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Hazelnut Chocolate Mini Cuppies

With Chinese New Year getting closer and closer, I have been baking like crazy~ pretty much bake one type of cookies a day on top of my normal busy routine around the house. These hazelnut chocolate mini cuppies are new cookies that I tried making this year. I love hazelnut, and chocolate makes it even better! This is a very simple recipe that produce yummy cookies. From my previous trip back to Malaysia, I brought with me these mini baking cup liners which is perfect for these cookies. For those who are not familiar with Chinese New Year cookies (a New Year tradition among Malaysian and Singapore Chinese), they are usually made in bite size and have a delicate look. If you are making these cookies, go elegant with the look~ make the cookies small and pretty just like from a chocolate shop. It worth the efforts.


Hazelnut Chocolate Mini Cuppies

Hazelnut Chocolate Mini Cuppies (makes 120- 140 mini cuppies)


2 cups flour
1 cup toasted hazelnut– ground
1/4 tsp salt
2 sticks (4oz each) unsalted butter– room temperature
3/4 cup powdered sugar

Chocolate sauce (whisk to melt in a double boiler, over medium low heat, cool slightly):
1 lb bittersweet chocolate chips (about 1.5 bag (10oz each)
1 stick unsalted butter– cut into pieces

1/3 cup toasted hazelnut– skin-off preferred, finely chopped


  1. Combine flour, ground hazelnut, powdered sugar and salt in a bowl.
  2. Place butter in a separate large bowl, gradually pour in flour mixture while using fingers to rub in butter, until it forms a dough and doesn’t stick to hands. If the dough is too soft to handle, refrigerate for 10-15 minutes.
  3. Divide dough into small pieces (about 8g each) and roll each piece into a balls, about size of a marble ball. Place each ball in the baking cup and press down with your thumb or finger to form a disc.
  4. Bake at preheated 325F oven for 15-18 minutes or until the top is slightly brown.
  5. When the cookies are cooled completely, carefully cover the top with about 1/2 tsp of chocolate sauce. Sprinkle some chopped toasted hazelnut on the top. When the chocolate is set, store in air tight container.

Regina’s Note:

  • Chocolate sauce: if the chocolate cools down and thicken, just warm it up again over a low heat simmering pot.
  • Freezing cookie dough: to freeze cookie dough, wrap tightly in a parchment paper (shape like a sushi roll), then wrap in plastic wrap and inside an air tight bag.

Hazelnut Chocolate Mini Cuppies

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