Chocolate Hazelnut Spread Cookies Recipe Recipe

Name: Chocolate Hazelnut Spread Cookies Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 sticks of unsalted butter, room temperature; 3/4 cup of brown sugar; 3/4 cup of white sugar; 1 cup of chocolate hazelnut spread; 1/2 teaspoon of vanilla; 2 eggs; 2 cups, plus 2 tablespoons all-purpose flour; 1/4 cup unsweetened cocoa; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup chocolate chips; 1/2 cup of chopped hazelnuts; 3 oz whole hazelnuts; 2 oz 39% chocolate bar, melted; 2 oz 61% chocolate bar, melted; 7 oz condensed milk; 1 tablespoon honey

Servings: persons

1 1/2 sticks of unsalted butter, room temperature
3/4 cup of brown sugar
3/4 cup of white sugar
1 cup of chocolate hazelnut spread
1/2 teaspoon of vanilla
2 eggs
2 cups, plus 2 tablespoons all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1/2 cup of chopped hazelnuts
3 oz whole hazelnuts
2 oz 39% chocolate bar, melted
2 oz 61% chocolate bar, melted
7 oz condensed milk
1 tablespoon honey

1
:
2
Preheat oven to 350F. Cream butter in an electric mixer for 3 minutes until light and fluffy. Add the sugars and Hazelnut Chocolate Spread and mix well, scraping down the sides of the bowl to ensure even mixing.
3
Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.
4
Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa). Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing. Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.
5
Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350F for 10-12 minutes. Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.
6
:
7
Place the whole hazelnuts in a 300 F oven for about ten minutes. Let cool slightly and then remove skins. (Or use already blanched hazelnuts).
8
Place the hazelnuts in a food processor and grind until you obtain a paste. Add the melted chocolate into the food processor.
9
Bring the condensed milk and the honey to a boil then add 1/3 of this mixture into the food processor. Mix, gradually adding the remaining milk-honey mixture.
10
Store in the refrigerator for 2 hours before serving.

1666

kcal

Calories

Fat

212

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 1/2 sticks of unsalted butter, room temperature, 3/4 cup of brown sugar, 3/4 cup of white sugar, 1 cup of chocolate hazelnut spread, and more.

Yes, Chocolate Hazelnut Spread Cookies Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Hazelnut Spread Cookies Recipe

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