Chocolate Hazelnut Cookies

Chocolate Hazelnut Cookies
Chocolate Hazelnut Cookies
Nocciolata of Rigoni di Asiago

Chocolate Hazelnut Cookies

10
Servings
Deliver Ingredients
Makes
10

Ingredients

  • ½ Cup brown sugar
  • 18 Tablespoons butter (2¼ sticks), at room temperature
  • 4 Cups flour, plus more fore dusting
  • 1¾ Cup corn flour
  • 3 Teaspoons baking powder
  • 4 eggs
  • ¼ Cup rainbow nonpareils
  • Chocolate hazelnut spread, such as Nocciolata of Rigoni di Asiago

Directions

In a stand mixer fitted with a paddle attachment, cream the butter and sugar together, then add flour, corn flour, baking powder, and eggs. Mix until the batter is well mixed and smooth.

Preheat the oven to 350 degrees F. Transfer a baking sheet with parchment paper.

With a rolling pin covered in flour, roll out the dough on a floured work surface to ¼-inch thick.

Cut out the cookies using small, circular cookie cutters, and transfer to the prepared baking sheet, spacing the cookies about 1½ inches apart.

Sprinkle the cookies with the nonpareils and then bake for about 15 minutes.

When done, use a spatula to transfer the cookies to a wire rack to cool.

Flip half of the cookies and add 2 teaspoons of chocolate hazelnut spread. Top with the remaining cookies, and serve.

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.