Chocolate Hazelnut Star Cookies
Perfect for festive holiday gatherings, these star-shape cookies get a double dose of chocolate: Cocoa powder is blended into the dough, then the baked cookies are sandwiched together with a rich filling of chocolate hazelnut spread. We use a clever trick to create the checkboard pattern—place a wire cooling rack on top of the cookies, then dust with confectioners’ sugar. Be sure to use Dutch process cocoa powder for this recipe; it has been alkalinized, which produces a smoother taste and darker color than regular natural cocoa.
Ingredients:
- 1 1/4 cups (4 3/4 oz./150 g) all-purpose flour, plus more for dusting
- 1/2 cup (1 1/2 oz./45 g) Dutch process cocoa powder
- 1 Tbs. arrowroot starch or cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature
- 1/2 cup (3 1/2 oz./100 g) granulated sugar
- 1/3 cup (2 1/2 oz./70 g) firmly packed dark brown sugar
- 2 tsp. vanilla bean paste or vanilla extract
- 1/4 cup (2 1/4 oz./65 g) chocolate hazelnut spread
- Confectioners’ sugar for dusting
Directions:
Line 2 baking sheets with parchment paper or silicone baking mats.
In a bowl, sift together the flour, cocoa powder, arrowroot starch, baking soda and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat together the butter, granulated sugar, brown sugar and vanilla on medium speed until smooth and incorporated, about 2 minutes, stopping the mixer once to scrape down the sides of the bowl.
Add the flour mixture in 2 additions, beating on low speed until just incorporated. The dough will be very crumbly. Increase the speed to medium and beat until the dough pulls away from the sides of the bowl, about 1 minute.
Dump the dough onto a sheet of plastic wrap. Using your hands, form it into a ball and then press the dough down to flatten it. Wrap tightly in the plastic wrap and refrigerate for at least 30 minutes or up to 2 days. The dough can also be frozen for up to 2 months.
Remove the dough from the plastic wrap. On a floured surface, use a rolling pin to pound the dough and start flattening it out. Roll out the dough about 1/4 inch (6 mm) thick; if you see some cracking, press the dough back together. Using a 1 1/2- to 3-inch (4- to 7.5-cm) star cookie cutter, cut out cookies. Using an offset spatula, transfer the cookies to one of the prepared baking sheets, spacing them at least 1 inch (2.5 cm) apart. Refrigerate for 20 minutes.
Meanwhile, position 1 rack in the upper third and 1 rack in the lower third of an oven and preheat to 300°F (150°C).
Gather up the dough scraps, shape into a ball and reroll the dough, then cut out more cookies. Repeat until all of the remaining dough is used. Transfer the cookies to the other prepared baking sheet. Refrigerate for 20 minutes.
Bake until the cookies are almost firm to the touch, 8 to 10 minutes, rotating the baking sheets halfway through the baking time; 8 minutes will yield softer, chewier cookies and 10 minutes, cookies with crispy edges and a soft center. They will continue to firm up as they cool. Transfer the baking sheets to wire racks and let the cookies cool completely.
Spoon a nice round or dollop 1 tsp. of the chocolate hazelnut spread onto the bottom of half of one cookie. Top with one of the remaining cookies, bottom side down, and press down slightly to form a sandwich. Repeat with the remaining cookies.
To create a checkerboard pattern, with the cookies still on the baking sheet, lightly place a cooling rack on top of the cookies. Using a fine-mesh sieve, dust the cookies with confectioners’ sugar. The cookies can be stored in an airtight container at room temperature for up to 1 week. Makes 7 to 12 sandwich cookies, depending on the size of the cutter.
Williams Sonoma Test Kitchen
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