Chocolate Hazelnut Shortbread Cookies
Yields
20
to 22 cookiesPrep time
30
minutesCooking time
10
minutesResting time
2
hoursThese shortbread cookies are packed with the rich, chocolatey taste of Nutella. A true delight for hazelnut and chocolate lovers!
Ingredients
½ cup unsalted butter, room temperature
½ cup light brown sugar
¼ cup white sugar
2 tsp vanilla extract
1 egg yolk
1 cup all-purpose white flour
½ tsp salt
½ cup roasted hazelnuts, finely chopped (see notes)
½ cup milk chocolate, finely chopped (66 g – about ⅔ of a standard 100g milk chocolate bar)
Instructions
- In a large bowl, use an electric mixer to cream ½ cup of unsalted butter (at room temperature) with ½ cup of brown sugar and ¼ cup of white sugar until the mixture is smooth and slightly lighter in color.
- Add 2 tsp of vanilla extract and the egg yolk. Mix until combined.
- Add 1 cup of all-purpose flour and ½ tsp of salt. Mix with a spatula until the dough resembles cookie dough. Stir in ½ cup of chopped hazelnuts and ½ cup of chopped milk chocolate.
- Shape the dough into a cylindrical log and place it on plastic wrap. Roll the dough in the plastic wrap a few times to create an even log about 1½ inches in diameter.
- Seal the dough tightly in the plastic wrap and refrigerate for 2 hours.
- Preheat the oven to 375°F (190°C) and position the rack in the middle of the oven.
- Slice the cookie dough into about 20-22 cookies with a knife. If any hazelnut or chocolate pieces fall off, gently press them back onto the dough.
- Arrange the cookies on 2 large baking sheets lined with parchment paper, leaving 2 inches of space between each cookie.
- Bake for 10-12 minutes.
- Let the cookies rest for 10 minutes before transferring them to a wire rack. Keep at room temperature in an airtight container.
Notes
- TOASTING HAZELNUTS: Roast the hazelnuts in the oven on a baking pan at 350°F for 8 to 10 minutes. Then, place them in a kitchen towel, form a bundle, and rub to remove the skins.
- STORAGE : Baked cookies can be stored for up to 5-7 days at room temperature in an airtight container, with parchment paper between layers to prevent sticking. They can also be frozen for up to 3 months; reheat briefly in the oven to restore their crunch.
- FREEZING : Unbaked cookie dough freezes well for up to 3 months. Wrap the dough log tightly in plastic wrap and place it in a freezer-safe bag or container. Thaw before slicing and baking.
