Hazelnut Cookies Recipe:
Ever since I instagrammed a picture of my hazelnut cookies, I have been getting numerous requests on twitter and tumblr for me to do a blog post for the recipe of these scrumptious cookies. So here I am! I came up with this recipe because i am a huge fan of both nutella and hazelnuts. In fact, Hazelnut is my favorite nut. About two weeks ago, I had an extra jar of nutella and i didn’t know what to do with it. I have also been craving something with hazelnuts and i was in an extreme baking mood! And the rest is history.
According to my nephew and niece, this is one of the best cookies they’ve had in a while. Well duh, they have no choice but to say that or they can’t play video games. But in seriousness, i made 48 of these and they were gone in just hours because my family love ‘em! I also had friends yesterday who got to try it for the first time and they really seem to like it. After 4 nights of tweaking and perfecting this cookie(you guys only get the best of the best), here is the recipe!
- 1 1/3 cup All-Purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 stick unsalted butter (softened)
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup of Nutella (about half a jar of the regular size nutellas)
- 1 teaspoon vanila extract
- 1 cup of toasted Hazelnuts
- 1/4- 1/2 cup of semi-sweet chocolate chips (depending on your preference) **i only use 1/4 cup because i dont want the chocolate chips to empower the taste of nutella**
Preheat your oven to 350 degrees farenheit.
Toast the chopped hazelnuts for 5-8 minutes. (This is important since toasting the hazelnuts will give the hazelnuts more flavor and crisp)
In a medium bowl, combine your flour, baking soda, baking powder, and salt.
In your standing mixer (or you can just use a whisk and a bowl), cream the softened butter, brown sugar, white sugar. Mix for two minutes. Add the nutella. Mix for another two minutes. Add your room temperature egg(make sure it’s room temp) and mix again. Lastly, add your vanilla extract (always add your vanilla last in all your baking adventures;this greatly improve the taste of your baked goodies because you don’t want the aroma of the vanilla to go away with all that mixing).
Slowly add your dry mixture to the wet mixture. Do not overmix. Lastly, fold in your toasted hazelnuts and chocolate chips.
Another important step: chill the dough for at least an hour. Two hours is the best time but if you can’t wait that long, an hour is fine. This makes sure that the cookie will be chewy.
Line your baking sheet with parchment paper or silicon baking mat and scoop out the dough onto the baking sheet. I use a cooke scoop, or mini ice cream scoop. Warning: these cookies will spread out, make sure to leave a lot of space between the cookies; about 2 inches apart.
Bake for 8-10 minutes. For my oven, the cookies bake perfectly at approximately 8:30 seconds. Your cookies will look underbaked and thats perfectly fine. Leave the cookies in the baking sheet to cool for 5 minutes. Remove the cookies in the baking sheet and use a spatula to transfer them to a wired-rack to cool completely.