Hazelnut Chocolate Cookies (Print Version)
# Ingredients:
→ Dough
01 -
1/2 teaspoon salt
02 -
1/2 cup cocoa powder
03 -
1 cup (2 sticks) unsalted butter, softened
04 -
2/3 cup granulated sugar
05 -
2 cups plain flour
06 -
2 teaspoons vanilla extract
→ Rolling and Filling
07 -
Whole hazelnuts to top (optional)
08 -
1/2 cup chocolate hazelnut spread (such as Nutella)
09 -
1/2 cup finely chopped hazelnuts
# Instructions:
01 -
Turn on your oven to 350°F (175°C). Cover two baking trays with parchment.
02 -
Grab a large mixing bowl and cream together the butter and sugar using an electric mixer until the mix is fluffy. Stir in the vanilla afterward.
03 -
In another bowl, use a whisk to blend the flour, cocoa powder, and salt.
04 -
Take your dry mixture and slowly add it into the butter mixture. Keep mixing until it's all blended and you've got a dough that's firm enough to work with.
05 -
Scoop up the dough and roll it into 1-inch balls (2.5 cm). Coat each ball by rolling it in the chopped hazelnuts. Place them on the baking trays with about 2 inches (5 cm) of space between each.
06 -
Press the middle of each dough ball down using your thumb or the back of a little spoon to form a shallow hole.
07 -
Pop the trays into the preheated oven and bake for 12-14 minutes. The cookies should hold their shape but stay soft.
08 -
Once out of the oven, you may need to press the indents down again while still warm. Put about a teaspoon of chocolate hazelnut spread in each center. Toss a whole hazelnut on top if you'd like.
09 -
Let the cookies rest on the sheets for 5 minutes. Then move them to cooling racks to finish cooling before serving.
# Notes:
01 -
For optimal flavor, go for a high-quality chocolate hazelnut spread.