Chocolate Hazelnut Crunch Cookies (Print Version)

Buttery cookies with toasted hazelnuts, chocolate chips, and a secret cornflake crunch for an irresistible texture explosion.

# Ingredients:

01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 cup packed brown sugar
04 - 2 large eggs
05 - 1 teaspoon vanilla extract
06 - 3 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon salt
09 - 1 cup semi-sweet or dark chocolate chips
10 - 1 cup toasted, chopped hazelnuts
11 - 1/2 cup crushed cornflakes

# Steps to Follow:

01 - Preheat the oven to 350°F (175°C).
02 - Mix 1 cup unsalted butter, 1 cup granulated sugar, and 1 cup packed brown sugar until light and fluffy.
03 - Beat in 2 large eggs and 1 teaspoon vanilla extract until fully combined.
04 - Whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually mix into the wet ingredients.
05 - Add 1 cup toasted, chopped hazelnuts, 1 cup semi-sweet or dark chocolate chips, and 1/2 cup crushed cornflakes. Fold gently to combine.
06 - Drop rounded tablespoons of dough onto a lined baking sheet. Bake for 10-12 minutes, or until edges are golden.
07 - Remove from the oven and cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.

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