Description
Ina Garten’s chocolate hazelnut cookies blend rich European chocolate with toasted hazelnuts for an irresistible dessert. Crisp edges and chewy centers make these cookies a delightful treat you’ll savor with every delectable bite.
Ingredients
Scale
- 3½ cups (437.5 g) all-purpose flour
- ¾ lb (340 g or 3 sticks) unsalted butter, room temp
- 1 cup (200 g) granulated sugar
- ½ cup (60 g) whole hazelnuts
- ¾ cup (200 g) chocolate hazelnut spread, such as Nutella
- 1 tsp pure vanilla extract
- 1 tsp pure almond extract
- ½ tsp kosher salt
- Confectioners’ sugar (for dusting)
Instructions
- Hazelnut Roasting: Evenly distribute hazelnuts on a baking tray and toast in a 180°C / 350°F oven for 10 minutes until aromatic. Cool completely, then pulse in a food processor until finely ground.
- Dough Preparation: Cream butter and sugar at low speed until just combined. Add vanilla and almond extracts with water. Sift flour and salt in a separate bowl, then gradually mix into the butter mixture on low speed. Incorporate ground hazelnuts until a uniform dough forms.
- Dough Shaping: Roll the dough into a flat disk on a floured surface. Wrap in plastic film and chill for 30 minutes. Divide into two portions and roll each to 0.6 centimeters / ¼ inch thickness.
- Cookie Cutting: Use a 7 centimeters / 2¾-inch round cutter to create 36 cookies. Remove centers from half the cookies using a 2 centimeters / ¾-inch cutter. Place on lined baking sheets and refrigerate for 15 minutes to set.
- Baking Process: Bake in the preheated oven for 20–25 minutes, rotating trays halfway through. Look for golden edges as a doneness indicator. Cool completely at room temperature.
- Final Assembly: Spread Nutella on the flat side of solid cookie bases. Dust cutout cookies with powdered sugar and carefully place on top, sugared side facing upward.
Notes
- Roast Hazelnuts Carefully: Toast nuts at precisely 180°C for 10 minutes, ensuring they release their rich, aromatic oils without burning. Cool completely before grinding to maintain optimal texture.
- Chill Dough Strategically: Refrigerate the dough for 30 minutes to prevent spreading and enhance cookie structure. This step helps develop a more concentrated flavor and improves overall cookie shape.
- Monitor Baking Closely: Watch cookies carefully during the 20-25 minute baking window. Golden edges indicate perfect doneness, preventing over-browning and maintaining a delicate, crisp texture.
- Assemble with Precision: Apply Nutella generously but evenly, ensuring a consistent layer. Dust powdered sugar carefully to create an elegant, professional-looking sandwich cookie finish.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 290
- Sugar: 14 g
- Sodium: 75 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg