Dark chocolate coffee glazed hazelnut cookies
Author: 
Serves: 12 cookies
 
Ingredients
  • 1 cup unsalted butter. cubed and cold
  • 1 cup light brown sugar, packed
  • ½ cup sugar
  • 2 large eggs
  • ½ cup dark unsweetened cocoa powder
  • 2 sticks Starbucks VIA (I used Christmas Blend)
  • 1 cup cake flour
  • 1½ cup all-purpose flour
  • 1 teaspoon cornstarch
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 12oz semisweet chocolate chips
  • 1 jar Peanut Butter Co dark chocolatey hazelnut spread.
Instructions
  1. In a mixing bowl of a stand mixer, cream together butter and sugars on high speed until light and fluffy. Add eggs one at a time, mixing well after each addition.
  2. Add in cocoa, Starbucks VIA, cake flour, all-purpose flour, cornstarch, baking soda, and salt and set mixer on lowest speed setting to stir until dough is just combined. Do not overmix!
  3. Stir in 1 cup of chocolate chips (reserve the rest of the bag)
  4. Cover and place the dough in the fridge for an hour.
  5. Preheat oven to 410°F.
  6. Line two baking sheets with silicone baking mats. With a ¼cup measuring cup, measure out a heaping cup of dough and then flatten dough into a disc. This can get pretty messy :) Open a fresh far of Peanut Butter Co's dark chocolatey hazelnut spread. (give it a good stir too). Use a heaphing teaspoon, ad spoon the spread into the center of the dough. Then carefully wrap your dough around the spread, forming a ball, making sure the spread is completely covered and there are no cracks. Place cookies on baking sheet (no more than 6 to a sheet) about 3" apart. lightly press a few chocolate chips on the top.
  7. Bake one sheet at a time, keeping the remaining cookies in the fridge until ready to bake. Bake for 11-12 minutes. . Remove from oven and gently press a few coffee glazed hazelnuts on top. Allow to cool *on the cookie sheet* for at least 20 minutes.
Recipe by the modern barista at https://themodernbarista.com/index.php/2019/12/20/coffee-glazed-hazelnut-cookies/