nutella hazelnut chocolate chip cookies

The cookie tins are empty.

That’s saying a lot since I have three of them.

Sigh.

Since I had to bake some cookies anyway, I might as well use the chance to use up some Nutella as well. And there is also a bag of hazelnuts sitting in my fridge, so that goes into the cookies too.

IMG_7213

I am always super satisfied when I bake with Nutella. Okay, so I am biased because I like LOVE Nutella but apart from that, the cookies really did come out beautifully.

Did they not?

Crispy on the outside, chewy on the inside. And the smell!! The addition of the hazelnuts really brought out the flavor of the Nutella and gave the cookies some crunch. My kind of cookies!

IMG_7209

If you are wondering what to bake for Christmas, well, this will be a wonderful addition to the cookie gift box!

Here’s how.

In a food processor, blitz the hazelnuts. You can also place the nuts in a ziplock bag and bash them with a rolling pin. Alternatively, use a knife to chop them. You can adjust the size of the chopped hazelnuts according to your preference. Set this aside.

IMG_6094

In the bowl of a mixer, cream together butter and sugar until the mixture turns light and fluffy. Once that happens, add the egg.

IMG_6101

Add the Nutella to the mixture, followed by the vanilla extract.

IMG_6104 IMG_6106

While that is mixing, get your little slave helper to sift the flour, baking powder and baking soda.

IMG_6099 - Copy

Add the flour to the mixture in 2 parts and mix until the flour is just incorporated.

IMG_6113

Add the chopped hazelnuts and chocolate chips into the mixing bowl and using a spatula, fold them in.

IMG_6115

Once the nuts and chocolate chips have been incorporated, cover the bowl with cling film and place this in the fridge to chill for at least 2 hours. See here for the reason.

IMG_6116

To bake, dish the cookies onto a lined baking tray – I used my Tovolo Silicone Baking Mat which is non-stick so that meant I didn’t have to grease anything before baking. Perfect for cookies!

IMG_6147

Bake at 180°C for about 10-12 minutes, until the edges are crispy and the middle is still slightly soft.

IMG_6156

Allow the cookies to cool on the baking tray for about 10-15 minutes before transferring them onto a wire rack to cool completely.

IMG_7212

These are just awesome – crispy on the outside and chewy on the inside. 

And loaded with hazelnuts and chocolate!

Christmas is just around the corner and yes, this is my Christmas giveaway – one Mayer Air Fryer set will be given to one lucky reader!
The Mayer Air Fryer features: Up To 80% Less Fat
Adjustable Temperature Control Up To 200 °C
30 Minutes Timer
Auto Shut off
Cool-Touch Handgrip
Timer Blue Light
Non-Slip Feet
If you would like to add this to the collection of gifts under your Christmas tree this year, simply click on the icon below!

Capture

Nutella Hazelnut Chocolate Chip Cookies
Write a review
Print
Ingredients
  1. 1/2 cup (113.5g) butter, softened
  2. 3/4 cup (150g) caster sugar - I used 75g
  3. 1 egg
  4. 1/2 cup (150g) Nutella
  5. 1/2 teaspoon baking soda
  6. 1/2 teaspoon baking powder
  7. 1/4 teaspoon salt
  8. 1 1/2 cups (187.5g) plain flour
  9. 1 teaspoon (5ml) vanilla extract
  10. 1/2 cup (90g) semi-sweet chocolate chips
  11. 1/2 cup (70g) chopped hazelnuts
  12. Additional melted semi-sweet chocolate (optional)
Instructions
  1. Melt the chocolate in a heat proof bowl over a ban marie. Set this aside to cool a little.
  2. In a food processor, blitz the hazelnuts. You can also place the nuts in a ziplock bag and bash them with a rolling pin. Alternatively, use a knife to chop them. You can adjust the size of the chopped hazelnuts according to your preference. Set this aside.
  3. In the bowl of a mixer, cream together butter and sugar until the mixture turns light and fluffy. Once that happens, add the egg.
  4. Add the melted chocolate to the mixture, followed by the vanilla extract.
  5. Add the flour to the mixture in 2 parts and mix until the flour is just incorporated.
  6. Add the chopped hazelnuts and chocolate chips into the mixing bowl and using a spatula, fold them in.
  7. Once the nuts and chocolate chips have been incorporated, cover the bowl with cling film and place this in the fridge to chill for at least 2 hours.
  8. To bake, dish the cookies onto a lined baking tray.
  9. Gently press the top of the cookies to flatten them slightly. Bake at 180°C for about 10-12 minutes, until the edges are crispy and the middle is still slightly soft.
  10. Allow the cookies to cool on the baking tray for about 10-15 minutes before transferring them onto a wire rack to cool completely.
Adapted from espresso and cream
Adapted from espresso and cream
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/
What are you baking this Christmas? Why not share it with us? Remember to link your post back to Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and Diana from The Domestic Goddess Wannabe!
cookandcelebrateXmaslogo_zpsa16e4dbc





You might also want to try: