French style chocolate raspberry hazelnut cookies
These chocolate hazelnut cookies are packed with fillings and topped off with raspberry compote, hazelnut praliné spread, and flaky sea salt. They’re absolutely extravagant and are inspired by cookies you’d find in a Parisian bakery!
Equipment
- Mixing bowl
- Small sauce pan or pot
- Baking tray
- 3 inch (8 cm) tart rings
- Parchment paper
- Piping bags
Ingredients
- 125g (1 cup) all purpose flour
- 3g (1/2 tsp) baking powder
- 2g (1/4 tsp) salt
- 94g (7 tbsp) unsalted butter, room temperature
- 56g (1/4 cup) cassonade (see notes for substitutions)
- 45g (1/4 cup) muscovado sugar (can sub with brown sugar)
- 1 egg
- 70g (2.5 oz) dark chocolate, chopped
- 35g (1.25 oz) milk chocolate, chopped
- 55g (2 oz) roasted hazelnuts, halved
Raspberry compote
- 200g (7 oz) fresh or frozen raspberries
- 30g (2 tbsp) granulated sugar
Hazelnut praliné chocolate spread
- 80g (5 tbsp) chocolate hazelnut spread
- 40g (3 1/2 tbsp) granulated sugar
- 40g (1.5 oz) roasted hazelnuts
Topping
- 50g (1.75oz) roasted hazelnuts, halved
- coarse or flaky sea salt
Instructions
Make the cookie dough
- Mix together the all purpose flour, salt, and baking powder and set aside
- In a mixing bowl, cream together the softened butter, cassonade, and muscovado sugar. Add the egg and mix until well combined
- Mix in your dry ingredients until the dough is cohesive. Fold in your dark chocolate, milk chocolate, and roasted hazelnuts. Make sure they're evenly distributed
- Form into balls that weigh about 60g each. Gently flatten each ball and cover the surface with hazelnut halves. Chill for at least 30 minutes
- While chilling, preheat the oven to 400°F
Make the raspberry compote
- In a small sauce pan, cook your raspberries and sugar on medium-high heat until thickened
- Pass through a sieve to remove the raspberry seeds. Place in a piping bag and set aside to cool
Make the hazelnut praliné chocolate spread
- In a small sauce pan, melt the sugar on medium-high heat until golden brown. Do not stir too much, as it can cause the sugar to crystallize
- Add the roasted hazelnuts and mix to combine. Transfer to parchment paper and let cool. Once cooled, crush or grind until fine
- Mix the hazelnut and caramel powder into the chocolate hazelnut spread. Place in a piping bag and set aside
Bake & decorate the cookies
- Line a baking tray with parchment paper. Place the cookie dough balls on the tray, with each cookie dough ball in the middle of an 8cm (3 inch) round tart rings. The side with hazelnuts covering it should face up
- Bake for 7 - 10 minutes until the edges are browned and top is starting to brown
- Remove from the oven and let cool for a few minutes on the tray
- While the cookies are still soft, pipe the raspberry compote into the cookies. In each cookie, inject the raspberry compote into 3 different spots. If you have trouble getting the piping bag to pierce the surface of the cookie, you can use the back of a spoon to gently create holes, and then fill with the compote
- Add small dots of the hazelnut chocolate spread on the surface of the cookie. Finish with a sprinkle of flaky sea salt
Notes
- You can replace cassonade with turbinado sugar, demerera sugar, or granulated brown sugar
- The raspberry compote needs to be cooked thick enough, otherwise it will run out of the cookie