Chocolate cookies with caramel and hazelnuts
4 servings
30 minutes
Chocolate cookies with caramel and hazelnuts are a true embodiment of culinary luxury. This dessert has roots in European baking traditions, where exquisite flavor combinations have always been cherished. The thick, rich chocolate dough complemented by delicate caramel and crunchy hazelnut pieces creates a harmony of sweetness and texture. Vanilla notes enhance the aroma, while creamy caramel adds warmth to each bite. These cookies make the perfect accompaniment to a cup of aromatic coffee or tea and are also great for cozy evenings and festive treats. Their rich flavor and appetizing appearance will make them a favorite among sweet tooths.
1
Melt the chocolate in a water bath. Remove from the bath and let it cool.
- Dark chocolate: 100 g
2
In a deep bowl, beat room temperature butter and sugar with a mixer, add an egg, and beat again. Add melted and slightly cooled chocolate, and mix everything well until smooth.
- Butter: 50 g
- Cane sugar: 100 g
- Chicken egg: 1 piece
- Dark chocolate: 100 g
3
In another bowl, mix all the remaining dry ingredients, sifting the flour and cocoa. Add the dry mixture to the chocolate and mix well with a spatula until the dough is uniform. Place the dough on a baking sheet lined with parchment paper: this can be done with a spoon or by rolling it into a ball and flattening it into a disk by hand. This amount of dough makes 10 cookies.
- Wheat flour: 120 g
- Baking powder (raising agent): 0.5 teaspoon
- Cocoa powder: 50 g
- Salt: pinch
- Vanilla: to taste
4
Bake for 15-18 minutes at 180°.
5
For the caramel: heat honey in a thick-bottomed saucepan, slowly pour in the cream and cook, stirring to prevent burning, over low heat until thickened and amber-colored.
- Honey: 50 g
- Heavy cream 35% fat: 50 ml
6
Drizzle the cookies with caramel and sprinkle with chopped hazelnuts.
- Hazelnut: to taste
