Why Make This Recipe
If you love cookies that are irresistible and packed with flavor, these Chocolate Hazelnut Cookies are perfect for you. They blend the rich taste of chocolate with the nutty crunch of hazelnuts, making every bite a delightful experience. Whether you’re baking for a special occasion or just want a sweet treat for yourself, these cookies are sure to please everyone. They are easy to make and require only a few simple ingredients that you probably have in your kitchen.
How to Make Irresistible Chocolate Hazelnut Cookies
Ingredients:
- 1 cup all-purpose flour
- 1/2 cup butter, softened
- 1/3 cup sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1/4 tsp baking soda
- 1/2 cup hazelnuts, chopped
- 1/2 cup chocolate spread
Directions:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and sugar until fluffy.
- Add the egg and vanilla extract to the bowl and mix well.
- Gradually add the flour and baking soda to the mix, stirring until a dough forms.
- Shape the dough into small balls, about an inch in size, and place them on the prepared baking sheet.
- Flatten each ball slightly and make an indent in the center using your finger or the back of a spoon.
- Bake for 10-12 minutes until the edges are golden brown, then cool slightly on the baking sheet.
- Once cooled, fill the indents with chocolate spread and sprinkle with the chopped hazelnuts.
How to Serve Irresistible Chocolate Hazelnut Cookies
These cookies are best served fresh and warm but can also be enjoyed later. Pair them with a glass of milk, a cup of coffee, or by themselves as a delicious snack. You can also place them on a platter for a lovely dessert display if you’re hosting friends or family.
How to Store Irresistible Chocolate Hazelnut Cookies
To keep these cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to store them for longer, you can freeze the unbaked dough. Just wrap it tightly and label it with the date. When you’re ready to bake, let the dough thaw in the fridge before baking.
Tips to Make Irresistible Chocolate Hazelnut Cookies
- Make sure your butter is softened to room temperature for easy mixing.
- Do not over-bake the cookies; they should be soft in the center when you take them out.
- You can toast the hazelnuts slightly before chopping them for an extra nutty flavor.
Variation
For a twist on this recipe, try adding a pinch of sea salt on top of the chocolate spread for a sweet and salty combination. You can also substitute the hazelnuts with other nuts like almonds or walnuts if you prefer.
FAQs
1. Can I use chocolate chips instead of chocolate spread?
Yes, you can use chocolate chips. Simply place them in the center instead of the spread for a different texture.
2. How can I make these cookies gluten-free?
You can replace the all-purpose flour with a gluten-free flour blend.
3. Can I add more chocolate spread?
Absolutely! Feel free to add more chocolate spread if you love chocolate; just be careful not to overfill the indent.
Chocolate Hazelnut Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and sugar until fluffy.
- Add the egg and vanilla extract to the bowl and mix well.
- Gradually add the flour and baking soda to the mix, stirring until a dough forms.
- Shape the dough into small balls, about an inch in size, and place them on the prepared baking sheet.
- Flatten each ball slightly and make an indent in the center using your finger or the back of a spoon.
- Bake for 10-12 minutes until the edges are golden brown, then cool slightly on the baking sheet.
- Once cooled, fill the indents with chocolate spread and sprinkle with the chopped hazelnuts.
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