The Cookie That Started With a Mess
My first try at these cookies was a funny mess. I was in a hurry. I pressed the dough too thin in one corner. That part baked into a little crispy tile. I still laugh at that. But you know what? It still tasted wonderful. The chocolate fixed everything.
This taught me a good lesson. Baking is not about being perfect. It is about the joy of making something. A little mess just adds to the story. Have you ever had a baking mess turn out okay? I would love to hear your story.
Why We Press, Not Roll
This dough is special. You press it right into the pan with your fingers. No rolling pin needed. This matters because it keeps the dough tender. Too much handling makes cookies tough.
Feel the cool dough under your palms. Spread it out slow and even. It is a quiet, simple step. It makes the cookie base just right. It should feel like play, not work.
The Magic of Warm Chocolate
Here is the best part. You take the hot pan from the oven. Then you cover it with chocolate chips. You watch them melt into a shiny pool. Doesn’t that smell amazing? The warm dough helps the chocolate spread like a dream.
Fun fact: The heat from the dough is just right for melting. You do not even need a double boiler! Then you add the nuts and toffee. They stick right into that soft chocolate. This step makes all the flavors become friends.
Cutting Your Diamond Treasures
Let the pan cool until just warm. Then take a sharp knife or pizza cutter. Cut lines one way, then the other to make diamonds. I think diamonds are fancier than squares. Don’t you?
This matters because patience here is key. If you cut while too hot, the chocolate will smudge. If you wait until it’s cold, it might crack. Just warm is perfect. What is your favorite cookie shape? Are you a square person or a diamond person?
A Cookie Full of Good Things
Each bite has so much to say. You get the buttery, shortbread-like base. Then the rich chocolate. Then the crunch of hazelnuts and the sweet chew of toffee. It is a party in your mouth.
Sharing these cookies is the real joy. They look fancy but come from simple steps. Bringing them to someone says you care. That is what good food is for. Who will you share your first batch with? I always give mine to my neighbor, Tom.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 ½ cups (12 ½ ounces/354 grams) | |
| Superfine sugar | ¾ cup (5 ¼ ounces/149 grams) | |
| Salt | ¼ teaspoon | |
| Unsalted butter | 16 tablespoons | Cut into ½-inch pieces and softened |
| Cream cheese | 1 ounce (28 grams) | Softened |
| Vanilla extract | 2 teaspoons | |
| Semisweet chocolate chips | 1 ½ cups (9 ounces/255 grams) | |
| Hazelnuts | 1 cup | Toasted, skinned, and chopped fine |
| Plain toffee bits | 1 cup |
My Fancy Chocolate Hazelnut Diamond Cookies
Hello, my dear. Come sit at the counter. I want to share a special cookie recipe. It reminds me of my friend Margaret. She always served these at her bridge club. They look so elegant, like little jewels. But don’t let that scare you. They are really just a simple shortbread. We top it with melted chocolate and nuts. The smell in your kitchen will be heavenly. I promise it’s worth every step.
We start with a dough that feels like sand. That’s just perfect. You’ll press it right into the pan. No rolling pins needed. My grandson calls them “cookie pizzas” before we cut them. I still laugh at that. Let’s begin.
- Step 1: First, get your oven ready. Move a rack to the middle. Heat it to 375 degrees. Line your biggest baking sheet with parchment paper. This keeps everything from sticking. It makes cleanup so easy too. I never bake without it now.
- Step 2: Now, mix the dry things in your bowl. Flour, sugar, and a pinch of salt. Add the soft butter, one piece at a time. It will look crumbly, like wet sand. Then add the cream cheese and vanilla. Beat it just until it starts to clump. (A hard-learned tip: Don’t over-mix! We want tender cookies, not tough ones.)
- Step 3: Dump the dough onto your counter. Give it a few gentle squeezes. It should hold together. Now, press it into your lined pan. Use your fingers to make it even. Bake for about 20 minutes. Turn the pan halfway through. You’ll know it’s done when it’s light gold.
- Step 4: This is the fun part. As soon as the crust comes out, cover it with chocolate chips. Let them sit for five minutes. They will melt all on their own. Then, spread that chocolate like frosting. Sprinkle on the nuts and toffee bits right away. They will stick perfectly. Doesn’t that look amazing?
- Step 5: Let the pan cool until it’s just warm. This takes patience. Then, cut your diamonds. Use a sharp knife or a pizza cutter. Cut long lines one way, then diagonal lines the other. What other shape could you cut? Triangles? Squares? Share below! Move the diamonds to a rack. Let them cool completely. This makes the chocolate set.
Cook Time: About 20 minutes
Total Time: About 1 hour 45 minutes (with cooling)
Yield: About 3 dozen cookies
Category: Dessert, Cookies
Three Fun Twists to Try
This recipe is like a blank canvas. You can change the toppings so easily. Here are a few ideas I love. They make the cookies feel new again.
- Salty Sweet: Use dark chocolate chips. Top with crushed pretzels and a sprinkle of sea salt.
- Fruit & Nut: Swap the hazelnuts for almonds. Use dried cherries instead of toffee bits.
- Candy Shop: Skip the nuts. Use milk chocolate and colorful sprinkles or mini M&Ms.
Which one would you try first? Comment below!
Serving Them Up Right
These cookies are stars on their own. But a little presentation is nice. Stack them on a pretty plate. Or place each one in a small paper liner. It feels so fancy. They are perfect for a party plate. Or just for a Tuesday treat with a good book.
For a drink, I love a cold glass of milk. It’s the classic choice. For the grown-ups, a small glass of sherry or a coffee with hazelnut liqueur is lovely. It echoes the flavors in the cookie. Which would you choose tonight?
Keeping Your Diamond Cookies Bright
These cookies keep beautifully. Let them cool completely first. Then store them in a tin at room temperature. They will stay perfect for four days.
You can freeze them, too. I layer them between parchment paper in a freezer bag. They thaw in just an hour. I once sent a frozen batch to my grandson. He said they tasted fresh-baked!
Batch cooking saves so much time. Press the dough into the pan and bake it. You can freeze the whole baked slab before adding toppings. This matters because a ready treat brings quick joy on busy days.
Have you ever tried storing cookies this way? Share below!
Cookie Troubles? Easy Fixes Right Here
Is your dough too crumbly? Do not worry. Just knead it a bit more with your hands. The warmth from your fingers helps it stick together. I remember when mine looked like sand. A little patience fixed it.
Is the chocolate not spreading nicely? Your slab might be too cool. The dough must be very warm for the chips to melt. This matters because a smooth chocolate layer makes every bite heavenly.
Are the diamonds hard to cut? Use a pizza cutter. Press down firmly and use a sawing motion. Clean the blade between cuts for neat edges. Fixing small issues builds your cooking confidence. You learn more each time.
Which of these problems have you run into before?
Your Quick Cookie Questions, Answered
Q: Can I make these gluten-free? A: Yes. Use a good gluten-free flour blend. The texture will be a little more crumbly.
Q: Can I make them ahead? A: Absolutely. Bake the base up to two days early. Add the toppings the day you serve.
Q: What if I don’t have toffee bits? A: Try chopped pretzels for salty sweetness. Or use extra nuts. *Fun fact: The first chocolate-hazelnut spread was invented during war times when cocoa was scarce.*
Q: Can I double the recipe? A: I do not recommend it. Bake two separate sheets instead. This ensures even baking.
Q: Any optional tips? A: A tiny sprinkle of sea salt on top is lovely. It makes the chocolate flavor pop.
Which tip will you try first?
From My Kitchen to Yours
I hope you love making these cookies. They always remind me of holiday gatherings. The kitchen fills with the best smell. Sharing food is sharing love.
I would love to hear about your baking adventure. Tell me about your family’s favorite part.
Have you tried this recipe? Share your experience in the comments.
Happy cooking!
—Grace Ellington.
Chocolate Hazelnut Diamond Cookies
Description
Rich, buttery shortbread cookies topped with a layer of melted chocolate, toasted hazelnuts, and crunchy toffee bits, cut into elegant diamond shapes.
Ingredients
Instructions
- Adjust oven rack to lower-middle position and heat oven to 375 degrees. Line 18 by 13-inch rimmed baking sheet with parchment paper.
- Whisk flour, sugar, and salt in bowl of stand mixer. Fit stand mixer with paddle and beat butter into flour mixture on medium-low speed, 1 piece at a time, until dough looks crumbly and slightly wet, 1 to 2 minutes. Add cream cheese and vanilla and beat until clumps just begin to form, about 30 seconds. Transfer dough to counter; knead just until it forms cohesive mass.
- Using your fingers, press dough into even layer in prepared sheet. Bake until light golden brown, about 20 minutes, rotating sheet halfway through baking.
- Immediately after removing sheet from oven, sprinkle chocolate chips evenly over warm dough and let sit until melted, about 5 minutes. Using offset spatula, spread chocolate in even layer. Sprinkle evenly with hazelnuts and toffee bits. Let cool until just warm, 20 to 30 minutes.
- Slice dough into 1½-inch diamonds with sharp knife or pizza cutter, then transfer cookies to wire rack. Let cookies cool completely before serving, about 45 minutes.
Notes
- For clean cuts, use a sharp knife and wipe it clean between slices. Store in an airtight container at room temperature for up to 5 days.