Those gorgeous Chocolate Hazelnut Cookies are deliciously addictive. They involve one of the best flavor combinations in the culinary world: chocolate and hazelnut. Marriage made in food heaven.
The cookie has a light crunchy texture and balances well with the silky ganache.
I asked 4 friends of mine for their feedback. They were unanimous “We want more!”
The recipe has two parts: the cookies and the ganache. You can of course, have the cookies plain and skip the Nutella based filling.
Without the filling the cookies keep well for up to 5 days in a air tight container. You can also bake the cookies a day or two in advance and whip up the ganache when ready to serve.
Yummy experience: The cookies are great at room temperature, but they are even better after 5 minutes in the fridge! Try it,… you’ll thank me later! :))
They are dangerously easy to eat. You have been warned!
Chocolate Hazelnut Cookies with Nutella Ganache
recipe credits: Rafaella Sargi
½ cup (50 g) Hazelnut flour
¾ cup (110 g) all-purpose flour
⅓ cup (25 g) cocoa powder
⅓ cup (80 g) butter at room temperature
1 teaspoon vanilla extract
¼ cup (55 g) granulated sugar
Scale and prep all the ingredients.
You will need baking sheets, parchment paper, a stand mixer fitted with the paddle attachment and another one with the whisk, a rolling pin, a medium bowl, plastic wrap, a cookie cutter and a pastry bag with a star tip.
In a medium bowl, sift the hazelnut flour, the all purpose flour and the cocoa powder. Set aside.
In the bowl of a stand mixer, beat the butter, vanilla, sugar and egg until fluffy. Add the flour mixture and mix just until incorporated (do not over-mix the dough). Collect the dough and cover with plastic wrap. Let it rest in the fridge for 20 minutes.
Heat the oven to 350F (180C).
Roll out the dough between two parchment paper. Using a cookie cutter, cut out cookies and place them on baking sheets lined with parchment paper.
If the dough becomes very soft, you can place it, rolled out between two sheets of parchment papers in the freezer for a few minutes until it hardens so it is easier to cut.
Bake the cookies for 7 to 8 minutes. Let them cool down on a wire rack. Set aside.
Nutella Ganache Ingredients
3 ½ oz (100 g) bittersweet chocolate, melted and left to cool down at room temperature
¼ cup (50 g) butter at room temperature
3 ⅞ oz (110 g) Nutella
Nutella Ganache Directions
Beat the melted chocolate with the butter and Nutella until creamy and thick.
Put the ganache in a piping bag fitted with a star tip and fill half the cookies, top them with another cookie. Enjoy!