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!
Prep Time1 hr 15 mins
Cook Time10 mins
Course: Dessert
Keyword: Chocolate, Christmas, Cookies, Gifts, Holiday, Holiday Baking
Servings: 24 cookies
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)
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.