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Chocolate Hazelnut Crunch Cookies
Indulge in the decadence of chocolate filled cookies, a true treat for the senses.
Do you adore chocolate and are looking for the ultimate treat? Look no further than these chocolate hazelnut crunch cookies. Each bite delivers a rich, satisfying experience that will leave you wanting more.
These cookies are simple to make and perfect for any occasion, whether you are hosting a party, celebrating a special moment, or simply treating yourself. They are guaranteed to impress and showcase your baking skills.
Turn on the oven and enjoy how easy and rewarding it is to create these delicious cookies.
Ingredients
The Cookie Dough
- 250 g unsalted butter
- 100 g icing sugar
- 2 egg yolks
- 400 g all-purpose flour
- 50 g custard powder
- 6 g salt
The Filling
- 100 g chocolate (73%)
- 40 g honey
- 20 g cooking oil
Instructions
- Start by whipping the butter until creamy. Add the icing sugar and continue mixing until smooth. Add the egg yolks and mix until well combined.
- Sift the flour, custard powder, and salt. Gently fold into the mixture with a spatula, then knead by hand until the dough comes together.
- Divide the dough into equal portions of about 20 g each and roll into balls. Dip the dough balls in egg whites, then roll them in hazelnut crunch to coat evenly. Gently press the dough balls with your palm to flatten slightly.
- Use a measuring spoon to make a small indentation in the centre of each cookie. Refrigerate for at least 30 minutes. Preheat the oven to 170°C and bake for 15 minutes.
- Melt the chocolate and honey together in a double boiler. Remove from heat and mix in the oil until smooth. Pipe the chocolate mixture into the indentations. Allow the chocolate to set before serving or storing.
Tip
- Make the indentation deep enough before baking, because it rises and becomes shallower in the oven.
- Pipe the chocolate after the cookies are completely cool, so the filling stays thick and doesn’t run.
