Chocolate Hazelnut Spread Cookies
These rich and nutty chocolate hazelnut cookies bring back childhood nostalgia with every bite. Made with creamy nondairy hazelnut spread and chocolate chips, they’re the ultimate indulgence!
Equipment
- Baking sheet
- electric mixer
- Large mixing bowl
- medium mixing bowl
- Parchment paper or silicone baking mat
- Wire rack
Ingredients
- ½ cup 112 g nondairy butter
- ¼ cup 55 g firmly packed light brown sugar
- ¼ cup 50 g granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ cup 74 g nondairy chocolate hazelnut spread (e.g., Chocoreale)
- 1 cup 125 g all-purpose flour
- 2 teaspoons cornstarch
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ¼ cup 28 g hazelnut meal
- ½ cup 58 g nondairy semisweet chocolate chips
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, use an electric mixer to cream together the butter, sugars, vanilla, and hazelnut spread until smooth.
- In a medium bowl, sift together the flour, cornstarch, baking soda, and salt.
- Stir in the hazelnut meal.
- Gradually stir the dry ingredients into the wet ingredients.
- Fold in the chocolate chips.
- Divide the dough into 12 equal portions, about 2 heaping tablespoons (42 g) each.
- Place the dough portions on the prepared baking sheet and flatten slightly, as the cookies won’t spread much while baking.
- Bake for 13 minutes, or until set.
- For chewier cookies, bake only 10 minutes.
- Let cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Notes & Wine Advice
Serving Tip:
Enjoy these cookies with a cup of espresso or dairy-free hot chocolate for a comforting treat.Wine Advice:
Pair with a sweet dessert wine such as Vin Santo or a hazelnut liqueur like Frangelico for an indulgent pairing.Nutrition values
Calories: 180 kcal | koolhydraten: 20 g | Eiwitten: 2 g | Vet: 11 g | Suiker: 12 g