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- 1 cup all-purpose flour - 1/2 cup unsweetened cocoa powder - 1/2 cup chocolate hazelnut spread (like Nutella) - 1/2 cup chopped hazelnuts - Sea salt for sprinkling - Gluten-free flour alternatives - Dairy-free butter options When you make these cookies, you need the right ingredients. The main ingredients include flour, cocoa powder, and chocolate hazelnut spread. These three ingredients create the rich, sweet base. Optional ingredients, like chopped hazelnuts, add a lovely crunch. A sprinkle of sea salt on top enhances the flavor, making each bite exciting. If you need dietary alternatives, you can use gluten-free flour. There are many options available that work well. You can also choose dairy-free butter for a lactose-free treat. For the full recipe, follow the steps to create these delightful cookies. Enjoy the process as you mix, scoop, and bake. - Preheat your oven to 350°F (175°C). - Line a baking sheet with parchment paper. This step is key. Preheating the oven ensures even baking. The parchment paper will stop cookies from sticking. You want nice, clean cookies that slide right off the sheet. - Sift together flour, cocoa powder, baking soda, and salt. Sifting helps mix these dry ingredients well. It also removes lumps. A fine mix will give you soft, tasty cookies. Set this bowl aside for now. - Cream together butter and sugars. - Add egg and vanilla extract. In a big bowl, beat the softened butter with granulated sugar and brown sugar. You want it creamy and smooth. Then, add the egg and vanilla. Mix until it’s all combined. This step makes the cookies rich and sweet. - Combine wet and dry ingredients. - Fold in chocolate hazelnut spread and optional hazelnuts. Now, take your dry mix and add it to the wet mix. Stir gently until just combined. Then, fold in the chocolate hazelnut spread. This is where the magic happens! If you like, toss in chopped hazelnuts for extra crunch. - Scoop dough onto the baking sheet. - Bake for 10-12 minutes. Use a spoon to scoop the dough onto the baking sheet. Space them about 2 inches apart. Press each ball down a bit for even baking. Bake them for 10 to 12 minutes. The edges should be firm, but the centers can stay soft. Let them cool for a few minutes before moving them to a wire rack. For the full recipe, check out the detailed steps and measurements listed above. Enjoy every bite of these delightful cookies! To achieve chewy cookies, use softened butter, not melted. This keeps the cookies tender. Don't overbake! The edges should be firm while the center stays soft. Check them at 10 minutes. If they look just set, they are ready. Let them cool on the sheet for a few minutes to finish cooking. For even baking, make sure your oven is preheated. Rotate the baking sheet halfway through baking. This helps cookies bake uniformly. If your oven has hot spots, use an oven thermometer to check the temperature. For a fun presentation, place the cookies on a rustic wooden board. You can stack them high for a tasty display. A colorful plate also adds charm. Pair your cookies with a glass of cold milk. The creamy milk balances the rich chocolate flavor. You can also serve them with coffee or tea. Both drinks enhance the cookie experience. One common mistake is overmixing the dough. Mix just until the ingredients are combined. Overmixing can make the cookies tough. Another mistake is not chilling the dough. If you have time, chill the dough for 30 minutes. This helps the cookies hold their shape while baking. It also improves the flavor. {{image_2}} You can spice up your cookies by adding flavors. Try cinnamon for warmth. A dash of espresso gives a nice boost. You can also mix in chocolate chips for extra chocolatey goodness. The chocolate hazelnut spread already adds a rich taste. Adding these flavors will take them to a new level. Want to make these cookies vegan? You can replace the butter with coconut oil. Use a flax egg instead of a real egg. This will keep your cookies soft. For a low-sugar option, use a sugar substitute. You can try monk fruit sweetener or stevia. These swaps help you enjoy cookies without too much sugar. You can also have fun with seasonal themes. For Christmas, add peppermint extract to the dough. It gives a festive touch! For Halloween, use orange sprinkles or candy corn. You can also add pumpkin spice for a fall flavor. Seasonal ingredients can make your cookies special for any time of year. Check out the Full Recipe to get you started on these delightful variations! To keep your cookies fresh, store them in an airtight container. This helps seal in moisture and flavor. Place a piece of bread in the container to keep them soft. Bread adds moisture, which helps prevent drying out. If you want to store cookies for longer, freezing is a great option. To freeze cookies, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour. Once firm, transfer them to a freezer-safe bag or container. Label the bag with the date. You can store them for up to three months. Baked cookies can last about one week at room temperature. They may start to lose their flavor after a few days. Check for signs of staleness. If they feel hard or dry, it's time to toss them. You can also look for visual clues. If the cookies lose their shine or look dull, they may be stale. Fresh cookies should look soft and have a nice sheen. To enjoy your cookies warm and fresh, reheating is easy. Preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Reheat for about 5 minutes. This warms them without making them too hard. If you prefer a microwave, use a microwave-safe plate. Heat the cookies for 10-15 seconds. Be careful not to overheat them. This can make them chewy instead of soft. Enjoy your Chocolate Hazelnut Spread Cookies warm! For the full recipe, check out the section above. Yes, you can use different brands of chocolate hazelnut spread. Each brand has a unique flavor and texture. For example, Nutella is smooth and sweet. Other brands might be thicker or less sweet. Experiment with different spreads to find your favorite. Just remember, the spread you choose will impact the taste of your cookies. Look for a few visual clues. The edges should be firm, and the center should still look soft. If the tops start to crack, that's a good sign too. You can also lightly press the center. If it springs back, the cookies are done. Be careful not to overbake them, as they will harden when cooling. If you need an egg substitute, try using flaxseed meal. 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 applesauce. Use 1/4 cup of unsweetened applesauce for one egg. Both options work well and keep your cookies moist. Yes, you can prepare the dough in advance. Simply mix the ingredients as usual and store it in the fridge. Wrap the dough tightly in plastic wrap. It can stay fresh for up to three days. When ready to bake, take it out and let it sit at room temperature for a few minutes. Then, scoop and bake as directed in the Full Recipe. Making cookies from scratch can be fun and rewarding. You learned about key ingredients like flour, cocoa powder, and chocolate hazelnut spread. I also provided steps that make the process simple. Remember to avoid common mistakes, like overmixing the dough. Lastly, be creative with flavors and variations to suit your taste. These cookies are not just a treat; they’re a chance to express your baking skills. Enjoy baking and sharing these delicious cookies!

Chocolate Hazelnut Spread Cookies

Indulge your sweet tooth with these irresistible chocolate hazelnut spread cookies that are perfect for any occasion! Made with rich cocoa and creamy chocolate hazelnut spread, these cookies offer a delightful balance of flavors. Follow our simple recipe for a delicious treat that will impress friends and family. Click through to discover the full recipe and baking tips for your new favorite cookie!
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Ingredients
  

1 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup chocolate hazelnut spread (like Nutella)

1/2 cup chopped hazelnuts (optional)

Sea salt for sprinkling

Instructions
 

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

    In a mixing bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.

      In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and smooth.

        Add in the egg and vanilla extract to the butter mixture, mixing until well combined.

          Gradually add the dry ingredient mixture to the wet ingredients, mixing until just incorporated.

            Fold in the chocolate hazelnut spread until evenly distributed throughout the dough. If you're using chopped hazelnuts, fold them in now.

              Using a tablespoon, scoop dough onto the prepared baking sheet, spacing them about 2 inches apart.

                Gently press down each cookie dough ball to flatten slightly, and sprinkle a tiny pinch of sea salt on top of each.

                  Bake for 10-12 minutes, or until the edges are firm but the center is still soft. Allow cookies to cool on the sheet for a few minutes before transferring to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 12 cookies

                      - Presentation Tips: Serve the cookies on a rustic wooden board or a colorful plate, and pair with a glass of cold milk for the perfect treat!