These Hazelnut Brownie Cookies are a luscious fusion of fudgy brownies and classic cookies, with a deep, chocolatey flavor and a delightful crunch from the roasted hazelnuts. The cookies are soft, chewy, and packed with bits of melted chocolate. For an extra touch of elegance, they’re topped with a swirl of silky ganache and a sprinkle of roasted hazelnuts and sea salt. These cookies are perfect for anyone who loves rich, chocolatey treats.
Why You’ll Love This:
These cookies are for serious chocolate lovers! The dark chocolate base creates a rich, fudgy texture, while the added chocolate pieces ensure each bite is full of melty goodness. The roasted hazelnuts add a delicious crunch and a nutty flavor that balances out the sweetness. The optional ganache topping elevates these cookies to an indulgent, bakery-style treat.
Perfect Occasion:
These cookies are perfect for special occasions, like holidays or dinner parties, where you want to impress guests with a luxurious dessert. They’re also great as a sweet indulgence after a long day, or as a gift for friends and family.
Decoration Tips:
For a beautiful presentation, use a piping bag to drizzle the ganache in a spiral or zig-zag pattern over the cookies. You can also sprinkle roasted hazelnuts and a few flakes of sea salt on top to enhance the flavor and add a touch of gourmet flair.
Recipe:
Ingredients:
For the Cookies:
- 2 eggs
- 100g sugar
- 180g dark chocolate (1)
- 40g unsalted butter
- 1/2 tsp vanilla extract
- 50g all-purpose flour
- 50g dark chocolate (2), chopped
For the Ganache (optional):
- 50g dark chocolate
- 50g heavy cream (30-33%)
For Decoration:
- Roasted hazelnuts, chopped
- Sea salt flakes
Instructions:
1. Prepare the Chocolate Base:
Melt the 180g dark chocolate (1) and butter together in a heatproof bowl over a double boiler, or in the microwave in 30-second intervals. Stir until smooth, then set aside to cool slightly.
2. Whisk Eggs and Sugar:
In a large mixing bowl, beat the eggs, sugar, and vanilla extract together until the mixture becomes pale and fluffy. This will take about 3-4 minutes using an electric mixer. The whipped eggs will give the cookies a soft, brownie-like texture.
3. Combine Chocolate and Egg Mixture:
Gradually pour the melted chocolate mixture into the whipped eggs, folding gently to combine. Make sure the chocolate has cooled slightly before adding it, so it doesn’t cook the eggs.
4. Add Dry Ingredients:
Sift the flour into the chocolate mixture and fold it in until just combined. Stir in the chopped 50g of dark chocolate (2) for extra chocolate chunks in every bite.
5. Form and Bake the Cookies:
Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Using a spoon or cookie scoop, drop the cookie dough onto the prepared baking sheet, leaving space between each cookie as they will spread while baking.
Bake for 10-12 minutes, or until the edges are set but the centers are still slightly soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
6. (Optional) Make the Ganache:
Heat the heavy cream in a small saucepan until it begins to simmer, but do not let it boil. Pour the hot cream over the 50g of dark chocolate and let it sit for 1 minute. Stir until the chocolate has melted and the ganache is smooth. Let it cool to room temperature before using.
7. Decorate the Cookies:
Once the cookies have cooled completely, drizzle or pipe the ganache in a spiral or decorative pattern over the tops of the cookies. Finish by sprinkling roasted hazelnuts and a few flakes of sea salt for added texture and flavor.
Tips for Success:
- Don’t Overbake: These cookies should have a slightly soft, brownie-like center, so be careful not to overbake them. They will continue to set as they cool.
- Room Temperature Ingredients: Make sure your eggs are at room temperature before starting, as this helps the batter mix together more smoothly.
- Ganache Consistency: If the ganache is too thick to drizzle, you can warm it slightly or add an extra tablespoon of cream to thin it out.
Storage:
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you’ve added ganache, you may want to store them in the fridge to keep the ganache firm, but let them come to room temperature before serving.
These Hazelnut Brownie Cookies are the perfect balance of rich, chocolatey decadence and crunchy nuttiness. Whether you enjoy them plain or with a ganache drizzle, they’re bound to become a new favorite!
