Chocolate Hazelnut Crunch Cookies 

Craving a cookie that combines the rich flavors of chocolate with the nutty crunch of hazelnuts? These Chocolate Hazelnut Crunch Cookies are not just any ordinary cookie; they are an indulgent treat that satisfies both chocolate lovers and those who appreciate a delightful crunch. With their perfect balance of textures and flavors, these cookies are sure to become a favorite in your baking repertoire.

Ingredients

• 1 cup unsalted butter, softened
  
  

• 1 cup granulated sugar
  
  

• 1 cup brown sugar, packed
  
  

• 2 large eggs
  
  

• 1 teaspoon vanilla extract
  
  

• 3 cups all-purpose flour
  
  

• 1 teaspoon baking soda
  
  

• ½ teaspoon salt
  
  

• 1 cup chocolate chips (semi-sweet or dark)
  
  

• 1 cup chopped hazelnuts, toasted
  
  

• ½ cup crushed cornflakes
  
  

*Note: For a dairy-free version, substitute butter with coconut oil. For a lower glycemic index, use coconut sugar instead of granulated sugar.

Directions

1. Preheat Oven: Set your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
   
   

2. Cream Butter and Sugars: In a large mixing bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-5 minutes.
   
   

3. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
   
   

4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
   
   

5. Fold in Add-ins: Gently fold in the chocolate chips, toasted chopped hazelnuts, and crushed cornflakes, ensuring an even distribution throughout the dough.
   
   

6. Scoop Dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

7. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
   
   

8. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
   
   

Nutritional Information (per cookie, based on 24 cookies)

• Calories: 190 kcal
  
  

• Protein: 3 g
  
  

• Fat: 9 g
  
  

• Carbohydrates: 27 g
  
  

• Fiber: 1 g
  
  

• Sugar: 13 g