These Chocolate Hazelnut Cookies are soft and slightly crunchy Christmas cookies which are loaded with flavors. Just 8 ingredients.
Today, we cover the last Christmas recipe in 2018. I’m quite sad about how fast the Christmas baking season flew by. For me, Christmas could last for three months a year.
This is Christmas recipe No. 8 of 8. This year we baked the following: Chocolate Gingerbread Men Cookies, Peppermint Brownie Truffles, Chocolate Pistachio Biscotti, Gingerbread Eggnog, Cranberry Orange Cake with White Chocolate Frosting, Linzer Cookies, and Gingerbread Eggnog Cheesecake.
So, we begin and end the season with cookies. These Chocolate Hazelnut Cookies are a dignified ending of this season.
So, what are Chocolate Hazelnut Cookies?
These are soft but lightly crunchy cookies which are loaded with hazelnut taste. If you are in love with hazelnuts than you are going to be addicted to these cookies.
How to make Chocolate Hazelnut Cookies?
Making the hazelnut cookie dough is easy. Start with mixing the butter until it is creamy, about 2 minutes. I recommend using cold butter instead of room temperature butter otherwise the cookie dough is too sticky to handle.
After mixing the butter, add sifted powdered sugar and mix until fully incorporated. The easiest way to add powdered sugar to a dough or batter is to place the mesh strainer on top of the bowl where the dough or batter is in and sift the powdered sugar into the bowl. So, you don’t need to sift the powdered sugar before.
Then add egg yolks and stir to combine. The egg yolks add extra richness to the cookies. Stir in vanilla and salt until combined. In the end, add flour and ground hazelnuts and stir until fully combined.
I used toasted ground hazelnuts from the store. Make sure that you buy ground hazelnuts which are toasted because they add extra taste to the cookies. In case you get just untoasted ground hazelnuts, you can buy whole hazelnuts and toast them on your own.
Therefore, place hazelnuts in one line on a parchment paper layered baking sheet and bake them for about 10-15 minutes at 350°F (175°C) until they are lightly browned, and the skin is blistered. Remove from the oven and wrap in a kitchen towel.
Wait 1-2 minutes and then rub the hazelnuts in the towel to remove the loose skin. Don’t mind if there is still skin which doesn’t come off your hazelnuts. Let cool completely. Then put them in a food processor and grind them.
Divide the cookie dough batter into two and form into 1-inch discs. This makes the rolling easier. Wrap in plastic foil tightly and chill in the fridge, at least 1 hour or up to 2 days.
How do Chocolate Hazelnut Cookies taste and how is the texture?
The hazelnut taste is incredibly intense. It’s even more intense when using toasted ground hazelnuts like a said before.
The texture is soft with a little crunch. On the first day, they are the crunchiest. They get softer and softer the longer you store them.
To get soft and crunchy rather than dry Chocolate Hazelnut Cookies, make sure that you take as little flour as possible when rolling and cutting. Place the cookie dough in the freezer before you reroll the dough for a few minutes. This helps to use less flour. The more flour you work in, the drier the cookies get.
The cookies don’t spread while baking and stay in shape as you cut them.
Store them in an airtight container at room temperature up to 1 week.
Can Hazelnut Cookie dough be frozen?
Although these Hazelnut Cookies are best when the dough is fresh, you can freeze the unbaked dough up to 3 months. Therefore, place the wrapped dough discs in zip-lock bags and remove as much air as possible. Thaw in the fridge overnight before further proceeding.
Freezing dries out the cookie dough a little and results in crunchier cookies.
These Chocolate Hazelnut Cookies are
- perfect Christmas Cookies
- a hazelnut lover’s dream
- loaded with flavor
- so dang delicious
I hope you enjoyed this Christmas baking season. Can’t wait for the next to come.
If you make this Chocolate Hazelnut Cookies recipe leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Would love to see your snap!
- 1 cup butter (226g)
- 1 cup powdered sugar (120g)
- 2 large egg yolks
- 1 vanilla bean* (or 1 tsp vanilla extract)
- 1/4 tsp salt
- 2+1/8 cups all-purpose flour (255g)
- 1 cup ground toasted hazelnuts (100g)
- 1/2 cup chocolate spread (160g)
Preheat oven to 350°F / 175°C. Line 2 baking sheets with parchment paper. Set aside.
In a large mixing bowl, using a handheld or stand mixer fitted with a whisk or paddle attachment, mix butter on medium speed until creamy for about 1-2 minutes. Add sugar and mix to combine. Stir in egg yolks until combined. Add vanilla* and salt and mix just until incorporated. Stir in flour and ground hazelnuts on low speed to combine. If the cookie dough is uncontrollably sticky, you can add 1 – maximum 2 tbsp flour. The dough should be slightly sticky. Don’t take too much flour or the cookies will dry out. Divide the cookie dough into two and form into 1-inch thick discs. Wrap tightly in plastic wrap and chill at least 1 hour or up to 2 days.
On a lightly floured surface roll out dough discs into a 1/4-inch thickness. Cut out cookies with a 2-inch cookie cutter of your choice and place on the prepared baking sheets with about 1-inch space in-between. Place the dough a few minutes in the freezer before you reroll and cut out the next batch of cookies. This helps with taking as little flour as possible while rolling. The more flour you use, the drier the cookies will be. Bake one sheet after another. Bake for 8-10 minutes. I baked mine for exactly 9 minutes. Allow cooling on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.
Fill cooled cookies with chocolate spread by spreading the spread on the bottom of one cookie and place another cookie on top (the bottoms of both cookies look to each other). Sprinkle with powdered sugar if desired. Store in an airtight container at room temperature up to 1 week.
*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.