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"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Nutella Cookies Recipe

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This recipe for Nutella Cookies is from The Eversmann Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
WHISK

2 C all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp each baking soda and table salt

BEAT
1 stick (8-TBS) unsalted butter, softened
1 1/2 C sugar
2 eggs
1 C nutella
1 tsp vanilla extract
1 C finely chopped hazelnuts (such as Diamond)

Directions:
Directions:
Whisk together flour, cocoa powder, baking soda, and salt in a bowl; set aside. Beat butter and sugar with a mixer on medium speed, 5-minutes. Add eggs one at a time, beating to fully incorporate before adding the next egg. Add nutella and vanilla; beat until combined. Add flour mixture; mix just until combined. Chill dough 4-hours or overnight. The nutella adds rich flavor to this cookie but makes a soft dough, so chill it thoroughly (almost hard).

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Scoop dough with an icecream scooper (scant 3 tablespoons); roll between your palms to form into a ball; roll in hazelnuts. To really get the hazelnuts to adhere to the chilled dough, press them firmly onto the balls.

Bake cookies, six at a time, until edges are set, about 15-minutes. For chewy centers and crisp edges, remove the cookies from the oven when the centers look underdone. Let cookies cool on baking sheets.

Number Of Servings:
Number Of Servings:
2-dozen 3" cookies

 

 

 

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