Description

These decadent Nutella White Chocolate Hazelnut Cookies are packed full of Nutella, dark chocolate, white chocolate chips and chopped hazelnuts.

Ingredients

Scale

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

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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!