Best Chocolate Chip Hazelnut Sandwich Cookies | Easy Recipe

Ever wished your favorite chocolate chip cookies could get a fancy, Italian bakery makeover? Well, get ready, because these Italian Hazelnut Chocolate Chip Sandwich Cookies are about to make that dream come true! Imagine buttery, tender cookie rounds, studded with mini chocolate chips, embracing a luscious, creamy hazelnut filling. Their edges are rolled in toasted nuts or extra chocolate, making them look as irresistible as they taste.
These aren't your average bake-sale cookies. They're inspired by the beloved Southern Italian "La Deliziosa" cookies, but we've given them a special tweak to perfectly scratch that best recipe for chocolate chip cookies itch you've always had. We’re talking classic brown sugar chocolate chip cookies comfort, elevated to a whole new level of deliciousness. Plus, we've got simple notes if you're looking for chocolate chip walnut cookies or need chocolate chip gluten free cookies or egg free cookie recipes.
These aren't just another cookie; they're an experience! Here’s why you’ll fall head over heels for our Italian Hazelnut Chocolate Chip Sandwich Cookies:
Comfort Meets Class: They offer all the familiar, cozy comfort of classic easy delicious chocolate chip cookies, but presented in a sophisticated, fancy Italian sandwich form that's perfect for any occasion.
Perfectly Chewy: We lean heavily on brown sugar chocolate chip cookies techniques, using mostly brown sugar and mini chips to give you that iconic chewy texture and rich, deep flavor you crave.
Bakery-Quality Filling: The creamy hazelnut filling transforms these from homemade treats into something straight out of a high-end Italian bakery case. It’s what makes them truly special.
Nut Lover's Dream: Love nuts? We've got you covered! With options for adding chopped walnuts (hello, chocolate chip walnut cookies!) or pistachios, you can customize to your heart's content.
Inclusive Baking: We include simple notes for using 1:1 gluten-free flour blends for chocolate chip gluten free cookies and an easy egg-free filling option, so more people can enjoy these delightful treats.

Ingredients

• For the Cookie Dough:
• Butter: 1 cup (2 sticks) unsalted butter, softened. We specify unsalted so you can control the salt level. If using salted, reduce the added pinch of salt.
• Brown Sugar: 1 cup packed light brown sugar. This is the star for that signature chewy texture and deep, caramel-like flavor, hitting that brown sugar chocolate chip cookies intent.
• White Sugar: ¼ cup granulated white sugar. Just enough for a little crispness around the edges.
• Eggs: 2 large eggs. These provide structure, richness, and help bind everything together. Always use large eggs for consistent results.
• Flour: 2 ½ cups all-purpose flour. For accuracy, we recommend weighing it (about 300g).
• Baking Powder: ½ teaspoon. A small amount for lift without making them cakey.
• Baking Soda: ½ teaspoon. Reacts with the brown sugar for a tender crumb.
• Mini Chocolate Chips: 1 cup mini semi-sweet chocolate chips. Mini chips distribute beautifully in sandwich cookies, ensuring chocolate in every bite.
• Hazelnuts (and/or Walnuts): ½ cup toasted and finely chopped hazelnuts (or walnuts) for rolling the edges. Optional: ¼ cup finely chopped walnuts added to the dough with the chips.
• Flavor Boosters: 1 teaspoon vanilla extract, 1 teaspoon lemon zest (don't skip this Italian bakery touch!), ¼ teaspoon fine sea salt.
• For the Hazelnut Cream Filling:
• Dairy Base: 1 ½ cups whole milk or half-and-half. Whole milk gives a richer cream.
• Egg Yolks: 4 large egg yolks. These are key for the luscious texture and richness of the pastry cream.
• Sugar: ½ cup granulated sugar.
• Cornstarch: ¼ cup cornstarch. This is our thickening agent.
• Salt: Pinch of fine sea salt.
• Enrichment & Flavor: 4 tablespoons (½ stick) unsalted butter, softened; ½ cup hazelnut paste or a high-quality hazelnut-chocolate spread (like Nutella, but pure hazelnut paste is even better); ½ teaspoon vanilla extract.
• Note: The cream should be thick enough to hold its shape but still spreadable. It must be chilled until completely cold and thickened before spreading.
• Equipment Notes:
  Essentials: Stand mixer with paddle attachment (or a good hand mixer), a heavy-bottomed saucepan, whisk, two large baking sheets, parchment paper, a 2-inch round cookie cutter.
  Nice-to-have: Cookie scoop (for perfectly even cookie sizes), an offset spatula (great for spreading the filling), cooling racks.

Directions

1. Make the Hazelnut Pastry Cream Base
   1. In your heavy-bottomed saucepan, gently warm the milk (or half-and-half) with the pinch of salt and lemon zest (if using for the cream). Heat until just steaming but not boiling.
   2. While the milk warms, whisk together the egg yolks, sugar, and cornstarch in a medium bowl until the mixture is pale yellow and smooth.
   3. Slowly temper the egg yolk mixture: Ladle about ½ cup of the hot milk into the egg mixture, whisking constantly to prevent scrambling. Gradually add another ½ cup of hot milk, whisking well.
   4. Pour the tempered egg mixture back into the saucepan with the remaining hot milk. Place over medium heat and whisk continuously. The cream will begin to thicken rapidly. Continue whisking vigorously for 1-2 minutes after it starts bubbling, ensuring it cooks thoroughly and reaches a thick, pudding-like consistency.
   1. Micro-tip: You'll know it's "done" when it’s bubbling thickly and coats the back of a spoon without running, or if you can draw a line on the spoon with your finger.
   1. Remove from heat. If there are any small lumps, you can vigorously whisk it or even briefly use an immersion blender for a super smooth cream.
   2. Whisk in the softened butter, hazelnut paste (or spread), and vanilla extract until completely smooth and incorporated.
   3. Transfer the cream to a clean bowl. Press plastic wrap directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until completely cold and thickened.
2. Make the Cookie Dough
   1. In the bowl of your stand mixer (or a large bowl with a hand mixer), cream together the softened butter, brown sugar, and white sugar on medium-high speed for 2-3 minutes until the mixture is light, fluffy, and pale in color.
   2. Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. Stir in the vanilla extract and lemon zest.
   3. In a separate medium bowl, whisk together the flour, baking powder, and baking soda.
   4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
   5. Fold in the mini chocolate chips and any optional chopped walnuts by hand until evenly distributed.
   6. Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes, or until it's firm enough to roll.
   1. Short “Brown Sugar & Texture” Callout: This specific ratio of brown sugar gives these cookies a delightful chewiness that holds up beautifully once they're filled and chilled, ensuring they stay moist and delicious.
3. Shape and Bake the Cookies
   1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
   2. On a lightly floured surface, roll out the chilled dough to an even thickness of about ¼ inch.
   3. Using a 2-inch round cookie cutter, cut out as many cookies as possible. Re-roll scraps gently (don't overwork the dough) and cut more cookies.
   4. Arrange the cookie rounds on the prepared baking sheets, leaving about 1 inch of space between them.
   5. Bake for 10-12 minutes, or until the edges are just set and barely golden, and the bottoms are pale. Avoid over-baking to keep them soft.
   1. Quick Troubleshooting Notes:
   2. If cookies spread too much: Your dough might not have been chilled enough, or your oven temperature could be off. Try chilling longer next time or checking your oven calibration.
   3. If cookies are too dry: They were likely over-baked. Shave a minute or two off the baking time on your next batch.
   1. Let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely. They must be entirely cool before filling.
4. Assemble the Sandwiches
   1. Once the hazelnut cream filling is completely chilled and firm, give it a quick whisk to loosen it slightly and make it spreadable again.
   2. Take half of your cooled cookies. Spread or pipe a generous dollop (about 1-2 tablespoons) of the hazelnut cream onto the flat side of each cookie.
   3. Top with a second cookie, gently pressing down until the filling reaches the edges.
   4. For a beautiful finish, roll the sides of the assembled sandwich cookies in extra finely chopped nuts (hazelnuts, walnuts, or pistachios), mini chocolate chips, or a mix of both.
5. Serving Tip: Chill the assembled sandwiches briefly in the refrigerator for about 15-30 minutes. This helps the filling set for cleaner cuts and less mess when serving. For larger sandwich cookies, you can cut them in half for easier, more elegant portions, perfect for a dessert board.