Chocolate Hazelnut Crunch Cookies in Your Pressure Cooker
Chewy, crunchy, and chocolatey — these Chocolate Hazelnut Crunch Cookies blend rich cocoa with toasted hazelnuts for the perfect bite. Made effortlessly in your pressure cooker, they’re finished with a glossy chocolate dip and extra nut topping for texture and flavor that stands out.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 ½ cups hazelnuts toasted and roughly chopped
- 1 cup all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- 8 oz semi-sweet or dark chocolate chopped
- 1 tablespoon coconut oil or shortening optional
- ½ cup roasted hazelnuts finely chopped, for topping
Instructions
Instructions
- Preheat oven to 350°F and toast hazelnuts on a baking sheet for 10–12 minutes. Once cooled, chop roughly and set aside ½ cup for topping.
- In a medium bowl, whisk flour, cocoa powder, baking powder, and salt.
- Cream softened butter with granulated and brown sugar until light and fluffy. Beat in egg and vanilla until smooth.
- Gradually add dry ingredients into wet and stir until combined. Fold in toasted hazelnuts.
- Line baking sheet with parchment paper. Scoop tablespoon portions and shape into discs. Bake for 10–12 minutes.
- Cool cookies completely on a wire rack before coating.
- Melt chopped chocolate with coconut oil in microwave in 30-second intervals, stirring until smooth.
- Dip each cookie into melted chocolate and place on parchment paper or rack.
- Sprinkle each with reserved chopped hazelnuts while chocolate is wet. Let chocolate set at room temperature or chill in fridge for 10–15 minutes.
Notes
Store in an airtight container for up to 4 days at room temperature or freeze for longer. Toasting hazelnuts boosts flavor — don’t skip that step!