Hazelnut Cocoa Cookies

Name: Hazelnut Cocoa Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 55 min
Yield: 12 cookies
Ingredients: ½ cup unsalted butter at room temperature; ¾ cup chocolate-hazelnut spread, such as Nutella®; ½ cup white sugar; ⅔ cup packed brown sugar; 1 egg; 1 egg yolk; ½ teaspoon vanilla extract; 2 ¾ cups all-purpose flour; ¾ teaspoon baking soda; ¼ teaspoon salt

Rating: 3.6 stars

10 Ratings
10 Reviews
6 Photos

These cookies are great with a little milk, or all by their lonesome. A rich, chewy, nutty, dark chocolate taste that's more than just bittersweet. Enjoy.

By Ruben Haws

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Recipe Summary

prep:

15 mins

cook:

10 mins

additional:

30 mins

total:

55 mins

Servings:

Yield:

12 cookies

Nutrition Info

Directions

Step 1

Beat the butter, chocolate-hazelnut spread, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Blend the whole egg into the butter mixture. Beat in the egg yolk and vanilla.

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Step 2

In a separate bowl, sift together the flour, baking soda, and salt. Mix the dry mixture into the egg and sugar mixture about 1/3 at a time until all the flour is incorporated. Gather the dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes.
Step 3

Preheat an oven to 400 degrees F (200 degrees C).
Step 4

Roll dough into large balls (about the size of a golf ball) and place 2 inches apart on ungreased cookie sheet. Bake until cookie is slightly firm on the outside, 8 to 10 minutes. Cool cookies on pans before removing.

Nutrition Facts

Per Serving:

341 calories; protein 4.7g 10% DV; carbohydrates 51.8g 17% DV; fat 13.2g 20% DV; cholesterol 51mg 17% DV; sodium 153mg 6% DV. Full Nutrition

Reviews (10)

Most helpful positive review

pomplemousse

02/20/2009

I tweaked these cookies to make them more chocolatey and it worked. I probably would've been fine with the nutella chocolateyness but I'm not a chocolate person. I decided to add both cocoa powder and chocolate chips to address that issue. I subbed cocoa powder for a 1/2 cup of the flour and added 1 cup of chocolate chips. The dough was dry probably bc I subbed the cocoa powder so I used 2 eggs total to address that. I'd probably only use 3/4 c of chocolate chips next time if I use them; a little too many chocolate chips for this dough. The dough does not spread even though I didn't refrigerate it. I must say I'm surprised by that bc of the oils in the Nutella. Regardless I just dealt with that by squishing the cookies flat on the baking sheet prior to baking with a spatula. I baked mine for about 10 min. Thanks for the recipe! I'm excited I've found something to use our Nutella in. We love it but often forget about it! Read More

Helpful

(9)

Most helpful critical review

Julie Garner

01/26/2009

I live in a "Nutella as a Staple Food" household so I was so excited to find a Nutella recipe for cookies. I followed the recipe exactly as it said give or take a few cooking minutes. But I am really disappointed with the cookies. I guess I was expecting something with a strong Nutella flavor so the weak chocolately flavor really burst my bubble. The cookie also came out really flat. And while I am at it I may as well add that this serves WAY more than just twelve. This could be a great recipe if someone did some major revision. Read More

Helpful

(8)

10 Ratings

5 star values: 2
4 star values: 4
3 star values: 2
2 star values: 2
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

pomplemousse

02/20/2009

Helpful

(9)

Cazuela

01/20/2009

I made the balls smaller than golf-ball size and the first batch started browning on the bottom very quickly at 400. I reduced the heat to 375 and played with baking times in subsequent batches. They're nice and chocolatey but I might even add a teaspoon or 2 of cocoa next time. I'll need to play with this recipe because I think the ideal product will be like a brownie. I just haven't gotten there yet. I also added some toasted hazelnuts which added to the Nutella goodness! Read More

Helpful

(9)

Julie Garner

01/26/2009

Helpful

(8)

cookierookie

01/29/2009

These cookies might taste good if you just imagined them instead of actually baking them. They look more like meatballs than delicious pastries. Follow each direction exactly and you will achieve the same masterpiece we did. Read More

Helpful

(3)

K Davis

11/12/2015

I added 1/2 cup cocoa powder to this recipe and baked at 375 instead of 400. I love these cookies|! Read More

Dr. Robin

08/23/2010

These were not very good. I took the advice of the reviewer above me and added two eggs and I used some good quality cocoa powder in the mix and some chocolate chips. The taste of the chocolate and nutella barely came through. They were relatively tasteless;( Read More

Aubrey

11/01/2015

Perfect! Read More

Krista Gagean

11/04/2015

I tried this recipe for the first time today and loved it! they're so nice and chewy... great flavor... & they're big cookies. my husband loved them! I did make a couple of changes... I added a cup of milk chocolate chips and omitted the egg yolk. Read More

OreoBear

02/11/2016

Pretty good Read More

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Nutritional Information

Hazelnut Cocoa Cookies

Servings Per Recipe: 12
Calories: 340.9

% Daily Value *

protein: 10 %

carbohydrates: 17 %

exchange other carbs:

dietary fiber: 3 %

sugars:

fat: 20 %

saturated fat: 28 %

cholesterol: 17 %

vitamin a iu: 6 %

niacin equivalents: 19 %

vitamin b6: 2 %

vitamin c:

folate: 14 %

calcium: 2 %

iron: 9 %

magnesium: 3 %

potassium: 2 %

sodium: 6 %

thiamin: 23 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.