Butter cookies filled with dark chocolate and hazelnuts
Using an electric mixer on medium-high speed, beat the softened butter and powdered sugar for 3 to 4 minutes, until the mixture is pale, fluffy, and has increased considerably in volume. Add the vanilla extract and beat for another minute until fully incorporated.
Step 2: Prepare and incorporate the dry ingredients
In a separate bowl, combine the sifted flour, unsweetened cocoa powder, and salt until well blended. Gradually add this dry mixture to the butter mixture, stirring at low speed or with a spatula, just until the flour is incorporated and a smooth, dark dough forms. Do not overmix.
Step 3: Add the hazelnuts and chocolate
Gently fold in the toasted and chopped hazelnuts and dark chocolate chips, lifting the dough and ensuring they are evenly distributed without overworking it.
Step 4: Form the cylinder and let it cool
Place the dough on a piece of cling film and shape it into a uniform cylinder about 5 centimeters in diameter. Wrap it tightly in the film and refrigerate for at least 2 hours, until it is firm and can be easily cut without losing its shape.
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