Hazelnut Truffle Cookies

Hazelnut truffle cookies.

Crisp on the outside and soft on the inside, these rich cookies are a chocolate-lover’s dream.

Their crinkled exterior comes from beating the eggs for longer than usual, aerating the dough and creating a nice rise in the oven. Be sure to gently fold in the flour at the end to keep air in the mixture, and you’ll have a beautifully crackled crust with a fudgy cookie. Since this recipe uses a large quantity of chocolate, purchase high-quality chocolate and cocoa powder like those from Valrhona or Guittard Chocolate Co.; this will ensure a great tasting cookie with an intense chocolate flavor.

Hazelnut Truffle Cookies

Yields | 12 cookies |

  • 1 cup hazelnuts
  • 8 oz bittersweet chocolate, finely chopped
  • ½ cup all-purpose flour
  • 1½ Tbsp cocoa powder
  • ¼ tsp baking powder
  • ¹⁄₈ tsp kosher salt
  • 4 Tbsp unsalted butter, softened
  • ¾ cup, plus 2 Tbsp, granulated sugar
  • 3 eggs
  • 1½ tsp vanilla extract
  • flaky sea salt, for sprinkling

| Preparation | Preheat oven to 350°F. Place hazelnuts on a baking sheet in a single layer and toast in oven, 10 to 15 minutes or until hazelnuts are fragrant and skins begin to flake. Remove from oven and transfer to a wire rack; leave oven at temperature. When hazelnuts are cool enough to handle, wrap them in a clean kitchen towel and rub together to remove skins (not all skins will come off). Once cool, roughly chop and set aside.

In a heatproof bowl, add chocolate and set over a pan of gently simmering water. Allow chocolate to melt, stirring occasionally, until completely melted. Remove from heat and set aside to cool until no longer warm to the touch but still smooth. (It's important that the chocolate not be too warm or too cold when added later in the process.)

In a mixing bowl, sift together flour, cocoa powder, baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine butter and sugar on medium speed; cream together, 4 minutes. Add eggs, one at a time, mixing well after each addition. Increase mixer speed to high and beat mixture until eggs are pale and light, 4 minutes. Reduce speed to low, add vanilla and melted chocolate and mix until mostly combined. Remove bowl from mixer and finish folding in chocolate with a spatula. Fold in flour mixture until just combined (be careful not to overmix). Troubleshooting tip: If you find your batter has become too soft, place the dough in the refrigerator to chill, 10 to 20 minutes.

Using a cookie scoop or 1 tablespoon, portion out dough onto a baking sheet lined with parchment paper, placing cookies 2 inches apart. Sprinkle with hazelnuts and sea salt. Bake cookies, 14 to 16 minutes or until edges are set and centers are puffed. Remove from oven and transfer to a wire rack. Store cookies in an airtight container for up to 5 days.

Teresa Floyd is a Kansas City-based food writer, editor for the online food publication feedfeed and contributing monthly columnist for Feast Magazine’s Sugar Rush. Find her current creations on Now, Forager, a pastry blog featuring seasonal desserts.

More Cook articles.