Name: Nutella White Chocolate Hazelnut Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 1 h
Cuisine: Dessert
Ingredients: 140 gm (10 tablespoons) 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; 125 gm (1 cup, spoon & leveled) all-purpose flour; 33 gm (1/3 cup) natural unsweetened cocoa powder; 3/4 teaspoon kosher salt; 1/2 teaspoon baking soda; 1/2 teaspoon instant coffee granules or espresso powder, optional; 40 gm (4 squares) 70% dark chocolate, chopped; 110 gm (1/2 cup) white chocolate chips, plus more for topping; 70 gm hazelnuts, chopped

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Chewy Nutella cookies packed with dark chocolate, white chocolate chips & chopped hazelnuts.

I go back & forth between wanting classic cookies & interesting cookies. And by “interesting” I mean a cookie that has different flavor combos & 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 dark chocolate, white chocolate, and yummy 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 & more surface area for varying textures. Makes sense, right? I used a ¼ cup scoop for these scrummies, & the theory holds up. Chewy, slightly crisp edges, a soft gooey center, & chocolate and/or hazelnuts every where you turn.

Yum.

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 cookies:

Butter: Adds flavor, tenderness, and helps cookies spread while baking.

Brown sugar: Adds sweetness, moisture, and chewiness.

Sugar: Adds sweetness, tenderness, & helps cookies spread while baking.

Egg + egg yolk: For structure & binding. The extra egg yolk adds richness & a little extra chewiness.

Vanilla: For flavor.

Nutella: Because what’s a Nutella cookie without Nutella? Adds all that delicious chocolatey-nutty flavor!

Flour: For structure.

Cocoa powder: Partially for structure, but mostly to add rich, chocolatey flavor to complement the Nutella.

Kosher salt: To balance out all the sweetness.

Baking soda: For leavening.

Instant coffee granules: This is optional, but I highly recommend! Coffee deepens & enhances the flavor of the chocolate in these cookies, making for a richer taste.

70% dark chocolate: The dark chocolate complements the Nutella & makes these cookies even more delicious! Chopped chocolate melts into the batter while baking, creating large pockets of chocolate & a greater distribution of flavor throughout the cookie.

White chocolate chips: White chocolate adds creaminess & balances out all the richness that’s in these cookies!

Hazelnuts: For delicious nutty flavor & texture.

FAQs:

Can I use Dutch process cocoa powder instead of natural unsweetened cocoa powder? Sure can!

Can I use a smaller scoop? Yes, you can! I like the ¼ cup scoop for these cookies so that you get lots of mix-ins & lots of texture, but a smaller scoop will work just fine. Be mindful that a smaller cookie will require less 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 & 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 using the “scoot method,” which I learned from Cloudy Kitchen. You take 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.

Can I freeze the dough? Absolutely! Scoop the dough onto a cookie sheet lined with parchment paper and place in the freezer for about 20 minutes. Place frozen dough balls in a zip-top bag and store for up to 3 months. When you’re ready to bake, just add 1-2 minutes to your bake time.

A few notes before you bake:

These cookies tend to spread in the oven because of all that yummy Nutella that’s packed in them. In order to get uniformly round cookies, I like to use the “scoot method.” See my notes in FAQs for instructions.

Having the correct oven temperature is crucial to getting perfectly baked cookies (or any bake for that matter). Most ovens aren’t calibrated correctly, and when they say they’re preheated to a certain temperature, they’re actually not. For instance, when my oven dings at me to say it’s officially 350°F, its usually at about 300°F- big difference. So here are my tips to avoid cookie mishaps related to oven temperature: 1) Buy a simple oven thermometer so you can actually see what temp your oven is, or 2) After your oven says it’s preheated, give it another 15-20 minutes before you put anything in there.

I prefer to bake cookies one cookie sheet at a time to ensure an even, consistent bake. When in “bake” mode, your oven produces heat from both the bottom and the top. If you have more than one cookie sheet in your oven, placed one rack above the other, the heat can’t evenly reach each cookie sheet, producing variable results.