Chocolate Hazelnut Cookies
Published Nov. 30, 2022
- Total Time
- 30 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 4ounces/113 grams bittersweet chocolate, broken into pieces
- 1tablespoon unsalted butter
- ¼teaspoon fine salt
- 1large egg, room temperature
- ⅓cup/78 grams granulated sugar
- ½teaspoon vanilla extract
- ¼cup/34 grams all-purpose flour
- ⅓cup/110 grams chocolate hazelnut spread
- ¼cup/35 grams roasted and skinned hazelnuts, chopped
Nutritional analysis per serving (16 servings)
123 calories; 7 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 13 grams sugars; 2 grams protein; 45 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the chocolate and butter in a bowl set over a saucepan of gently simmering water, stirring until smooth. Stir in the salt, remove from the heat.
- Step 2
Whisk the egg and sugar in a large bowl by hand or using an electric mixer until pale yellow and foamy, 3 to 5 minutes. Whisk in the vanilla. Add the chocolate mixture and stir gently with a spatula until all the streaks are shades of brown.
- Step 3
Add the flour and stir gently until no traces of flour remain. Drop tablespoons of dough onto a parchment paper-lined cookie sheet in rounds, spacing 2 inches apart. If the tops are rounded, gently press them flat. Refrigerate until stiffened, at least 15 minutes and up to overnight.
- Step 4
Heat oven to 375 degrees.
- Step 5
Using a pastry bag or resealable plastic bag with a ½-inch hole cut in a corner, or a teaspoon measuring spoon, pipe or drop dollops of chocolate-hazelnut spread on top of the dough, leaving a border of dough uncovered. Sprinkle the tops with hazelnuts.
- Step 6
Bake until the cookie dough looks crackled and just dry, 8 to 10 minutes. Cool on the sheets and enjoy warm or at room temperature. These cookies taste best on the day they’re baked, but will keep for up to 2 days in an airtight container at room temperature.
Private Notes
Comments
This was a good, easy to make cookie. chewy with crunchy edges. If you’re planning on making this but don’t have hazelnuts (like me) don’t worry, their whole purpose is to just be sprinkled on top. You can use any nut you have- for me it was pecans. Same effect! I also used Justin’s brand PB and hazelnut chocolate spread, rather than something overly sweet like Nutella, and it added a nice nuttiness to the cookie.
The dough stiffens as it stands (and stiffens further when chilled), so it does start like brownie batter and may drop into flat rounds. If you're working a bit more slowly, you may have dough that's already stiff enough to be dropped as balls from the start. Ultimately, you want rounds of dough that are flat on top before baking. Happy baking!
I make various nut butters for the farmers market. (Yes, nuts are expensive, but I now buy them in 25-pound boxes.) ANYway, I discovered making hazelnut butter in the food processor and then adding a package of dark chocolate chips or a nicer chocolate bar or two, made lovely chocolate nut butter. I don't add any more sugar than is in the chips or chocolate bar, so it isn't syrupy sweet. (Making nut butters with a food processor: turn your back and walk away; it Will turn to "butter".)
I find that toasting hazelnuts in the shell works better than toasting the skinned hazelnuts. It seems that the skins come off more easily as well. Cracking the shells is another story, but I have found if you crack then pointy side up, it works a little better. Chocolate and hazelnut is my favorite combination!
I give this cookie recipe 2 stars and I haven't even tasted the final product. It's kind of a pain to make. First off, how do you peel the skin off a hazelnut?? Next, the melted chocolate butter combination is extremely sticky and difficult to scrape out of the bowl. When the final ingredients are combined things only get worse. There is only enough dough for about 8 - 10 cookies and it's just as difficult to scoop and form onto the tray. I would double up on all ingredients.
I’ve made these twice, had to make more because my kids loved them! I stumbled across this recipe when I was searching for ideas on what to do with the used hazelnuts I had leftover after making hazelnut syrup with them because I didn’t want to waste them. I used homemade Nutella and added peanut butter to the chocolate hazelnut spread for a twist and they came out amazing, my whole family loves these.
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