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.
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
- 1/2 cup (113g) unsalted butter (I used Westgold), softened
- 1/2 cup (90g) firmly packed brown sugar
- 1/4 cup (50g) caster sugar
- 1 egg
- 1/2 tsp (2g) vanilla paste
- 1 cup (125g) plain flour
- 1/3 cup (40g) dutch cocoa powder
- 1/2 tsp (3g) baking soda
- 1/2 tsp (3g) salt
- 1/2 tsp (1g) instant coffee
- Prepare the hazelnut chocolate pieces by halving the Hogarth milk chocolate log lengthwise. Chop the logs into 20 pieces.
- Preheat oven to 180 degrees Celcius. Line two baking sheets with parchment paper.
- Cream butter and sugars until pale. Add egg and vanilla.
- In a bowl mix flour with cocoa powder, instant coffee, salt and baking soda.
- Add flour mixture to the butter mixture.
- Place a large scoop of cookie dough on the baking paper, flatten the centre with your thumb slightly, add a piece of the hazelnut chocolate log and wrap the dough around it to seal it in. I find it easier to start with a smallish piece of dough, place the chocolate on top and then cover with more dough. Just make sure the chocolate is fully enclosed. Place on the baking sheet well spaced apart.
- 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.