Chocolate Cookie Logs with Hazelnut Cream

The dough for hazelnut cream-filled cookies is made from flour, sugar, butter, egg, milk, and baking powder. It is then rolled around a generous line of hazelnut cream before heading into the oven. The result is a crisp, lightly sweet cookie with a rich, chocolate-hazelnut centre and a lovely baked aroma.

They would also make a cheerful addition to a biscuit tin or a homemade dessert spread. If you enjoy chocolate-hazelnut flavours, you already know this recipe has your name written all over it.

What Are Chocolate Cookies with Hazelnut Cream?

In this recipe, the hazelnut cream provides the rich chocolatey centre, while the surrounding dough stays relatively mild so the filling gets plenty of attention. The dough itself is closer to a simple butter cookie than a traditional chocolate cookie because it contains no cocoa powder or melted chocolate.

Pro Tips for the Best Chocolate Cookies

• Give the dough its full 30 minutes rest. The fridge time makes the dough easier to handle and roll.
• Try to make the portions similar in size so your cookie logs bake at roughly the same rate. A slightly uneven division can leave you with one enormous log and several suspiciously skinny ones.
• Use parchment when rolling. The parchment makes the filled dough much easier to roll without sticking to your hands or work surface.
• More filling sounds like an obvious win, but too much can squeeze out while you roll the dough. A neat, controlled line is easier to wrap securely.

Frequently Asked Questions

Can I Freeze These Cookies?

Yes, the baked cookies can be frozen for later. Separate layers with parchment if needed to prevent the cookies from sticking together. When ready to eat, let them thaw at room temperature before serving.

Can I Freeze the Unbaked Dough?

The dough can also be frozen before baking. Wrap it securely so it is protected from freezer air and does not pick up unwanted smells. For easier handling later, you can divide it into portions before freezing. Thaw it in the refrigerator to soften it enough to roll and fill.

How Do I Stop the Hazelnut Cream From Leaking Out?

The best approach is to keep the filling in a neat line rather than making it excessively thick. Leave enough dough around it so the edges can meet and enclose the filling properly. If the filling is particularly soft, chilling it briefly before using it can also make the job easier.

Why Should the Cookies Cool Before I Cut Them?

Freshly baked cookies are still soft and delicate inside. Cutting them immediately can cause the logs to compress, crumble, or lose their neat shape.

How to Store Any Leftovers

When stored correctly, the baked cookies can keep for several days at room temperature. Use an airtight container to protect them from moisture and help preserve their texture and they are best enjoyed within several days.

How to Make Chocolate Cookie Logs with Hazelnut Cream

Step 1

Step 1

Start by heating the oven to 170°C/340°F. Mix flour, baking powder, and sugar in a bowl. Add the cold butter and work it into the flour using your fingers until the mixture resembles coarse crumbs.

Start by heating the oven to 170°C/340°F. Mix flour, baking powder, and sugar in a bowl. Add the cold butter and work it into the flour using your fingers until the mixture resembles coarse crumbs.

Step 2

Step 2

Add the egg and milk, and mix again.

Add the egg and milk, and mix again.

Step 3

Step 3

Wrap the dough in plastic wrap and place it in the refrigerator for 30 minutes.

Wrap the dough in plastic wrap and place it in the refrigerator for 30 minutes.

Step 4

Step 4

Remove the dough from the fridge and cut the dough into quarters.

Remove the dough from the fridge and cut the dough into quarters.

Step 5

Step 5

Roll out each portion and cut it into a rectangle. Repeat with the remaining dough, gathering the scraps and rolling them again until you have five rectangles. Place each rectangle on a piece of parchment.

Roll out each portion and cut it into a rectangle. Repeat with the remaining dough, gathering the scraps and rolling them again until you have five rectangles. Place each rectangle on a piece of parchment.

Step 6

Step 6

Pipe a line of hazelnut cream along the side of each rectangle.

Pipe a line of hazelnut cream along the side of each rectangle.

Step 7

Step 7

Use the parchment to help roll each rectangle around the hazelnut cream.

Use the parchment to help roll each rectangle around the hazelnut cream.

Step 8

Step 8

Transfer the logs to a baking tray and bake for 25 minutes.

Transfer the logs to a baking tray and bake for 25 minutes.

Step 9

Step 9

Remove the baked cookie logs from the oven and let them cool while still wrapped in parchment. Then, remove the parchment and cut the logs into individual cookies. Enjoy!

Remove the baked cookie logs from the oven and let them cool while still wrapped in parchment. Then, remove the parchment and cut the logs into individual cookies. Enjoy!