Hazelnut Gianduja Meltaway Cookies

If you’re looking for a cookie that combines the rich nuttiness of hazelnuts with the silky smoothness of chocolate, look no further than these Hazelnut Gianduja Meltaway Cookies. These delicate, buttery treats practically melt in your mouth, delivering a luscious blend of flavors and textures that will have you reaching for seconds—maybe even thirds! With a tender crumb that practically dissolves on your tongue and the irresistible aroma of roasted hazelnuts and cocoa, these cookies are perfect for any occasion, from afternoon tea to festive celebrations. Plus, they’re surprisingly easy to make, requiring just a handful of simple ingredients and a few straightforward steps. Whether you’re a seasoned baker or a beginner, this recipe will quickly become a favorite in your cookie repertoire.

Why This Recipe is a Keeper

These Hazelnut Gianduja Meltaway Cookies stand out because they balance flavor, texture, and simplicity. The use of hazelnut flour adds a lovely depth and nutty richness that sets them apart from ordinary chocolate cookies. Melting gianduja chocolate into the dough ensures every bite bursts with creamy hazelnut-chocolate goodness, while the cocoa powder adds a subtle chocolate undertone that perfectly complements the gianduja. The key to their meltaway texture is the generous amount of softened butter combined with powdered sugar, creating a soft, crumbly dough that bakes into cookies that practically dissolve on your tongue. These cookies are not overly sweet, making them a sophisticated treat suitable for gifting or enjoying with a cup of coffee or tea. They’re also versatile enough to be customized with different nuts or extracts, making this recipe a true keeper in any kitchen.

What’s in the Bowl

• 1 cup unsalted butter, softened – Provides a rich, creamy base and tender crumb.
• 1 cup powdered sugar – Ensures a smooth, melt-in-your-mouth texture.
• 1 cup all-purpose flour – The structure of the cookie.
• 1/2 cup hazelnut flour – Adds nutty flavor and moistness.
• 1/4 cup cocoa powder – Gives a subtle chocolate depth.
• 1 teaspoon vanilla extract – Enhances all the flavors.
• 1/4 teaspoon salt – Balances sweetness and intensifies flavor.
• 1/2 cup gianduja chocolate, melted – Infuses the dough with creamy, hazelnut-chocolate richness.

Each ingredient plays an important role in creating the perfect texture and flavor profile that make these cookies unforgettable.

Gear Checklist

• Mixing bowls – One large for combining ingredients, and a small bowl for melting chocolate.
• Electric mixer or hand mixer – For creaming the butter and sugar until light and fluffy.
• Measuring cups and spoons – Precision is key for consistent results.
• Spatula or wooden spoon – For folding the dry ingredients and chocolate into the dough.
• Baking sheet – To bake the cookies.
• Parchment paper or silicone baking mat – Prevents sticking and promotes even baking.
• Cooling rack – To cool cookies evenly and maintain their delicate texture.

Having these tools ready will make the process smooth and enjoyable.

Cook Hazelnut Gianduja Meltaway Cookies Like This

Step 1: Prep Your Ingredients and Oven

Start by preheating your oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup and to prevent sticking. Allow your butter to soften at room temperature if you haven’t done so already, and melt the gianduja chocolate gently in a microwave-safe bowl or over a double boiler, stirring until smooth.

Step 2: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to beat the softened butter and powdered sugar together until the mixture is light, fluffy, and pale in color. This process should take about 3 to 5 minutes and is crucial for the delicate texture of your cookies.

Step 3: Add Vanilla and Melted Gianduja

Mix in the vanilla extract followed by the melted gianduja chocolate. Beat until fully incorporated and the dough has a smooth, uniform chocolate-hazelnut color.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, hazelnut flour, cocoa powder, and salt. Gradually add this mixture to the wet ingredients, folding gently with a spatula or wooden spoon until just combined. Avoid overmixing to keep the cookies tender.

Step 5: Shape the Cookies

Using your hands or a small cookie scoop, roll the dough into 1-inch balls. Place them evenly spaced on the prepared baking sheet. If desired, gently flatten each ball slightly with your palm or the bottom of a glass to help them bake evenly.

Step 6: Bake and Cool

Bake the cookies for 15-18 minutes, or until the edges are set but the centers still look slightly soft. They’ll firm up as they cool. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations for Dietary Needs

• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
• Dairy-Free: Use a plant-based butter alternative and make sure your gianduja chocolate is dairy-free or replace it with a dairy-free hazelnut chocolate spread.
• Lower Sugar: Reduce powdered sugar by 1/4 cup or swap for a powdered sugar substitute designed for baking.
• Nut-Free: Replace hazelnut flour with finely ground oats or a seed flour like sunflower seed flour, and swap gianduja with a seed butter chocolate spread.

These tweaks allow you to enjoy these cookies no matter your dietary preferences.

Testing Timeline

• Day 1: Bake your first batch following the recipe exactly to test flavor and texture.
• Day 2: Taste test the cookies after 24 hours to see how flavors develop and the texture changes.
• Day 3 and beyond: Experiment with slight variations in baking time or ingredient proportions to perfect your preferred cookie consistency.

Testing over several days helps ensure you nail the best version of your Hazelnut Gianduja Meltaway Cookies.

Best Ways to Store

To keep your Hazelnut Gianduja Meltaway Cookies fresh and delicious, store them in an airtight container at room temperature. They will stay tender and flavorful for up to 5 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. When ready to enjoy, simply thaw at room temperature for about 30 minutes. Avoid refrigerating as it can dry out the delicate texture.

Quick Questions

Can I use regular hazelnuts instead of hazelnut flour?

Yes! You can pulse toasted hazelnuts in a food processor until finely ground to create your own hazelnut flour. Just be careful not to over-process or you’ll end up with hazelnut butter.

What’s the best substitute for gianduja chocolate?

If gianduja is hard to find, a good-quality milk chocolate combined with a smooth hazelnut spread works well. Melt them together to mimic the creamy texture and flavor.

Why do these cookies melt away in your mouth?

The combination of powdered sugar and softened butter creates a tender, crumbly dough. Incorporating hazelnut flour adds moisture and fat, while careful mixing prevents gluten development, resulting in cookies that literally melt as you bite.

Can I make the dough ahead of time?

Absolutely! You can prepare the dough up to 24 hours before baking. Wrap it tightly in plastic wrap and refrigerate. Let it come to room temperature before shaping and baking for best results.

Next Steps

Now that you’ve got the recipe and know the secrets to perfecting these meltaway delights, it’s time to gather your ingredients and get baking! Try making a batch to share with friends or as a special treat for yourself. Experiment with the variations to find your favorite twist. Don’t forget to store your cookies properly so they stay fresh and tender. Baking is all about enjoying the process as much as the result, so have fun with these Hazelnut Gianduja Meltaway Cookies and share the joy of homemade cookies with those you love.

Delicious, tender, and bursting with nutty chocolate flavor, these cookies will quickly earn a permanent spot in your baking favorites. Happy baking!

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