Monday, August 9, 2010

Nutella Cookies. It Really Can't Get Any Better by Rebekah Hakkenberg

When I came across this recipe the other day, I simply could not resist.  These are probably the best cookies I have ever made.  No, they are definitely the best cookies I have ever eaten!  The texture is exactly how I like it; crispy on the outside, but moist and slightly chewy in the middle.  They are rich and chocolaty, but not too sweet.  And the hazelnuts add the perfect finishing touch to make these babies contenders for best. cookie. ever.  And I am not prone to exaggeration.  If you like Nutella, and you like cookies - hell, even if you don't, you will LOVE these delicious little morsels of heaven.  Trust me on this one.


What does piggy think of them?

Chocolate Nutella Cookies Recipe


  • 1 1/2 sticks of unsalted butter, room temperature
  • 3/4 cup of brown sugar
  • 3/4 cup of white sugar
  • 1 cup of Nutella
  • 1/2 teaspoon of vanilla
  • 2 eggs
  • 2 cups, plus 2 tablespoons of all-purpose flour
  • 1/4 cup of unsweetened cocoa
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup of chocolate chips
  • 1/2 cup of chopped hazelnuts


1 Preheat oven to 350F. Cream butter in an electric mixer for 3 minutes until light and fluffy. Add the sugars and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.
2 Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.
3 Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa). Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing. Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.
4 Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.
Yield: Makes 6 dozen.

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