Time: 45 min.
Complexity: easily
Servings: 36

Instead of regular cocoa powder, Giada de Laurentiis adds chocolate-hazelnut spread to the cookie dough, which not only adds a chocolatey flavor but also enhances the hazelnut flavor. Light and crunchy, they make a great accompaniment to a cup of coffee or a glass of milk.

Ingredients:

• 1 and 1/3 cups premium flour
• 0.5 tsp baking powder
• 0.5 tsp of soda
• 1/4 teaspoon coarse salt
• 0.5 cup softened butter
• 0.5 cup chocolate-hazelnut spread (recommended: Nutella)
• 0.5 cups of sugar
• 0.5 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 3/4 cup chopped toasted hazelnuts
• Additionally: measuring 1 tbsp

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, chocolate-nut butter, hazelnuts, brown sugar, eggs

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Preparation:

Step 1
• Preheat oven to 190°C.
Step 2
• In a medium bowl, combine the flour, baking powder, baking soda, and salt. In another medium bowl, combine the butter, chocolate-hazelnut spread, sugar, and brown sugar. Beat with a mixer for about 4 minutes. Add the egg and vanilla and beat until smooth, about 1 minute. Using a wooden spoon or silicone spatula, fold in the flour mixture until it forms a smooth dough. Add the nuts and mix well.
Step 3
• Spoon the dough onto the baking sheet, spacing it into mounds about 10 cm apart. Flatten each cookie with the tines of a fork. Bake until golden brown around the edges, about 10–12 minutes. Use a spatula to transfer the cookies to a wire rack and let cool.

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