Name: Chocolate Hazelnut Cookie Cups
Prep time: 45 min
Cook time: 25 min
Total time: 1 h 10 min
Yield: 24
Ingredients: 16 tablespoons (2 sticks) unsalted butter, room temperature; 1-16 ounce Ann Clark Chocolate Sugar Cookie Mix; ½ teaspoon baking powder; 1 large egg, room temperature; 1 large egg yolk, room temperature; 1 teaspoon Ann Clark Hazelnut Flavoring; ¼ cup whole milk; ½ cup heavy cream; 1 cup dark semi-sweet chocolate chips; ¼ cup toasted chopped hazelnuts; 1 teaspoon Ann Clark Hazelnut Flavoring; 2 tablespoons toasted roughly chopped hazelnuts; Pinch Maldon Flakey Sea Salt; Stand mixer with paddle attachment

Chocolate Hazelnut Cookie Cups

Rated 5.0 stars by 1 users

Servings

Prep Time

45 minutes

Cook Time

25 minutes

These are bites of heaven with a crunchy chocolate crust, a hazelnut ganache and a touch of Maldon Sea salt.

Ingredients

Dough

16 tablespoons (2 sticks) unsalted butter, room temperature
1-16 ounce Ann Clark Chocolate Sugar Cookie Mix
½ teaspoon baking powder
1 large egg, room temperature
1 large egg yolk, room temperature
1 teaspoon Ann Clark Hazelnut Flavoring
¼ cup whole milk

Filling

½ cup heavy cream
1 cup dark semi-sweet chocolate chips
¼ cup toasted chopped hazelnuts
1 teaspoon Ann Clark Hazelnut Flavoring

Topping

2 tablespoons toasted roughly chopped hazelnuts
Pinch Maldon Flakey Sea Salt

Equipment Needed

Stand mixer with paddle attachment

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Directions

Meanwhile, preheat oven 350F. Prepare 2 large-rimmed baking pans with parchment paper or ungreased pan.
For the dough: Beat butter in stand mixer, on medium, with paddle attachment or electric mixer, until just smooth, about 1 minute.
Add ½ cup dry mix to the mixer, on medium-low, scraping as needed, until incorporated, about 1un minute.
Add egg, yolk, remaining mix, and milk until well blended, scraping the sides as needed, about 1 minute.
Scoop dough into 24 even balls and press into a greased 24-mini muffin tin.
Bake in preheated oven, until puffed and firm to touch, about 25 minutes.
Meanwhile for the filling: Heat cream until just boiling in a medium saucepan.
Place chips in a medium bowl.
Add hot cream into the medium bowl and let sit for 3 minutes.
Whisk the mixture until smooth.
Add the ¼ cup hazelnuts and flavoring and stir until combined and set aside at room temperature until slightly cool but still pourable, about 10 minutes.
For Assembly: Press down the centers to create an indent for the filling to go.
Divide filling evenly (about 1 tablespoon) into the indent of each cookie.
Sprinkle each cookie with 2 tablespoons hazelnuts and Flakey Sea salt.
Let sit at room temperature for an hour, then remove from the tray using a sharp paring knife. Chill in the refrigerator for an hour before serving.

Recipe Note

Notes & Tips:

To make ahead: Make cups the day before and fill on the 2nd day

Photo by Laura Kanya