Nutella Cookies Recipe
A deep chocolate cookie made with Nutella
Servings: 36
Calories: 97kcal
Ingredients
- 1 ¾ cups all-purpose flour
- ¼ cup unsweetened cocoa
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup Nutella plus more for frosting cookies
- ½ stick unsalted butter
- ¾ cup brown sugar
- 1 large egg
- ½ teaspoon hazelnut extract or ½ teaspoon vanilla extract
- 36 whole blanched hazelnuts toasted
Instructions
- Sift together the flour, cocoa, baking soda and salt in a bowl.
- In another bowl, beat the Nutella and butter with an electric mixer until smooth and combined. (This alone would make a fantastic frosting for a cake or cookies!).
- Beat in the brown sugar, egg and extract.
- Add the flour mixture and beat on low speed until dough forms.
- Transfer the dough to a large sheet of waxed paper or plastic wrap (waxed paper is easier). Shape the dough into a 2-inch-diameter log. Wrap tightly and refrigerate 2 hours or overnight.
- Preheat oven to 350F degrees.
- Slice dough log into ¼-inch slices, rolling log 90 degrees between slices to keep edges round. (I forgot to do this, so my cookies are not as round as the ones in the magazine.)
- Transfer slices to a greased baking sheet and bake 9-11 minutes, or until cookies are firm and slightly dry.
- Transfer cookies to a wire rack to cool.
- Frost each cookie with ½ teaspoon Nutella, and top with a hazelnut.
Notes
These cookies have to be refrigerated for at least an hour before cutting and baking.
Nutrition
Calories: 97kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 38mg | Potassium: 67mg | Fiber: 1g | Sugar: 9g | Vitamin A: 7IU | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg