A delicious recipe for chocolate hazelnut cookies that will leave no one indifferent at snack time!
I hate autumn! Some people find charm in the shortening days, in leaves falling from trees, and in forest walks. Me, just the idea of getting out of bed when the air is freezing and rain is beating against the window makes me abhor this season. After all, the only advantage of the return of bad weather is that we gradually rediscover comforting, rich and indulgent recipes made with chocolate. So to fight against the dropping temperatures (and to accompany Sunday afternoons of Netflix at the bottom of the couch), I've made another good batch of chocolate hazelnut cookies!
THE right recipe for chocolate hazelnut cookies!
I searched for a long time for a good recipe for crispy cookies on the outside, melting on the inside, and that didn't make "shortbread". After many trials and tests of more or less famous recipes (including Michalak's), I finally found my match at Sally's baking addiction (if you speak English, I recommend her blog anyway, which is always a mine of inspiration and good ideas, well, if you're not on a diet!).
This recipe seems complicated at first glance but actually, it's just that it contains a few more ingredients than other recipes. In fact, Sally worked a lot on her cookies and multiplied the ingredients to benefit from the characteristics of each. She explains her approach in this article: How to make successful cookies.
If Sally recommends being very strict with the base, I admit that I often let loose on the filling depending on what I have on hand. I don't weigh my chocolate and I do it "by eye" (anyway, it's commonly accepted that you can never have too many chips in a cookie!). I often add M&M's or Reese's to my dough. This adds a lot of indulgence. This time, I simply toasted hazelnuts in a pan (but you can also do it in the microwave) which I then crushed and added to the mixture.
The secret to these cookies is to use muscovado sugar (rather than brown sugar). This allows for a really soft center. This recipe requires time in the refrigerator, I find that the result is always better this way. Once the dough comes out of the fridge, make small balls and flatten them slightly to prevent them from spreading too much.
Be very careful with the cooking, it's really to the minute (12 minutes in my convection oven at 160°). The center should still be a bit "rare" when you take the baking sheet out of the oven, let them cool until they can be moved with a spatula and then let them cool completely on a rack. Guaranteed result!
Chocolate hazelnut cookies
