Ingredients
Scale
Wet Ingredients
- ⅔ cup Butter (soft, unsalted): Provides the creamy base for a soft cookie texture.
- ½ cup Nutella: Infuses the dough with rich hazelnut chocolate flavor.
- ½ teaspoon Kosher Salt: Balances the sweetness.
- 2 teaspoons Vanilla Extract: Enhances the overall flavor profile.
- 1 cup Brown Sugar: Adds moisture and a caramel-like sweetness.
- ½ cup Granulated Sugar: Provides structure and balances flavors.
- 2 Eggs + 1 Egg Yolk: Contribute to the cookie’s soft and chewy consistency.
Dry Ingredients
- 2 ½ cups Flour: The foundation for structure; measure correctly for perfect cookies.
- 1 teaspoon Baking Soda: Leavens the cookies, ensuring a light texture.
- ½ cup Hazelnuts (chopped): Adds crunch and complements the Nutella flavor.
- 1 cup Chocolate Chips: Melty bursts of chocolate in every bite.
For Topping
- Nutella (melted): A decadent finishing touch.
Instructions
Preparing the Cookie Dough
- Cream Butter and Nutella
- In a large mixing bowl, combine room-temperature butter and Nutella. Use an electric hand mixer to cream the mixture for 2–3 minutes until it’s smooth and light.
- Incorporate Sugars and Flavorings
- Add brown sugar, granulated sugar, salt, and vanilla extract to the creamed mixture. Beat until fully combined and creamy.
- Add Eggs
- Incorporate the eggs and egg yolk one at a time, mixing well after each addition. This ensures a cohesive and creamy dough.
- Mix in Dry Ingredients
- Gradually add the flour, baking soda, and chopped hazelnuts. Mix with the hand mixer until nearly combined. Avoid overmixing to prevent a dense texture.
- Fold in Chocolate Chips
- Gently fold in the chocolate chips using a spatula.
Chilling the Dough
- Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. For the best results, chill overnight. This step enhances the flavor and prevents excessive spreading during baking.
Shaping and Baking
- Shape the Cookies
- Use a cookie scoop or a tablespoon to portion out 1 ½-tablespoon-sized dough balls. Roll each ball in chopped hazelnuts for added texture and flavor.
- Bake
- Preheat the oven to 180°C (350°F). Place the cookie dough balls on a parchment-lined baking sheet and bake for 11–12 minutes.
- Add Nutella Topping
- While the cookies are still warm, drizzle or dollop melted Nutella on top. Let them cool for 5 minutes on the baking sheet before transferring them to a wire rack.
Notes
- Room-Temperature Ingredients
- Use room-temperature butter and eggs for a smooth, cohesive dough.
- Toast Hazelnuts
- Toasting the hazelnuts before adding them to the dough brings out their natural oils, intensifying their nutty flavor.
- Measure Flour Properly
- Avoid packing flour into the measuring cup. Instead, spoon the flour into the cup and level it with a knife.
- Don’t Skip Chilling
- Chilling the dough helps the cookies hold their shape during baking and intensifies the flavor.
- Even Baking
- Use a cookie scoop for uniform-sized cookies, ensuring even baking.
- Prep Time: 10 minutes
- Cook Time: 11 minutes