Chocolate Hazelnut Cookies
When I went to Italy a couple of years ago I fell in love with hazelnut everything! I tried several cookies and pastries that were hazelnut based…and of course there was the hazelnut gelato, my absolute favorite treat of all time! So when I saw Giada’s recipe for Hazelnut “Biscotti” in her new book, I couldn’t wait to try them.
Giada calls these cookies “biscotti” because her grandmother used to call them that, but they are really a drop cookie. Not the traditional slice and bake biscotti. The cookies have Nutella and chopped hazelnuts in them…and I also added a drop of hazelnut extract since I had it on hand. The hazelnut flavor is very nice and you get the chocolaty goodness from the Nutella. I just love that stuff! I buy it from Costco because it is MUCH cheaper. You can get two big jars for about $8. That is a bargain!!
In the recipe Giada says to drop the cookie dough on the sheet and flatten them with a fork, but I didn’t. The cookies spread out and were thin enough without mashing them down. They are a crisp cookie, similar to a biscotti, but not so hard. These are buttery and moist and perfect for dunking!!
Josh couldn’t try these because he is allergic to nuts, so I brought some in to my co-workers for a taste test. They all approved!!
Chocolate Hazelnut Cookies
Adapted from Giada’s Kitchen
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup butter, softened
1/2 cup Nutella
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 teaspoon vanilla extract
Drop of hazelnut extract (I added this, use if you have it!)
3/4 cup chopped toasted hazelnuts
Preheat the oven to 375 degrees F.
In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.
In another medium bowl combine the butter, chocolate hazelnut spread, sugar, and brown sugar. Using an electric mixer, cream the ingredients together, about 4 minutes. Add the egg and vanilla and drop of hazelnut extract if you are using it and beat until smooth, about 1 minute. Using a wooden spoon or rubber spatula, stir in the flour mixture until just combined. Add the hazelnuts and stir until just combined.
Using a tablespoon measure, spoon out the cookie dough onto a cookie sheet, spacing the mounds about 4 inches apart. Bake until lightly golden around the edges, about 10 minutes. Use a metal spatula to transfer the cookies to a wire rack and let cool.
**To toast hazelnuts-spread nuts on a baking sheet lined with parchment or a Silpat. Bake for about ten minutes at 350 degrees. Stir them a couple of times while they are baking.**
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These are absolutely delicious…love them!!
Those sound wonderful. I’ll be in Italy next week! Can’t wait to eat there!
These sound AWESOME. Nutella makes anything taste great, but having it baked into chocolate cookies…yes please! I am most definitely going to make these babies.
And I agree, hazelnut gelato is my fondest memory of Italy!
Yum – hazelnuts AND Nutella in the one cookie – superb!
allergic to nuts? what a stinker! i’d go crazy if these were within my reach and i couldn’t eat them. they’re lovely.
Oh my goodness we have another awesome Nutella creation. How can this go wrong? It cant… EVER
I really dig your love for hazelnuts, they are perfect in something like this. Sweetness.
Yum! These look great. I tagged you with an award today and a 7 things meme!
These would have been lovely with their hazelnut crunch lastnight after dinner:D
I have been looking for good cookies recipe for Christmas baking and I have a nutella sitting in my pantry! Can’t wait to give this a try.
What a great TREAT!
I’m a huge hazelnut freak too. I think I saw Giada make these cookies on one of her holiday specials where she made them for her nieces and nephews. I lusted after them then and I still do now.
I could never buy big cheap jars of Nutella. I’d gain twenty pounds in a week!
Giada’s grandma called them “biscotti” because that means cookies in Italian. Her grandma knew exactly what she was talking about.
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