Chocolate Hazelnut Brownie Cookie Sandwich
Prep time: 35 minutes | Cook time: 12 minutes | Total time: 1 hour
Jump to RecipeIf there are very few things that satisfy my chocolate craving the way chocolate and hazelnuts paired together do. My Chocolate Hazelnut Brownie Cookie Sandwich is decadent and you’ll be coming back for more. The Nutella core just takes these to the next level, and truly, who doesn’t LOVE Nutella? These come together quickly, so let’s make ‘em!
How to make my Chocolate Hazelnut Brownie Cookies?
These brownie cookies start off with a slightly sticky and very chocolate-y dough. It gets scooped and baked right away. The key to these cookies is to not overbake them because we want them to be soft and gooey like a brownie would. The hazelnuts add the perfect touch of nuttiness and work to enhance the Nutella core. Once they’ve baked and cooled, these cookies get filled with a nice large dollop of whipped hazelnut dark chocolate ganache, and then stuffed with Nutella. They’re sandwiched and ready to devour. I do recommend popping them into the fridge for 30 minutes so the flavours meld and they get nice and firm. I like to top mine with some melted dark chocolate to, well, make them even richer, but of course that’s optional 😛
Chocolate hazelnut brownie cookie sandwich baking tips
Toasting the nuts – Always make sure your hazelnuts are toasted and the skins are removed. The skins can add a weird texture to your bake so while it may seem like a labour of love, it’s worth rubbing the skins off after they’ve toasted. Also, toasting them adds SO much more flavour.
Work fast – If you can, try to work fast making these cookies. We love a good crinkly top brownie cookie, but the longer the batter actually cools, the less chances there are of a crinkly brownie top.
Chilling the cookies – Once your cookies have been filled, let them hang out in the fridge for 30-60 minutes so they can set up. If you do choose to decorate them with more chocolate, having the cookies cold out of the fridge is great, as the chocolate will begin to harden. You can return these to the fridge for another 10 minutes before serving. If you prefer a less cold cookie sandwich, let them sit at room temp for a while before enjoying.
Brownie cookies
These brownie cookies are hazelnutty, rich, and absolutely delicious. They are perfectly sweet without taking away from the depth of the chocolate. If you’re looking for a brownie cookie to enjoy with or without sandwiching, these are them. The best part is they come together in less than half an hour, including the baking. For a chewier cookie, you may sub half the a/p flour our for bread flour.
Whipped hazelnut ganache
Whipped ganache is one of those things that I could eat by the spoonful. Add hazelnuts, and it’s over for me – I cannot resist. The basis of this ganache is a good dark chocolate – I use Callebaut 54.5% semi-sweet. You may go darker, but please increase the amount of cream if your ganache feels very thick right off the bat. I do not recommend going higher than a 65% here. I let my ganache sit at room temp for an hour or so before whipping. The result is a decadent but light consistency – it is truly magical.
Ingredients
Cocoa – Since this is a chocolate cookie, I like to recommend a good quality cocoa powder. The darker the colour of your cocoa, the deeper the flavour usually. The addition of cocoa here adds the depth of chocolate we are looking for, without any sweetness.
Dark chocolate – A good quality chocolate will change your baking game, I kid you not. Couverture chocolates are generally not covered in a wax coating, they have a beautiful and very fluid melt to them, and they are full of rich cocoa fats and flavours. While they do contain sugar, it is not the first thing you taste.
Brown sugar – The addition of brown sugar gives these cookies a caramel-y tone that pairs well with the chocolate. Since brown sugar also had a deeper flavour, the depth from both the chocolate and this sugar work together to give you the perfect cookie.
Hazelnuts – A non-negotiable is that your hazelnuts always be toasted and skinned. Toasting the nuts releases their natural oils and this imparts so much more flavour from the nut.
Chocolate Hazelnut Brownie Cookie Sandwich
Ingredients
Brownie Cookies
- 150 g dark chocolate
- 125 g heavy cream
- 40 g toasted crushed hazelnuts
- Pinch of salt
Whipped Hazelnut Ganache
- 150 g dark chocolate
- 125 g heavy cream
- 40 g toasted crushed hazelnuts
- Pinch of salt
Instructions
For the Cookies
- In a bowl, combine dark chocolate, salt, and crushed hazelnuts.
- Heat cream until it comes to a simmer.
- Pour over the chocolate and whisk until smooth.
- Cover and let sit at room temp for 1-2 hours. Ganache should be fully cooled and start to slightly set around the edges.
- Transfer to a mixing bowl and whip on medium speed for a few minutes.
- Ganache will become aerated.
- Once it forms a medium/firm peak, remove from mixer and transfer to a bag fitted with a large round tip.
- To to Assemble the Chocolate Hazelnut Brownie Cookie:When your cookies have fully cooled to room temperature, make pairs and lay them out.
- Pipe a dollop that fills the center of the cookie, inject the ganache with a Nutella core.
- Sandwich the cookie gently and transfer to the fridge until set.
- At this point you can decide to enjoy them or drizzle with your favourite chocolate.
For the Whipped Hazelnut Ganache
- In a bowl, combine dark chocolate, salt, and crushed hazelnuts.
- Heat cream until it comes to a simmer.
- Pour over the chocolate and whisk until smooth.
- Cover and let sit at room temp for 1-2 hours. Ganache should be fully cooled and start to slightly set around the edges.
- Transfer to a mixing bowl and whip on medium speed for a few minutes.
- Ganache will become aerated.
- Once it forms a medium/firm peak, remove from mixer and transfer to a bag fitted with a large round tip.
To Assemble the Chocolate Hazelnut Brownie Cookies
- When your cookies have fully cooled to room temperature, make pairs and lay them out.
- Pipe a dollop that fills the centre of the cookie, inject the ganache with a Nutella core.
- Sandwich the cookie gently and transfer to the fridge until set.
- At this point you can decide to enjoy them or drizzle with your favourite chocolate.
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