I cheated a little bit on this last cookie post. I started writing this post on Sunday, saved it, and I'm really publishing it on Monday. So that's why it says Sunday. I did NOT want to skip a day of cookies. That goes against everything I stand for.
You see what I mean? No? I don't blame you - that was confusing.
I didn't really have time to write a post on Sunday. After all, Sunday is a day of rest. It's a day of relaxation, football, US Open (Ahhh! Serena Williams! I would never want her mad at me!), Target shopping, snickerdoodle baking, and Kanye West outbursts.
I'm behind on my blog reading, so I'm going to wrap this up. I present to you, on this fine September morning, Nutella Hazelnut Cookies!
I made these to use up the rest of the Nutella and hazelnuts I had. They're a chocolate brownie-like cookie with Nutella and toasted hazelnuts in them, and they are deeeelicious!
I love Nutella so much. I was first introduced to it when I visited France in high school. At the hotel breakfasts they had little packages of Nutella to spread on your croissant or baguette slice. Miam miam! I even brought some of the packages home with me. But then I discovered you could buy it here.
I loved Nutella so much, I joined their fan club at some point and got a free T-shirt. It's an XXL but it makes fashionable sleepwear.
You know what else I love? Toasted hazelnuts. I would take a bath in toasted hazelnuts if I could.
Nutella Hazelnut Cookies (Recipe by Me)
Printable Recipe
1/2 cup unsalted butter
2 ounces unsweetened chocolate, coarsely chopped
1 1/3 cups granulated sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup Nutella
2 large eggs
2 teaspoons vanilla extract
1 cup coarsely chopped hazelnuts, toasted
Preheat oven to 350 degrees F. Grease cookie sheets.
Melt butter in a small saucepan over medium heat; cook butter, whisking frequently, until it turns golden brown and foams, about 3-4 minutes. Remove from heat and whisk in chocolate until melted. Place sugar in a large mixing bowl; add butter-chocolate mixture, and beat using a mixer on medium speed, until well combined and grainy - about 2 minutes.
In a medium mixing bowl, sift together flour, baking soda and salt. Beat Nutella, eggs and vanilla into sugar mixture, until well combined, about 1-2 minutes. Reduce mixer speed to low and beat in flour mixture until just combined; stir in hazelnuts until combined.
Roll tablespoons of dough into balls, place on cookie sheets, and flatten slightly using palms of hands. Bake for 12-14 minutes, or until set and slightly crisp. Cool 2 minutes before transferring to wire racks to cool completely.
Makes 3 dozen cookies
Printable Recipe
1/2 cup unsalted butter
2 ounces unsweetened chocolate, coarsely chopped
1 1/3 cups granulated sugar
1 3/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
3/4 cup Nutella
2 large eggs
2 teaspoons vanilla extract
1 cup coarsely chopped hazelnuts, toasted
Preheat oven to 350 degrees F. Grease cookie sheets.
Melt butter in a small saucepan over medium heat; cook butter, whisking frequently, until it turns golden brown and foams, about 3-4 minutes. Remove from heat and whisk in chocolate until melted. Place sugar in a large mixing bowl; add butter-chocolate mixture, and beat using a mixer on medium speed, until well combined and grainy - about 2 minutes.
In a medium mixing bowl, sift together flour, baking soda and salt. Beat Nutella, eggs and vanilla into sugar mixture, until well combined, about 1-2 minutes. Reduce mixer speed to low and beat in flour mixture until just combined; stir in hazelnuts until combined.
Roll tablespoons of dough into balls, place on cookie sheets, and flatten slightly using palms of hands. Bake for 12-14 minutes, or until set and slightly crisp. Cool 2 minutes before transferring to wire racks to cool completely.
Makes 3 dozen cookies
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