Introduction
Imagine biting into a buttery, nutty hazelnut cookie only to discover a rich, gooey chocolate filling inside. Choco-Filled Hazelnut Cookies combine the best of both worlds—crunchy yet soft, nutty yet chocolatey, and absolutely irresistible. These cookies are perfect for any occasion, whether you’re serving them at a holiday gathering, enjoying a cozy afternoon snack, or gifting them to a fellow cookie lover.
Moreover, in this article, you’ll find a step-by-step guide to making these indulgent cookies, along with expert tips to ensure they turn out perfect every time. So, let’s dive into the magic of chocolate and hazelnuts!
Why You’ll Love Choco-Filled Hazelnut Cookies
- Decadent Chocolate Filling: The center of these cookies oozes with luscious melted chocolate, making every bite pure bliss.
- Nutty and Buttery Texture: Roasted hazelnuts add a deep, nutty flavor that pairs beautifully with the chocolate.
- Easy to Make: Despite their gourmet appeal, these cookies are straightforward and require simple ingredients.
- Versatile for Any Occasion: Enjoy them as a snack, serve them with coffee, or impress guests at holiday gatherings.
- Make-Ahead Friendly: You can prepare the dough in advance, freeze it, and bake fresh cookies whenever the craving strikes.
Ingredients of Choco-Filled Hazelnut Cookies
For the Cookie Dough:
- 1 cup (226g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ½ cup (100g) brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups (250g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (100g) finely ground hazelnuts
For the Chocolate Filling:
- ¾ cup (180g) dark chocolate, chopped
- ¼ cup (60ml) heavy cream
Optional Garnish:
- Chopped hazelnuts for sprinkling
- Powdered sugar for dusting
Necessary Tools
- Mixing Bowls: For combining the ingredients.
- Hand Mixer or Stand Mixer: Helps achieve a creamy, well-mixed dough.
- Baking Sheet: Lined with parchment paper for even baking.
- Small Saucepan: For melting the chocolate filling.
- Cookie Scoop: Ensures uniform-sized cookies.
- Cooling Rack: Prevents cookies from getting soggy after baking.
Ingredient Swaps and Additions
- Gluten-Free Option: Swap all-purpose flour with a 1:1 gluten-free flour blend.
- Dairy-Free Alternative: Use dairy-free butter and replace heavy cream with coconut cream.
- Chocolate Variations: Use milk chocolate for a sweeter filling or white chocolate for a twist.
- Nut-Free Version: Replace hazelnuts with shredded coconut or oats for texture.
- Extra Flavor Boost: Add a teaspoon of espresso powder to enhance the chocolate flavor.
Step-by-Step Instructions
1. Prepare the Chocolate Filling
- In a small saucepan, heat the heavy cream until it just begins to simmer.
- Then, remove from heat and pour it over the chopped dark chocolate. Let it sit for a minute.
- Stir until smooth and glossy. Let the filling cool slightly, then refrigerate for about 30 minutes until thickened.
2. Make the Cookie Dough
- In a mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Then, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the finely ground hazelnuts for that nutty richness.
3. Shape and Fill the Cookies
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Then, flatten each ball slightly and create a small indent in the center.
- Spoon a small amount of the chilled chocolate filling into the indent.
- Later, carefully fold the dough over to seal, rolling it back into a ball.
4. Bake to Perfection
- Then, place the cookies 2 inches apart on the prepared baking sheet.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Pro Tips for Success
- Chill the Dough: If the dough feels too soft, refrigerate it for 15-20 minutes to make shaping easier.
- Use Good-Quality Chocolate: A high cocoa percentage will give you the best, most intense chocolate flavor.
- Seal the Cookies Properly: Ensure there are no cracks in the dough after sealing the filling to prevent leaks.
- Watch the Baking Time: Overbaking can dry out the cookies, so remove them as soon as they are golden around the edges.
- Store the Filling in the Fridge: Chilling the chocolate filling ensures it stays thick and easy to work with.
Serving Suggestions of Choco-Filled Hazelnut Cookies
- Enjoy warm with a glass of milk for a comforting treat.
- Also, serve alongside coffee or hot chocolate for a cozy dessert experience.
- Additionally, top with a scoop of vanilla ice cream for a decadent dessert plate.
- Furthermore, drizzle with melted chocolate and sprinkle with chopped hazelnuts for extra indulgence.
Moreover, for a delicious twist on no-bake cookies, check out this Caramel Hazelnut Chocolate Cookie recipe from Oh Cake Winnie for a rich, sweet treat that’s easy to make and perfect for any occasion.
Storing and Reheating
- Room Temperature: Store in an airtight container for up to 5 days.
- Refrigerator: Keep them fresh for up to 10 days in a sealed container.
- Freezer: Freeze baked cookies for up to 2 months; thaw at room temperature before serving.
- Reheating: Warm in a microwave for 10-15 seconds to get that gooey chocolate center back.
Nutritional Information (Per Cookie)
- Calories: ~180 kcal
- Fat: 10g
- Carbohydrates: 20g
- Sugar: 12g
- Protein: 3g
FAQs – Choco-Filled Hazelnut Cookies
1. Can I make these cookies ahead of time?
Of course, you can refrigerate the dough for up to 2 days or freeze shaped dough balls for later baking.
2. Can I use hazelnut flour instead of ground hazelnuts?
Yes, but it will create a softer cookie with less texture.
3. What’s the best chocolate to use for the filling?
A high-quality dark chocolate (60-70% cocoa) works best for a rich, balanced sweetness.
4. Can I use Nutella instead of homemade chocolate filling?
Of course, nutella makes a delicious, quick alternative to the filling.
5. How do I prevent cookies from spreading too much?
Chill the dough before baking and ensure the butter isn’t too soft when mixing.
Conclusion
Choco-Filled Hazelnut Cookies are a dream come true for chocolate and nut lovers alike. Moreover, with their crisp edges, soft center, and luscious chocolate filling, they make for a perfect homemade treat. Whether you’re making them for a special occasion or just to satisfy your sweet tooth, these cookies are sure to impress.
So, try them out today and share your baking experience!
If you’re a fan of indulgent, gooey treats, be sure to try these Ooey Gooey S’mores Stuffed Cookies.
