Swapped at the 2011 SE cookie swap by Melissa Zhang.
Chocolate Hazelnut Spread Cookies
About This Recipe
|Yield:||Makes 6 dozen|
- 1 1/2 sticks of unsalted butter, room temperature
- 3/4 cup of brown sugar
- 3/4 cup of white sugar
- 1 cup of chocolate hazelnut spread
- 1/2 teaspoon of vanilla
- 2 eggs
- 2 cups, plus 2 tablespoons all-purpose flour
- 1/4 cup unsweetened cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup of chopped hazelnuts
- Hazelnut Chocolate Spread
- 3 oz whole hazelnuts
- 2 oz 39% chocolate bar, melted
- 2 oz 61% chocolate bar, melted
- 7 oz condensed milk
- 1 tablespoon honey
For the cookies:
Preheat oven to 350F. Cream butter in an electric mixer for 3 minutes until light and fluffy. Add the sugars and Hazelnut Chocolate Spread and mix well, scraping down the sides of the bowl to ensure even mixing.
Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.
Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa). Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing. Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.
Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.
For the Hazelnut Chocolate Spread:
Place the whole hazelnuts in a 300 F oven for about ten minutes. Let cool slightly and then remove skins. (Or use already blanched hazelnuts).
Place the hazelnuts in a food processor and grind until you obtain a paste. Add the melted chocolate into the food processor.
Bring the condensed milk and the honey to a boil then add 1/3 of this mixture into the food processor. Mix, gradually adding the remaining milk-honey mixture.
Store in the refrigerator for 2 hours before serving.