Crunchy Chocolate Cookies

Get ready to impress with this delightful sweet treat! To begin, we'll dive into the world of praliné, a delightful combination of caramelized sugar and toasted nuts (sub for Nutella otherwise). The praliné filling will add a rich and nutty flavor to these cookies, making them absolutely irresistible. In this recipe, we'll be using crushed hazelnuts to create a beautiful glaze for our cookies. The hazelnuts add a delightful crunch and nutty flavor that perfectly complements the sweetness of the cookies. It's the perfect finishing touch that will make these treats truly stand out. Happy valentine's day!

Crunchy Chocolate Cookies

Course: baking
Cuisine: French
Keyword: cookies, Valentine's day
Prep Time: 45 minutes
Total Time: 45 minutes
Servings: 15
Calories: 190kcal
Cost: $9
Proof of ❤️
Print Recipe


  • 1 Food processor or high powered blender for the hazelnut spread
  • 1 Saucepan
  • 3 Pastry bowls
  • 1 Baking tray
  • 1 Heart shaped cookie cutter
  • 1 Rolling Pin


Crunchy Chocolate Mixture

  • 200 g Hazelnut praliné or use Nutella
  • 40 g Milk chocolate, melted
  • 40 g Dark chocolate, melted
  • 30 g Butter, melted
  • 100 g Dried crepes or rolled wafer cookies

Hazelnut Praliné/Spread

  • 300 g Hazelnuts
  • 250 g Sugar
  • 2 g Salt
  • 5 g Vanilla optional

Pecan Chocolate Coating

  • 350 g Milk, or dark chocolate
  • 100 g Cocoa butter, melted
  • 140 g Pecans, toasted and chopped


Hazelnut Praliné/Spread

  • Toast hazelnut on the stove, or in the oven at 350ºF/180ºC for about 12 min. Cook sugar to brown color (Caramel a sec). Add vanilla seeds, salt, and nuts. Transfer onto a baking mat. Let cool completely. Break caramelized hazelnuts into pieces. In a running food processor or use a hight powered blender, turn into paste. Praliné can be stored for months in a cool area, or refrigerated. Stir up before using.
    Bruno Albouze Hazelnut Praliné

Crunchy Chocolate Mixture

  • Melt chocolates over a bain-marie; stirring up every so often (Do not go over 122/50ºC). As soon as it is melted, remove from heat; set aside. Melt butter without boiling it. Mix chocolates with hazelnut spread first. Add butter and the dried crushed crepes. Spread mixture onto a silicone baking mat, or parchment. Top with another silicone mat, and roll out into an 0.3-inch/0.75cm thick sheet. Do not roll out too thin. Each cookie should weight ≈ 0.9 ounces/25grams. Freeze cookie sheet for about 20 min, or until firm to the touch.
    Crunchy Chocolate Cookies Ingredients

Cutting Cookies

  • Cut cookie out into desired shapes. Freeze again and transfer hardened cookies onto another tray. Leave scraps at room temperature to soften – and make another sheet. Repeat steps until done. Keep cookies in the freezer until ready to coat.
    Bruno Albouze Crunchy Chocolate Hearts

Pecan Chocolate Coating

  • Melt cocoa butter separately. Pour melted cocoa butter in chocolate, and melt over a bain-marie (Do not over heat). Remove from heat, let cool to 100ºF/38ºC. Stir in toasted and chopped pecans. Enrobe each frozen cookie, wiping off nuts that could be stuck underneath. Keep cookies refrigerated for a couple of weeks, or frozen for up to 3 months. Enjoy! ❤️
    crunchy chocolate cookie cuts


Serving: 55g | Calories: 190kcal

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