Hazelnut cream Stuffed Chocolate cookies

10 mins
Serves 10
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Directions

  1. 1Scoop out small portions of hazelnut cream onto parchment paper.
  2. 2Scoop out small portions of hazelnut cream onto parchment paper.
  3. 3Scoop out small portions of hazelnut cream onto parchment paper.
  4. 4Freeze the hazelnut cream portions.
  5. 5Freeze the hazelnut cream portions.
  6. 6Freeze the hazelnut cream portions.
  7. 7Add softened butter to a bowl.
  8. 8Add softened butter to a bowl.
  9. 9Add softened butter to a bowl.
  10. 10Add brown sugar to the butter and mix.
  11. 11Add brown sugar to the butter and mix.
  12. 12Add brown sugar to the butter and mix.
  13. 13Add white sugar to the butter mixture and mix.
  14. 14Add white sugar to the butter mixture and mix.
  15. 15Add white sugar to the butter mixture and mix.
  16. 16Add an egg and vanilla extract to the mixture.
  17. 17Add an egg and vanilla extract to the mixture.
  18. 18Add an egg and vanilla extract to the mixture.
  19. 19Whisk until combined.
  20. 20Whisk until combined.
  21. 21Whisk until combined.
  22. 22Add instant coffee or espresso and mix.
  23. 23Add instant coffee or espresso and mix.
  24. 24Add instant coffee or espresso and mix.
  25. 25Add flour, dark unsweetened cocoa powder, baking powder, and baking soda to the mixture.
  26. 26Add flour, dark unsweetened cocoa powder, baking powder, and baking soda to the mixture.
  27. 27Add flour, dark unsweetened cocoa powder, baking powder, and baking soda to the mixture.
  28. 28Mix until a chocolate dough forms.
  29. 29Mix until a chocolate dough forms.
  30. 30Mix until a chocolate dough forms.
  31. 31Add dark chocolate chips to the dough.
  32. 32Add dark chocolate chips to the dough.
  33. 33Add dark chocolate chips to the dough.
  34. 34Mix the chocolate chips into the dough.
  35. 35Mix the chocolate chips into the dough.
  36. 36Mix the chocolate chips into the dough.
  37. 37Cover the dough with plastic wrap and chill in the fridge for at least 30 minutes.
  38. 38Cover the dough with plastic wrap and chill in the fridge for at least 30 minutes.
  39. 39Cover the dough with plastic wrap and chill in the fridge for at least 30 minutes.
  40. 40Scoop a portion of dough, flatten it in your palm, place a frozen hazelnut cream ball in the center, and wrap the dough around it.
  41. 41Scoop a portion of dough, flatten it in your palm, place a frozen hazelnut cream ball in the center, and wrap the dough around it.
  42. 42Scoop a portion of dough, flatten it in your palm, place a frozen hazelnut cream ball in the center, and wrap the dough around it.
  43. 43Shape the dough into a cookie.
  44. 44Shape the dough into a cookie.
  45. 45Shape the dough into a cookie.
  46. 46Place the shaped cookies on a baking sheet lined with a silicone mat.
  47. 47Place the shaped cookies on a baking sheet lined with a silicone mat.
  48. 48Place the shaped cookies on a baking sheet lined with a silicone mat.
  49. 49Bake at 180 degrees Celsius for 13-14 minutes.
  50. 50Bake at 180 degrees Celsius for 13-14 minutes.
  51. 51Bake at 180 degrees Celsius for 13-14 minutes.

Ingredients

  • 6 tsp hazelnut cream
  • 6 tsp hazelnut cream
  • 6 tsp hazelnut cream
  • 120 gr softened butter
  • 120 gr softened butter
  • 120 gr softened butter
  • 0.75 cup brown sugar
  • 0.75 cup brown sugar
  • 0.75 cup brown sugar
  • 2 tbsp white sugar
  • 2 tbsp white sugar
  • 2 tbsp white sugar
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tbsp instant coffee or espresso
  • 1 tbsp instant coffee or espresso
  • 1 tbsp instant coffee or espresso
  • 1 cup flour
  • 1 cup flour
  • 1 cup flour
  • 0.25 cup dark unsweetened cocoa powder
  • 0.25 cup dark unsweetened cocoa powder
  • 0.25 cup dark unsweetened cocoa powder
  • 0.25 tsp baking powder
  • 0.25 tsp baking powder
  • 0.25 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 tsp baking soda
  • 0.5 cup dark chocolate chips
  • 0.5 cup dark chocolate chips
  • 0.5 cup dark chocolate chips

Equipment

baking sheetspatulawhiskbowlplastic wrapcookie scoopairtight container

Tips

  • Rest the dough in the fridge to chill for at least 30 minutes before shaping.
  • Freeze the hazelnut cream in small balls for at least 2-3 hours before using in the dough for the best result.
  • To keep cookies fresh and chewy for longer, store them in an airtight container with a piece of toast or old bread.
Hazelnut cream Stuffed Chocolate cookies | Clip Recipe