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Hazelnut Cocoa Cookies

Hazelnut Cocoa Cookies

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Chef Haws

These cookies are great with a little milk, or all by their lonesome. A rich, chewy, nutty, dark chocolate taste that's more than just bittersweet. Enjoy.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 51.8g
  • 17%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 153 mg
  • 6%

Based on a 2,000 calorie diet


  1. Beat the butter, chocolate-hazelnut spread, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Blend the whole egg into the butter mixture. Beat in the egg yolk and vanilla.
  2. In a separate bowl, sift together the flour, baking soda, and salt. Mix the dry mixture into the egg and sugar mixture about 1/3 at a time until all the flour is incorporated. Gather the dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes.
  3. Preheat an oven to 400 degrees F (200 degrees C).
  4. Roll dough into large balls (about the size of a golf ball) and place 2 inches apart on ungreased cookie sheet. Bake until cookie is slightly firm on the outside, 8 to 10 minutes. Cool cookies on pans before removing.
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I made the balls smaller than golf-ball size and the first batch started browning on the bottom very quickly at 400. I reduced the heat to 375 and played with baking times in subsequent batches. They're nice and chocolatey but I might even add a teaspoon or 2 of cocoa next time. I'll need to play with this recipe because I think the ideal product will be like a brownie. I just haven't gotten there yet. I also added some toasted hazelnuts which added to the Nutella goodness!


I tweaked these cookies to make them more chocolatey, and it worked. I probably would've been fine with the nutella chocolateyness, but I'm not a chocolate person. I decided to add both cocoa powder and chocolate chips to address that issue. I subbed cocoa powder for a 1/2 cup of the flour and added 1 cup of chocolate chips. The dough was dry, probably bc I subbed the cocoa powder, so I used 2 eggs total to address that. I'd probably only use 3/4 c of chocolate chips next time if I use them; a little too many chocolate chips for this dough. The dough does not spread even though I didn't refrigerate it. I must say I'm surprised by that bc of the oils in the Nutella. Regardless, I just dealt with that by squishing the cookies flat on the baking sheet prior to baking with a spatula. I baked mine for about 10 min. Thanks for the recipe! I'm excited I've found something to use our Nutella in. We love it but often forget about it!


I live in a "Nutella as a Staple Food" household, so I was so excited to find a Nutella recipe for cookies. I followed the recipe exactly as it said give or take a few cooking minutes. But I am really disappointed with the cookies. I guess I was expecting something with a strong Nutella flavor, so the weak chocolately flavor really burst my bubble. The cookie also came out really flat. And while I am at it, I may as well add that this serves WAY more than just twelve. This could be a great recipe if someone did some major revision.