sugar
- 1 large egg , room temperature
- 5 ml pure vanilla extract
- 200 g all -purpose flour
- 3 g baking soda
- 2 g fine sea salt
- 100 g dark chocolate (60% cocoa solids), finely chopped
- 100 ml heavy cream (35% milk fat)
Instructions
- Place butter in a light-colored saucepan over medium heat. Cook, stirring constantly, until the milk solids turn golden brown and the butter develops a nutty aroma. Transfer to a heat-proof bowl and chill until it reaches a soft, spreadable consistency.
- Place toasted hazelnuts in a food processor. Pulse 50g into a fine meal. Coarsely chop the remaining 75g by hand to maintain texture.
- In a stand mixer fitted with the paddle attachment, cream the browned butter, brown sugar, and white sugar on medium-high speed for 4 minutes until aerated.
- Add the egg and vanilla extract to the butter mixture. Beat for 1 minute until the emulsion is light and pale.
- Whisk together the flour, hazelnut meal, baking soda, and salt in a separate bowl.
- Reduce mixer speed to low and gradually add the dry ingredients. Mix until just combined, then fold in the chopped hazelnuts by hand.
- Scale the dough into 30g portions and roll into spheres. Place on a tray and refrigerate for 30 minutes to prevent excessive spreading during baking.
- Preheat a convection oven to 350°F (175°C). Line two baking sheets with professional-grade parchment paper.
- Space dough balls 2 inches apart on the sheets. Bake for 11-13 minutes until the edges are firm and deeply golden brown.
- Transfer cookies to a wire rack to cool completely. This step is critical for developing the 'crunch' factor.
- For the ganache: Heat heavy cream in a small saucepan until it reaches 185°F (85°C). Pour immediately over the chopped chocolate in a glass bowl.
- Let the chocolate and cream sit undisturbed for 3 minutes. Whisk gently from the center outward until a glossy, stable emulsion is formed.
- Dip each cooled cookie halfway into the ganache at a 45-degree angle. Allow excess to drip off before placing on clean parchment.
- Let the ganache set at room temperature for 30 minutes or refrigerate for 10 minutes before serving.
