About This Recipe
Treat yourself to a sweet break with this indulgent cookie featuring a gooey chocolate-hazelnut cream center. Its soft dough, dotted with chocolate chips and topped with crunchy roasted hazelnuts, turns every bite into an irresistible moment of indulgence. Perfect for sharing… or not!
Ingredients
At Oliviers&Co
1 jar of crunchy chocolate-hazelnut cream
1 pinch of fleur de sel
At the marché
300 g of flour
90 g of brown sugar
1/2 packet of baking powder
100 g of softened butter
1 egg
50 g of chocolate chips
A few crushed roasted hazelnuts
Directions
In a large bowl, mix the dry ingredients (flour, sugar, salt, baking powder). Gradually add the following ingredients, stirring after each: softened butter, egg, then chocolate chips.
Once the mixture is smooth, divide the dough in two.
Spread one half into a greased 22 cm (9-inch) pan and place it in the fridge (do the same with the other half) for 15 minutes.
Remove the pan from the fridge and spread 3 tablespoons of chocolate-hazelnut cream on top, then cover with the second half of the dough.
Place in the freezer for 30 minutes. Preheat the oven to 160°C (320°F).
Bake the cookie for 35–40 minutes. Let it cool.
Sprinkle with roasted hazelnuts and drizzle 2 teaspoons of chocolate-hazelnut cream over the top.