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Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Recipe courtesy of
Kim Klatzkin
for
Food Network Kitchen
Watch how to make this recipe.
Stuffed Chocolate-Hazelnut Crunch Cookies
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- Level: Intermediate
- Total: 2 hr 30 min (includes freezing, cooling and setting time)
- Active: 45 min
- Yield: 32 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 32 servings
- Calories
- 213
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 15 g
- Protein
- 3 g
- Cholesterol
- 21 mg
- Sodium
- 106 mg
This recipe is sponsored by Ghirardelli. These rich cocoa cookies hide a creamy chocolate-hazelnut center and are finished with a crunchy coating of toasted hazelnuts and crushed sugar cones. The cone crumbs mimic the crisp wafer notes found in chocolate-hazelnut confections. A touch of edible gold leaf makes them especially gift-worthy and perfect for holiday cookie platters.
- Level: Intermediate
- Total: 2 hr 30 min (includes freezing, cooling and setting time)
- Active: 45 min
- Yield: 32 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 32 servings
- Calories
- 213
- Total Fat
- 11 g
- Saturated Fat
- 7 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 15 g
- Protein
- 3 g
- Cholesterol
- 21 mg
- Sodium
- 106 mg
Ingredients
Cookies:
Crunchy Chocolate Coating:
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Directions
- For the cookies: Line a baking sheet with parchment. Scoop 32 teaspoon-size portions of the chocolate-hazelnut spread onto the parchment, leaving a 1-inch space between each. Freeze until completely solid, at least 30 minutes.
- Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Set aside.
- Beat the brown sugar, butter and granulated sugar in a medium bowl with an electric mixer on medium-high speed, scraping down the bowl as needed, until light and fluffy, about 3 minutes. (Or use a stand mixer with a paddle attachment.) Beat in the egg until incorporated, then beat in the vanilla. Reduce the mixer speed to low and add the flour mixture in 2 additions, mixing just until incorporated. Refrigerate the dough until slightly firm, about 15 minutes.
- Meanwhile, position racks in the upper and lower thirds of the oven. Preheat the oven to 375 degrees F.
- Scoop the dough into 32 portions using a 1-tablespoon cookie scoop. Flatten 1 portion slightly in your palm and place a frozen mound of chocolate-hazelnut spread in the center. Wrap the dough around the filling, pinching to seal completely, then roll into a smooth ball. Repeat with the remaining dough and frozen chocolate-hazelnut spread. Work quickly so the chocolate-hazelnut spread stays frozen; if it begins to soften, return it to the freezer for a few minutes before continuing.
- Space the cookie dough rounds about 1 inch apart on 2 parchment-lined baking sheets. Bake, rotating the baking sheets from top to bottom and front to back halfway through, until the cookies are just set on the outside but still soft in the middle, 10 to 12 minutes. Cool for 5 minutes on the baking sheets, then transfer to a cooling rack to cool completely.
- For the crunchy chocolate coating: Place the sugar cones in a releasable plastic bag and crush into small crumbs using a rolling pin or the bottom of a skillet. Sift through a fine-mesh sieve to remove any dust. Repeat with the hazelnuts, finely crushing and sifting away any powdery bits. You should have about 1/2 cup of each.
- Microwave the semi-sweet chocolate chips and coconut oil in a medium microwave-safe bowl in 30-second intervals, stirring between each, until melted and smooth, 1 to 2 minutes. Stir in the chopped hazelnuts and sugar cone pieces.
- Working 1 at a time, place a cookie in the chocolate mixture and use 2 forks to turn and coat it completely. Lift out, allowing the excess chocolate to drip back into the bowl, then return to a parchment-lined baking sheet. Refrigerate until the coating is firm, about 20 minutes. Garnish with a small piece of edible gold leaf, if using. This is best left to set, covered, for at least 4 hours.
- Store in an airtight container at room temperature for up to 5 days. The chocolate will harden more as it sits.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
