Schokokipferl, the beloved darker cousins of Vanillekipferls, are truly a delight in the world of cookies. Personally, I have a soft spot for these treats! These cookies share a resemblance to the traditional Vanillekipferl but with a delightful chocolate twist. Renowned for their crescent moon shape and deeply rich chocolate flavor, Schokokipferl bring a unique and indulgent twist to the classic cookie lineup.
Makes 45 cookies
- 2 cups (250g) All Purpose Flour
- 2 sticks + 2 Tbsp (250 g) cold unsalted butter
- 1 pinch salt
- ¾ cup (75g) powdered sugar
- ⅛ cup (45g) cocoa powder
- 1 ½ cups (150g) roasted Hazelnut ground
- ⅛ cup Powdered sugar
- 1 tsp cocoa powder for dusting
- In a mixing bowl, combine the flour, butter, powdered sugar, salt, cocoa powder, and ground hazelnuts.
- Mix until a soft and uniform dough forms. The dough should not be overly sticky.
- Shape the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes. Chilling the dough makes it easier to work with.
- Preheat your oven to 350°F (180°C).
- Take small portions of the chilled dough and roll them into small balls, each about the size of a walnut. I use a Tablespoon measure to make even balls.
- Roll each ball into a rope-like log, about 3-4 inches long. Shape the log into a crescent moon by bending it into a half-moon shape.
- Place the crescent-shaped cookies on a baking sheet lined with parchment paper, leaving a little space between each one.
- Bake in the preheated oven for about 12-15 minutes or until the edges of the cookies are lightly golden. The cookies will still be pale in color.
- Dust cookies while still warm with powdered sugar & cocoa powder mixture.
- Allow the Schokokipferl to cool completely on a wire rack. Once cooled, they are ready to be enjoyed.
- Schokokipferl can be stored in an airtight container for up to 6-8 weeks.