What do you reach for first in any cookie assortment? I always go for chocolate-filled anything, and these are my very, very favorite. This tender, rich and chocolatey cookie loves a little hazelnut spread added to the filling and its dough is brilliant in that the cookie dough can be made weeks ahead and stored in the freezer until ready to punch out.
Ingredients
COOKIE
8ozUnsalted butter224g
1/4cupBrown sugar55g
1/2cupPowdered sugar60g
1Egg
1/2tspKosher salt
3ozHazelnut flour or ground walnuts84g
2 1/2cupsAll purpose flour300g
2TbspCocoa powder16g
1/2tspBaking powder
1Egg white
2TbspCocoa nibs
CHOCOLATE FILLING
3ozChocolate (we love Tcho!)84g
2ozButter56g
Instructions
COOKIE
Cream the butter, brown sugar and powdered sugar until noticeably fluffier and lighter in color. Add in the egg and salt, cream until homogenous. Add dry ingredients and mix until well combined. Roll this dough between two sheets of parchment paper and chill until firm. The dough will be at just the right thickness when it reaches all corners of parchment papers when cut to the size of your cookie sheet. Make your filling (see below) and let it set to a spreadable consistency.
Preheat oven to 350F and line a cookie sheet with parchment paper. Peel back the top sheet of parchment. Cut cookies out with desired cookie cutter and place all of them onto the cookie sheet. Grab a smaller cutter and cut a hole in the center of half of the cookies. 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 un-holy 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.