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- 1 cup all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon baking soda - 1/4 teaspoon salt These base ingredients form the heart of your cookies. The flour gives structure, while baking powder and baking soda help the cookies rise. Salt enhances the flavors, making them pop. - 1/2 cup unsalted butter, softened - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed Butter adds richness and moisture to the cookies. The mix of granulated and brown sugar creates a lovely balance of sweetness. Brown sugar keeps the cookies soft and chewy. - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup chocolate hazelnut spread (plus extra for filling) - 1/2 cup chopped hazelnuts (optional) - 1/2 cup semi-sweet chocolate chips The egg binds the dough together. Vanilla extract adds warmth and depth. Chocolate hazelnut spread is the star, bringing a creamy, nutty flavor. Hazelnuts add crunch and a lovely texture. For extra chocolate goodness, toss in semi-sweet chocolate chips. With these ingredients, you will create delightful cookies. You can find the full recipe in the earlier section. Happy baking! - Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. - In a small bowl, whisk together flour, baking powder, baking soda, and salt. This step ensures your cookies rise well and taste great. - In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until fluffy. This usually takes about 2-3 minutes. - Add the egg and vanilla extract to the butter mixture. Mix until well combined. - Stir in the chocolate hazelnut spread until it's fully incorporated. This is where the magic happens! - Gradually add the dry ingredients to the wet mixture. Stir until just combined. If you want, fold in chopped hazelnuts or chocolate chips for extra texture. - Scoop tablespoon-sized amounts of dough onto the baking sheet. Space them about 2 inches apart. - Use your thumb or the back of a spoon to create an indent in the center of each cookie. - Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove the cookies from the oven and let them cool for 5 minutes. - Transfer them to a wire rack to cool completely. For a tasty finish, fill the indents with an extra dollop of chocolate hazelnut spread. For the full recipe, check the earlier section. To make the best cookies, use room temperature ingredients. This helps everything mix well. If your butter is too cold, it won’t blend nicely. Also, do not overmix the dough. Mix just until you see no dry flour. Overmixing can make cookies tough, not soft. Keep a close eye on your cookies while they bake. If you leave them in too long, they get hard. If you take them out too soon, they stay gooey. Every oven is different, so adjust baking times based on how big you make the cookies. Smaller cookies bake faster, while bigger ones need more time. For a taste boost, add spices like cinnamon or espresso powder. These can add warmth and depth to your cookies. You can also try different nut spreads. Some people love almond butter or peanut butter. Each gives cookies a unique twist. Check the full recipe for more ideas on flavors. {{image_2}} You can add various nuts to your cookies for extra crunch. Almonds, pecans, or walnuts work well. Just chop them up and fold them into the dough. This small change gives your cookies a nice texture. Plus, nuts add a rich flavor that pairs perfectly with chocolate hazelnut spread. If you want to make these cookies vegan, it’s easy! Substitute butter with coconut oil. It gives cookies a soft and rich taste. For eggs, try using flaxseed eggs. To make one flaxseed egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. Then, add it to your dough! Do you need gluten-free cookies? No problem! Use gluten-free flour blends instead of all-purpose flour. Many blends work the same as regular flour. Just make sure to check the package for the right measurements. This way, everyone can enjoy these tasty treats! For the full recipe, follow the steps above to create your own delicious batch of cookies. Store your cookies in an airtight container at room temperature. They will stay fresh for up to a week. This keeps them soft and tasty. If you love cookies warm, just pop one in the microwave for a few seconds. If you want to keep cookies longer, freeze them. Place the cookies in a freezer bag or container. They can stay frozen for up to three months. When you want to enjoy one, thaw it before serving. This way, they taste just as good as fresh cookies. To keep your cookies fresh, layer them between parchment paper. This prevents them from sticking together. It also helps maintain their texture. You can easily grab one without breaking it. This simple step makes your cookie experience even better! Chill the dough before baking to help maintain shape. This will firm up the butter. When the dough is cold, it melts slower in the oven. This helps your cookies keep their form instead of spreading too much. Try chilling it for at least 30 minutes. Yes, other flavored nut butters can be used with similar results. Almond butter or peanut butter works great, too. Just make sure the spread has a similar texture. It will change the taste, but you can still enjoy delicious cookies. Increase the brown sugar ratio or slightly underbake them. Brown sugar has more moisture than white sugar. This helps keep the cookies soft and chewy. If you want chewier cookies, take them out of the oven a minute early. Use a flaxseed meal or applesauce as an egg replacement. Mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for a few minutes until it thickens. You can also use 1/4 cup of applesauce per egg. Both options work well in this recipe. In this blog post, we covered the key ingredients needed for chocolate hazelnut spread cookies, from flour to sweeteners and flavorings. I shared step-by-step instructions to help you create perfect cookies. You also learned tips for baking and various options that suit different diets. With correct storage, your cookies will stay fresh. Remember, baking is a fun way to experiment. Try new flavors or add some nuts. Enjoy your baking journey and share your sweet creations!

Chocolate Hazelnut Spread Cookies

Indulge in the mouthwatering delight of Chocolate Hazelnut Spread Cookies! These easy-to-follow recipes combine rich chocolate hazelnut spread with buttery goodness for a delicious treat. Perfect for any occasion, these cookies are simple to make and packed with flavor. Get ready to impress your family and friends with this scrumptious dessert.
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Ingredients
  

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1/2 cup chocolate hazelnut spread (plus extra for filling)

1/2 cup chopped hazelnuts (optional)

1/2 cup semi-sweet chocolate chips

Instructions
 

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a small bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.

      In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.

        Add the egg and vanilla extract to the butter mixture and mix until well combined.

          Stir in the chocolate hazelnut spread until fully incorporated.

            Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, fold in chopped hazelnuts and chocolate chips for added texture and flavor.

              Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.

                Use your thumb or the back of a spoon to create an indent in the center of each cookie.

                  Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.

                    Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                      Once cooled, fill the indentations with an extra dollop of chocolate hazelnut spread for a delicious finishing touch.

                        Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies