Description
Ina Garten’s chocolate hazelnut cookies deliver rich, nutty indulgence with a perfect balance of intense cocoa and roasted hazelnut flavors. Crisp edges and a chewy center make these irresistible treats a guaranteed crowd-pleaser you’ll want to savor with a cold glass of milk.
Ingredients
Scale
Primary Ingredients:
- 3½ cups (437.5 grams) all-purpose flour
- ¾ pound (340 grams or 3 sticks) unsalted butter, at room temperature
- 1 cup (200 grams) granulated sugar
Nuts and Flavoring:
- ½ cup (60 grams) whole hazelnuts
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- ½ teaspoon kosher salt
Finishing Ingredients:
- ¾ cup (200 grams) chocolate hazelnut spread, such as Nutella
- Confectioners’ sugar, for dusting
Instructions
- Roast the hazelnuts by spreading them on a baking tray and placing in an oven preheated to 180°C / 350°F. Toast for approximately 10 minutes until fragrant. Allow the nuts to cool completely, then pulse in a food processor until achieving a fine, uniform ground consistency.
- Create the cookie dough by combining butter and sugar at low speed until just blended. Incorporate vanilla and almond extracts with of water. In a separate bowl, sift flour and salt together, then gradually integrate into the butter mixture while mixing on low speed. Fold in the ground hazelnuts until the dough forms a cohesive mass.
- Shape the dough into a flat disk on a lightly floured surface. Wrap securely in plastic film and refrigerate for 30 minutes to firm up. After chilling, divide the dough into two equal portions and roll each piece to approximately 0.6 centimeters / ¼ inch thickness.
- Cut out 36 circular cookies using a 7 centimeters / 2¾-inch round cutter. For half the cookies, use a smaller 2 centimeters / ¾-inch cutter to remove the center. Arrange the cut cookies on lined baking sheets and return to the refrigerator for 15 minutes to help maintain their shape.
- Bake the cookies in the preheated oven for 20–25 minutes, rotating the trays midway through the baking process. Look for golden edges as an indicator of doneness. Remove and allow the cookies to cool completely at room temperature.
- Assemble the sandwich cookies by spreading a generous layer of Nutella on the flat side of each solid cookie base. Dust the cutout cookies with powdered sugar, then carefully place them on top of the Nutella-covered cookies, with the sugared side facing upward.
Notes
- Unlock Hazelnut Magic by Roasting First: Toasting nuts transforms their flavor, releasing rich, aromatic oils that make these cookies irresistibly delicious and deepening their natural nuttiness.
- Master Dough Chilling for Perfect Texture: Refrigerating cookie dough helps prevent spreading, creates cleaner edges, and allows butter to solidify, ensuring a more manageable and precise rolling process.
- Precision is Key When Rolling: Maintaining a consistent ¼-inch thickness guarantees uniform baking, preventing edges from burning while keeping centers soft and tender.
- Cold Baking Sheets Save Cookie Shapes: Using chilled trays prevents dough from melting too quickly, preserving intricate cutout designs and ensuring professional-looking results every time.
- Sugar Dusting Adds Bakery-Style Elegance: A light sprinkle of powdered sugar not only enhances visual appeal but also creates a delicate, professional finish that screams homemade expertise.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 320
- Sugar: 14g
- Sodium: 50mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg