I made these as a last minute snack to have on Christmas day. I got a little side tracked with all the Valentine’s Day baking to post these. They are perfect to dip in a cup of tea or have alongside a cup of coffee or hot cocoa.
These were supposed to be cookie cut outs but I have nearly no patience for these kinds of cookies. That and I am terrible at it. I rolled the dough into a log and sliced them to the thickness that I wanted instead.
I dipped half of the cookies in melted chocolate . The chocolate could also be drizzeled on top or on side dipped in the chocolate instead.
Chocolate Hazelnut Cookies
adapted from Serious Eats (makes about 2 dozen)
1 cup toasted hazelnuts
1 1/2 tsp espresso powder
3 ounces 70% chocolate (I used Green & Black’s)
2/3 cup unsalted butter, softened
3/4 cup granulated sugar
1/3 cup cocoa powder
1 1/2 tsp vanilla
1/4 tsp salt
1 3/4 cups plain flour
16 ounces dark chocolate, chopped (I went for 70%)
1 tsp vegetable oil
1. In a food processor process the hazelnuts and espresso powder for 2-3 minutes until a nut butter forms.
2. Melt the chocolate in the microwave, set aside.
3. In a large bowl beat the butter, sugar, cocoa powder and hazelnut butter until well blended and fluffy.
4. Add the egg, vanilla and salt and beat until blended. On low speed mix in half the flour and melted chocolate. Stir in the rest of the flour and chocolate by hand.
5. Set the dough aside for 10 minutes to firm up.
6. Roll the dough into a 2 inch log. Wrap in cling film and refrigerate for 45 minutes or overnight. You can also roll the dough out 1/8 inch thick and use cookie cutters.
7. Preheat the oven to 350 F/180 C and line baking trays with parchment paper. Slice the cookie log into slices 1/4 inch thick.
8. Arrange the cookies 2 inches apart on the baking tray and bake 7-10 minutes. Let cool for a few minutes before removing and placing on a cooling rack.
9. Dip the cookies. Melt the chocolate in the microwave and stir in the vegetable oil. Dip half of a cookie into the melted chocolate, shake the excess off and place on a piece of parchment paper to dry.
10. Store in an airtight container.