Blue Ribbon Recipe
The rich flavor from Nutella and hazelnuts make these cookies pretty tasty! They're moist, but you get a crunch from the hazelnuts outside. These will be great on your holiday cookie tray, but they'd be great year around too. The Test Kitchen
2 call purpose flour
1/4 ccocoa powder, unsweetened
1/2 tspbaking soda
1 stickbutter, unsalted; softened
1 1/2 csugar
1 tsppure vanilla extract
1 cfinely chopped hazelnuts
How to Make Nutella-Hazelnut Cookies
- Whisk together the flour, cocoa powder, baking soda and salt in a medium size bowl and set aside.
- Beat together the butter and sugar for about 5 minutes on medium speed or until it becomes smooth, creamy and pale in color. Add in the eggs one at a time and blend until well incorporated. Add in the Nutella spread and the vanilla and blend until fully incorporated.
- Add the flour mixture to the egg mixture a little at a time and blend until just combined; Do not over mix the dough. Cover with plastic wrap and chill for 4 hours.
- While the cookie dough is chilling, pre-heat your oven to 350 degrees F, line 2-4 baking sheets with parchment paper, lightly spray with non-stick cooking spray and set aside. Finely chop the hazelnuts and place into a medium sized bowl and set aside.
- Once the cookie dough is chilled us a #30 cookie scoop (3tsp) for large cookies or a 1.5 cookie scoop for small cookies to scoop the dough. Lightly roll the dough in the palm of your hand then roll the ball of dough in the chopped hazelnuts pressing lightly to make the nuts stick. Place the cookies 6-8 inches apart; they will spread while baking. Bake for 15-17 minutes or until the edges are set, the centers will still be soft to the touch... do not over bake them. Let the cookies cool for at least 10 minutes before transferring them to cooling racks.
- Notes: These cookies freeze very well and will last for up to 30 days in the freezer... if they make it that long... :0)