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Gotta tell you about these amazing Chocolate Hazelnut Caramel Cookies! They're honestly the most requested treat in my baking arsenal. Everyone's blown away by how the deep chocolate base, the crunchy hazelnuts and that ooey-gooey caramel blend together. They look like something from an upscale bakery, but I'll walk you through making them at home—it's way easier than you'd think!
Heavenly Cookie Combination
What I adore about these treats is how they bring together three fantastic flavors—rich chocolate, nutty hazelnuts, and sweet caramel. It's the kind of mix you'd find in European desserts, and there's a reason it's stood the test of time. The cookies stay wonderfully chewy, you get that nice crunch from the nuts, and the caramel center just takes everything up a notch.
Ingredients List
- For the Cookie Base: - Room temperature butter - Sugar for the right sweetness - A fresh egg - Pure vanilla extract - All-purpose flour for the right structure - Good quality cocoa powder - A bit of salt and baking powder
- For the Magic: - Your go-to caramel sauce - Toasted and chopped hazelnuts - Chocolate ganache for that final drizzle
Baking Steps
- Prep Time:
- Turn your oven to 350°F and get your baking sheet ready with parchment.
- Combine Dry Ingredients:
- Mix up your flour, cocoa, salt and baking powder in a bowl.
- Create The Base:
- Whip your butter and sugar till it's light, then mix in the egg and vanilla.
- Form The Dough:
- Slowly add your dry mix to the wet ingredients until you've got a soft dough.
- Get Them Ready:
- Form small balls, roll them in hazelnuts, and make a small dent in the center.
- Bake Them Up:
- Pop them in the oven for about 10-12 minutes until they're just done.
- Final Touches:
- After they cool down, fill the centers with caramel and add chocolate drizzle.
Secret Tricks
Don't skimp on the cocoa—splurge for the good stuff, it really shows in the flavor. Handle the dough gently to keep the cookies tender. A little time in the fridge before baking helps them hold their shape better.
Great Companions
Nothing beats having these cookies with a cup of coffee or hot chocolate. Try them when they're still a bit warm so the caramel gets all melty. They're also fantastic for gift-giving—everyone always wants to know how to make them.
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Storage Tips
Put them in something airtight and they'll stay yummy for about 5 days. You can freeze them too—they'll last a whole month. Just let them come to room temp before you eat them.
Common Questions
Feel like trying different nuts? Go for almonds or pecans. Need a gluten-free version? Just swap in your go-to gluten-free flour mix. If your cookies are spreading too much during baking, stick the dough in the fridge for a bit before you put them in the oven.
Recipe FAQs
- → How can I stop cookies from spreading?
Use firm butter and chill the dough if necessary. Don’t press the cookies too flat before baking.
- → What’s the trick to keeping caramel soft?
Wait until the cookies cool down fully before adding caramel. A soft caramel sauce works best.
- → Are other nuts an option?
Absolutely, almonds or walnuts are great alternatives. Toasting them first enhances the flavor.
- → Why did the ganache get grainy?
Ensure the cream and chocolate are at the right temperature, and keep moisture away from the mix.
- → Can these cookies be made ahead?
Sure, but it’s better to add the ganache and caramel right before serving for the freshest taste.