Description
These soft and chewy Nutella cookies are baked to perfection with a delightful crinkle cookie style and enhanced with extra chopped toasted hazelnuts for a rich, nutty flavor.
Ingredients
Dry Ingredients
- 3 cups (360 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon (0.5 teaspoon) salt
Wet Ingredients
- 1¼ cups (400 g) Nutella
- 4 tablespoons (57 g) unsalted butter, at room temperature
- 1-1/3 cups (265 g) granulated sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon instant espresso powder
- ⅓ cup (80 ml) milk
Additional Ingredients
- 2 cups (284 g) hazelnuts, toasted and finely chopped
- 1 cup (113 g) powdered sugar
Instructions
- Prepare dry mixture: In a medium bowl, combine the flour, baking powder, and salt; set aside.
- Mix Nutella batter: Using an electric mixer on medium-high speed, beat Nutella, unsalted butter, and granulated sugar until the mixture is light and fluffy, about 2 minutes.
- Add eggs and flavorings: Incorporate eggs, vanilla extract, and instant espresso powder into the batter, mixing until combined.
- Combine wet and dry ingredients: Reduce mixer speed to low. Alternately add flour mixture and milk to the Nutella mixture, starting and ending with the flour. Mix just until each addition is incorporated; avoid overmixing.
- Fold in hazelnuts: Gently fold in half (½ cup) of the finely chopped toasted hazelnuts into the dough.
- Chill dough: Refrigerate the dough until firm, for at least 2 hours and up to 24 hours, to develop flavors and improve texture.
- Preheat oven: Set oven temperature to 375°F (190°C). Line baking sheets with parchment paper.
- Form cookie balls: Place remaining hazelnuts and powdered sugar into separate shallow bowls. Scoop dough using a medium cookie scoop (about 2 tablespoons). Roll each dough ball first in chopped hazelnuts, then roll in powdered sugar to coat thoroughly.
- Arrange and bake: Place coated dough balls 2 inches apart on prepared baking sheets. Bake for about 10 minutes until edges are set but centers remain slightly soft.
- Cool and store: Let cookies cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for freshness.
Notes
- For best texture and flavor, do not skip chilling the dough; it helps the cookies hold their shape and enhances taste.
- Using toasted hazelnuts boosts the nutty aroma and adds a nice crunch.
- You can substitute instant espresso powder with instant coffee granules for a similar flavor note.
- Store cookies in an airtight container for up to 5 days to keep them soft and chewy.
- For a nuttier kick, try folding in some chopped dark chocolate along with the hazelnuts.
