chocolate hazelnut cookies chocolate hazelnut cookies Israeli Kitchen Out of butter? Try a chocolate hazelnut butter, like Nutella, as a delicious substitute. (Photo: Sarah F. Berkowitz)

Chocolate hazelnut cookies

Rich, chocolatey hazelnut butter gives these cookies fabulous flavor and a chewy texture.

Print
  • Yield: 4 dozen cookies
  • Prep time: 20 minutes
  • Cook time: 11 minutes

I got that good old craving to bake (read: craving for a hot, fresh cookie) the other day, but realized I had no butter. Rummaging through the pantry yielded a half full jar of chocolate hazelnut butter, so I gave that a try and the results were out of this world. These cookies have a light chocolate, but rich hazelnut taste.

You can use any kind of chocolate and nut butter combination you like – including Nutella and other brands. Just watch the consistency of the dough. If it’s on the dry side, add a bit more coconut milk; if it’s too soft, add a bit more flour.

Ingredients

  • 1 cup chocolate hazelnut butter
  • 1/3 cup oil
  • 1/3 cup coconut milk
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mini chocolate chips
  • 1/2 cup chopped toasted pecans

Directions

Preheat oven to 350° F. Line baking sheets with parchment paper.

Cream hazelnut butter, oil, milk and sugar.

Add eggs and vanilla and beat until smooth.

Add flour, baking soda and salt and mix until fully incorporated.

Add chocolate chips and nuts and mix until evenly distributed.

Use a cookie scoop or large tablespoon to place cookie mounds on baking sheet.

Bake 11 minutes. Allow to rest on baking sheet for several minutes and then transfer to wire racks until cooled.

Related Topics: Baking, Desserts

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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