DOUBLE CHOCOLATE BLOSSOM COOKIES (HAZELNUT TRUFFLES)

I love blossom cookies simply because anything with peanut butter and chocolate combined is just the biggest weakness. These also are an extremely versatile cookie in the sense that they can pretty much be created to have any flavor and topper. I thought what better way than to create a double chocolate cookie and add a Ferrero Rocher truffle ball on top. These are one of my favorite chocolate candies ever because it is has a crispy crunchy wafer texture with hazelnut and a whole hazelnut inside. For those chocolate lovers out there, these are for you! It is rich, chewy, chocolatey with a hint of different textures and flavors from the truffle on top and absolutely so delicious!

If you are a fan of the hazelnut and love Nutella, you can absolutely add half of a cup of Nutella into the cookie as well to make the flavors pop even more. I have tried it both ways and they are so good. 

WHAT TO TOP THESE WITH – There are very few desserts that are fully chocolate that I love, and most of them are a holiday dessert. This is one of those favorites, along with crinkle cookies, and cake. Chocolate can be overpoweringly sweet and rich especially when it is double chocolate and there are no other flavors involved. This is why I chose the Ferrero Rocher to top this with with give a crunch, some nutty hazelnut taste and a sweeter lighter chocolate flavor. By all means though, these can be made with just about any topper to fit any season. During the holidays especially, I have topped these with a peppermint patty or peppermint Hershey’s kiss. I have also made peanut butter truffles (peanut butter, flour, sugar) and dipped them in chocolate and used those for the top of these blossom cookies and so much more. With all of that being said, you can use any of your favorite truffles, candies, chocolates etc to make these your own treat!

NOTE:

As a preliminary note for all bakers wanting to bake this recipe – it does require to sit OVERNIGHT in the refrigerator for the best results! Blossom cookies are a taller cookie so that a truffle or chocolate chunk is able to sit on top without falling off. If the cookie dough is not fully set and chilled they may spread out and create a thinner and crispier cookie which will be hard to stick a truffle on nicely and will defeat the purpose of a “blossom cookie”. If an overnight chill is not possibly for whatever reason, I do recommend letting it sit in the fridge for at least 4-5 hours to let the flavors incorporate and the dough to get cold enough it won’t spread out into a flat cookie while baking. Just plan accordingly so that you can enjoy these at its best! In conclusion, The colder the dough, the thicker the cookie. 

These cookies alone without a truffle on top are also so incredibly delicious! In which case, they do not necessarily need to chill overnight if you are planning on enjoying without a topper. Load them up with white chocolate chips, tons more chocolate chunks, nuts and so much more. 

HOW TO KNOW WHEN CHOCOLATE COOKIES ARE DONE?

This may be a little difficult to tell when chocolate cookies are done because they are so dark. The center of the cookie is still going to be and look very soft and that is perfectly fine. If you touch the sides of the cookie and a crust is forming and feels “set” that is when it is done. You do not want to overbake these; the centers will look soft but they continue to cook and set outside of the oven. You do not want a dry crumbly cookie or else the truffle will be difficult to set in the cookie.

INGREDIENTS NEEDED:

Wet Ingredients:

Butter, White & Brown sugars, egg, vanilla extract, & milk

Dry Ingredients:

Flour, unsweetened natural cocoa powder, baking soda, and salt

Also will need chocolate – chips, mini chips, chunks, chopped chocolate bar (my preference) etc.

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DOUBLE CHOCOLATE BLOSSOM COOKIES (HAZELNUT TRUFFLES)

Servings

12-24

servings
Prep time

20

minutes
Baking Time

9-11

Mins

Ingredients

  • Preliminary Note: This dough/cookie recipe requires a chilling time in the refrigerator for at least 4-5 hours, but overnight is the most ideal for best results

  • ½ cup unsalted butter; softened (1 stick)

  • ½ cup brown sugar

  • ½ cup of sugar

  • 1 egg

  • 2 teaspoons vanilla extract

  • 1 cup all purpose flour

  • ½ cup unsweetened cocoa powder

  • pinch of salt

  • 1 teaspoon baking soda

  • 2 teaspoons whole milk

  • 1 - 1 ½ cups chopped chocolate - some for sprinkling on top of each cookie before baking (bars of chocolate chopped into chunks) 

  • Ferrero Rocher - each cookie will get ½ of a truffle (can put a whole one on each if you would like) Can also use any truffle, chocolate topper you would like.

Directions

  • In the bowl of a stand mixer or using a hand held mixer, add softened butter, sugar and brown sugar, beat until light and fluffy 2-3 mins.

  • Add egg and vanilla extract and mix until combined. 

  • Add the dry ingredients - flour, cocoa powder, baking soda and salt, beating until just combined. Do not overmix.

  • Chop chocolate bars until small and large pieces are formed, stir into the dough

  • Cover the bowl with plastic wrap and let the dough sit for at least 4-5 hours but preferably overnight for best results.

  • While chilling in the fridge - 15 mins before taking out to bake, preheat the oven to 350 F degrees.

  • Scoop out dough balls, ideally the smaller ice cream scoop. Blossom cookies are a smaller almost bite sized cookie. Roll into balls and place on a baking sheet lined with parchment paper

  • Bake for 9-11 mins or until just set but still a little gooey. Let them rest on the stove for about 1 minute and place the truffle on the top pushing it down into the cookie a slightly. You want to do this when they are still mostly hot; once the cookie has cooled the truffle will not stay or have any melted chocolate/cookie to stick to

THIS DOUGH DOES REQUIRE A CHILL PERIOD IN THE FRIDGE FOR REFERENCE BEFORE BAKING

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