Add the vanilla and eggs and beat until combined.Scrape down the bowl about halfway through to ensure even mixing. Beat until light in color and fluffy in texture with the paddle attachment, about 5 minutes. In the bowl of a stand mixer, add the room temperature butter and sugar.to top: chopped hazelnuts and ferrero rocher chocolates.1/4 cup of chocolate chips, melted and cooled to room temperature.You won’t be able to eat just one, and your holiday cookie box recipients will thank you. After much deliberation, here’s what I’ll say: these are really good. The chocolate frosting on the top had my dad asking if I was making cupcakes which added a whole extra layer of conversation to my cookie box addition. They have that nice chewy exterior I love from any really good chocolate cookie with a fudgey and slightly cakey inside that feels very brownie-like. These little chocolate treats live somewhere between a brownie and a cookie. So, let me be real with y’all, I’m taking some liberties here in what my definition of a cookie really is. While the chocolate flavor was good, it was only when I baked these cookies in a muffin tin, that the texture really set them apart. Yes, you read that right!Īs usual, I started testing recipes and along the way, I experimented with different ratios and combinations. Enter the chocolate hazelnut cookies baked in a muffin tin. As much as I was obsessed with my slice and bake cookies from last year, I was really looking forward to making a chocolate-forward cookie that would satisfy my cocoa-craving sweet tooth. While I love cookies all year round, they’re especially delicious this time of year, and I always love coming up with a new treat to add to my cookie boxes for friends and neighbors. It’s the most wonderful time of the year, and by that, of course we mean cookie season.