This delicious and buttery chocolate hazelnut cookie recipe by Ina Garten is a must-try for any sweet lover! With a nutty crunch, a rich chocolate hazelnut filling, and a light dusting of sugar, these cookies are perfect for tea time or a special treat. Plus, they’re easy to make with simple ingredients you likely already have!
Recipe Ingredients:
- ½ c whole hazelnuts
- ¾ lb (3 sticks) unsalted butter, at room temperature
- 1 c granulated sugar
- 1 tsp pure vanilla extract
- 1 tsp pure almond extract
- 3½ c all-purpose flour
- ½ tsp kosher salt
- ¾ c chocolate hazelnut spread, such as Nutella
- Confectioners’ sugar, for dusting
How To Make Chocolate Hazelnut Cookies?
- Preheat & Prepare the Hazelnuts: Preheat your oven to 180°C / 350°F. Spread the hazelnuts on a baking tray and roast for 10 minutes. Let them cool, then pulse in a food processor until finely ground.
- Make the Dough: In a mixing bowl, beat the butter and sugar on low speed until just combined. Stir in the vanilla and almond extracts along with 2 tsp of water. In a separate bowl, sift together the flour and salt, then slowly add to the butter mixture while mixing on low. Add the ground hazelnuts and mix until the dough comes together.
- Chill & Roll the Dough: Transfer the dough to a floured surface, shape it into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes. Once chilled, cut the dough in half and roll each piece to ¼ inch (0.6 cm) thick.
- Cut & Chill the Cookies: Using a 2¾-inch (7 cm) round cutter, cut out 36 cookies. Use a smaller ¾-inch (2 cm) cutter to cut out the center of half the cookies. Arrange on lined baking trays and refrigerate for 15 minutes.
- Bake the Cookies: Bake for 20–25 minutes, rotating halfway through, until the edges start to turn golden. Let them cool completely.
- Assemble the Cookies: Spread a generous layer of Nutella on the flat side of each solid cookie. Lightly dust the cutout cookies with icing sugar, then place them on top of the Nutella-covered cookies, dusted side up.
Recipe Tips:
- Toast the Hazelnuts for Extra Flavor : Roasting the hazelnuts brings out their deep, nutty taste. Don’t skip this step! After roasting, rub them with a clean towel to remove the skins for a smoother texture.
- Chill the Dough for Easy Handling : The dough is soft and buttery, so chilling it prevents it from sticking and makes it easier to roll and cut into shapes.
- Roll the Dough Evenly : Keep the dough at ¼ inch (0.6 cm) thick to ensure even baking. If it’s too thick, the cookies will be too soft; too thin, and they might turn crispy.
- Use Cold Baking Trays : If the trays are warm from the oven, the dough will soften too quickly and lose its shape. Always use cold trays or let them cool between batches.
- Dust with Sugar Before Assembling : Sprinkle icing sugar on the top cookies before placing them on the Nutella-filled base. This keeps the filling clean and makes your cookies look bakery-perfect!
How To Store Leftovers?
- Refrigerate: Let the cookies cool to room temperature, then store them in an airtight container at room temperature for up to 5 days. If your kitchen is warm, you can refrigerate them to keep the filling firm, but let them sit at room temperature before serving for the best texture.
- Freeze: These cookies freeze well! Place them in a single layer in an airtight container, separating layers with parchment paper. Freeze for up to 2 months.
Nutrition Facts
- Calories: 320
- Total Fat: 20g
- Saturated Fat: 12g
- Cholesterol: 60mg
- Sodium: 50mg
- Potassium: 100mg
- Total Carbohydrate: 32g
- Dietary Fiber: 1g
- Sugars: 14g
- Protein: 4g
Check out More Recipes:
Ina Garten Chocolate Hazelnut Cookies
Description
This delicious and buttery chocolate hazelnut cookie recipe by Ina Garten is a must-try for any sweet lover! With a nutty crunch, a rich chocolate hazelnut filling, and a light dusting of sugar, these cookies are perfect for tea time or a special treat. Plus, they’re easy to make with simple ingredients you likely already have!
Ingredients
Instructions
- Preheat & Prepare the Hazelnuts: Preheat your oven to 180°C / 350°F. Spread the hazelnuts on a baking tray and roast for 10 minutes. Let them cool, then pulse in a food processor until finely ground.
- Make the Dough: In a mixing bowl, beat the butter and sugar on low speed until just combined. Stir in the vanilla and almond extracts along with 2 tsp of water. In a separate bowl, sift together the flour and salt, then slowly add to the butter mixture while mixing on low. Add the ground hazelnuts and mix until the dough comes together.
- Chill & Roll the Dough: Transfer the dough to a floured surface, shape it into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes. Once chilled, cut the dough in half and roll each piece to ¼ inch (0.6 cm) thick.
- Cut & Chill the Cookies: Using a 2¾-inch (7 cm) round cutter, cut out 36 cookies. Use a smaller ¾-inch (2 cm) cutter to cut out the center of half the cookies. Arrange on lined baking trays and refrigerate for 15 minutes.
- Bake the Cookies: Bake for 20–25 minutes, rotating halfway through, until the edges start to turn golden. Let them cool completely.
- Assemble the Cookies: Spread a generous layer of Nutella on the flat side of each solid cookie. Lightly dust the cutout cookies with icing sugar, then place them on top of the Nutella-covered cookies, dusted side up.
Notes
- Toast the Hazelnuts for Extra Flavor : Roasting the hazelnuts brings out their deep, nutty taste. Don’t skip this step! After roasting, rub them with a clean towel to remove the skins for a smoother texture.
- Chill the Dough for Easy Handling : The dough is soft and buttery, so chilling it prevents it from sticking and makes it easier to roll and cut into shapes.
- Roll the Dough Evenly : Keep the dough at ¼ inch (0.6 cm) thick to ensure even baking. If it’s too thick, the cookies will be too soft; too thin, and they might turn crispy.
- Use Cold Baking Trays : If the trays are warm from the oven, the dough will soften too quickly and lose its shape. Always use cold trays or let them cool between batches.
- Dust with Sugar Before Assembling : Sprinkle icing sugar on the top cookies before placing them on the Nutella-filled base. This keeps the filling clean and makes your cookies look bakery-perfect!
Ina Garten Chocolate Hazelnut Cookies