Directions
- 1Scoop out small portions of hazelnut cream onto parchment paper.
- 2Freeze the hazelnut cream portions.
- 3Add softened butter to a bowl.
- 4Add brown sugar to the butter and mix.
- 5Add white sugar to the butter mixture and mix.
- 6Add an egg and vanilla extract to the mixture.
- 7Whisk until combined.
- 8Add instant coffee or espresso and mix.
- 9Add flour, dark unsweetened cocoa powder, baking powder, and baking soda to the mixture.
- 10Mix until a chocolate dough forms.
- 11Add dark chocolate chips to the dough.
- 12Mix the chocolate chips into the dough.
- 13Cover the dough with plastic wrap and chill in the fridge for at least 30 minutes.
- 14Scoop a portion of dough, flatten it in your palm, place a frozen hazelnut cream ball in the center, and wrap the dough around it.
- 15Shape the dough into a cookie.
- 16Place the shaped cookies on a baking sheet lined with a silicone mat.
- 17Bake at 180 degrees Celsius for 13-14 minutes.
Ingredients
- 6 tsp hazelnut cream
- 120 gr softened butter
- 0.75 cup brown sugar
- 2 tbsp white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tbsp instant coffee or espresso
- 1 cup flour
- 0.25 cup dark unsweetened cocoa powder
- 0.25 tsp baking powder
- 0.5 tsp baking soda
- 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.
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