What are Double Chocolate Hazelnut Sandwich Cookies? | How to Make Chocolate Cookies that Hold Their Shape | What is hazelnut spread? | Tips for Making Chocolate Hazelnut Cookies | Essential Baking Tools for Sandwich Cookies
Whoever created hazelnut chocolate spread must have been a genius because the combination of hazelnut and chocolate is divine. In honor of chocolate and hazelnuts, we are making Double Chocolate Hazelnut Sandwich Cookies today.
What are Double Chocolate Hazelnut Sandwich Cookies?
Double chocolate hazelnut sandwich cookies are composed of two chocolate cookies with delicious hazelnut buttercream sandwiched in the middle. The cookies are soft and the filling is creamy, making every bite enjoyable!
How to Make Chocolate Cookies that Hold Their Shape
One of the tricks to making chocolate cookies that hold their shape is reducing or omitting leavener. Leaveners tend to make cookies rise and expand, and therefore the cookies lose some of the structured shape. Sometimes a little leavener is needed though, such as in this recipe.
We also control the amount of liquid and sugar in the cookies so that they don’t spread too much. While white sugar helps tenderize cookies, too much white sugar make cookies spread.
Instead, we opt to use more brown sugar than white sugar. In this recipe, we also use cold butter, which helps the cookies hold their shape better.
What is Hazelnut Spread?
Hazelnut spread is a combination of ground hazelnuts and chocolate along with some sugar. Whether or not there are other ingredients in the spread depends on the brand…So there isn’t a one answer fits all spreads.
I chose to use an organic hazelnut spread for these double chocolate sandwich cookies because it contains 40% less sugar, which means that I had more control over how much sugar was going into the filling. I really like Nutella too, so choose whichever works best for you!
If you want a vegan hazelnut spread, for example, you can definitely find some or even make some. The ingredient list is somewhat different, however, than the ingredients for traditional spread since vegan foods do not use dairy.
Tips for Making Double Chocolate Hazelnut Sandwich Cookies
- The butter needs to be softened but cool. In other words, you should be able to press on the butter and it will give a little, but you should not be able to push your finger through it easily. Cold butter helps the cookies hold their shape better!
- Mix the cookie dough just until it comes together so the cookies stay super soft.
- It is also really important to roll the dough out on a piece of wax paper, cover it, and refrigerate for an hour so that the dough is nice and firm before cutting and baking.
- If the cookies feel soft after cutting them out, refrigerate for 10-15 minutes before baking to ensure that they won’t spread much.
- Let the cookies cool completely before filling so that the hazelnut spread doesn’t melt everywhere!
Essential Baking Tools for These Cookies
- Organic hazelnut spread or traditional hazelnut spread
- Rimmed baking pans. Don’t use unrimmed pans- it affects how the cookies bake!
- A good rolling pin for rolling out the cookies. This one is my favorite!
- Scalloped or plain circle cookie cutters. I have used Atecos for years, and they are great!
- Disposable piping bags for filling the cookie sandwiches.
- A pretty flower tip for the icing to make the swirl.
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Double Chocolate Hazelnut Sandwich Cookies
- Prep Time: 1 hour
- Cook Time: 8 minutes
- Total Time: 1 hour 8 minutes
- Yield: 20 sandwich cookies 1x
- Category: cookies
- 3/4 cup unsalted butter, soft but cool
- 3/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 1/2 tsp vanilla extract
- 2 ounces bittersweet chocolate, melted
- 1/2 cup cocoa powder
- 2 1/2 cups all-purpose flour
- 3/4 tsp salt
- 1/4 tsp baking soda
- 1/4 cup sugar(for coating the cookies)
Chocolate Hazelnut Filling
- 13 ounces chocolate hazelnut spread (such as Nutiva or Nutella)
- 1/4 cup unsalted butter
- 3/4 cup powdered sugar
For the Cookies
- Cream butter, brown sugar, and granulated sugar on medium low speed in a stand mixer fitted with a paddle attachment.
- Add egg, yolk, melted chocolate, and vanilla. Mix until incorporated.
- Sift dry ingredients and add to dough. Stop mixing as soon as the dough comes together!
- Roll out dough on a piece of wax paper and put it on a half sheet pan. The dough should be between 1/8 and 1/4 inch thick. Cover and then refrigerate for 1 hour.
- Next, use a circle cutter around 2 inches to cut out cookies. Transfer the cut out cookies to parchment lined baking trays, and refrigerate for 10 more minutes.
- Preheat oven to 350 degrees F, and bake cookies for 7-9 minutes. Be sure not to over bake the cookies! Even one minute can mean the difference between super soft or hard edges. I bake mine right at 8 minutes, but even 7 1/2 would be great.
- Transfer baked cookies to a cooling rack as soon as they come out and let cool completely before making cookie sandwiches.
For the Chocolate Hazelnut Filling
- Cream softened butter and hazelnut spread together. Add powdered sugar and mix until combined. Thin with milk as is needed. Start with just 1 tablespoon, and then add more if the frosting is too thick.
- Prepare piping bag with desired piping tip and hazelnut filling. Be sure to rubber band or clamp the top of the bag so the filling doesn’t come out!
- Pipe the filling on one cookie, then top with another and repeat until all cookies sandwiches are complete.
This is a Baker Street Society original recipe.
Keywords: chocolate hazelnut cookie sandwiches, double chocolate cookies, hazelnut cookies, chocolate sandwich cookies