Dark Chocolate Sandwich Cookies with Hazelnut Cream
These rich, dark chocolate sandwich cookies are the perfect, chocolatey addition to your Christmas cookie gift box! With a creamy hazelnut ganache filling, you recipient will surely love these yummy cookies!
Servings: 24 cookies
Ingredients
For the Cookies
- 2 cups all purpose flour
- 3/4 cup unsweetened, dutch processed cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter (room temperature)
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
For the Hazelnut Ganache
- 1 cup heavy whipping cream
- 1 cup 85% cocoa dark chocolate (I use Lindt)
- 2/3 cup Nutella hazelnut spread
- 3 tbsp powdered sugar (optional to make ganache thicker)
Instructions
For the Cookies
- In a large bowl, sift together flour, cocoa powder, baking powder and salt. Whisk to combine.
- In another large bowl with a hand mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on high speed until fluffy.
- Add the egg and vanilla extract and mix on high speed until just combined. Scrape down the sides of the bowl as needed.
- Gradually add the flour mixture to the butter mixture and mix on low speed until combined. I like to do this in 3 batches.
- Place dough on a flat surface and divide in half. Shape each half into a 9 inch long and 1 1/2 inch diameter log.
- Wrap each log tightly in plastic wrap. Place in refrigerator to chill for at least 1 hour.
- Once dough has chilled through, preheat oven to 350°F and line two baking sheets with parchment paper.
- Using a very sharp knife, slice the logs into thick slices and place on baking sheet. You can place them fairly close as the cookies will not spread much.
- Bake for 10 minutes and then remove from the oven. Cool on baking rack.
For the Hazelnut Ganache
- Place heavy cream in a small saucepan over medium heat.
- Heat cream until barely simmering, do not boil.
- Pour hot cream over chopped chocolate in a heat safe bowl. Allow to sit for 5 minutes and then add the Nutella and stir to combine.
- Allow ganache to sit until room temperature, stirring occasionally. You can also put this in the refrigerator to speed up the process.
- Once cooled, use an electric hand mixer or stand mixer fitted with the whisk attachment to beat the ganache on high speed until light and fluffy.
- If you'd like a thicker, more frosting-like ganache, add 3 tbsp. of powdered sugar and beat on high speed until fluffy.
- Place ganache into a piping bag fitted with a large star tip (or a frosting gun) and pipe onto one half of the cookie. Sandwich another cookie onto the top of the frosted cookie.
- You can also scoop a tablespoon of ganache onto a cookie half and top with another to make a sandwich.
Notes
Recipe adapted from Browned Butter Blondie
Cookies will stay fresh in an airtight container stored in a cool, dry place for 3 days.
Tools and Ingredients
KitchenAid Stand Mixer | Frosting Gun | Rodelle Vanilla | Rodelle Dutch Processed Baking Cocoa