Double Dark Chocolate Hazelnut Cookies Recipes
DOUBLE DARK CHOCOLATE HAZELNUT COOKIES
These are sort of like Nutella® in cookie form.
Provided by noraspice
Categories Desserts Cookies Nut Cookie Recipes Hazelnut
Time 40m
Yield 24
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
- Beat butter in a large bowl with an electric mixer until light and fluffy. Add sugar and salt; beat until combined. Beat in egg and vanilla extract until well-blended. Blend in melted chocolate, cocoa powder, and espresso. Mix in flour gradually, until batter is smooth. Fold in chocolate chips, chopped hazelnuts, and ground hazelnuts.
- Drop heaping tablespoons of cookie batter 2 inches apart onto baking sheets. Use the back of a wet fork to flatten each cookie slightly, making a crisscross pattern.
- Bake in the preheated oven until set and edges start to darken, about 15 minutes. Let cool a few minutes before serving.
Nutrition Facts : Calories 133 calories, Carbohydrate 14.3 g, Cholesterol 18 mg, Fat 8.3 g, Fiber 0.6 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 82.3 mg, Sugar 9 g
HAZELNUT-CRUSTED CHOCOLATE SANDWICHES
A cushion of fluffy chocolate buttercream is suspended between two crisp chocolate wafers. The finishing touch? Rolling in toasted hazelnuts for a buttery, crunchy finish. This recipe appears in our cookbook "Martha Stewart's Cookie Perfection" (Clarkson Potter).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 36 sandwiches
Number Of Ingredients 13
Steps:
- Cookies: In a bowl, whisk together flour, cocoa, sugar, baking powder, and salt. In a large bowl, whisk together butter and egg. Add brown sugar, and whisk to combine. Gradually add to flour mixture and stir with a spatula until liquid is absorbed. Transfer to a sheet of plastic wrap.
- Divide dough into thirds; roll out each portion 1/16-inch thick on a nonstick baking mat, topped with plastic wrap. Stack on a baking sheet, and refrigerate until firm, about 30 minutes.
- Preheat oven to 350 degrees. Using a 2-inch cookie cutter, cut dough into rounds; transfer to parchment-lined baking sheets. Reroll scraps once and cut more rounds, to make a total of 72 cookies. (If dough becomes soft, freeze until firm.) Bake cookies, rotating sheets halfway through, until firm and fragrant, 9 to 10 minutes. Transfer sheets to wire racks and let cool completely.
- Filling: In a large bowl, beat butter, confectioners' sugar, vanilla, and salt, starting on low speed, then increasing to high for 2 minutes, scraping down sides of bowl occasionally. Stir in melted chocolate to combine.
- Spread 2 tablespoons filling each on half of cookies, then sandwich with remaining cookies. Roll edges in chopped hazelnuts to adhere. Chill overnight before serving. (Assembled cookies can be refrigerated in an airtight container up to 2 days.)
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- In a bowl or stand mixer, cream the butter and sugars together until smooth. Add egg and vanilla. Mix until well combined.
- Add flour, cocoa powder, baking soda, and salt. Mix until just combined. Careful NOT to over mix or you may end up with flat cookies. Fold in chocolate chips and chopped hazelnuts.
- Using a medium cookie scoop, form cookie doughs into balls (~1 1/2 tablespoons size). Place the cookie dough balls on a baking sheet and freeze the dough balls for 20 minutes.
- Preheat oven to 350ºF. Line a baking sheet with parchment paper and place dough balls on the baking sheet. Bake for about 10-11 minutes. Remove from oven, sprinkle with flaky sea salt. Enjoy!
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- Preheat the oven to 160°C (320°F). Spread hazelnuts on a baking tray and toast for 7 - 8 minutes until lightly browned and fragrant. Remove from the oven and place nuts in a clean tea towel and gently rub together until the skin comes off partially. Once cooled, coarsely chop the hazelnuts on a cutting board. Set aside.
- In a large bowl whisk together sugar, melted butter, egg yolk, vanilla bean paste and grated citrus zest.
- Fold the dry ingredients into the wet ingredients stirring just until combined. Add chocolate chunks and chopped hazelnuts until everything mixed. Keep the dough in the fridge for about 30 minutes.
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- In another bowl, cream together the butter and both sugars until the sugar is starting to dissolve, about 5 minutes. Add the egg and egg yolk and continue beating until light in color. Stir in the coffee.
- Add the wet ingredients to the dry ingredients and mix until combined. Fold in the chocolate chips and the chopped hazelnuts. Wrap the cookie dough in plastic foil and refrigerate for at least two hours and up to three days.
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