Description
Indulgent chocolate hazelnut cookies blend rich cocoa with toasted hazelnuts for an irresistible treat. Crisp edges, chewy centers, and nutty undertones promise a delightful experience you’ll savor with every delectable bite.
Ingredients
Scale
Main Ingredients:
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 1 large egg
- 1/2 cup hazelnuts, chopped
- 1/2 cup caramel sauce
Dry Ingredients:
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Flavor Enhancers:
- 1 teaspoon vanilla extract
- 1/4 cup chocolate ganache for drizzle
Instructions
- Preheat the oven to 350°F (175°C), ensuring a consistent temperature for optimal baking.
- Cover a baking sheet with parchment paper, creating a non-stick surface for the treats.
- Sift together flour, cocoa powder, baking powder, and salt in a medium bowl, ensuring even distribution of dry ingredients.
- Using an electric mixer, cream butter and sugar until light and airy, developing a smooth base for the cookies.
- Incorporate egg and vanilla extract into the butter mixture, blending until fully integrated and slightly fluffy.
- Gradually fold dry ingredients into the wet mixture, mixing until a cohesive dough forms without overmixing.
- Gently roll the dough into uniform 1-inch spheres, maintaining consistent size for even baking.
- Carefully roll each dough ball in finely chopped hazelnuts, creating a crunchy exterior coating.
- Use your thumb or the back of a spoon to create a small indentation in the center of each nutty cookie.
- Place cookies on the prepared baking sheet and bake for 10-12 minutes until edges are set and slightly golden.
- Transfer cookies to a wire rack and allow to cool completely, maintaining their delicate structure.
- Once cooled, carefully fill the center indentations with rich, smooth caramel sauce.
- Finish by delicately drizzling chocolate ganache over the caramel-filled cookies for an elegant touch.
Notes
- Replace hazelnuts with almonds or pecans for a different flavor profile and to accommodate nut allergies.
- Use plant-based butter, egg substitute, and dairy-free chocolate ganache to make the recipe vegan-friendly.
- Prepare cookie dough in advance and refrigerate for up to 3 days to enhance flavor development and save time during baking.
- Store cookies in an airtight container at room temperature for up to 5 days, separating layers with parchment paper to prevent sticking.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210 kcal
- Sugar: 15 g
- Sodium: 70 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 35 mg