These slice & bake cookies are so easy to keep handy! Just keep the roll of dough in the freezer or fridge and slice off one or two to pop in the oven when the craving strikes. The sea salt on top makes for a nice savory contrast.
Come December, everyone in the food blogging world was declaring it was “cookie season.” And I was just left wondering…is there actually such a thing? At my house, cookies are in stock pretty much all year round, so technically they never go out of season.
Or maybe it’s just acceptable to eat cookies for three meals a day during the holidays. Is that what I was missing?
Whatever they meant, I’m obviously carrying cookie season forward with all my heart. And we should probably all recognize the fact that cutting carbs did NOT make it on my resolutions list for this year. I’m realistic like that.
One thing that did make it on my list of goals for this year is using new ingredients that I’ve never played with before. And believe it or not, hazelnuts were on that list. They seem so very ubiquitous in baking, especially since I love the flavor, but I really have never had occasion before. And I’m so glad I’ve tried them—I think they’ll become a staple in my kitchen! There are a few notes below about prepping them.
You really must toast the hazelnuts before using them. When raw, they can cause an upset stomach, and the skins (which can be bitter) need to be removed.
However, I found the traditional toast and rub with a towel method a bit ineffective. So instead I boiled the nuts for 1 minute before popping the skins off, and then toasted for 10-15 minutes them to achieve that beautiful roasted flavor.
The cookies dipped in chocolate may need to be put in the fridge if you haven’t tempered your chocolate. If you don’t, the chocolate will take for.ev.er. to set.
Chocolate Hazelnut Slice & Bake Cookies
Recipe by Rebecca Neidhart
Makes 16-18 cookies
Prep Time: 20 minutes || Baking Time: 20-24 minutes || Total: 5 to 25 hours
3/4 cup (170 g) salted butter, cold and chopped into chunks
1/4 cup (50 g) white sugar
1/4 cup (50 g) brown sugar
1 large egg yolk
1 tsp. vanilla
1/4 tsp. salt
1/4 tsp. baking soda
1 1/2 cups (180 g) all-purpose flour
8 oz. chocolate, chopped & divided
1 cup (4 oz.) hazelnuts, peeled, toasted, and chopped
Flaky sea salt
In the bowl of a stand mixer, combine the butter and sugars. Blend on medium for 3-4 minutes or until it is completely creamy and fluffy. Scrape down the sides of the bowl with a rubber spatula and beat in the egg yolk and vanilla until combined.
Sift the flour, salt, and baking soda into the bowl and mix on low until combined. Add half of the chopped chocolate and 1/2 cup of the hazel nuts and mix in.
Set out a piece of plastic wrap and place the dough in a log on it. Using the rubber spatula, shape it into a strip about 8 inches long. Wrap the plastic around it tightly, then gently roll it until it is round. It should end up about 10” long and about 2” in diameter. Place the dough log in the fridge for at least four hours, but overnight is better—you want it to be completely firm and cold.
When you are ready to bake, preheat the oven to 350 degrees f, and line a large baking sheet with parchment paper. Remove the dough log from the fridge. Unwrap it and, using a very sharp knife, cut it into 1/2” thick slices. Place them on the baking sheet about 2” apart (I like to look for the pretty side and put it up).
Bake for 10-12 minutes, or until the bottom edges are golden brown and the dough on top looks completely set. Remove them from the baking tray and let cool completely.
After the cookies are cooled, melt the rest of the chocolate in the microwave, stirring every 15 seconds, or over a double boiler. Once it is completely melted, dip half of each cookie in it and set it back on the baking tray. Sprinkle with the remaining nuts and a pinch of flaky sea salt. Allow the chocolate to harden before serving.