Chocolate Hazelnut Cookies

Name: How to cook Chocolate Hazelnut Cookies - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 30 to 36 cookies
Cuisine: Us

Introduce

Chef :

Ricardo

Chocolate Hazelnut Cookies

These delectable cookies come courtesy of food writer Genevieve Ko, who published the recipe in The New York Times.

Ingredient

Food ration :

30 to 36 cookies

Cooking time :

40 minutes, plus chilling

ounces/ 226 grams bittersweet chocolate, broken into pieces

2 tablespoons

cup/ 156 grams granulated sugar

1 teaspoon

cup/ 68 grams all-purpose flour

2/3

cup/ 220 grams chocolate hazelnut spread

1/2

cup/ 70 grams roasted and skinned hazelnuts, chopped

Cooking instructions

* 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 or longer in the freezer.