Soft chocolate cookies made with a generous helping of Nutella in the batter and coated with crushed hazelnuts.
(Cookie dough needs to be refrigerated before baking.)
Sift together flour, cocoa powder, baking soda, and salt.
Beat butter in an electric mixer on medium speed for a couple of minutes.
Pour in sugar and beat butter and sugar for a couple more minutes.
Add eggs one at a time, beating well after each addition. Scrape sides and bottom of the bowl.
Beat in Nutella and vanilla extract. Scrape sides and bottom of the bowl.
Add flour mixture on stir it in on low speed until just combined.
Cover cookie dough tightly with saran wrap and refrigerate for about 4 hours or overnight.
When ready to bake, preheat oven to 350° and line a large baking sheet with parchment paper.
Use cookie scoop to form cookie dough balls. (#30, #40, or #50 cookie scoop can be used. Just add or take away a minute or so of bake time for bigger or smaller cookie scoop.) I use #40 scoop and bake for 12-14 minutes.
Scoop cookie dough and roll a ball quickly. Roll cookie balls in crushed hazelnuts and place them on the baking sheet about 2 inches apart.
Bake for 12-14 minutes.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.