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Let me share one of my most requested cookie recipes - these incredible Chocolate Caramel Hazelnut Cookies! Every time I make them people can't believe how the rich chocolate cookie, crunchy hazelnuts and gooey caramel come together. They taste like they came from a fancy bakery but I'll show you just how easy they are to make at home.
A Match Made in Cookie Heaven
I love how these cookies combine three of my favorite things - deep dark chocolate, buttery caramel and toasted hazelnuts. It's a classic European flavor combination that just works so perfectly together. The cookies stay soft and chewy while the nuts add crunch and that caramel center takes them over the top.
What You'll Need
- For the Cookie Base: - All-purpose flour for structure - Rich cocoa powder - Just a touch of baking powder and salt - Soft butter at room temperature - Sugar for sweetness - One fresh egg - Pure vanilla extract
- For the Magic: - Chopped toasted hazelnuts - Your favorite caramel sauce - Rich chocolate ganache for drizzling
Let's Make Some Magic
- Get Started:
- Heat your oven to 350°F and line your baking sheet.
- Mix the Dry Stuff:
- Whisk your flour cocoa powder baking powder and salt together.
- Make It Creamy:
- Beat that butter and sugar until fluffy then add your egg and vanilla.
- Bring It Together:
- Gently mix in your dry ingredients until you get a nice soft dough.
- Shape with Love:
- Roll into balls coat in hazelnuts make an indent in each one.
- Bake to Perfection:
- Let them bake until just set about 10-12 minutes.
- Add the Finishing Touches:
- Once cool fill with caramel and drizzle with chocolate.
My Best Tips
Use really good cocoa powder here it makes such a difference. And don't overwork that dough we want them nice and tender. A quick chill in the fridge helps them keep their shape perfectly.
Perfect Pairings
These cookies are amazing with coffee or hot chocolate. I love serving them slightly warm so the caramel gets extra gooey. They make beautiful gifts too - everyone always asks for the recipe.
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Keep Them Fresh
Store them in an airtight container they'll stay perfect for about 5 days. You can even freeze them for a month just thaw before serving.
Quick Answers
Want to try different nuts? Almonds or pecans work great. Need them gluten-free? Just swap in your favorite gluten-free flour blend. And if they're spreading too much just pop the dough in the fridge for a few minutes before baking.
Frequently Asked Questions
- → Why did my cookies spread too much?
Make sure butter isn't too soft and chill dough if needed. Don't flatten cookies too much before baking.
- → How do I prevent caramel from hardening?
Add caramel when cookies are completely cool. Use a soft caramel sauce rather than hard caramel.
- → Can I use different nuts?
Yes, almonds or walnuts work well too. Toast them first for best flavor.
- → Why did my ganache seize?
Make sure chocolate and cream are proper temperature. Don't let any water get into mixture.
- → Can I make these ahead?
Yes, but add caramel and ganache just before serving for best results.