- make this recipe
- user reviews (5)
-
3/4
cup butter, softened
-
1
cup granulated sugar
-
1
cup packed brown sugar
-
1
13 ounce jar chocolate-hazelnut spread
-
1
ounce unsweetened chocolate, melted and cooled
-
1
teaspoon vanilla
-
2
eggs
-
2 1/2
cups all-purpose flour
-
1
teaspoon ground cinnamon
-
1/2
teaspoon baking soda
-
1/2
teaspoon baking powder
-
1/4
teaspoon salt
-
1
cup semisweet chocolate pieces
-
1
cup coarsely chopped toasted and skinned hazelnuts*
-
5
ounces white chocolate baking squares, melted
1. Preheat oven to 350 degree F. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Add chocolate-hazelnut spread, unsweetened chocolate, and vanilla. Beat until combined. Add eggs, one at a time, beating until combined. Combine flour, cinnamon, soda, baking powder, and salt. Beat as much of the flour mixture into creamed mixture as you can. Stir in any remaining flour mixture. Stir in chocolate pieces and hazelnuts.
2. Drop dough by rounded tablespoons 2 inches apart on ungreased cookie sheets. Bake about 10 minutes or until the edges are just set. Let cool on cookie sheets for 2 minutes. Remove and cool completely on wire racks. Drizzle melted white chocolate over cooled cookies. Let stand until set.
- Tip *Toasting hazelnuts:Spread hazelnuts in a single layer in a shallow baking pan. Bake in a 350 degree F oven 10 to 15 minutes or until light golden brown, watching carefully and stirring once or twice so the nuts dont burn. Cool slightly. Place the nuts in a clean kitchen towel and rub vigorously to remove the skins.
- Servings Per Recipe 48,
- Calories 180,
- Protein (gm) 2,
- Carbohydrate (gm) 23,
- Fat, total (gm) 9,
- Cholesterol (mg) 18,
- Saturated fat (gm) 3,
- Monosaturated fat (gm) 3,
- Dietary Fiber, total (gm) 1,
- Sugar, total (gm) 11,
- Vitamin A (IU) 146,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Sodium (mg) 76,
- Potassium (mg) 66,
- Calcium (DV %) 20,
- Iron (DV %) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
I found these to be way too sweet, and did not use the white chocolate drizzle. I love the taste of butter and there was no such treat. For all the work I was disappointed.
2/20/2011 01:08:38 PM Report AbuseHave made these a number of times, following the recipe exactly. They have always come out delicious, and they look more impressive than your average chocolate chip cookie. :)
1/18/2011 09:17:04 AM Report AbuseI'm a little disappointed with this recipe; I made the cookies smaller and baked for 12 minutes total but they are very crunchy. I expected them to be alot more tender because of the nutella and the batter was so nice. I guess I baked them too long. Did anyone else have this problem with these cookies being hard after baking. They weren't burned. Also I thought the nutella flavor would be stronger than it is.
12/15/2010 11:39:10 AM Report AbuseThis is a fantastic cookie, hard to resist! I made them slightly smaller and got 7 dozen! Froze most of them for when I need them. I didn't bother with the white chocolate drizzle, it's not necessary. I might make them next time without the cinnamon, too. They were great, but I want to taste just the chocolate and hazelnut goodness! Only problem is that it's hard to get the skins off the nuts. I will try another trick next time or buy them already skinned.
2/9/2010 06:23:16 AM Report Abusemade these cookies for several years now - they are fabulous; it is a bit of work, but so worth the effort. it is now one of my Christmas staples
12/1/2009 09:18:19 AM Report Abuse