A buttery hazelnut shortbread meets a glossy dark chocolate ganache in these crisp little cookies.
They’re easy to make, impressive to serve, and built on a few smart techniques that guarantee success.
You’ll toast nuts, pulse a lightly sweet dough, chill it into a slab, and cut tidy rounds.
A boozy chocolate ganache finishes each cookie with a silky, slightly salty center.
These cookies are perfect for giving, for holiday plates, or for an elevated weeknight treat.
They keep well and travel without falling apart, which makes them a reliable recipe to master.
Why You’ll Love This Hazelnut Cookies with Dark Chocolate Ganache
- Nut-forward flavor with toasty depth.
- Crisp, tender shortbread texture that melts in your mouth.
- Rich, glossy dark ganache with a hint of bourbon.
- Simple pantry-friendly method with a make-ahead chill.
- Elegant bite-sized presentation for gifting or tea.
- Uses whole wheat pastry flour for nutty complexity and better structure.
The flavor balances toasted hazelnut, bright lemon zest, and bitter-sweet dark chocolate.
The texture is crisp at the edge and tender inside, thanks to cornstarch and the shortbread-style dough.
The ganache adds a creamy, slightly molten center that sets to a glossy dot on top.
“Absolutely addictive — toasted hazelnut aroma, perfect crunch, and that ganache is heavenly. 10/10, will bake for every party.” — 5★ reader
Key Ingredients for Hazelnut Cookies with Dark Chocolate Ganache
Roasted hazelnuts
Roasted hazelnuts supply the cookie’s signature flavor and a slightly oily texture that helps the dough hold together. Buy fresh, pre-roasted nuts if possible, or raw and roast them yourself for peak aroma. Substituting almonds or pecans will change the character; the cookies remain good, but lose the classic hazelnut aroma.
Dark chocolate (70% cocoa)
High-quality dark chocolate creates a ganache that is rich without being cloying and sets with a glossy sheen. Choose couverture or bars with few additives for smooth melting. If you use milk chocolate, increase the cocoa butter content in the cream or expect a softer set and a sweeter finish.
Whole wheat pastry flour
Whole wheat pastry flour adds a gentle nutty note and a slightly more tender crumb than all-purpose alone. It’s lower in protein than regular whole wheat, which keeps these cookies from becoming dense. If you substitute only all-purpose, the cookies will be lighter in color and slightly less characterful; using whole wheat (regular) will make them denser and chewier.
Unsalted butter (room temperature)
Butter is flavor and structure here; room-temperature butter helps the dough pulse into a cohesive, shortbread-like texture. Use European-style butter for extra richness if you like, but reduce added salt if using salted butter. Substituting margarine or oil will change flavor and flakiness and is not recommended for best results.
Full Ingredient List for Hazelnut Cookies with Dark Chocolate Ganache
- 1 stick Unsalted butter (room temperature)
- 1/3 cup Granulated sugar
- 1/2 cup Roasted hazelnuts
- 3/4 cup Whole wheat pastry flour
- 1/2 cup All-purpose flour
- 2 tbsp Cornstarch
- 1/4 tsp Salt
- 1/2 tsp Vanilla extract
- 1/2 tsp Lemon zest
- 1 Egg (for wash)
- 3 tbsp Water (for wash)
- 1/3 cup Turbinado sugar
- 8 ounces Dark chocolate (70% cocoa)
- 4 ounces Heavy cream
- 1/4 tsp Salt (for ganache)
- 1 tsp Bourbon
Step-by-Step Instructions for Hazelnut Cookies with Dark Chocolate Ganache
Step 1: Toast the hazelnuts and preheat the oven
Preheat your oven to 350°F. Spread the hazelnuts in a single layer on a baking sheet and toast for 6–8 minutes until fragrant, watching carefully so they don’t burn.
Pro Tip: The smell should be nutty and toasty and the skins will loosen slightly; don’t wait for deep browning.
Step 2: Cool and grind hazelnuts with sugar and salt
Let the hazelnuts cool completely. In a food processor, pulse the hazelnuts with granulated sugar and salt until they’re finely ground but not a paste.
Pro Tip: Look for a sandy, slightly gritty texture without oily clumps — that tells you the nuts are ground just right.
Step 3: Add flours and cornstarch
Add whole wheat pastry flour, all-purpose flour, and cornstarch to the processor and pulse until combined into a crumbly mix.
Pro Tip: It should look like coarse sand with visible specks of hazelnut, not a homogeneous dough.
Step 4: Add flavorings and butter to form dough
Add vanilla extract, lemon zest, and softened butter and pulse until a soft dough forms, stopping when the mixture holds together if squeezed.
Pro Tip: The dough should feel pliable and slightly sticky but not greasy when you press it between fingers.
Step 5: Chill the dough overnight
Transfer the dough into a gallon freezer bag and flatten it into a slab. Seal and refrigerate overnight to hydrate and firm up for cleaner cutting.
Pro Tip: The slab should feel firm to the touch and slice cleanly with a knife — chilling prevents spreading during baking.
Step 6: Roll and cut the cookies
Roll out the chilled dough to about 1/4-inch thickness and cut into 1-inch rounds. Place rounds on a parchment-lined baking sheet with a little space between them.
Pro Tip: Edges should be smooth and clean; ragged edges mean the dough needed a few more minutes to warm slightly or rest.
Step 7: Egg wash and turbinado sugar
Whisk the egg and water for an egg wash, brush each cookie lightly, and sprinkle with turbinado sugar for sparkle and crunch.
Pro Tip: The sheen from the wash should be even, and the turbinado should sit on top like glitter — not sink into the dough.
Step 8: Bake at reduced temperature
Reduce the oven to 325°F and bake for 10–12 minutes until edges are light golden. Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely.
Pro Tip: Cookies should feel firm at the edges and slightly soft in the center; they’ll set as they cool.
Step 9: Make the dark chocolate ganache
Chop the dark chocolate and place in a bowl. Heat the heavy cream until simmering, pour it over the chocolate, add bourbon and salt, and whisk until smooth.
Pro Tip: The ganache should be glossy and pourable, with no streaks of un-melted chocolate.
Step 10: Chill and pipe the ganache
Chill the ganache for 10–15 minutes until thick, then pipe a dollop onto each cookie and let set at room temperature or in the fridge until firm.
Pro Tip: The ganache should hold a soft peak when scooped; if it’s too runny, chill a little longer until it thickens to a pipeable consistency.
Expert Tips for Hazelnut Cookies with Dark Chocolate Ganache
- Temperature tips: Start with butter at room temperature but not soft or oily; too-warm butter makes a greasy dough and excess spreading.
- Dough chilling: Always chill the slab overnight if possible; it improves texture and flavor and makes clean cutting easier.
- Texture troubleshooting: If cookies are crumbly, you under-hydrated the dough — add a teaspoon of cold water and press together, then chill.
- Baking temperature: Lowering the oven to 325°F for baking prevents over-browning and keeps the centers tender while crisping edges.
- Equipment tips: A food processor gives the best nut-sugar grind; use a bench scraper to transfer chilled dough slabs cleanly.
- Ganache tips: Use a heatproof bowl and warm the cream until just simmering; avoid boiling the cream which can scorch chocolate.
- Common mistakes: Overworking dough warms the butter and creates tough cookies; pulse briefly and stop when a cohesive dough appears.
- Visual cues: Watch for light golden edges and a matte center on the baked cookie — that’s the cue they’re done and will set properly.
Storage & Freezing for Hazelnut Cookies with Dark Chocolate Ganache
Fridge storage: Store finished cookies in an airtight container in a single layer or separated with parchment. They keep 5–7 days in the refrigerator if the ganache is chilled.
Freezer storage — baked cookies: Freeze baked cookies (without ganache) in a single layer on a tray, then transfer to a freezer bag for up to 3 months.
Freezer storage — dough: You can freeze the dough slab tightly wrapped for up to 2 months; thaw overnight in the fridge before rolling and cutting.
Thawing: Thaw frozen baked cookies in the fridge overnight or at room temperature for 1–2 hours. Replace ganache if melting occurs, or re-pipe after warming.
Reheating: Warm cookies briefly (10–15 seconds) in a microwave for a freshly baked feel, but avoid melting the ganache; use a 300°F oven for 3–4 minutes to revive crispness.
Variations & Substitutions for Hazelnut Cookies with Dark Chocolate Ganache
Chocolate-hazelnut sandwich
Spread a thin layer of chocolate-hazelnut spread between two cookies instead of piping ganache. The result is a creamier, more spreadable center and a casual sandwich cookie experience.
Salted caramel ganache
Replace the bourbon and salt with a swirl of salted caramel folded into the warm cream before pouring over chocolate. The cookie gains a sweet-salty counterpoint and a more complex sticky center.
Citrus twist: orange zest and Cointreau
Swap lemon zest for grated orange zest and add 1 tsp Cointreau to the ganache. The orange brightens the hazelnut and complements dark chocolate with a candied-citrus note.
Nut-free version with sunflower seeds
Replace hazelnuts with toasted sunflower seeds and omit any cross-contamination concerns for nut-free diets. The flavor shifts to a milder, earthy seed profile but keeps the same crunch and structure.
Frequently Asked Questions About Hazelnut Cookies with Dark Chocolate Ganache
Q: Can I use raw hazelnuts instead of roasted?
A: Yes — but roast them first for best flavor. Raw nuts lack the toasty oils and aroma that roasting develops; spread them on a sheet and toast at 350°F for 6–8 minutes until fragrant, then cool before pulsing.
Q: Why add cornstarch to the cookie dough?
A: Cornstarch tenderizes the crumb and limits gluten development, yielding a melt-in-your-mouth shortbread texture. It also helps with a delicate snap at the edges rather than chewiness.
Q: My ganache is grainy or separated. What went wrong?
A: Graininess usually means the chocolate was tempered too rapidly by hot cream or the chocolate quality was low. Whisk gently and warm briefly in a double boiler while stirring to smooth it; avoid overheating and don’t introduce cold liquid.
Q: How do I prevent cookies from spreading too much?
A: Chill the dough thoroughly and don’t over-soften the butter. Bake at the recommended lower temperature (325°F) and space cookies well. If they spread, next time chill the cut shapes on the baking sheet for 15–20 minutes before baking.
Q: Can I make the ganache ahead of time?
A: Yes — make ganache up to 3 days ahead and store covered in the refrigerator. Before piping, warm it slightly (15–30 seconds in a microwave) or sit at room temperature to soften, then beat lightly to restore gloss and pipeability.
Final Thoughts on Hazelnut Cookies with Dark Chocolate Ganache
These Hazelnut Cookies with Dark Chocolate Ganache are a small-bite cookie with big flavor and an elegant finish.
They reward careful toasting, an overnight chill, and a silky ganache for a truly memorable cookie.
If you want other hazelnut sandwich ideas for inspiration, check this delightful riff from Hazelnut Shortbread Sandwich Cookies – The Loopy Whisk.
For a salted-ganache approach that echoes these flavors, see Hazelnut Shortbread with Salted Ganache Sandwich Cookies.
If you like coffee notes with hazelnut, explore the twist at Hazelnut Espresso Sandwich Cookies – Broma Bakery.
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Hazelnut Cookies with Dark Chocolate Ganache
Ingredients
Method
- Preheat your oven to 350°F. Spread hazelnuts on a baking sheet and toast for 6–8 minutes until fragrant.
- Let hazelnuts cool completely. In a food processor, pulse the hazelnuts with granulated sugar and salt until finely ground.
- Add whole wheat pastry flour, all-purpose flour, and cornstarch to the processor and pulse until combined.
- Add vanilla extract, lemon zest, and softened butter, pulse until a soft dough forms.
- Transfer the dough into a gallon freezer bag, flatten into a slab, seal, and refrigerate overnight.
- Roll out the chilled dough to about 1/4-inch thickness and cut into 1-inch rounds.
- Whisk the egg and water for an egg wash, brush each cookie lightly, and sprinkle with turbinado sugar.
- Reduce the oven to 325°F and bake for 10–12 minutes until edges are light golden. Cool on the baking sheet for 5 minutes.
- Chop the dark chocolate and place it in a bowl. Heat heavy cream until simmering, pour it over chocolate, add bourbon and salt, and whisk until smooth.
- Chill the ganache for 10–15 minutes until thick, then pipe a dollop onto each cookie and let set.