Hazelnut Chocolate Cookies (Print Version)
# Ingredients:
→ Dough
01 -
2/3 cup sugar, granulated
02 -
1/2 teaspoon salt
03 -
1/2 cup cocoa powder
04 -
2 cups plain flour (all-purpose)
05 -
2 teaspoons vanilla essence
06 -
1 cup (two sticks) of softened butter, unsalted
→ Rolling and Filling
07 -
Whole hazelnuts, optional for topping
08 -
1/2 cup of Nutella or another hazelnut-chocolate spread
09 -
1/2 cup of hazelnuts, chopped into tiny bits
# Instructions:
01 -
Turn your oven on to 350°F (175°C). Line your baking trays with parchment paper to stop sticking.
02 -
Grab a mixing bowl and an electric hand mixer. Beat the butter together with sugar until the mixture turns fluffy and white. Add in the vanilla and blend it all together.
03 -
Take another bowl and sift the flour, cocoa powder, and salt together to combine them evenly.
04 -
Slowly pour your dry mixture into your butter mix. Stir and work it in until the dough feels smooth and can hold its shape.
05 -
Form the dough into balls about 1 inch (2.5 cm) wide. Cover each ball in the chopped hazelnuts. Lay them out on your baking trays and leave 2-inch (5 cm) gaps between each cookie.
06 -
Use a small spoon or your thumb to gently press a little dent into the middle of each dough ball.
07 -
Pop the trays into the hot oven. Bake everything for about 12 to 14 minutes, until they're firm but still soft to the touch.
08 -
Remove the cookies from the oven. While they're warm, press the centers again if needed. Drop a teaspoon of the hazelnut spread into each dent. Decorate with a whole hazelnut, if you'd like.
09 -
Let the cookies sit on the tray to cool for around 5 minutes. After that, move them to a rack to finish cooling completely.
# Notes:
01 -
Choose a good-quality hazelnut spread for the yummiest cookies.