Hazelnut Cocoa Cookies recipe

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Ingredients

½ cup unsalted butter at room temperature
¾ cup chocolate-hazelnut spread, such as Nutella®
½ cup white sugar
⅔ cup packed brown sugar
1 egg
1 egg yolk
½ teaspoon vanilla extract
2 ¾ cups all-purpose flour
¾ teaspoon baking soda
¼ teaspoon salt

Nutrition Info

340.9 calories
carbohydrate: 51.8 g
cholesterol: 51 mg
fat: 13.2 g
fiber: 0.8 g
protein: 4.7 g
saturatedFat: 5.6 g
servingSize: -
sodium: 153 mg
sugar: 28.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

12 cookies

Recipe Note

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.

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