I love to bake Christmas cookies and this year I was able to make a lot and hand them out (just like I always hope to, but never have the time). So this year I decided to try a couple new recipes. Last year for my birthday my cousin got me a subscription to Cuisine at Home magazine and it is a wonderful magazine packed full of great recipes. I have been having fun all year long trying lots of new recipes. The last issue had a handful of cookie recipes and all of them looked amazing and I wanted to try them immediately! But the most mouthwatering of all the recipes were these Nutella cookies. They looked and sounded amazing, and let me just tell you that they definitely are AMAZING!
For those of you that have never tried Nutella or baked with it, you absolutely need to, and now! This stuff is addictive, and it is no wonder that the Internet is packed full of Nutella recipes in the last couple years. It is a creamy hazelnut spread combined with skim milk and cocoa. That’s right, it is a chocolate-nut spread, pretty much heaven in a jar!
These cookies bake up thin but chewy with the perfect crunchy outside. The original recipe called for them to be rolled in hazelnuts, and I am not a big fan of them and I had a huge bag of pecans in the freezer, so that is what I used, but feel free to use any nut that you have on hand. These cookies are fantastic and I have already had many very, very good reviews of them. The are definitely going on my Christmas cookie list for years to come. I highly recommend that you try this recipe, and it is up to you to decide whether or not to share them.
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2 cups all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
1 ½ cups sugar
1 cup Nutella
1 teaspoon vanilla extract
Finely chopped hazelnuts
Preheat oven to 350 degrees. Line baking sheets with parchment paper
Whisk together flour, cocoa powder, baking soda and salt in a bowl; set aside.
Beat butter and sugar with a mixer on medium speed for about 5 minutes. Add eggs one at a time, beating to fully incorporate before adding the next. Add the Nutella and vanilla; beat until combined. Add flour mixture; mix just until combined. Chill dough 4 hours or overnight.
Scoop about 3 tablespoons of dough and roll into a ball then roll the ball into the chopped hazelnuts. Bake cookies, 6 at a time, until edges are set, about 15 minutes. Let cookies cool on baking sheets.
Adapted from: Cuisine at Home Magazine, Issue No. 90 December 2011