I wasn’t sure there would be a new cookie today. Nothing seemed interesting, plus I found some Hobnobs in the freezer and just wasn’t that motivated. I guess the Hobnobs didn’t cut it, because later in the day I started craving cookies again and ended up making Double Chocolate Nutella Cookies
My big concern was that the Nutella wouldn’t be detectable since it’s baked into the dough. In my opinion, Nutella is best straight or stirred into things where it’s the main chocolate. Well, forget my opinion because in this case it was very good stirred into the dough. The hazelnut flavor was still fairly subtle, but the Nutella gives the cookies a fudgy texture. Most of the hazelnut flavor actually comes from the hazelnuts.
Double Chocolate Nutella Cookies
2 cups all purpose flour (9 oz)
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup chocolate hazelnut spread (Nutella)
3/4 cup plus 2 tablespoons granulated sugar
1/2 cup brown sugar
2 large eggs
2 teaspoons vanilla
1 cup bittersweet chocolate chips.
2/3 cup chopped, toasted hazelnuts
Preheat oven to 350 degrees. Line two cookie sheets with parchment paper.
Mix together flour, cocoa powder, baking powder and salt. Set aside.
Cream the butter with the Nutella and both sugars. Beat in the eggs and vanilla. Add the flour mixture and stir until it is incorporated, then stir the chocolate chips and hazelnuts. Drop by tablespoons onto cookie sheets and bake for 10-12 minutes. Cool on cookie sheet for a few minutes then transfer to a wire rack to cool.
Adapted from “Wallflower” at Better Recipes
Okay, Nutella has to be the best food invited. My kids would probably eat anything with Nutella on it. I am so going to try this.
Thanks for the review!
So I just baked these cookies after going a year with out Nutella, and I think I DIED AND WENT TO HEAVEN!! I think I have eaten 5 of them already and I’m about to pass out from all the chocolate, I ate half the container of Nutella while these were baking hehe.
Thank you SOOOO MUCH Anne for posting this recipe, these cookies are AMAZING I can’t praise you or them enough!!
We made a highly-modified version of these today. We used natural-style (no salt) almond butter instead of Nutella, and we used white sugar plus molasses instead of brown sugar (because I am inexplicably out of brown sugar), and we used caramel-milk-chocolate chips for half the chocolate chips (semisweet for the other half). My 6-y-o wanted to help and he liked the idea of the weird chips, which I’d intended for something else.
They really didn’t change shape much at all when they baked… but pressing them with a fork a la peanut butter cookies made them a lot prettier.
They taste good, but not almondy enough nor chocolatey enough for my personal time-of-the-month taste. I was hoing they’d be like the cookie version of a Reeses Peanut Butter Cup except almond. It’s fairly close, but next time I’d add almond extract and use all semisweet chips.
These were a hit at Salsa class last night, and so were the tin tie bags I got for leftovers. 🙂 My husband said he prefers the Milks.
And it would have hit my car for sure. It just missed scraping the house too. My husband is out doing taxes as his volunteer work, so I’ll send him a text when he’s about to come home as there’s nothing he can do anyway 🙂
Louise, it is your lucky day! Wow. Good thing the tree didn’t fall tomorrow because tomorrow is Friday the 13th.
I thought these cookies looked great, but perhaps they are bringing me bad luck. This is five minutes ago. Everything’s measured out and I was just ready to start beating the sugars, butter, and Nutella when the postman rings the doorbell to tell me I have a tree down. Luckily the 30 ft. tree missed my car by literally 2 inches. I was all set to bake the Butterfinger cookies also, but I think I’m going to have to stop with these. 😉
I’ve never had Nutella — this recipe may actually get me to buy some!
Oh yum!! Once I get done with all of the Valentine’s Day madness I am going to make these. 🙂
These look irresistible, Anna! I’ll be trying them soon.
These look great. And, I have a bag of hazelnuts I should use up. Too bad. I’ll have to make a whole batch. 😉
I have printed this and filed it to make for my son to take to school (he’s at boarding school). I know the boys are going to love this!
We love Nutella at our house, and these sound delectable! We also got hooked on the chocolate-covered Hobnobs after having them in London. Guess where I find them now, Anna? Long Grove! It’s the only place I have ever seen them.
Ohhn Nutella! Could it be the wonder food? I have some nephews who live on Nutella. I will have to make those cookies for them. They will be in heaven!
Have a great night!
You could spread Nuteella on spinach and I would like it.
Jessica "Su Good Sweets"
Thank you, thank you. I find that Nutella disappears when you bake with it, and the product comes out weirdly chewy. Thanks for posting a solid recipe.
Cookienurse, they’re worth it!
Pearl, yes. Mmmm. ;).
Elyse, I love Hobnobs. Todd got me these for Christmas and I put them away in the freezer and forgot about them. They still taste great!
Katrina, I felt bad about missing Nutella Day.
LOVE Nutella. It was World Nutella Day last week. Love fudgy, totally nuts for nuts. Sound like a winner!
First of all, chocolate-coated hobnobs are one of my favorite cookies. I got spoiled studying in London and having them around me all the time. Not as easy to find in the States!
Secondly, these cookies look fabulous. I was just browsing for a chocolate cookie, and yours has me sold! Mmmm, they sound delicious!
Can’t wait to try these!!