Loaded with chocolate and topped with a white chocolate drizzle, this cookie is ultra yummy.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Instructions Checklist
  • 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.

*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 don't burn. Cool slightly. Place the nuts in a clean kitchen towel and rub vigorously to remove the skins.

Nutrition Facts

180 calories; 9 g total fat; 3 g saturated fat; 0 g polyunsaturated fat; 3 g monounsaturated fat; 18 mg cholesterol; 76 mg sodium. 66 mg potassium; 23 g carbohydrates; 1 g fiber; 11 g sugar; 2 g protein; 146 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 16 mcg folate; 0 mcg vitamin b12; 20 mg calcium; 1 mg iron;

Reviews (1)

8 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 1
Rating: 5.0 stars
11/20/2019
These cookies are great. To skin the hazelnuts do this; Fill a pan no more than half full of water. Bring to a boil. Add 3 TBSP baking soda and nuts. Boil for 3 to 4 min. Pour into strainer and rinse with cold water. Skins slip right off,