Hazelnut Chocolate Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
2 cups of regular flour
02 -
1/2 cup cocoa powder for rich flavor
03 -
A stick of unsalted butter—softened (1 cup total)
04 -
2 teaspoons of real vanilla extract
05 -
1/2 teaspoon of salt to balance the sweetness
06 -
2/3 cup of white sugar
→ Coating & Filling
07 -
Chocolate hazelnut spread, about 1/2 cup (try Nutella)
08 -
A handful of whole hazelnuts (optional topping)
09 -
1/2 cup of finely crushed hazelnuts for rolling
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper so you're ready to go.
02 -
Grab your mixer and beat that soft butter with sugar until it's nice and creamy. Stir in the vanilla to combine.
03 -
In another bowl, blend the cocoa powder, flour, and a sprinkle of salt until it's all mixed up.
04 -
With the mixer running, slowly add the dry mix to the creamy butter mixture. Keep going until the dough holds its shape.
05 -
Form the dough into little 1-inch balls. Roll each one in the crushed hazelnuts. Leave about 2 inches of space between cookies on your tray.
06 -
Use your thumb or a small spoon to indent the center of each ball. Bake for 12-14 minutes. They should set but not get too hard.
07 -
While they're still warm, press down on the centers again if needed and spoon about a teaspoon of the chocolate hazelnut spread into each one. Add a whole hazelnut on top, if you'd like.
08 -
Leave them on the baking sheets for 5 minutes, then switch over to a wire rack and let them cool off completely.
# Notes:
01 -
These rich cookies mix creamy hazelnuts, smooth Nutella, and cocoa into one amazing bite.