Chocolate Cookies Recipe

Crafting Chocolate Hazelnut Cookies: Step-by-Step Creation

For the chocolate cream (make the day before):

- Rehydrate the 2 gelatine leaves in very cold water.
- Bring the cream and milk to the boil.
- Pour the cream over the chopped dark chocolate.
- Whisk to combine, adding the 2 sheets of gelatine.
- Use a blender to finish the mixture.
- Leave to cool in the fridge overnight.

For the cookies:
- In a mixer bowl, mix together the softened butter with the brown sugar and caster sugar.
- Add the hazelnut powder, then the egg. Then add the flour.
- When the dough begins to form, add the diced milk chocolate and chopped hazelnuts.
- Remove the dough from the mixer and shape into cookie dough balls weighing around 30 g to 35 g each.
- Place on a baking sheet and refrigerate for
30 minutes (Chef's tip for pretty cookies).
- Once the 30 minutes have elapsed, place the cookies in an oven at 165°C for around 8 to 10 minutes, depending on whether you prefer more melt-in-the-mouth or crispier cookies.
- Leave to cool when removed from the oven.

Assembly:
- Using a piping bag and a plain tip (size 8), pipe around 10 g of chocolate cream onto each cookie.
- Add the crushed hazelnuts and hazelnut praline for an extra touch of deliciousness.