Irresistible Maison Chocolate Hazelnut Cookies Recipe
Our Chef Nicolas Cloiseau, Meilleur Ouvrier de France Chocolatier, shares his tricks of the trade for crunchy, melt-in-your-mouth cookies.
For 15 cookies
PREPARATION: 15 minutes
BAKE: 10 minutes
Delectable Ingredients for Chocolate Cream and Cookies
INGREDIENTS FOR THE CHOCOLATE CREAM
60 g milk
105 g liquid cream
2 sheets gelatin
100 g dark chocolate 70% minimum
INGREDIENTS FOR THE COOKIES
80 g butter
50 g brown sugar
60 g caster sugar
140 g flour
1 g salt
1 g yeast
50 g chopped hazelnuts
75 g milk chocolate 35% minimum
20 g hazelnut powder
A few chopped hazelnuts for decoration
Crafting Chocolate Hazelnut Cookies: Step-by-Step Creation
For the chocolate cream (make the day before):
- Rehydrate the 2 gelatine leaves in very cold water.
- Bring the cream and milk to the boil.
- Pour the cream over the chopped dark chocolate.
- Whisk to combine, adding the 2 sheets of gelatine.
- Use a blender to finish the mixture.
- Leave to cool in the fridge overnight.
For the cookies:
- In a mixer bowl, mix together the softened butter with the brown sugar and caster sugar.
- Add the hazelnut powder, then the egg. Then add the flour.
- When the dough begins to form, add the diced milk chocolate and chopped hazelnuts.
- Remove the dough from the mixer and shape into cookie dough balls weighing around 30 g to 35 g each.
- Place on a baking sheet and refrigerate for
30 minutes (Chef's tip for pretty cookies).
- Once the 30 minutes have elapsed, place the cookies in an oven at 165°C for around 8 to 10 minutes, depending on whether you prefer more melt-in-the-mouth or crispier cookies.
- Leave to cool when removed from the oven.
- Using a piping bag and a plain tip (size 8), pipe around 10 g of chocolate cream onto each cookie.
- Add the crushed hazelnuts and hazelnut praline for an extra touch of deliciousness.
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