These crave-worthy, Chewy Chocolate Hazelnut Cookies are absolutely irresistible. They combine chocolate chips and Nutella, creating a match made in heaven!
Over the summer, I had a college student come and help with cleaning the house. He came once a week and did the heavy lifting for me. I suffer from arthritis and my house has three floors; needless to say, it’s not always easy for me. Anyway, Jan was a really big help and it was such a pleasure having him around. He always arrived with a smile and always hung around for a chat. Every week I’d have a new recipe for him to try and now that he’s gone back to school, I really miss getting his input on my baked goods.
The week before Jan left, I asked him if he had any requests for his last week. He requested American cookies and these are what I came up with (as well as my Salted Caramel & Dark Chocolate Blondies). He left with a little care package that he shared with his family and friends at school and he gave me a beautiful hand-made bowl that he found on a trip to Morocco. He thought it would be great for my photography and I promised to make a tagine to photograph in it (I’ll be posting that recipe soon).
I didn’t want to make a basic chocolate chip cookie because everything I make these days is shared here and I’ve already done chocolate chip cookies. So I went through my pantry and tried to find ways to kick them up a notch. I’d say, I was pretty successful because both recipes turned out better than I could have ever hoped. So thank you Jan, for not only all your hard work but for your big smiles and baking inspiration!
To make them, I started with my classic chocolate chip recipe (with a bit less sugar as the Nutella adds sweetness.
Fold in the chocolate chips. Followed by the Nutella, but I left it with a large marble effect so they ended up with a nice hit of hazelnut in every bite. Now to make my lovely cookies, I used this pan:
If you’re in the US, you can one like mine from Amazon by clicking here.
Or on Amazon.co.uk here: Cake Boss 1-Piece Carbon Steel 12 Cup Rounded Cookie Pan Round Braided
(As an Amazon Associate, a small commission is made from qualifying purchases).
If you want to make them as drop cookies, you can do that too. I’ve included instructions in the recipe.
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Chewy Chocolate Hazelnut Cookies
For the cookie dough:
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1⅓ cups butter softened
- 1 cup light brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs at room temperature
- 1½ teaspoons vanilla extract
- 2 cups semisweet chocolate chips
- 1 cup Nutella
For the chocolate coating:
- 1 cup semisweet chocolate chips
- Sift the flour, salt, baking soda, and baking powder together into a large mixing bowl.
- In a large mixing bowl. Beat the butter, brown sugar and granulated sugar in until fluffy.
- Mix in the eggs one at a time, then add the vanilla.
- Mix in the flour mixture and mix until combined.
- Stir in the chocolate chips by hand.
- Add the Nutella and fold it in just until it forms a marble effect.
- Wrap the bowl with plastic wrap and refrigerate at least one hour (but it could be left overnight).
- Preheat the oven to 375 degrees F/190C.
- Drop a heaping tablespoonful of the dough (about 2 inches apart) onto a baking sheet lined with parchment/greaseproof paper or press a heaping tablespoon into a greased cookie mold pan as pictured.
- Bake until the cookies are golden brown around the edges but soft in the middle, about 12 minutes.
- Remove the cookies from the oven and let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
- If using a cookie pan as I used, let cool completely in the pan before attempting to remove them.
- Once the cookies have cooled, melt the chocolate chips in the microwave in 30-second intervals (mixing in between) until smooth.
- If you used a pan like mine, dip each cookie into the melted chocolate and then place on a cooling rack to set.
- If you made drop cookies, you can spoon a teaspoon of the melted chocolate on each cookie and swirl it around the top of the cookie until it’s covered. Place on a cooling rack to set.