Soft chewy chocolate chip hazelnut cookies, stuffed with decadent truffles and topped with drizzled chocolate and chopped hazelnuts
Servings12-16 Large Cookies
¾cupunsalted butter melted1 ½ sticks
1egg + 1 egg yolk
½cupmini chocolate chips
12-16chocolate hazelnut truffles*
1cup4 ounces by weight semi-sweet or milk chocolate
Preheat oven to 325 degrees F.
In a medium bowl melt butter in microwave. Whisk in white and brown sugar until completely dissolved. Whisk in egg and egg yolk. Stir in vanilla and set aside.
In a large bowl combine flour, baking soda, cornstarch, and salt. Pour butter-sugar-egg mixture over flour mixture, and gently stir until dough forms. Fold in hazelnuts and chocolate chips. If dough is too sticky refrigerate for 15-30 minutes.
Using your hands, roll dough into 12-16 ¼ cup dough balls. Flatten and insert truffle. Wrap dough around truffle and roll in hands to seal dough. Arrange on cookie sheet 4 inches apart. Bake until just set, about 15 minutes. Let cool on cookie sheet for 10 minutes, then cool completely on a wire rack.
Once cookies are cool, melt chocolate until it’s thin enough to drizzle, about 1 minute in the microwave on 50% power. Drizzle, use a frosting bag, or just spread chocolate on cookies. Sprinkle with hazelnuts and enjoy!
*I used Lindt chocolate hazelnut truffles, but you could make your own
Triple Chocolate Hazelnut Cookies https://www.2teaspoons.com/triple-chocolate-hazelnut-cookies-2teaspoons-site-makeover/