In a bowl, mix the cold butter with the brown sugar until creamy.
Add the egg and hazelnut cream and mix until smooth and well combined.
Incorporate the flour, cocoa powder, and baking powder, mixing until a uniform dough forms.
Gently fold in the caramelized chocolate.
Shape the dough into balls weighing about 75–80 g and place them on a baking tray lined with a silicone mat or parchment paper, leaving enough space between them.
Bake in a preheated oven at 200°C for 12–14 minutes. Do not overbake — the cookies should remain slightly soft in the center.
Remove the cookies from the oven and, while still hot, use a pastry ring to shape them into neat rounds.
Optional: decorate with extra hazelnut cream (piped), caramelized chocolate, or small meringues.
Let them cool, then enjoy.
Enjoy!
