Continuing with Holiday Cookie Baking week, I bring to you. . Chocolate Hazelnut Cookies!! I am obsessed with Nutella or chocolate hazelnut butter. . but opted for a healthier, all-natural chocolate hazelnut butter for these cookies. . I am definitely trying the Nutella next time. These cookies were still tasty but a little dense so I want to see if using Nutella next time will make any difference. If any of you have baked with Justin’s All Natural chocolate hazelnut butter, I’d LOVE to hear about it!
This cookie recipe is from 
Chocolate Hazelnut Cookies. . Three Ways!!
Ingredients
- 1 cup Nutella chocolate hazelnut spread
- 5 tablespoons unsalted butter slightly softened and cut into chunks
- 3 tablespoons unsweetened natural cocoa powder
- 1 teaspoon baking powder
- 1 1/3 cups all-purpose flour
- about 1/3 cup turbinado sugar
- confectioners sugar for dusting
- raspberry jam or preserves for the thumbprint cookies
Instructions
- Position your baking rack in the center and preheat your oven to 325 degrees
- Using a stand mixer or hand mixer, on medium speed, mix the Nutella, butter, cocoa powder, baking powder and 3 tablespoons of water until well blended. On low speed, beat in half of the flour. Then, beat in the remaining flour just until well incorporated. If the dough is too dry, add a little more water.
- Scoop out 1-inch dough portions and shape into dough balls. Roll them in the turbinado sugar until well coated. Space them about 2 inches apart on the parchment paper lined baking sheet. Press down the dough balls into 2-inch evenly thick rounds using your palm.
- Bake for about 12-16 minutes (every oven is different) or until the cookies are barely firm when pressed in the center top.
- Transfer to a wire rack and let the cookies cool.
- Variations:
- ) Sprinkle extra turbinado sugar on top and bake the cookies
- ) Dust confectioners sugar on top of cooled cookies
- ) Prepare the raspberry thumbprints: when rolling the dough balls, do the same as noted above and after you have rolled in the turbinado sugar, press a deep indentation into the center of each dough ball with your thumb. Put the raspberry jam in each cookie and bake an extra 1-2 minutes for these.
Oh baby…I’m wiping the drool from my chin as I type this. I love chocolate hazelnut. I actually have a giant tub of Nutella in my desk at work that I’ll sneak a spoonful or two from every now ‘n then (don’t tell the Husband). I love these variations on one fabulous cookie recipe. I hope you bake and eat lots of these over the holidays!
Haha, do you really? I LOVE that! You’re awesome. . I can see you eating a spoonful of nutella and typing at the same time! 😛 Thank you, Nancy! I hope you also have a baked-filled glorious holiday my friend! 🙂
Alice these are AWESOME!! I am loving the healthified style to these!! These are right up my alley. Healthy desserts can totally be delicious! That’s always my goal because I have such a sweet tooth. These are simple gorgeous with the raspberry jam on top too..stunning color. I’m definitely adding these to my make list!! As always, I get excited at your posts 🙂
Awh, thank you so much Brandi! Yes, I think you will really enjoy these cookies!! 🙂
As if chocolate and hazelnuts were not amazing together, you put raspberry on top! Great idea and fabulous cookies Alice, love them!
Thank you so much, Paula! 🙂
Hi,
Thanks for giving my Simply Sensational Cookies book a plug. I love the combo of chocolate and hazelnuts and raspberries, and the Nutella spread makes the recipe sooo easy. Glad you liked ’em, too. Nancy