Hazelnut Cocoa Cookies

Hazelnut Cocoa Cookies

6
Chef Haws 0

"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

55 m {{adjustedServings}} servings 341 cals
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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

6
  1. 6 Ratings

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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....

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 ...

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 ...