Hazelnut Cocoa Cookies Recipe - Allrecipes.com
Hazelnut Cocoa Cookies Recipe
  • READY IN 55 mins

Hazelnut Cocoa Cookies

Recipe by  

"These cookies are great with a little milk, or all by their lonesome. A rich, chewy, nutty, dark chocolate taste that's more than just bittersweet. Enjoy."

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Ingredients Edit and Save

Original recipe makes 12 cookies Change Servings
  • PREP

    15 mins
  • COOK

    10 mins

    55 mins


  1. Beat the butter, chocolate-hazelnut spread, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Blend the whole egg into the butter mixture. Beat in the egg yolk and vanilla.
  2. In a separate bowl, sift together the flour, baking soda, and salt. Mix the dry mixture into the egg and sugar mixture about 1/3 at a time until all the flour is incorporated. Gather the dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes.
  3. Preheat an oven to 400 degrees F (200 degrees C).
  4. Roll dough into large balls (about the size of a golf ball) and place 2 inches apart on ungreased cookie sheet. Bake until cookie is slightly firm on the outside, 8 to 10 minutes. Cool cookies on pans before removing.
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Reviews More Reviews

Most Helpful Positive Review
Jan 20, 2009

I made the balls smaller than golf-ball size and the first batch started browning on the bottom very quickly at 400. I reduced the heat to 375 and played with baking times in subsequent batches. They're nice and chocolatey but I might even add a teaspoon or 2 of cocoa next time. I'll need to play with this recipe because I think the ideal product will be like a brownie. I just haven't gotten there yet. I also added some toasted hazelnuts which added to the Nutella goodness!

Most Helpful Critical Review
Jan 26, 2009

I live in a "Nutella as a Staple Food" household, so I was so excited to find a Nutella recipe for cookies. I followed the recipe exactly as it said give or take a few cooking minutes. But I am really disappointed with the cookies. I guess I was expecting something with a strong Nutella flavor, so the weak chocolately flavor really burst my bubble. The cookie also came out really flat. And while I am at it, I may as well add that this serves WAY more than just twelve. This could be a great recipe if someone did some major revision.


6 Ratings

Feb 20, 2009

I tweaked these cookies to make them more chocolatey, and it worked. I probably would've been fine with the nutella chocolateyness, but I'm not a chocolate person. I decided to add both cocoa powder and chocolate chips to address that issue. I subbed cocoa powder for a 1/2 cup of the flour and added 1 cup of chocolate chips. The dough was dry, probably bc I subbed the cocoa powder, so I used 2 eggs total to address that. I'd probably only use 3/4 c of chocolate chips next time if I use them; a little too many chocolate chips for this dough. The dough does not spread even though I didn't refrigerate it. I must say I'm surprised by that bc of the oils in the Nutella. Regardless, I just dealt with that by squishing the cookies flat on the baking sheet prior to baking with a spatula. I baked mine for about 10 min. Thanks for the recipe! I'm excited I've found something to use our Nutella in. We love it but often forget about it!

Jan 29, 2009

These cookies might taste good if you just imagined them instead of actually baking them. They look more like meatballs than delicious pastries. Follow each direction exactly and you will achieve the same masterpiece we did.

Jul 24, 2011

It's a work in progress... but i like them so far.

Aug 23, 2010

These were not very good. I took the advice of the reviewer above me and added two eggs and I used some good quality cocoa powder in the mix and some chocolate chips. The taste of the chocolate and nutella barely came through. They were relatively tasteless ;(


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  • Calories
  • 341 kcal
  • 17%
  • Carbohydrates
  • 51.8 g
  • 17%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 13.2 g
  • 20%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 153 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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