Hazelnut Cocoa Cookies6 Reviews
- Prep: 15 min
- Cook: 10 min
- Ready In: 55 min
“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.” - by Chef Haws
Original recipe yields 12 cookies
- 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.
- 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.
- Preheat an oven to 400 degrees F (200 degrees C).
- 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.
Amount Per Serving (12 total)
- 341 cal
- 13.2 g
- 51.8 g
Based on a 2,000 calorie diet
Reviews (6)Rate This Recipe
"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'..." See morere 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..." See more 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..." See more 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."
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