Chocolate Hazelnut Cookies
Rating
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Ingredients
- 1 ⅓ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup butter, softened
- ½ cup Nutella
- ½ cup sugar
- ½ cup brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- Drop of hazelnut extract (optional)
- ¾ cup chopped toasted hazelnuts
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Preparation
Step 1
Preheat the oven to 375 degrees F.
Step 2
In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
Step 3
In another medium bowl, combine the butter, chocolate hazelnut spread, sugar, and brown sugar. Using an electric mixer, cream the ingredients together, about 4 minutes.
Step 4
Add the egg, vanilla, and a drop of hazelnut extract if using, and beat until smooth, about 1 minute.
Step 5
Using a wooden spoon or rubber spatula, stir in the flour mixture until just combined.
Step 6
Add the hazelnuts and stir until just combined.
Step 7
Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds about 4 inches apart.
Step 8
Bake until lightly golden around the edges, about 10 minutes.
Step 9
Use a metal spatula to transfer the cookies to a wire rack and let cool.
Step 10
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Chef's notes
To toast hazelnuts, spread nuts on a baking sheet lined with parchment or a Silpat. Bake for about ten minutes at 350 degrees, stirring them a couple of times while they are baking.
The cookies spread out and were thin enough without mashing them down. They are a crisp cookie, similar to a biscotti, but not so hard. These are buttery and moist and perfect for dunking.
