Chocolate Hazelnut Cookies

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Two peas & their pod

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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

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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.

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.

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Chocolate Hazelnut Cookies

Ingredients

Preparation

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