Oh my god. When Miranda warned that these cookies are addictive, she was not kidding. The nutty, buttery, crunchy cookies paired with the smooth and bitter chocolate is the ultimate version of the iconic hazelnut and chocolate combo.
Top tips from me:
1) It is a bit hard to find pre-made hazelnut flour or meal, so I had to go the old-fashioned route and make my own. This did add about a half hour of extra effort, but I’m convinced this almost made them better because there were some larger crunchy chunks of hazelnut in the cookie. I’ll add instructions for how to make your own below!
2) Make sure to fully soften your butter before trying to cream it with the sugar!
3) This recipe got a bit messy with me with the homemade hazelnut meal and dipping the cookies in chocolate, but you just got to commit to it.
4) Miranda said she cuts her dough into sizes that are about 18 grams each, but I eyeballed it. This resulted in different sizes, so maybe stick to weighing the dough.
5) The cookies will seem not done and super soft when you take them out, but as long as they are slightly browned and firm on the top, you will be okay. They firm up all the way while cooling, I promise. They are hard to overbake, however, which is a good thing.
6) The bakery actually makes a dark chocolate ganache to sandwich the cookies together, but I went the simple route and just melted up a 70% dark chocolate bar to dip my cookies in, which I include below. Up to you if you want to try ganache!
This took me only about an hour from start to sitting down to eat to finish, and if you’re not stopping to take photos like me, you might even get it down to 30 minutes. My measurements made about 4 servings.
10-12 oz hazelnuts (however much will equal 250 grams hazelnut flour once ground) — 250 grams sugar — 250 grams flour — 250 grams unsweetened softened butter — 90 grams dark chocolate, melted
Did you make this recipe and love it? Have any suggestions? Leave a comment!