October is here. My absolute favorite month during my very favorite season of the year. Although today NYC is drowning in all the rain we have received, I just know cooler days are on the other side of this storm.
Days that beg for a warm sweater, a good pair of jeans and a beautiful pair of boots.
Days when you crave warmer, homier flavors than summer has to offer. Like hazelnuts and Nutella - the flavors just seem too overpowering on a sweltering summer day, but absolutely perfect with a cup of coffee in the fall.
This is a recipe I have had bookmarked for longer than I care to admit, but that first day of fall called for a nutty, chocolaty cookie.
Chocolate Hazelnut Cookies
slightly adapted from Food & Wine
makes about 6 dozen cookies
Ingredients
2/3 cup hazelnuts, toasted and cooled
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 sticks unsalted butter
1 1/4 cups granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
Nutella, for spreading
Preparation Instructions
Preheat oven to 350 degrees. In a food processor, finely grind hazelnuts. In a medium bowl, whisk the flour with the ground nuts, baking soda and salt.
In a standing electric mixer fitted with a paddle, or using a hand mixer in a large bowl, beat the butter with the sugar at medium speed until light and fluffy, about 3 minutes. Beat in the egg yolk and vanilla, scraping the side and bottom of the bowl. Beat in the dry ingredients at medium-low speed. Divide the dough in half. Pat each half into a round, wrap them in plastic and refrigerate for 15 minutes.
On a lightly floured surface, roll out each piece of dough 1/8-inch thick. Using a 2-inch biscuit cutter, stamp out rounds as close together as possible. Arrange the rounds on large baking sheets, about 1 inch apart. Re-roll scraps as needed.
Bake the cookies until golden, about 20 minutes. Let the cookies cool on the sheets for 5 minutes, then transfer to racks to cool completely.
Sandwich the cooled cookies with Nutella or another chocolate spread.
These must be amazing! So much hazelnut goodness!
ReplyDeleteMmm, these sound (and look!) delicious :)!
ReplyDeleteThese look really delicious and I absolutely love the shot!! Came across these when looking for sandwich cookies, will definately be making them at some point this week. You say it does 6 dozen cookies, is that before they are sandwiched? xx
ReplyDelete@shewhisks: Thank you! The yield on this recipe is about 6 dozen sandwiched cookies. They are smaller than they look! You could always increase the size of the circle, which will decrease your yield, just be sure to account for a small increase in baking time. Happy Baking!
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