I’m borderline obsessed with hazelnuts. One of my favourite ways of incorporating them are in these bars. I have been planning on making something with the Hogarth Milk Chocolate Hazelnut logs and an idea came to mind as I was making my gazillionth cookie over the Easter weekend: how about stuffing these inside a cookie?
I wanted a chocolate cookie that is on the dark side, and used Valrhona’s cocoa powder for the cookie dough.
The hazelnut log was cut into 20 semi circular pieces and placed in between layers of dough.
It was so exciting to break open the baked cookies to see the gooey filling. So delicious too!
If you can’t find hazelnut chocolate, you can freeze a rolled log of Nutella and use that instead.
Makes exactly 20 cookies
- 1 Hogarth chocolate milk chocolate hazelnut log, halved lengthwise and diced into 20 pieces
- 110g (1/2 cup) unsalted butter (I used Westgold), softened
- 90g (1/2 cup) brown sugar
- 45g (1/4 cup) caster sugar
- 1 egg, medium sized, about 50g
- 2g (1/2 tsp) vanilla paste
- 120g (1 cup) plain flour
- 40g (1/3 cup) your best cocoa powder
- 3g (1/2 tsp) baking soda
- 3g (1/2 tsp) salt
- 1g (1/2 tsp) instant coffee powder
- Prepare the hazelnut chocolate pieces by halving the Hogarth milk chocolate log lengthwise. Chop the logs into 20 pieces.
- Preheat oven to 180C. Line two baking sheets with baking paper.
- Cream butter and sugars in a medium sized bowl, until pale and slightly fluffy. Add egg and vanilla.
- In a separate bowl mix flour with cocoa powder, baking soda, salt and instant coffee powder.
- Add flour mixture to the butter mixture. Mix to combine into a soft dough.
- Divide dough into 20 portions.
- Take one portion of the dough and roughly half it into 2 pieces. Flatten the centre of one piece with your thumb slightly, add a piece of the hazelnut chocolate log and cover with the other piece of dough around to seal it in. Make sure the chocolate is fully enclosed. Place on the baking sheet, well spaced apart. Repeat with the rest of the dough to make 20 cookies.
- Bake for 10-12 minutes, remove and leave it to cool on the baking sheet for at least 5 minutes.
- Transfer the cookies to a cooling rack to cool slightly.