Steam curls up from the valve and your stomach starts talking back. You spot that unmistakable float valve pop up, telling you the cooker019s ready to roll. It019s like a little kitchen chat telling you something awesome is on the way.
The valve hiss breaks the silence and you feel those cozy steam cues reminding you this dessert's nearly done. The smell seeps through your space, teasing your senses and making you wanna grab a bite already.
You notice the broth depth in your cooker is just right, holding all that chocolatey goodness snug and perfect. The promise of crunchy hazelnuts and rich cocoa makes your mouth water 013 heck, you019re halfway drooling before it hits the plate.
Why Your Cooker Beats Every Other Pot
- Seals in moisture so your cookies don019t dry out.
- Speeds up baking with even heat all around.
- Makes the kitchen cooler 013 no overheating like oven blasting.
- Float valve and valve hiss give simple cues you can trust.
- Natural release helps keep textures soft and chewy.
- Less guesswork since it keeps steady broth depth inside.
- Instantly pans out perfect chocolate melts for coating without fuss.
What Goes Into the Pot Today
- 1 5 cups toasted hazelnuts, roughly chopped
- 1 cup all-purpose flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking powder
- 14 teaspoon salt
- 12 cup unsalted butter, softened
- 12 cup granulated sugar
- 12 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 8 oz semi-sweet or dark chocolate, chopped (for coating)
- 1 tablespoon coconut oil or shortening (optional for smoother coating)
- 12 cup finely chopped roasted hazelnuts for topping
You gotta get these ingredients down before you start. The toasted nuts add a crunch that019s perfect with all that cocoa.
Flour and baking powder give just that soft but firm cookie base. The sugars mix into butter for creamy sweetness and melty edges. The egg holds it all firmly together, and vanilla just kicks flavor up a notch.
The Full Pressure Cooker Journey
Step one, preheat your oven to 3500BAF and line up a baking sheet with parchment paper, so you019re ready when dough019s set.
Whisk the flour, cocoa powder, baking powder, and salt in a bowl 013 this dry mix is your base.
In another, cream softened butter with both sugars until it019s light and fluffy, almost like you019re making frosting.
Beat in the egg completely, then stir in vanilla till it blends nice.
Slowly mix the dry stuff into the buttery mix till dough forms. Fold in those toasted hazelnuts gently.
Scoop tablespoons of dough on your sheet, space 019em about 2 inches apart so they don019t smoosh together.
Bake for 10-12 minutes 013 look for edges setting but centers still soft, that019s when they019re perfect.
Let cookies cool on the pan 5 minutes before moving to wire rack to finish cooling and get that crunch right.
Smart Shortcuts for Busy Days
- Buy pre-toasted hazelnuts if you019re short on time but still want crunch.
- Mix dry ingredients the night before to speed up the dough assembly.
- Use melted butter cooled down instead of softening for quick blending.
These shortcuts make it way easier to whip up treats when your day019s packed. Plus, your cooker does most of the heavy lifting so you can chill while it bakes.
The Flavor Experience Waiting for You
When you bite in, you catch an immediate crunch that gives way to soft, chocolaty center. The toasted hazelnuts pop in your mouth, adding that nutty earthiness that just pairs perfectly with cocoa.
The semi-sweet chocolate coating adds a smooth, rich finish that melts slowly on your tongue. You feel that coconut oil in the coating if you used it, making every bite silky and luscious.
These cookies kinda wrap you in comfort and satisfying crunch, perfect for a snack or sharing with pals at your next hangout.
Keeping Leftovers Fresh and Ready
If you got leftovers, stash cookies in an airtight container at room temp. They019ll stay crunchy but soft inside for a few days.
For longer keeping, pop them in the fridge but bring to room temp before eating so flavor blooms.
You can also freeze cookies in sealed bags. When you wanna eat 00em, just thaw and enjoy nearly fresh flavor and texture.
Keep coated cookies separated by parchment paper if stacking, to keep that chocolate crisp and not sticky.
The FAQ Section You Actually Need
Q1 What if I don019t have a pressure cooker with a baking setting?
Use the stove pressure cooker for melting chocolate only, bake cookies in the oven still. Cooker019s great for quick melts but don019t skip the baking step else cookies get dense.
Q2 Can I swap hazelnuts for another nut?
Yeah, almonds or pecans work, but hazelnuts got that classic pair with chocolate flavor you might miss.
Q3 How important is natural release in this recipe?
Natural release helps keep moisture balanced so cookies stay soft inside. Quick release might dry them out or make edges tough.
Q4 Can I skip the chocolate coating?
You sure can. Cookies still great without it, but coating adds that luscious layer that019s worth trying at least once.
Q5 What019s the broth depth thing you mentioned?
Broth depth here is kinda like how much steam the cooker holds, helping cook cookies evenly. Too little, and baking won019t be even; too much, cookies get soggy.
Q6 How do I tell when my cookies are perfectly done?
Watch for edges to look set and lightly firm, but center still soft. They firm up as they cool so don019t wait till they019re hard to take out.
Enhance your baking skills by checking out our Apple Galette Vegan Gluten Free recipe for more creative ideas using your pressure cooker. Also explore Easy Thai Baked Chicken Meatballs for another delightful dish that makes excellent use of natural release techniques.
Chocolate Hazelnut Crunch Cookies Made Easy in Your Pressure Cooker
Equipment
- 1 Mixing bowl medium and large
- 1 Baking sheet lined with parchment
- 1 Microwave-safe bowl for chocolate melting
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, for coating
- 1 tablespoon coconut oil or shortening optional, for smoother coating
- ½ cup roasted hazelnuts finely chopped, for topping
Instructions
Instructions
- Preheat oven to 350°F and toast hazelnuts for 10–12 minutes. Cool and chop. Reserve ½ cup for topping.
- Whisk flour, cocoa powder, baking powder, and salt in a medium bowl.
- Cream butter, granulated sugar, and brown sugar together until fluffy. Add egg and vanilla; mix until smooth.
- Stir dry ingredients into the wet ingredients until fully combined. Fold in hazelnuts.
- Line a baking sheet with parchment. Scoop tablespoon portions, roll into balls, flatten into discs.
- Bake for 10–12 minutes until edges are set. Cool completely on a wire rack.
- Melt chocolate and coconut oil in microwave-safe bowl, stirring every 30 seconds until smooth.
- Dip each cooled cookie halfway into melted chocolate, place on parchment, and sprinkle with reserved hazelnuts.
- Let chocolate coating set completely at room temperature or refrigerate 10 minutes.
