Chocolate Linzer Cookies
Servings: 18 3″ Sandwich Cookies
These elegant, chocolate-forward Linzer cookies are a modern twist on the classic holiday favorite. Rich, buttery, and just slightly crisp, they’re made with a blend of all-purpose and hazelnut (or walnut) flour for a warm, nutty flavor that pairs beautifully with cocoa. A touch of baking powder gives them a tender bite, while cocoa nibs on top add a subtle crunch and refined finish.Sandwiched between each cookie is a smooth, glossy chocolate filling made with TCHO chocolate, a favorite at The Gourmandise School for its deep, nuanced flavor and clean melt. Assembled with care and just the right amount of sophistication, these cookies look as stunning as they taste.Whether you’re serving them at a holiday gathering, gifting them to friends, or simply enjoying one with a cozy cup of tea, these Linzers deliver all the charm of tradition with a luxurious, chocolatey upgrade.
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Ingredients
COOKIE
- 8 oz Organic Unsalted Butter 224g
- 1/4 cup Brown Sugar 55g
- 1/2 cup Powdered Sugar 60g
- 1 Egg
- 1/2 tsp Kosher salt
- 3 oz Hazelnut flour or ground walnuts 84g
- 2 1/2 cups All-Purpose flour 300g
- 2 Tbsp Cocoa Powder 16g
- 1/2 tsp Baking Powder
- 1 Egg White
- 2 Tbsp Cocoa Nibs
CHOCOLATE FILLING
- 3 oz Chocolate (we love Tcho!) 84g
- 2 oz Organic Butter 56g
Instructions
COOKIE
- Preheat oven to 350°F and line a cookie sheet with parchment paper.
- Cream the butter, brown sugar, and powdered sugar using a stand mixer until the color is noticeably fluffier and lighter in color.
- Add the egg and salt, then mix again until everything is well blended.
- Combine the all-purpose flour, hazelnut (or walnut) flour, cocoa powder, and baking powder in a separate bowl then add it to the butter mixture. Stir until a dough forms.
- Roll out the dough between two sheets of parchment paper until it’s an even thickness (about ¼ inch). Refrigerate the rolled-out dough for about 30 minutes until it’s firm.
- Peel back the top sheet of parchment. Use your favorite cookie cutter to cut shapes from the dough, then place the cut cookies onto the prepared baking sheet.
- Grab a smaller cutter and cut a hole in half the cookies' center. Lightly brush the cookies with their centers cut out with egg white and sprinkle with cocoa nibs.
- Bake for 12-15 minutes.
- Once cooled, spoon or pipe the filling onto the centers of the cookies. Top with the cocoa-nib studded tops, twist to seal and voila!
CHOCOLATE FILLING
- Melt chocolate and butter together. Allow them to set at room temperature.
