Hazelnut Truffle Cookies really are some of the best cookies ever. Rich, seasonless and satisfying these scrumptious cookies are chocolatey through and through.
Rich Chocolate Cookies
These really are some of the best cookies ever. Dark and chocolatey, these cookies are rich and satisfying. Though I’m making them in December, I wouldn’t call them Christmas cookies. Like Chocolate Chip Cookies, they aren’t particularly pretty. And adding decoration does little to enhance their appearance. Still they are always welcome on a holiday cookie platter, or any other assortment of cookies.
So, what’s the appeal? In a word, chocolate. Seasonless and satisfying, these cookies are chocolate through and through. They ably round out an assortment of cookies that are brightly decorated and fragrant with spice, adding their own smooth depth of flavor like a bass grounding those sparkly sopranos in the Christmas choir. While they seldom carry the melody of the season those deep tones fill out the sound and warm the soul.
Adapting Truffle Cookies to the Season
That’s not to say that these Truffle Cookies can’t be adapted. The addition of nuts, 1/2 teaspoon of sea salt or, as I’ve done here, some crushed Hazelnut Praline take the flavor in an interesting or festive direction. And once you taste them you won’t want to limit their usefulness to a single season.
I first made this hazelnut candy to use in a Chocolate Hazelnut Cheesecake Spread. It adds a smoky sweet depth to the chocolate flavor. The bits of candied nuts also lend a subtle crunch to these Truffle cookies. Altogether, it offers a note of sophistication that elevates the flavor profile. I thought it added a nice touch for the holidays.
That said, the addition of the Hazelnut Praline bits is not necessary to the recipe. Something simpler can be added instead. Either way these wonderful chocolate cookies are sure to please.
Enjoy!
Hazelnut Truffle Cookies
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minutesHazelnut Truffle Cookies really are some of the best cookies ever. Rich, seasonless and satisfying these tender cookies are chocolatey through and through.
Ingredients
- Truffle Cookies:
3 ounces chocolate chips
1 stick butter
4 eggs
1 1/2 cups sugar
1 1/2 Tablespoon espresso powder
1 Tablespoon vanilla
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup Hazelnut Praline bits (recipe below)*
- Hazelnut Praline Bits:
1 Tablespoon coffee liqueur
1/4 teaspoon ginger
1 teaspoon espresso powder
1/2 cup hazelnuts, chopped and lightly toasted
6 Tablespoons sugar
2 Tablespoons water
1/8 teaspoon fine sea salt
Directions
- Truffle Cookies:
- Preheat oven to 350F.
- In a small (2 qt.) saucepan, melt the 13 ounces of chocolate with the butter over very low heat, stirring often. When smooth, remove from heat and set aside.
- In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large mixing bowl, beat the eggs, sugar and coffee granules until thick and pale. Fold in the vanilla and warm melted chocolate mixture. Fold in the flour mixture. Gently stir in the crushed Hazelnut Praline, or other add-in of your choice (see Note below), if desired.
- Let the batter stand for 15 minutes.
- Line a baking sheet with parchment paper. Drop dough by Tablespoonfuls (I use a 1 1/4-inch cookie scoop to portion the dough) onto the parchment, leaving several inches between cookies for spreading, around 12 cookies per sheet.
- Bake 8 to 10 minutes at 350F until puffed and shiny on top. Do not overbake. Remove to a wire rack to cool.
- Hazelnut Praline Bits:
- Lightly oil or butter a 12-inch square of aluminum foil. Set aside.
- In a small bowl mix together the coffee liqueur, ginger and espresso powder. Microwave on high for 15 seconds and stir to dissolve the espresso powder. Stir in the hazelnuts, mixing until well coated. Set aside.
- In a small saucepan, stir together the sugar and water. Cook over medium high heat, stirring occasionally, until the mixture begins to turns a light golden color (approximately 4 minutes).
- Stir in the hazelnuts and cook until coated and golden brown, (approximately 1 minute).
- Remove from heat and immediately pour onto the prepared foil, sprinkling the sea salt evenly over the candy and spreading the candy with a spoon as thinly as possible.
- Let set until completely cool.
- Break into pieces. Place in a food processor and process until the biggest pieces are small bits.
Notes
- Recipe Source: Adapted slightly from Gourmet Chocolate Mocha Cookies at KitchenParade.com.
- 1/2 to 1 1/2 cups of other add-ins (crushed Heath bars, dark chocolate chips, mini chocolate chips, toffee bits, or toasted nuts for example) can be substituted for the Hazelnut Praline Bits.
Sounds delish. I'm definitely gonna try these
Amazing….your cookies look so moist and the pralines look divine….yum…and I have sworn off sweets…guess I will have to make an exception!
Have a wonderful New Year!
your hazelnut praline sounds divine on its own, and even more so enrobed in a rich chocolate cookie! divine!
I do put them in the freezer. Generally that is a strategy I use to keep myself from eating too many cookies when I bake. With these that strategy doesn't work so well. These are every bit as good frozen as thawed!
Still on my list for this year — time's running out! Have you ever put them in the freezer? VERY good frosty cold! And the "bits"? Inspired choice!!