YUM YUM!!! Are the words that come to mind when I think of these cookies. I found this recipe in a magazine called Cuisine At Home the December 2011 issue.
When I took these babies out of the oven I had to try one, (so did my husband) and WOW they were so ooey and gooey. My husband and I absolutely loved these. The next day I took most of them to work with me to give to my co-workers. I wondered if they were still as delicious as they were right out of the oven. But to my surprise they turned crispy! I am not a fan of crispy cookies, but I kept taking more bites out of this delicious but crispy cookie. I said wow the flavor in this cookie is incredible so much that I don’t even mind the crispy texture of the cookie. I still think fresh out of the oven is the best time to munch on cookies, but they can’t stay warm forever. I have to say this is my first favorite crispy cookie. I can see myself making these for years to come! Enjoy!!!
“For chewy centers and crisp edges, remove the cookies from the oven when the centers look underdone
- 2 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp table salt
- 1 stick unsalted butter, softened (8 Tbsp)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup Nutella
- 1 tsp vanilla extract
- Finely chopped hazelnuts
- 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. Add Nutella and vanilla; beat until combined. Add flour mixture; mix just until combined. Chill dough 4 hours or overnight.
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- Scoop dough with a #30 scoop (scant 3 Tbsp); roll in hazelnuts. Bake cookies, six at a time, until edges are set, about 15 minutes. Let cookies cool on baking sheets.