CHOCOLATE HAZELNUT COOKIES WITH NUTELLA RECIPES
NUTELLA® COOKIES RECIPE | ALLRECIPES
These cookies are super moist and soft, with flavors of both chocolate and hazelnut clearly pronounced.
Provided by Mai Kitchen
Categories Desserts Cookies Drop Cookie Recipes
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 24 cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with aluminum foil or parchment paper.
- Cream butter and sugar in a medium bowl with an electric mixer until white and fluffy. Add egg and vanilla extract; beat well. Add chocolate-hazelnut spread and mix completely. Slowly add flour and cocoa powder and mix well. Stir in chocolate chips and hazelnuts.
- Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.
- Bake in the preheated oven for 8 minutes. Turn the oven off and allow the cookies to sit in the oven for 2 minutes more.
- Remove cookies from the oven and serve immediately or allow to cool.
Nutrition Facts : Calories 179.9 calories, CarbohydrateContent 19.6 g, CholesterolContent 19.3 mg, FatContent 11 g, FiberContent 0.7 g, ProteinContent 2.5 g, SaturatedFatContent 4.4 g, SodiumContent 51.8 mg, SugarContent 13.7 g
HAZELNUT CHOCOLATE CHIP COOKIES RECIPE - FOOD.COM
Make and share this Hazelnut Chocolate Chip Cookies recipe from Food.com.
Total Time 1 hours 6 minutes
Prep Time 30 minutes
Cook Time 36 minutes
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Cream together butter and both sugars.
- Add eggs, 1/3 cup nutella and vanilla.
- In seperate bowl whisk to combine flour and baking soda and toasted hazlenuts(grind the hazelnuts and toast them in a frying pan on medium low heat stirring constanly about 10 minutes, cool).
- Add flour mixture to creamed butter and sugar.
- Add chocolate chips, careful not to over mix.
- Measure one tablespoon of dough (flaten just a little) on a ungreased cookie sheet.
- Bake at 375 for 9 minutes.
- Cool on cookie sheet for one minute. Transfer to wire rack to cool.
- Once cooled make drizzle for the top. Combine the remaining 1/3 cup nutella with 2-3 tsp of milk over simmering water (double boiler).
- I used a plastic ziplock bag and poked a hole in one corner with a toothpick, Squeeze a zig zag design on top. Cool completely.
- Can be stored in a air tight container, with wax paper between layers and frozen.
Nutrition Facts : Calories 149.2, FatContent 9.1, SaturatedFatContent 5, CholesterolContent 17.9, SodiumContent 66.6, CarbohydrateContent 16.4, FiberContent 1.1, SugarContent 10.6, ProteinContent 1.9
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