STUFFED HAZELNUT-CHOCOLATE CRINKLES
Makes about 13 cookies
Chopped hazelnuts scattered throughout the batter add a slight crunch to these soft and tender cookies.
1 cup (292 grams) hazelnut-chocolate spread*, divided
½ cup (113 grams) unsalted butter, cubed and softened
¾ cup (150 grams) granulated sugar
¼ cup (55 grams) firmly packed light brown sugar
1 large egg (50 grams)
1 teaspoon (4 grams) vanilla extract
2 cups (250 grams) all-purpose flour
1½ teaspoons (7.5 grams) baking powder
½ teaspoon (1.5 grams) kosher salt
⅓ cup (38 grams) finely chopped hazelnuts
Garnish: confectioners’ sugar
1. Line 2 baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat ½ cup (146 grams) hazelnut-chocolate spread and butter at medium speed until smooth and combined. Add granulated sugar and brown sugar; beat at medium-high speed until light and fluffy, 2 to 3 minutes, stopping to scrape sides of bowl. Beat in egg and vanilla until combined, stopping to scrape sides of bowl.
3. In a medium bowl, whisk together flour, baking powder, and salt. Add flour mixture to butter mixture, and beat at low speed just until combined. Fold in hazelnuts. Using a 1½-tablespoon spring-loaded scoop, scoop dough (about 30 grams each), and roll into balls. Flatten dough balls into 2½-inch rounds. Spoon 1 heaping teaspoon (about 6 grams) hazelnut-chocolate spread into center of half of dough rounds (you'll have leftover spread). Cover with remaining dough rounds, and gently crimp edges to seal. Place 2½ inches apart on prepared pans. Refrigerate for at least 30 minutes.
4. Preheat oven to 350°F (180°C).
5. Gently shape dough to be about 2½ inches in diameter, smoothing edges.
6. Bake until lightly puffed, tops look dry, and edges are set, 13 to 16 minutes. Let cool completely on pans on wire racks. Garnish with confectioners’ sugar, if desired. Store in an airtight container for up to 4 days.
*We used Bonne Maman® Hazelnut Chocolate Spread.
GERMAN CHOCOLATE BROWNIES
Makes 12 brownie sandwiches
The name of these delicious brownies and the cake by the same name comes from the brand of chocolate used to make it, Baker’s German’s Sweet Chocolate. Baker and German are last names of the men who owned the company and created the type of chocolate, respectively. At first glance, these brownies are unassuming, but elegantly piped frosting holds together two layers of brownie that encase a rich coconut
