Monday, October 3, 2011

Hazelnut Chewies

I haven’t posted a hazelnut/chocolate combination in a while so I figured it was high time! This cookie is reminiscent of a number of other cookies: pecan snowballs, peanut butter cookies, etc. but they really are their own cookie. This recipe uses Nutella and chopped hazelnuts in the dough, and then you roll them in additional hazelnuts and powdered sugar. Hard to go wrong with all of those flavors!

These cookies take a little more time, as the Nutella in the dough makes for a very sticky dough. You want to have plenty of time to let the dough chill to help it be a little less sticky, but any way you slice it these are a tad messy to make. They are worth the extra effort and a few extra paper towels. This also makes a lot of cookies, so feel free to cut the recipe in half if you want fewer cookies. I don’t ever really post yields on my recipes as I always feel inadequate if I don’t hit the right number. Just take my word that this makes a lot.

These cookies have a wonderful hazelnut flavor and they live up to their name of being chewy. I made these for an event where I took several types of cookies. Without fail, this is the one that people ate and then came to me and said “Those are great!” and “I can’t wait until you post the recipes for these.” That’s high praise indeed!

Hazelnut Chewies

3 cups flour
2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups Nutella spread
½ stick butter, softened
1 1/3 cups sugar
2 eggs
1 teaspoon vanilla
1 teaspoon instant espresso powder
1/3 cup milk
1-1/2 cups hazelnuts, toasted, skins removed, and chopped fine, divided
About ¼ cup powdered sugar

Combine flour, baking powder, and salt in bowl. Set aside.

In a large mixer bowl, beat the butter, Nutella, and sugar until light and fluffy. Add eggs, vanilla, espresso and mix until well incorporated. Reduce speed to low and alternate additions of flour mixture and milk. Mix until just combined, not over beat the dough. The dough will be thick. Fold in 1/2 cup of chopped hazelnuts. Cover and refrigerate dough for about 2 hours.

Preheat oven to 375 degrees. Line two baking sheets with silicone baking mats.

Place remaining chopped nuts and the powdered sugar in a bowl. Shape the dough into 1 inch balls and roll them in the hazelnut mixture. Place on the prepared baking sheets. Bake until just set, 8-12 minutes. Do not over bake. Cool 5 minutes, then transfer to wire racks to cool completely.

Recipe from The Church Cook

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