Nutella, chocolate, and toasted hazelnuts come together in these delicous cookies. With their chewy, brownie-like centres, you're going to love them.
Preheat oven to 375° and line a baking sheet with parchment paper.
Stir flour, cocoa, baking powder, and salt together in a bowl until well blended. Set aside.
In another bowl, lightly whisk the egg, then whisk in the Nutella and vanilla extract. Set aside.
Using a stand mixer with a paddle attachment (or a large bowl with a hand mixer), beat the butter and sugar together on medium-high until it becomes light and fluffy - about 4 minutes. This is important to achieving the soft and chewy cookie texture. Scrape down the sides of the bowl as necessary.
Stir the Nutella mixture into the butter/sugar until well blended. Reduce speed to slow and stir in the dry ingredients. Finally, use spatula to fold the toasted hazelnuts into the dough by hand.
Use a slightly rounded tablespoon to measure out even amounts of cookie dough onto the prepared baking sheet. The cookies will puff up slightly so be sure not to crowd them. Bake for 10 minutes (oven times may vary).
Set the baking sheet on a heat safe surface and allow the cookies to cool on the tray for 5 minutes before transferring to a cooling rack to cool the rest of the way.
See my guide for how to toast and peel hazelnuts.
Keywords: hazelnut chocolate cookies