Imagine biting into a delicate, buttery cookie that crumbles perfectly, revealing a rich, velvety chocolate center that melts in your mouth. These Hazelnut Chocolate Sandwich Cookies are not just a dessert—they're a luxurious experience that will transport your taste buds straight to a charming Parisian patisserie. With their elegant blend of nutty hazelnut and dark chocolate, these cookies are about to become your new obsession!
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: French
Serves: 12 cookies
Ingredients
- 1 cup hazelnut flour
- 1/2 cup all-purpose flour
- 1/2 cup powdered sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 1/2 cup dark chocolate, melted
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cookie removal.
- In a medium mixing bowl, combine hazelnut flour, all-purpose flour, powdered sugar, and salt. Whisk thoroughly to eliminate any lumps and create a uniform dry mixture.
- In a separate large bowl, cream the softened butter using an electric mixer until light and fluffy, approximately 2-3 minutes. Add vanilla extract and mix until well incorporated.
- Gradually add the dry flour mixture to the butter mixture, mixing on low speed until a soft, cohesive dough forms. The dough should be slightly crumbly but able to hold together when pressed.
- Transfer the dough onto a lightly floured surface. Gently roll out the dough to approximately 1/4 inch thickness using a rolling pin.
- Using a round cookie cutter (about 2 inches in diameter), cut out cookie shapes. Carefully transfer the cut cookies to the prepared baking sheet, spacing them about 1 inch apart.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown. Remove from oven and let cool completely on a wire rack.
- While cookies are cooling, melt the dark chocolate using a double boiler or microwave, stirring frequently to ensure smooth consistency.
- Once cookies are completely cool, spread a thin layer of melted chocolate on the flat side of half the cookies. Sandwich with remaining cookies, creating chocolate-filled sandwich cookies.
- Place the completed sandwich cookies on a parchment-lined tray and refrigerate for 10-15 minutes to allow the chocolate to set firmly.
- Serve at room temperature. Store in an airtight container between layers of parchment paper for up to 5 days.
Tips
- Ensure your butter is softened but not melted for the perfect cookie texture.
- Use a kitchen scale for precise ingredient measurements to guarantee consistent results.
- Chill the dough for 15-30 minutes before rolling if it feels too soft, which helps prevent spreading during baking.
- For a more uniform cookie size, use a cookie cutter or trace a round template.
- Allow cookies to cool completely before adding chocolate to prevent melting and ensure a clean sandwich.
- For a gourmet touch, sprinkle a pinch of sea salt on the chocolate filling or dust with powdered sugar before serving.
- Store cookies in a cool, dry place to maintain their delicate texture and prevent chocolate from melting.
Nutrition Facts
Calories: 206kcal
Carbohydrates: 14g
Protein: 3g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 18mg
