Last week, a guy from Oh! Nuts sent me an email asking if I would agree to receive free nuts to use for my recipes here at Hungry brownie as part of their marketing strategy. Free nuts? Yes please! A few days later I received a full pound of hazelnuts and walnuts. Awesome right? I asked for walnuts for my walnut-crusted chicken recipe and, after thinking that I haven’t really used hazelnuts in any of my recipes yet, I’ve asked for hazelnuts to complete this Nutella-hazelnut cookies recipe. This recipe calls for toasted hazelnuts, which adds extra crunch to these cookies when incorporated and rolled in with the dough.
Even though the recipe calls for 1 1/4 cup of Nutella, the spread gives subtle hint and doesn’t over power the cookies. In short, they are not Nutella-y! But don’t be disappointed. If after baking the cookies you found you barely tasted Nutella in there, you could always add more by drizzling melted Nutella on top. Nutella lovers would love that for sure!
Nutella cookies rolled in toasted hazelnuts
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3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups Nutella
4 tablespoons unsalted butter, at room temperature
1 1/3 cups granulated sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1/3 cup milk
2 cups hazelnuts, toasted and finely chopped
1. In a medium bowl, combine flour, baking powder and salt. Set aside.
2. On a medium-low speed, beat nutella, butter and sugar until light and fluffy, about 2 minutes. Whisk the eggs one at a time, then add the vanilla and mix until well combined. While mixing on low-speed, alternately add flour mixture and milk, starting and ending with flour, and mixing just until well incorporated after each addition. Fold in 1/2 cup of the chopped hazelnuts. Refrigerate the dough for at least 2 hours (up to 24 hours)
3.Preheat oven to 375 degrees F. Line baking sheets with parchment paper. Place the remaining chopped hazelnuts in a bowl. Scoop about 2 tablespoons of the cookie dough, roll the dough into balls, and roll in the hazelnuts. Place the balls about 2 inches apart on the baking sheets.
4. Bake for about 10, or until edges are set and middle still looks a little bit soft. Cool for 5 minutes on the baking sheet, then transfer to a wire rack to completely cool.
Store cookies in an airtight container at room temperature.