Chocolate & hazelnuts, the perfect combo. That’s probably why most of us love Nutella. These cookies, with their dark chocolate chips and crunchy roasted hazelnuts are made with Nutella to enhance the flavour. They’re super addictive so beware. You might just eat the lot.
Hazelnut Chocolate Chip Nutella Cookies
Chocolate & hazelnuts, the perfect combo. That's probably why most of us love Nutella. These cookies, with their dark chocolate chips and crunchy roasted hazelnuts are made with Nutella to enhance the flavour. They're super addictive so beware. You might just eat the lot.
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Ingredients
- ½ Cup Unsalted Butter Softened to room temperature (approx. 113g)
- 1 Cup Brown Sugar
- 1 Large Egg
- 1 tsp Vanilla Extract
- 2 Tbsp Nutella or other chocolate spread
- 1½ Cups All-Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- ½ Cup Hazelnuts roasted & roughly chopped
- ½ Cup Dark Chocolate Chips (use milk or white if you wish)
Instructions
- Preheat the oven to 180°C. Line two large baking sheets with a silicone baking mat or baking paper. Set aside
- If using raw hazelnuts, chop then now and roast them in the oven for 5 – 7 minutes while the oven is warming up. Set aside to cool slightly while making the cookie dough (Ensure they are not too hot when you add them to the mixture or they will melt the butter and chocolate chips)
- In the bowl of a stand mixer, or in a large mixing bowl using a hand mixer, cream together the butter and sugar until light and creamy. Add the egg and vanilla extract and mix through thoroughly. Then add the Nutella and mix until well combined
- Sieve or whisk together the flour, salt, baking powder and baking soda. Slowly add the dry ingredients to the wet ingredients. Mix until the flour is just combined. Then stir in the chocolate chips and chopped hazelnuts
- Drop about a 1 to 2 tablespoon size of dough (depending on how big you want your cookies) onto prepared baking sheet, placing the cookies about 4cm apart. (I made these in the photo 1 tablespoon sized and baked around 8 at a time on a single baking sheet. It made around 30 cookies)
- Bake for 10 – 12 minutes (depending on the size of your cookies) or until the edges are slightly golden brown. Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Then transfer the cookies to a wire cooling rack and cool completely
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