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.
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!
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.
In the bowl of a mixer, cream together butter and sugar until the mixture turns light and fluffy. Once that happens, add the egg.
Add the Nutella to the mixture, followed by the vanilla extract.
While that is mixing, get your little slave helper to sift the flour, baking powder and baking soda.
Add the flour to the mixture in 2 parts and mix until the flour is just incorporated.
Add the chopped hazelnuts and chocolate chips into the mixing bowl and using a spatula, fold them in.
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.
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!
Bake at 180°C for about 10-12 minutes, until the edges are crispy and the middle is still slightly soft.
Allow the cookies to cool on the baking tray for about 10-15 minutes before transferring them onto a wire rack to cool completely.
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!
- 1/2 cup (113.5g) butter, softened
- 3/4 cup (150g) caster sugar - I used 75g
- 1 egg
- 1/2 cup (150g) Nutella
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups (187.5g) plain flour
- 1 teaspoon (5ml) vanilla extract
- 1/2 cup (90g) semi-sweet chocolate chips
- 1/2 cup (70g) chopped hazelnuts
- Additional melted semi-sweet chocolate (optional)
- Melt the chocolate in a heat proof bowl over a ban marie. Set this aside to cool a little.
- 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.
- In the bowl of a mixer, cream together butter and sugar until the mixture turns light and fluffy. Once that happens, add the egg.
- Add the melted chocolate to the mixture, followed by the vanilla extract.
- Add the flour to the mixture in 2 parts and mix until the flour is just incorporated.
- Add the chopped hazelnuts and chocolate chips into the mixing bowl and using a spatula, fold them in.
- 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.
- To bake, dish the cookies onto a lined baking tray.
- 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.
- Allow the cookies to cool on the baking tray for about 10-15 minutes before transferring them onto a wire rack to cool completely.
Hi Diana,
I’m sure that you have baked more cookies again because these nutella cookies won’t fill your cookies jars for long!
Zoe
Diana, I love Nutella too! Am so going to bake this recipe 🙂
MMmmmm…these cookies must be so heavenly good!! Who can resist nutella? I can’t!
Hi Diana, my family loves Nutella … will be baking some as gifts too … Yummy, yours simply yummy!
Hi,
Happen to saw ur lovely Nutella cookie post.. Would love to give it a go but can I change the flour to self-raising flour? Thanks for the help & ur nice cookie recipe.
Hi Serene you can but the cookies may come out softer. Self raising flour contains baking powder and/or baking soda.
Thanks:) will be looking forward for more of ur coming post…. Jia you!!
1 1/2 cups (187.5g) plain flour
are you sure your measurements in the recipe are correct?
1 1/2 cup thats about 325g
Hi yes it is corrrect. Pls see http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html