Who doesn’t love absolutely everything about Nutella?
Rich, creamy chocolate mixed with smooth ground hazelnuts, slathered and spread over anything and everything in a world of delight – it’s amazing.
BUT, Bonne Maman has done it better – with a lighter, more “mousse-like” texture, their version of Hazelnut Chocolate Spread deserves three cheers – maybe even four! 🎖️🎖️🎖️🎖️
Bake this baby into cookies and we’ve got even more of a winner!
Chocolate Hazelnut Cookies
These hazelnut chocolate cookies are little discs of delight, with a perfectly crisped top and a rich chocolate hue, they are chewy on the inside, with a delicate crackle that gives way to a soft center. And the aroma is intoxicating: the scent of toasted hazelnuts and chocolate wafts through the air while they bake. Warm and nutty, with a hint of sweetness that’s irresistible, it’s a scent that conjures up images of cozy kitchens and happy gatherings, with the promise of delicious treats to come. – Perfect for this time of year, right?
Then, the explosion of flavor. The sweetness of the chocolate chips is perfectly balanced by the nutty flavor of the hazelnuts, and the texture is a perfect balance of chewy and crisp. The flavors are complex and layered, with a richness that lingers on the tongue long after the last bite is gone.
Are you drooling yet?
I know you’re overwhelmed by holiday cookie parties and Christmas treats, but these are a must-bake, must-eat, must-cherish homemade cookie!
Chocolate Hazelnut Cookies
8 Tbs. butter (1 stick)
8.8 oz. (1 jar) Bonne Maman Hazelnut Chocolate Spread
14 oz. sweetened condensed milk (1 can)
1 tsp. baking powder
1 tsp. baking soda
1 tsp. vanilla extract
1/4 tsp. sea salt
2 3/4 cups all-purpose flour
1 3/4 cups dark chocolate chips
1 cup toasted hazelnuts, chopped
Preheat oven to 375 degrees.
Cream the butter until smooth.
Mix in the Bonne Maman Hazelnut Chocolate Spread and sweetened condensed milk and cream again until light and fluffy.
Add the baking powder, baking soda, vanilla, and salt.
Mix until well combined.
Add the flour, 1/2 cup at a time, and beat until well combined and doughy.
Fold in the chocolate chips and nuts.
Line baking sheets with parchment paper.
Form 1″ balls of cookie dough and then flatten them into patties with hands.
Place on parchment-lined baking sheets and bake 12-14 minutes until golden brown and puffy.
Remove from oven and cool for several minutes.
Enjoy WARM and melty, for at least a few cookies. Save the rest for later!
