Oh my gosh…I have been having the worst time following recipes lately! I was making a cookie recipe earlier in the week and I could not figure out why the dough was so dry. I re-read through the recipe and realized I forgot to add three eggs and two sticks of butter…think that could have been it? Fortunately, the dough was still salvageable as I was still able to mix them in.
I had another mishap yesterday as I was trying to make these Chocolate Hazelnut Coins. The cookies were all baked and I was drizzling the chocolate on. I went to read the directions to figure out what point to garnish them with hazelnut and then I realized the hazelnuts were supposed to be baked into the cookie…oops! I also burnt the the dark chocolate while I was melting it on the stovetop. I used the microwave for my second attempt and it turned out much better.
I was going to scrap these and make them again today with the hazelnuts added to the dough this time, but everyone who has tried them so far really likes them with hazelnuts as the garnish. You could also use walnuts in a pinch.
This recipe is a refrigerator cookie- you refrigerate the dough for an hour or so, slice them, and bake them. If you are looking to get some cookies prepared ahead of time before Christmas, you could easily whip up this cookie dough and store it in the fridge until the 25th gets closer. Or, you can bake them the same day and just freeze the finished cookies. Or you could just eat them right away.
So, here is my recipe for Chocolate Hazelnut Coins in which hazelnuts serve as a lovely garnish. If you are looking for a recipe where hazelnuts are incorporated into the cookie dough, check out the lovely source link below!
- 1 cup butter, softened
- ½ cup sugar
- ¼ teaspoon salt
- 1 egg
- 3 tablespoons unsweetened cocoa powder
- 1 and ¾ cups all-purpose flour
- ¼ cups finely chopped hazelnuts, lightly toasted
- 6 ounces dark chocolate, chopped or dark chocolate chips (1-2 cups)
- ½ teaspoon shortening
- Add the butter to a bowl of an electric mixer. Using the paddle attachment, mix butter on medium speed for 30 seconds. Add sugar and salt and mix until thoroughly combined. Then, add in egg and cocoa powder. Use a spatula to clean off sides of bowl and continue to mix all ingredients until once again combined. Add in the flour in ½ cup increments and mix until incorporated.
- Lay out 2 large sheet of plastic wrap. Divide dough in half and place on top of each sheet of plastic wrap. Wrap the plastic wrap around dough and roll into an 11-inch log. Repeat for other half of dough. Refrigerate the two dough logs for 1 to 2 hours.
- Preheat the oven to 375 degrees Fahrenheit and prepare baking sheets with parchment paper. Cut the dough into thin slices (about ¼".) I was able to get about 25 cookies from each log, so there will be ~50 cookies in total. Bake for 6-8 minutes or until cookie tops are firm. Remove from oven and let cookies cool on a wire rack.
- Meanwhile, melt the chocolate and shortening together in the microwave in 30-second increments (I used a Pyrex glass.) Stir after each increment until melted. Place cooled cookies on wax paper and use a spoon to drizzle melted chocolate on top. Before chocolate hardens, sprinkle on chopped hazelnuts. Allow chocolate to set and then serve, store in an airtight container, or freeze.
Source: Adapted from BHG.com
I’ve also shared my cornbread baking mishap…what holiday baking blunders have you ever made?
