Hazelnut Chewies

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Difficulty: Easy - for beginners
Serves: 4 1/2 dozen


3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups Nutella spread
4 tablespoons unsalted butter , softened
1 1/3 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon instant espresso powder
2 large eggs
1/3 cup milk
1 1/2 cups hazelnuts , toasted and chopped fine
1 cup confectioners' sugar


* Using instant espresso powder here deepens the chocolate flavor without calling attention to itself.
* Use the creaming method to mix the dough: Beat the fats and sugar together until light and fluffy before adding the liquid ingredients, and finally, the dry ingredients. Creaming ensures the best spread and rise.
* Make sure the butter is soft enough before creaming. Cold butter won’t mix nearly as well with the sugar and, consequently, the cookies will turn out flat.
1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. Line 2 baking sheets with parchment paper. Combine flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat Nutella, butter, and granulated sugar until light and fluffy, about 2 minutes. Add vanilla, espresso, and eggs and mix until incorporated. Reduce speed to low, add flour mixture and milk, and mix until just combined. Fold in ½ cup hazelnuts and refrigerate dough until firm, about 1 hour.

2. Place remaining hazelnuts in bowl. Add confectioners’ sugar to another bowl. One at a time, roll dough into 1-inch balls, roll in hazelnuts, then roll in confectioners’ sugar. Place balls 2 inches apart on prepared baking sheets. Bake until set, about 8 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack and cool completely. Repeat with remaining dough


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