Oktoberfest in Germany begins Saturday, September 22, 2012, and ends Sunday, October 7, 2012...

Friday, November 18, 2011

Nutella & Hazelnut Cookies

I used to have a subscription for several different cooking magazines, but over the last year I let them expire with the exception of Cuisine at Home.   I'm so glad I kept it because the cookie recipe I want to share with you today is taken from the December 2011 edition.  These cookies are loaded with chocolate, hazelnuts and Nutella (which is also made with roasted hazelnuts).   Even if you think you don’t like hazelnuts, I challenge you to try this recipe.   If you love ‘em like I do, you are going to swoon over these cookies….

I tweaked the recipe a bit.  This is my adaptation.  See link below for the magazine.
Also, for chewy centers and crisp edges, remove the cookies from the oven when centers look slightly underdone.

The dough should be chilled for at least 4 hours, but you can also chill overnight.  

You will need two mixing bowls, one for the wet mixture and one for the dry.


2 cups all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 stick unsalted butter – room temperature
1 ½ cup granulated sugar
2 eggs
1 cup Nutella
1  teaspoon vanilla extract
1 cup finely chopped hazelnuts


To the bowl of a large mixing bowl add the flour, cocoa powder, baking soda, baking powder, and salt.  Dry whisk vigorously to mix the ingredients and aerate the flour.  Set aside.

Then, to a medium mixing bowl add the butter and sugar and beat with an electric hand mixer on medium speed until smooth and creamy.  Then add the eggs one at a time, beating to fully incorporate before adding the next.  Then, add Nutella and vanilla.  Beat until combined.   

Then, top the dry mixture with the wet mixture and mix just until combined.   Scrape the sides of the bowl.

Now, top the dough with plastic wrap to prevent drying. Then, top the bowl with plastic wrap and place in refrigerator to chill for 4 hours or overnight.

About an hour before you want to bake the cookies, take the bowl out of the fridge and set on counter.   This will allow for a softer dough to work with.

Now, to remove the bitter skins from the hazelnuts, place in a bowl and cover it loosely.   Microwave for 40 seconds.  Then cover the container tightly and shake the container hard.  This will loosen and remove most of the skins.   The skins that do not shake off can easily be rubbed off with a paper towel.   Repeat the process if necessary one more time.   

Then, finely chop the hazelnuts and set aside.

Preheat oven to 350 degrees F., then line baking sheets with parchment paper.

Scoop dough with a medium scoop and roll in hazelnuts.

Bake cookies, about 6 at a time, until edges are set, about 14 – 16 minutes.  

Let cookies cool on baking sheets.     Yield should be two dozen+

Enjoy !!!!

Link for magazine:  Cuisine at Home

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