What makes these irresistible is the piped rosette texture. The ridges created by the star tip don’t just look professional; they create extra surface area for that perfect golden-brown crispness. When half-dipped in melted milk chocolate and sprinkled with flaky sea salt, these cookies become a multi-sensory experience that balances sweet, salty, and nutty notes in every single bite.

The Essential Ingredients

• High-Fat European Butter: Use unsalted butter with at least 82% fat content. This is the backbone of the shortbread base, providing that rich, velvety mouthfeel.
• Powdered Sugar (Icing Sugar): Unlike granulated sugar, powdered sugar contains a touch of cornstarch and dissolves instantly, ensuring the cookies have a delicate, fine crumb.
• Egg Whites: Using only the whites acts as a binder while keeping the dough light enough to be piped through a pastry bag.
• Pure Vanilla Bean Paste: For deep, aromatic flavor profiles that elevate the buttery dough.
• All-Purpose Flour: Provides necessary structure. We want enough gluten to hold the shape of the ridges without making the cookie tough.
• Toasted Hazelnuts: These are finely chopped and used as a topping. Toasting them unlocks the essential oils and deepens the earthy flavor.
• Couverture Milk Chocolate: Use a high-quality chocolate with high cocoa butter content for a glossy finish and smooth snap.
• Maldon Sea Salt: A final sprinkle to cut through the richness, creating a gourmet flavor balance.

Step-by-Step Instructions

1. Cream the Butter and Sugar: In a stand mixer, beat the room-temperature butter and powdered sugar until the mixture is pale and fluffy (3–5 minutes).
2. Incorporate Aromatics: Add the vanilla bean paste and the egg whites one at a time. Beat until it resembles smooth buttercream.
3. Fold in the Flour: Sift the flour over the mixture. Use a spatula to fold gently by hand to maintain a tender texture.
4. Pipe the Rosettes: Transfer to a heavy-duty piping bag with a large open-star tip. Pipe “O” shapes onto a baking sheet with parchment paper.
5. The Chill Factor: Place the tray in the fridge for 20 minutes to set the butter and preserve the ridges.
6. Bake to Perfection: Bake at 350°F (175°C) for 12–15 minutes until the edges are just barely golden. Cool completely.
7. The Chocolate Dip: Melt your chocolate using a double boiler. Dip each cooled cookie halfway into the chocolate.
8. The Finishing Touch: Immediately sprinkle with chopped hazelnuts and flaky salt while the chocolate is wet.

Why This Recipe Wins

This recipe is loved because it combines simplicity with elegance. While the ingredients are staples, the technique results in a cookie that looks like it belongs in a Parisian pâtisserie. The contrast between the crisp butter cookie and the creamy chocolate coating creates a decadent experience that is surprisingly easy to replicate at home. Whether you’re an amateur baker or a seasoned pro, these Chocolate-Dipped Hazelnut Butter Cookies are guaranteed to be the star of your collection.