Combination of crumbly dough filled with crunchy toasted hazelnuts and all dipped into melted chocolate makes these cookies so adorable. Also, they are so easy to make!
You will adore these small crunchy cookies, loaded with large pieces of toasted hazelnuts and dipped into rich dark chocolate. These combinations of hazelnuts and chocolate is always a winner. You only need 7 ingredients (including salt) to make these addictive chocolate hazelnut cookies.
Cookies are ideal for serving with a cup of coffee or tea. If you like these cookies you may also like chestnut flour pecan cookies or chocolate-glazed chestnut cookies.
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toasted hazelnuts + muscovado sugar + melted chocolate - Amazing cookie flavour
The star of this recipe are hazelnuts which lightly toasted and chopped, giving cookies nice crunch when enjoyed. We choose to use light muscovado sugar, which is an ideal addition to the dough with its rich aroma and a soft flavour. As a final touch, we used quality dark chocolate for dipping cookies.
how to make chocolate-Dipped Hazelnut cookies
The best part of these cookies is that they are so easy to make. You will need one two bowls, spatula and baking tray.
- First toast the hazelnuts in the oven and coarsely chop on a cutting board using a kitchen knife.
- Once you have them ready, combine flour and salt in one bowl.
- Cream the butter with sugar with hand mixer, add egg and vanilla extract and mix until combined. Fold flour and chopped hazelnuts and work everything with your hand until you get a soft dough. Cool it in the fridge for 1 hour.
- For these cookies you don't need rolling pin or pastry mat, you just pinch a dough, roll it, place on the tray and flatten. Bake for about 8 - 10 minutes until the cookies are lightly brown. Once cooled, dip each cookie into the melted chocolate.
making ahead chocolate-dipped hazelnut cookies
These cookies are ideal for making ahead as the dough should be cooled in the fridge for at least 1 hour. You can make the dough the day before, then keep it in the fridge overnight. Once you want to bake them, take the dough from the fridge, leave for 5 minutes then continue to work as described in the recipe below.
storing chocolate-dipped hazelnut cookies
These cookies stays fresh covered at room temperature for up to 5 days. You can make the dough and keep in the fridge for up to 3 days. Allow to come to room temperature then continue to work with them. Unbaked dough freezes well for up to 3 months.
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Looking for more cookie recipes?
For more cookie inspiration, take a look at our collection of yummy cookie recipes. Also check out our selection of interesting gluten-free cookies, too.
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Chocolate-Dipped Hazelnut Cookies
MAKES: 16 cookies
COOKS IN: 40 minutes plus cooling time
For the dough
- 105g (3/4 cup) hazelnuts
- 210g (1 3/4 cup) plain flour
- 182g (13 tbsp) butter, at room temperature
- 60g (1/4 cup + 2 tbsp) dark muscovado sugar
- 1 egg, at room temperature
- 1 teaspoon vanilla extract
- 1 pinch of salt
- Preheat the oven to 160°C (320°F). Arrange the hazelnuts in a single layer on baking tray and toast for about 8 - 10 minutes, stirring them every 2 - 3 minutes. They are done when they are fragrant and their skin cracked. Remove from the oven and rub them in kitchen towel until the skin comes off. Cool nuts completely and chop coarsely using a sharp knife or much easier in a food processor.
- Combine the flour and salt in a medium bowl.
- In a large bowl, beat together butter and sugar on a medium speed until smooth and creamy. Beat in egg and vanilla extract on a high speed. Scrape down the sides and bottom of the bowl as needed.
- Fold in flour and chopped hazelnuts with spatula, then using your hands work together until the soft dough forms. Form a disk from the dough, wrap in the cling film and cool in the fridge for about 1 hour.
- Preheat the oven to 175°C (347°F) and line the baking tray with baking paper.
- Take the dough from the fridge and pinch balls of the size of walnuts and roll into balls between your palms. Arrange them on a baking tray, 3 - 4cm apart. Flatten each with the bottom of the glass until you get a 4 - 5mm thick cookie.
- Bake in the preheated oven for about 7 - 8 minutes or until golden. Allow to cool completely before dipping into chocolate.
- Finely chop the chocolate and place together with butter in a small saucepan. Melt on the stove on a low heat until completely melted.
- Dip each cookie halfway into the chocolate then return to the lined baking tray. Place on the lined baking tray until the chocolate set completely. If you want to speed up the process, place cookies into the fridge.