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Chocolate Hazelnut
Cookies
By Genevieve Ko
Watch
Bobbi Lin for The New York Times. Food Stylist: Rebecca Jurkevich. Prop Stylist:
Christina Lane.
Time 30 minutes, plus chilling
Rating 4 (548)
Notes Read community notes
These two-bite treats are for anyone who loves
the combination of chocolate and hazelnuts.
Hidden beneath a crunchy topping of toasted
nuts is a dollop of chocolate hazelnut spread,
which oozes like the middle of a molten lava
cake when a cookie is served warm. For the
creamiest
Read More centers, drop or pipe teaspoonfuls of
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INGREDIENTS
Yield: 16 cookies
4 ounces/113 grams bittersweet chocolate,
broken into pieces
1 tablespoon unsalted butter
¼ teaspoon fine salt
1 large egg, room temperature
⅓ cup/78 grams granulated sugar
½ teaspoon vanilla extract
¼ cup/34 grams all-purpose flour
⅓ cup/110 grams chocolate hazelnut spread
¼ cup/35 grams roasted and skinned
hazelnuts, chopped
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Ingredient Substitution Guide
PREPARATION
Make the recipe with us Watch
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.
RATINGS
4 out of 5
548 user ratings
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Recipe Tags
Bittersweet Chocolate, Christmas Cookie, Hazelnut,
Make Ahead, Nutella, Quick, Snack, Dessert, Christmas
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