Hazelnut cream Stuffed Chocolate cookies

Name: Hazelnut cream Stuffed Chocolate cookies
Total time: 10 min
Yield: 10 servings
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

10m

Serves 10

instagram.com

Hazelnut cream Stuffed Chocolate cookies

instagram.com

10m

Serves 10

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.

Hazelnut cream Stuffed Chocolate cookies

10m

Serves 10

instagram.com

Hazelnut cream Stuffed Chocolate cookies

instagram.com

10m

Serves 10

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.