These cookies are super moist and soft, with flavors of both chocolate and hazelnut clearly pronounced.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with aluminum foil or parchment paper.

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  • Cream butter and sugar in a medium bowl with an electric mixer until white and fluffy. Add egg and vanilla extract; beat well. Add chocolate-hazelnut spread and mix completely. Slowly add flour and cocoa powder and mix well. Stir in chocolate chips and hazelnuts.

  • Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets.

  • Bake in the preheated oven for 8 minutes. Turn the oven off and allow the cookies to sit in the oven for 2 minutes more.

  • Remove cookies from the oven and serve immediately or allow to cool.

Cook's Notes:

Sliced hazelnuts can be used instead of chopped hazelnuts, if preferred.

This can be divided into 2 separate batches. You can put the second batch in a plastic bag and refrigerate for a few days, or you could place in the freezer for a longer time. Let it come back to room temperature for a little bit before dropping onto the cookie sheet.

Nutrition Facts

180 calories; 11 g total fat; 19 mg cholesterol; 52 mg sodium. 19.6 g carbohydrates; 2.5 g protein; Full Nutrition

Reviews

Rating: 5 stars
04/01/2020
I made these as bars instead of cookies. They turned out great! And were a big hit in our house. I didn’t have chopped hazelnuts, so I left those out. :) Read More