Hazelnut Chocolate Cookies (Printable Version)
Soft cocoa cookies rolled in hazelnuts and stuffed with silky chocolate hazelnut spread.
# What You'll Need:
→ Cookie Dough
01 -
0.5 teaspoon salt
02 -
45 g cocoa powder
03 -
250 g all-purpose flour
04 -
2 teaspoons vanilla extract
05 -
135 g granulated sugar
06 -
226 g unsalted butter, softened
→ For Rolling and Filling
07 -
Whole hazelnuts for garnish (optional)
08 -
120 g chocolate hazelnut spread
09 -
60 g hazelnuts, finely chopped
# Step-by-Step Guide:
01 -
Let your cookies rest on the sheet for a handful of minutes, then slide them onto a rack and let them chill out until they're totally cool. Dig in after that.
02 -
Pop a spoonful of chocolate hazelnut spread into each warm dent. If you're feeling fancy, tuck in a whole hazelnut on top for good looks.
03 -
Let them bake for about 12 to 14 minutes. You want them firm but not crunchy. Pull the tray out after that.
04 -
Squish your thumb or the back of a teaspoon into the center of every dough ball to make a cozy pocket.
05 -
Toss each dough ball gently in your chopped hazelnuts till they're coated all over. Leave about two inches between each as you set them on your lined trays.
06 -
Now slowly work those dry parts into your butter mixture, mixing till it all sticks together and you get a dough you can squish.
07 -
Throw your flour, cocoa, and salt in a bowl together. Give it a good stir or whisk so everything's blended.
08 -
Beat together your soft butter and sugar in a big bowl until it looks pale and fluffy, then pour in the vanilla and mix again.
09 -
Crank up your oven to 350°F (175°C). Lay down parchment on two baking sheets.
# Additional Notes:
01 -
Popping the dough balls in the fridge for about 10 minutes before they go in the oven keeps them looking sharp.