The Ultimate Chocolate Hazelnut Sandwich Cookies
A decadent fusion of rich cocoa, crunchy roasted nuts, and velvety chocolate cream.
There is something undeniably magical about the combination of rich cocoa and toasted hazelnuts. These Chocolate Hazelnut Sandwich Cookies are the physical embodiment of that magic. Imagine a cookie that is crisp on the edges, fudgy in the center, and studded with the crunch of premium roasted hazelnuts, all held together by a silky, velvety chocolate hazelnut spread.
Whether you are looking for the perfect holiday bake, a show-stopping dessert platter addition, or simply a gourmet treat to pair with your afternoon espresso, this recipe delivers. This isn’t just a cookie; it’s a gourmet experience you can create right in your own kitchen.
Essential Ingredients & Their Roles
- All-Purpose Flour: Provides the structural foundation to ensure the cookies hold their shape while maintaining a tender crumb.
- High-Quality Cocoa Powder: Delivers an intense chocolate flavor. Unsweetened Dutch-processed is best for a smoother profile.
- Roasted Hazelnuts: These provide the vital textural contrast and an earthy, nutty aroma.
- Unsalted Butter: Must be room temperature for proper aeration, resulting in a light yet buttery finish.
- Granulated & Brown Sugar: White sugar adds crisp edges, while brown sugar provides moisture and caramel depth.
- Large Egg: The essential binding agent that ensures a cohesive, soft dough.
- Vanilla Extract: A flavor enhancer that rounds out the sharpness of the cocoa.
- Baking Soda & Salt: For a slight lift and to make the chocolate flavor “pop”.
- Chocolate Hazelnut Spread: The creamy filling that transforms two cookies into a decadent sandwich.
Step-by-Step Instructions
1. Prep the Hazelnuts and Dry Ingredients
Preheat your oven to 350°F (175°C). If your hazelnuts are raw, toast them until fragrant. Finely chop or crush them. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt to remove clumps.
2. Cream the Butter and Sugars
Beat the softened butter with the white and brown sugars until the mixture is pale and fluffy. Incorporate the egg and vanilla extract, mixing until fully emulsified.
3. Combine and Fold
Gradually add the dry ingredients to the wet mixture on low speed. Just before the flour disappears, fold in half of your crushed hazelnuts. Do not overmix!
4. Scoop, Roll, and Bake
Form the dough into even-sized balls. Roll each ball in the remaining chopped hazelnuts. Place on a parchment-lined sheet and bake for 9–11 minutes. Let them cool completely on a wire rack before filling.
5. Assembly
Spread a generous dollop of chocolate hazelnut spread on the flat side of one cookie. Top it with a second cookie and press gently to create a perfect sandwich layer.
Pro Tips for Perfection
- Precision: Use a kitchen scale for bakery-quality texture.
- Temperature Control: If the dough is too soft, chill for 30 minutes to prevent excessive spreading.
- The “Swoosh”: Use a small spatula to apply the filling in a swirling motion for a professional look.
A Simpler Path to Gourmet Bliss
This recipe is designed to provide maximum flavor with simple techniques. You don’t need fancy equipment to produce a cookie that looks like it came from a high-end European patisserie. The contrast between the salty-sweet nuts and the creamy chocolate center makes these cookies addictive. Treat yourself to the ultimate homemade indulgence today!
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