nutella hazelnut cookies

I remember the first time I had Nutella. It was in Italy about 25 years ago. And it was love at first decadent smear for me. I didn't have it again until my daughter was a young girl in the early 2000s. She's been a fan most of her life. True confessions---my favorite way to eat the chocolate-hazelnut spread is right off a spoon! But this recipe might give the spoon a run for its money.

The soft, chewy cookie is a riff on a peanut butter cookie. The Nutella is the star flavor, and we think that's the way it should be. We added chopped, toasted hazlenuts to the cookies for a little crunch. But they are delicious as-is. The original recipe called for 1/2 cup of chocolate chips, but some of us thought it was too much chocolate and interfered with the hazelnut flavor. (Did I really just say "too much chocolate?") But others thought with the chips was perfection.

This recipe takes about 15 minutes to prep. There's no need to refrigerate before baking. although letting it rest for 30 minutes allows the dough to develop. It makes around 15, 3+-inch cookies.

Adapted from a recipe by Samantha Merritt of Sugar Spun Run.

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ingredients

• 1/2 cup unsalted butter, softened to room temperature (113g)
• 2/3 cup light brown sugar packed (125g)
• 1/4 cup sugar (50g)
• 3/4 cups Nutella (245g)
• 1 large egg
• 1- 1/2 teaspoon vanilla extract
• 1-3/4 cups all purpose flour
  
• 1- 1/2 teaspoon cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped hazelnuts (optional)

instructions

1. Combine softened butter, sugars, and Nutella in the bowl of a stand mixer fitted with SideSwipe beater. Beat on medium speed until ingredients are combined and well-creamed. Should look creamy and light.
2. Add egg and vanilla extract and mix on medium speed until well-combined.
3. In a separate, medium-sized bowl, whisk together flour, cornstarch, baking powder, baking soda and salt.
4. Gradually add dry ingredients to creamed base and mix at lowest speed, just until  combined.
5. Stir in nuts and/or chocolate chips (optional).
6. Cover bowl and allow to rest for 30 minutes (optional).
7. Once dough has finished resting, preheat oven to 350F and line cookie sheets with parchment paper. 
8. Remove from refrigerator and roll into approximately 2-Tablespoon-sized balls. Place balls on prepared cookie sheet at least 2" apart.  
9. Bake on 350F for 9-11 minutes, remove from oven and allow to cool completely on cookie sheet. Cookies will not be set when you first remove them from the oven. Allow to cool in the baking pan, then finish setting up on wire rack. Enjoy!