Nutella Hazelnut Cookies

I found this recipe the other day on one of my favorite blogs: “Susi’s Kochen und Backen Adventures”. Susi is also German and is living in Arizona. She has a lovely blog and I find a lot of inspiration and great recipes at her site.

This Nutella cookie was one of those recipes that I had to bake the same day Susi posted it. The cookies have a crispy outside, a perfect crunch from the hazelnuts, but still the chewy inner provided by the chocolate. The Nutella flavor really shines.

Mr. Rockies thinks that they are the best cookies he has ever eaten. He actually ate most of the batch himself, which, if you would know him and how he hardly eats any sweets, is almost impossible to believe.

Nutella Hazelnut Cookies

Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 dozen

Ingredients

• 1 1/2 sticks (170 g) unsalted butter, room temperature
• 3/4 cup (160 g) brown sugar
• 3/4 cup (150 g) white sugar
• 1 cup (290 g) Nutella
• 1/2 teaspoon (2.5 ml) vanilla
• 2 eggs
• 2 cups, plus 2 tablespoons (255 g) all-purpose flour
• 1/4 cup (60 g) unsweetened cocoa
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup (80 g) chopped hazelnuts, toasted

Cooking Directions:

Preheat oven to 350F. Line a baking sheet with parchment paper or silicone baking liner.

• Sift together the flour, cocoa, salt, and baking soda. Set aside.
• Cream butter in an electric mixer for about 3 minutes until light and fluffy. Add both sugars and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing. Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.
• Mix flour mixture into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing.
• Fold in the hazelnuts and refrigerate the dough for ten minutes.
• Spoon tablespoon-sized drops of dough onto prepared cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.
• Adjustment for my altitude at 6500 feet : minus 1 tablespoon of white sugar, minus 1 tablespoon of brown sugar, plus 1 egg, plus 4 tablespoons flour (2 1/2 cups total), minus 1/4 % of baking soda (3/8 teaspoon total)

Adapted from Simply Recipes and Susi’s Kochen und Backen Adventures.

Tagged as: hazelnuts, Nutella