These decadent Nutella White Chocolate Hazelnut Cookies are packed full of Nutella, dark chocolate, white chocolate chips and chopped hazelnuts.
Recipe and post updated 4/24/2023
I go back and forth between wanting classic cookies and interesting cookies. And by “interesting” I mean a cookie that has different flavor combinations and all sorts of good texture. These Nutella White Chocolate Hazelnut cookies fall into the “interesting cookie” category. Not exactly out there in terms of flavor, but you also don’t come across a ton of Nutella cookie recipes when perusing whatever cookie database you choose. And that’s crazy, because Nutella is the jam, and if you put Nutella in a cookie, that’s even more spectacular. And if you pack said Nutella cookie with loads of gooey dark chocolate, white chocolate chips, and crunchy hazelnuts, that’s taking spectacular to a whole new level.
Also let’s talk about “interesting cookie” texture. I’m not crazy, I promise this is a valid topic of conversation. I read once (in a very thought-provoking, lofty article), that the larger a cookie the more interesting that cookie will be. That’s because you have more space for packing in all sorts of mix-ins and more surface area for varying textures. Makes sense, right? I used a #20 spring-loaded cookie scoop for these cookies (which holds about 3 tablespoons of dough), and the theory holds up. Chewy, slightly crisp edges, a soft gooey center, and melty chocolate and/or crunchy hazelnuts every where you turn. Needless to say, these Nutella white chocolate hazelnut cookies are interesting in the best way. And just about near perfect.
I’ve got lots of helpful tips in my notes below, so be sure to read through those so you can achieve Nutella cookie perfection! Happy baking, friends!
What you’ll need to bake these Nutella white chocolate hazelnut cookies:
Butter: Adds flavor, tenderness, and helps cookies spread while baking.
Brown sugar: Adds sweetness, moisture, and chewiness.
Sugar: Adds sweetness, tenderness, and helps cookies spread while baking.
Egg + egg yolk: For structure and binding. The extra egg yolk adds richness and a little extra chewiness.
Vanilla: For extra flavor.
Nutella: Because what’s a Nutella cookie without Nutella? Adds all that delicious chocolatey-hazelnut flavor!
Flour: For structure.
Cocoa powder: Partially for structure, but mostly to add rich, chocolatey flavor to complement the Nutella.
Kosher salt: For balance.
Baking soda + baking powder: For a little leavening power.
Espresso powder: This is optional, but I highly recommend! Espresso deepens and enhances the flavor of the chocolate in these cookies, making for a richer taste. They won’t taste like coffee, promise. If you don’t have espresso powder on hand, you can use instant espresso or coffee granules!
70% dark chocolate: The dark chocolate complements the Nutella and makes these cookies even more delicious! Chopped chocolate melts into the batter while baking, creating large pockets of gooey chocolate and a greater distribution of flavor throughout the cookie.
White chocolate chips: White chocolate adds creaminess and balances out all the richness that’s in these cookies!
Hazelnuts: For delicious nutty flavor and texture.
FAQs:
Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!
Can I use Dutch process cocoa powder instead of natural unsweetened cocoa powder? Yes!
Can I use a smaller scoop? Yes, you can! I like the #20 scoop for these cookies so that you get lots of mix-ins and texture throughout, but a smaller scoop will work just fine. Be mindful that a smaller cookie will require a shorter bake time.
How will I know when these cookies are done? Doneness can be hard to determine in chocolate cookies. You’ll know they’re done when the edges are set and the centers are just set. Chocolate cookies often appear to be under baked, but they will continue to set on the hot cookie sheet after you pull them from the oven. When in doubt, I prefer to under bake a chocolate cookie!
How do you get these cookies so round? These cookies will spread in the oven because of all that delish Nutella that’s in them. You can make the cookies more round with even edges by taking a round cutter larger than the size of your cookie, and when your cookies are fresh out of the oven, give the edges of the cookies a little nudge to even them out.
Nutella White Chocolate Hazelnut Cookies
- Prep Time: 15 minutes (plus 30 minute chill time)
- Cook Time: 15 minutes
- Total Time: 60 minutes
- Yield: 16 large cookies 1x
- Category: Cookies
- Method: Baking
- Cuisine: Dessert
Description
These decadent Nutella White Chocolate Hazelnut Cookies are packed full of Nutella, dark chocolate, white chocolate chips and chopped hazelnuts.
Ingredients
- 113 gm (1/2 cup) unsalted butter, at room temperature
- 71 gm (1/3 cup lightly packed) light brown sugar
- 150 gm (3/4 cup) granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 1 teaspoon vanilla extract
- 150 gm (1/2 cup) Nutella
- 167 gm (1 1/3 cups, spoon and leveled) all-purpose flour
- 28 gm (1/3 cup, spoon and leveled) natural unsweetened cocoa powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon espresso powder or instant coffee granules, optional but recommended
- 100 gm (3.5 ounces) 70% dark chocolate, chopped
- 110 gm (1/2 cup) white chocolate chips, plus more for topping
- 70 gm (1/2 cup) hazelnuts, chopped
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar and sugar. Beat the ingredients together on medium speed until creamed together, about 3 minutes, scraping down the sides and bottom of the bowl halfway through and again at the end..
- Add the egg and egg yolk, one at a time, making sure that each is fully incorporated before adding the next . Add in the vanilla extract and Nutella and beat on medium speed until fully combined. Scrape down the sides and the bottom of the bowl again, then let the mixer run a little bit longer to ensure all of the Nutella is mixed into the batter and no more streaks of butter remain.
- In a separate bowl, whisk together the flour, cocoa powder, kosher salt, baking soda, baking powder and instant coffee granules. Add the flour mixture to the Nutella mixture and beat on low speed until just combined. Add in the chopped chocolate, white chocolate chips, and chopped hazelnuts and use a rubber spatula to fold into the batter until evenly distributed. Be careful not to overmix.
- Tightly cover the dough with plastic wrap and chill in the fridge for 30 to 45 minutes. Meanwhile, preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- Using #20 spring-loaded cookie scoop (which holds about 3 tablespoons of dough), scoop out the dough and place onto the prepared baking sheets, spacing about 3 inches apart. To make the cookies a bit smoother, I use my finger tip to gently tap down any rough edges of dough. Feel free to press a few extra white chocolate chips on top, too.
- Bake for 8 to 10 minutes, or until the edges of the cookies are set. Chocolate cookies tend to appear a tad under-baked in the center, but will continue to set while cooling. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days.
Freezing the dough: Chill the dough for 30 to 45 minutes prior to freezing. After the dough has chilled, scoop onto a parchment lined baking sheet and place in the freezer for 30 minutes, or until the cookie dough is frozen solid. Then place in a freezer-safe container for up to 3 months. When ready to bake, just add 1 to 2 minutes to your bake time!
