ingredients
  • Softened butter 125g (4.4oz)
  • Sugar 100g (1/2 cup) • 470 kcal
  • Oil 60ml (1/4 cup)
  • Egg 1 • 130 kcal
  • All-purpose flour 450g (15.9oz)
  • vanilla sugar 1 tsp
  • Baking powder 2g (1/2 tsp) • 156 kcal
  • Cornstarch 1 tbsp • 338 kcal
  • Cocoa 1 tbsp
  • melted dark chocolate 350g (12.3oz)
  • Crushed hazelnuts 100g (3.5oz)
Calories refers to 100 gr of product

Traditionally, Half Moon Cookies are also known as Black and White Cookies and originated from Upstate New York. Our Half Moon Cookies are quite a bit different. Their named after their unique crescent shape, where the crushed hazelnuts resemble moon craters!

Chocolate and hazelnut is a classic combination. It’s one of the most popular flavors, and almost everyone is sure to love these cookies. It’s easy to make as all the ingredients are added into one bowl. The Half Moon Cookies have LOTS of texture, thanks to the crispy cookie base, hardened chocolate, and hazelnut pieces. This is definitely a recipe you’ll want to make over and over again!

What's the difference between Half Moon Cookies and NYC's Black and Whites Cookies?

Classic NYC Black and White Cookies consist of a small vanilla or chocolate cake sponge, covered with a buttercream or fudge frosting. Some varieties are made with a lemon-flavored cake. It gets its name from the black and white color frosting, where half of the cookie is white and the other half is black.

How To Make Half Moon Cookies (Instructions)

Preheat the oven to 180°C/350°F. In a small bowl, cream together the butter and sugar.

Add the oil and egg and stir to combine.

Add the all-purpose flour, vanilla sugar, baking powder, cornstarch, and cocoa powder. Stir to combine.

Mix until a dough forms. Press the dough slightly to flatten.

Place the dough between parchment paper and flatten with a rolling pin.

Use the bottom of a glass (or a cookie cutter) to press out half moon shapes from the rolled dough.

Use a butter knife to gently lift the half moon cookies off the parchment paper.

Place the half moon cookies on a baking sheet lined with parchment paper

Bake for 15 minutes at 180°C/350°F.

In the meanwhile, mix melted chocolate with crushed hazelnut grains.

Use two forks to carefully dip each cookie in the melted chocolate mixture.

Place the chocolate half moon cookies on a wire rack place on top of a baking sheet lined with parchment paper.

How Long Are Chocolate Half Moon Cookies Good For

These cookies are good for a good two weeks, but we don’t think they will last that long. You will want to eat them all at once! Remember to use the freshest ingredients you have available, as this will keep the cookies fresher for longer.

How To Store And Freeze 

These Chocolate Half Moon Cookies can be stored at room temperature (in an airtight container0 for up to two weeks. You can also freeze the cookies for up to two months.

Recipe Notes and Tips

Make sure that the cookies are cooled off properly before you dip them, otherwise the chocolate won’t harden properly.

If you don’t have hazelnuts, you can also use crushed almond or pecan nuts.

You can use dark chocolate or white chocolate for dipping, get creative!