It's that wonderful time of year again—cookie season! While cookies are a year-round favorite, there's something special about whipping up new recipes to share with friends and neighbors during the holidays. This year, I decided to create a chocolatey treat to add to my cookie collection. Introducing chocolate hazelnut cookies made in a muffin tin—yes, you heard it right!
As expected, I began testing various recipes, adjusting ratios and combinations. The chocolate flavor was promising, but it wasn't until I baked them in a muffin tin that the texture truly stood out. I'm bending the definition of a cookie here; these delightful treats fall somewhere between a cookie and a brownie. They boast a chewy edge, complemented by a fudgy, slightly cake-like interior.
The chocolate frosting on top even had my dad wondering if I was making cupcakes, which sparked more conversation about my cookie box gift. Trust me when I say these cookies are irresistible. You'll find it hard to stop at just one, and those who receive them will be grateful.
If you've never used a muffin tin for cookies, let me share a little secret. Many of you may recall the cookie-cup trend, where chocolate chip cookies were baked into cups filled with milk. This time, I opted for a different approach. Baking in a muffin tin allows for better heat distribution, resulting in those coveted chewy edges—my personal favorite. From now on, muffin tins will be my go-to for cookie baking!
Now, let's dive into the flavor profile. These cookies are all about chocolate. They're rich and decadent, with a hint of hazelnut on top. My inspiration? The classic Ferrero Rocher chocolate, a beloved holiday treat. It seemed fitting to create a cookie that captures that iconic flavor combination.
To balance the sweetness, I added a touch of salt to the creamy salted frosting. A little savory flavor helps tone down the sweetness, enhancing the chocolate richness. For an extra special touch, consider placing a Ferrero Rocher chocolate on top of each cookie.
These cookies are a breeze to make, incredibly chocolatey, and an excellent addition to your holiday baking lineup. They strike the perfect balance between indulgence and festivity. Happy baking!
Prep Time
overnight
Cook Time
15 minutes
Categories
Ingredients
- 3/4 cup softened butter
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 2 room temperature eggs
- 1/4 cup melted chocolate chips, cooled
- 2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon salt
- Pinch of espresso powder (optional)
- For topping: chopped hazelnuts and Ferrero Rocher chocolates
For the frosting:
- 1 stick room temperature butter
- 1/4 cup melted chocolate
- 3 tablespoons cocoa powder
- 1/2 cup powdered sugar
- 1 teaspoon salt
Instructions
- In a stand mixer bowl, combine room temperature butter and sugars. Beat until light and fluffy, about 5 minutes. Scrape the bowl halfway through.
- Add vanilla and eggs, mixing until well combined. Scrape the bowl again.
- Incorporate melted chocolate and mix until blended.
- Sift the dry ingredients together and add half to the bowl. Mix on low until just combined. Add the remaining dry ingredients and mix until just blended, finishing with a spatula to avoid overmixing. This batter will be thick and stay that way after chilling.
- Transfer the batter to a smaller bowl, cover, and refrigerate for at least two hours (overnight is best).
- Preheat oven to 350°F.
- Using a mini cupcake or regular muffin tin, fill each cavity with batter. For mini cupcakes, use about 1 tablespoon, and for regular muffins, use about 2 tablespoons. Ensure you have a good nonstick tin. Flatten the tops and bake. Mini muffins should bake for about 12 minutes, while regular muffins take about 14 minutes. Avoid overbaking to keep them chewy.
- Once baked, cool in the pan for 5-8 minutes until set. Transfer to a wire rack to cool completely.
- Prepare the frosting by beating butter in a stand mixer until fluffy, about 3-5 minutes.
- Add cooled melted chocolate and mix until combined, scraping down the bowl.
- Incorporate cocoa powder, powdered sugar, and salt, mixing until smooth and fluffy. Adjust salt to taste; I prefer a slightly salty frosting for balance.
- Spread frosting on cooled cookies and top with chopped hazelnuts and Ferrero Rocher chocolates. Enjoy!
