"These cookies are great for chocolate-hazelnut lovers. I make these all the time and everyone absolutely loves them." — msmechanic
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2 1/2 cups
unsweetened cocoa powder
butter, room temperature
chocolate-hazelnut spread, such as Nutella®
chopped toasted hazelnuts
I used one generous cup mini chocolate chips and an additional generous cup of dark chocolate chips in this recipe. Baked at 350*, these were perfectly done at ten minutes. I let them cool on the sheet slightly before pulling them off to cool on my countertop. After they cooled, they were perfectly soft with a wonderful chewy texture. BAKERY STYLE COOKIES. Seriously. The family was very impressed with these cookies. Eight thumbs up!
I would say these were...meh. Like other reviewers, I liked the texture- crispy outside and chewy inside. However, I just didn't think they were chocolatey hazelnutty enough. I might try again doubling the nutella.
This is a great cookie! Soft, chewy, and most importantly chocolate-hazelnutty! The yield says it makes 2 doz cookies, but when my hubby made them, we got about 5 doz out of them, using a standard 1 oz scoop.
This cookie is definitely worth making though!
Great chewy cookie so don't overbake. Love Hazelnut and chocolate combo and this did not disappoint.
Oh my! These cookies were delicious! Smoochy on the inside and crunchy on the outside. Great flavour.
Nice recipes Ms. Mechanic. :)
These cookies are AWESOME! Totally yummy. I left out the hazlenuts ONLY because my son won't eat nuts. I tried out a 1/2 batch and they vanished. I'm making a double batch tomorrow to take to the PTA meeting. Thank you for a super YUMMY recipe! p.s. - don't overbake, they will set-up perfectly as written.
Strongly recommend you use a stand-alone mixer that can handle thick doughs without burning out! If you have only a hand mixer, you can melt the Nutella and the Butter instead of using room temp for a more watery and workable texture. The cookies won't come out chewy and will have a different texture, but they'll still taste good.
Also, we don't really like nuts in our baked goods and didn't have chocolate chips, so we left those out. The cookies still came out really tasty, but were missing something. So we topped them instead with just a drizzle of melted Nutella and powdered sugar, and they were perfect. Simply divine!
These cookies without nuts and chocolate chips really have a ton of potential and versatility. They will make an excellent base for all sorts of dessert toppings from fruit, to icings and powders, to dips and ice creams of any kind. They aren't overly sweet or chocolatey/Nutellaish, so get creative!
These were super easy and so delicious!! I subbed finely chopped pecans for the hazlenuts because that was what I had, and after making 2 batches I've had to put the rest of the dough in the freezer so my husband can pull them out a couple at a time to bake... so I won't be tempted to eat the whole batch!
* Percent Daily Values are based on a 2,000 calorie diet.
Nutella® Hazelnut Cookies
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 240
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