Chopped hazelnuts scattered throughout the batter add a slight crunch to these soft and tender Stuffed Hazelnut-Chocolate Crinkles.
Stuffed Hazelnut-Chocolate Crinkles
Makes about 13 cookies
Ingredients
- 1 cup (292 grams) hazelnut-chocolate spread* divided
- ½ cup (113 grams) unsalted butter, cubed and softened
- 3/4 cup (150 grams) granulated sugar
- ¼ cup (55 grams) firmly packed light brown sugar
- 1 large egg (50 grams)
- 1 teaspoon (4 grams) vanilla extract
- 2 cups (250 grams) all-purpose flour
- 1½ teaspoons (7.5 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- ⅓ cup (38 grams) finely chopped hazelnuts
- Garnish: confectioners sugar
Instructions
- Line 2 baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup (146 grams) hazelnut-chocolate spread and butter at medium speed until smooth and combined. Add granulated sugar and brown sugar; beat at medium-high speed until light and fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in egg and vanilla until combined, stopping to scrape sides of bowl.
- In a medium bowl, whisk together flour, baking powder, and salt. Add flour mixture to butter mixture, and beat at low speed just until combined. Fold in hazelnuts. Using a 1 1/2-tablespoon spring-loaded scoop, scoop dough (about 30 grams each), and roll into balls. Flatten dough balls into 2 1/2-inch rounds. Spoon 1 heaping teaspoon (about 6 grams) hazelnut-chocolate spread into center of half of dough rounds (you'll have leftover spread). Cover with remaining dough rounds, and gently crimp edges to seal. Place 2 1/2 inches apart on prepared pans. Refrigerate for at least 30 minutes.
- Preheat oven to 350°F (180°C). Gently shape dough to be about 2 inches in diameter, smoothing edges.
- Bake until lightly puffed, tops look dry, and edges are set, 13 to 16 minutes. Let cool completely on pans on wire racks. Garnish with confectioners' sugar, if desired.
- Store in an airtight container for up to 4 days.
Notes
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