Ah, Chocolate Hazelnut Spread Cookies – a true delight for the festive season! This recipe, honed through years of experience, yields about 24 cookies, each a perfect blend of chewy and crispy textures. Let’s embark on this culinary journey.
Ingredients
- All-Purpose Flour: 2 cups (240g) – Sifted
- Baking Powder: 1 teaspoon
- Salt: ½ teaspoon
- Unsalted Butter: ¾ cup (170g) – Room temperature
- Granulated Sugar: ½ cup (100g)
- Brown Sugar: ½ cup (100g) – Packed for richness
- Eggs: 2 large – Room temperature
- Vanilla Extract: 2 teaspoons – Pure extract for the best flavor
- Chocolate Hazelnut Spread: 1 cup (280g) – Opt for a high-quality brand for depth of flavor
- Hazelnuts: ½ cup (70g) – Toasted and chopped for a nutty crunch
- Semi-Sweet Chocolate Chips: 1 cup (175g) – A good quality brand makes all the difference
Instructions
Preparing the Dough
- Whisk Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter and Sugars: In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-4 minutes.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract. Ensure each egg is fully incorporated before adding the next.
- Mix in Chocolate Hazelnut Spread: Add the chocolate hazelnut spread and mix until just combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
- Fold in Hazelnuts and Chocolate Chips: Gently fold in the toasted hazelnuts and chocolate chips.
Baking
- Chill the Dough: Cover the dough and chill in the refrigerator for at least 30 minutes. This helps in handling the dough and enhances the flavors.
- Preheat Oven: Preheat your oven to 350°F (175°C).
- Shape the Cookies: Using a cookie scoop or spoon, form the dough into balls and place them on a baking sheet lined with parchment paper, leaving enough space between each.
- Bake: Bake for 10-12 minutes or until the edges are just turning golden brown. The center should still be soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Chef’s Tips
- Quality Matters: The choice of chocolate hazelnut spread and chocolate chips greatly influences the flavor. Go for the best you can find.
- Toasting Hazelnuts: Toasting the hazelnuts before chopping brings out their nutty essence. Just be careful not to burn them.
- Chill for Best Results: Chilling the dough not only makes it easier to handle but also helps in achieving a better texture after baking.
Personal Touch
Every Christmas, I bake these cookies while listening to my favorite holiday tunes. It’s a tradition that fills the kitchen with warmth and joy. Sometimes, I’ll decorate them with a drizzle of melted chocolate and a sprinkle of sea salt for an extra festive touch. These cookies have become a staple at our family gatherings, and I hope they bring the same joy to your celebrations.
Enjoy the baking and the blissful smiles these cookies will bring to your holiday table! 🍪🎄