A decadent whipped hazelnut ganache sandwiched between two dark chocolate slice-and-bake cookies. Packed full of chocolate hazelnut flavor, these cookies are sweet, petite and positively delicious.
- 2 cups all purpose flour
- 3/4 cup unsweetened cocoa powder (I use Dutch Process)
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1 egg, room temperature
- 1 tsp vanilla
For Whipped Hazelnut Ganache
- 1 cup heavy cream
- 1 cup dark chocolate, coarsely chopped (I use 70% cocoa)
- 2/3 cup Pan di Stelle Chocolate Hazelnut Cream
- In a medium bowl, sift together flour, cocoa powder, baking powder and salt. Whisk to combine.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 1-2 minutes.
- Add the egg and vanilla and mix to combine.
- Scrape down the sides of the bowl as needed.
- Gradually add the flour mixture to the butter mixture and mix on low speed until just combined.
- Place the dough on a flat surface, divide in half.
- Shape each half into a log about 9 inches long and 1 1/2 inches in diameter.
- Wrap each log tightly in plastic wrap and place in refrigerator to chill for at least one hour.
- Once dough has chilled, preheat oven to 350 degrees.
- Line two baking sheets with parchment paper.
- Using a very sharp knife, slice the logs into thick slices and place on baking sheet. The cookies will not spread much.
- Bake for 10 minutes, remove from oven and cool completely on a baking rack.
- Place heavy cream in a small saucepan over medium heat.
- Heat until just simmering, do not boil.
- Pour hot cream over chopped chocolate in a heat safe bowl.
- Allow to sit for 5 minutes and then add the Pan di Stelle Hazelnut Cream and stir to combine.
- Allow ganache to sit until cooled to room temperature, stirring occasionally. You may place the ganache in the refrigerator to speed this along.
- Once cooled, use and electric mixer fitted with the paddle attachment on high speed to whip the ganache until light and fluffy.
- Place ganache in a piping bag fitted with a large star tip. Pipe the ganache onto cooled cookie and top with a second cookie. Repeat until all cookies are sandwiched together.
- Alternatively, you can scoop a tablespoon of the whipped ganache onto the flat side of one cookie and then top with another.
**Chocolate cookie recipe by House of Nash Eats.
Whipped ganache can be made without hazelnut spread.
Store cookies tightly wrapped in a cool, dry place for up to 3 days.
Freezing not recommended.