Nutella Double Chocolate Hazelnut Cookies

What’s not to love about these Nutella hazelnut cookies? They are made with a soft, chewy and rich chocolate cookie base, topped with a fluffy Nutella buttercream frosting, hazelnut and marbled with melted chocolate on top.

Ingredients For Nutella Hazelnut Cookies

• Unsalted Butter: Using unsalted butter allows you to fully control the amount of salt going into your cookies.

• Brown & Granulated Sugar: This recipe uses a combination of both sugars to ensure a soft, chewy and crunchy cookies

• Eggs: Eggs will bind your cookies together.

• Vanilla Extract: Will give the cookies are depth of flavor.

• All Purpose Flour: The all purpose flour is perfect for these cookies it creates a tender cookie.

• Cocoa Powder: Dutch process cocoa powder is the best to use to achieve a rich and chocolaty cookie.

• Baking soda & Baking Powder: It’s a leavening agent.

• Salt: Any baked goods need salt. Salt is used to balance out the sweetness of any dessert.

• Nutella: Nutella is one of the main ingredients in these cookies.

Tips for successful Nutella Hazelnut Cookies.

These Nutella hazelnut cookies are so quick and easy to make and most important, they taste incredible!

1. Wet Ingredients: Beat butter and sugar together until fluffy and mixture turns an off-white color.

2. Mix dry Ingredients together.

3. Line the tray with parchment paper

4. Scooping: Use a 1,5 ounce cookie scoop.

5. Bake for 10 minutes, or until the canter has puffed up, Top with a sprinkle of powder.

6. Frosting: Beat the butter on medium-high until mixture turns off-white while scraping down the sides of the bowl.

7. Add the powdered sugar slowly while mixing on low to avoid mess then increase the speed to high.

How To Store Nutella Hazelnut Cookies?

These Nutella hazelnut cookies can be stored in an airtight container at room temperature or in Fridge for up to 7 days. I’ve tried them both at room temperature and in the Fridge and I’ve found that there both delicious, but chilling them before eating taste even better.

---

Serving size

• Around 10 to 12 cookies

Ingredients

• 3/4 cup butter, room temperature

• 2/3 cup brown sugar

• 1/3 cup granulated sugar

• 1 egg

• 2 tsp vanilla

• 3/4 cup All-purpose flour

• 3/4 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp salt

Frosting

• 3/4 cup butter

• 2 cups powder sugar

• 3 tbsp heavy cream (or 2 tbsp milk)

• 2 tsp vanilla

• 1/4 tsp salt

• 1/3 cup Nutella

Toppings

• Hazelnut

• Chocolate, melted

Instructions

Step 1

• Preheat oven to 350°F (177C). Line a baking pan with parchment paper and set aside.

Step 2

• With a whisk, beat butter, brown sugar and granulated sugar together until fluffy and mixture turns an off-white color (about 2 minutes). Add the egg and vanilla extract and mix until a smooth consistency.

Step 3

• Add the flour, cocoa powder, baking soda, baking powder and salt. Mix until a soft dough forms.

Step 4

• Use a 1,5 ounce cookie scoop. Slightly press down the top of the cookie and bake for 10 minutes, or until the centre has slightly puffed up.

Step 5

• For the frosting, beat the butter on medium-high until mixture turns off-white while scraping down the sides of the bowl (about 5 minutes). Then slowly add the powdered sugar until incorporated, mixing on low increasing the speed to high. Add the Nutella and mix. Finally, add heavy cream, vanilla and salt. Whip the mixture until light and fluffy.

Step 6

• Frost cooled cookies and add a tsp worth of the melted chocolate and swirl it with a toothpick to create a marble affect. Top with hazelnut. Enjoy