Chocolate Hazelnut Cookie Cups

Directions

• 1

  Meanwhile, preheat oven 350F. Prepare 2 large-rimmed baking pans with parchment paper or ungreased pan. 

• 2

  For the dough: Beat butter in stand mixer, on medium, with paddle attachment or electric mixer, until just smooth, about 1 minute. 

• 3

  Add ½ cup dry mix to the mixer, on medium-low, scraping as needed, until incorporated, about 1un minute. 

• 4

  Add egg, yolk, remaining mix, and milk until well blended, scraping the sides as needed, about 1 minute. 

• 5

  Scoop dough into 24 even balls and press into a greased 24-mini muffin tin.  

• 6

  Bake in preheated oven, until puffed and firm to touch, about 25 minutes.

• 7

  Meanwhile for the filling: Heat cream until just boiling in a medium saucepan. 

• 8

  Place chips in a medium bowl. 

• 9

  Add hot cream into the medium bowl and let sit for 3 minutes. 

• 10

  Whisk the mixture until smooth. 

• 11

  Add the ¼ cup hazelnuts and flavoring and stir until combined and set aside at room temperature until slightly cool but still pourable, about 10 minutes. 

• 12

  For Assembly: Press down the centers to create an indent for the filling to go. 

• 13

  Divide filling evenly (about 1 tablespoon) into the indent of each cookie. 

• 14

  Sprinkle each cookie with 2 tablespoons hazelnuts and Flakey Sea salt. 

• 15

  Let sit at room temperature for an hour, then remove from the tray using a sharp paring knife. Chill in the refrigerator for an hour before serving.