“Its cookie time, its cookie time, its cookie time”!!! This song is from one of my all time favorite movies Troop Beverly Hills . The premise of the movie has absolutely nothing to do with these cookies, but it does have a lot to do with girl scouts trying to sell cookies, amongst other things. Its a super cheesy 80’s flick, which is what I love most about it. Chocolate and hazelnut spread is nothing new, but this cookie will blow your mind. It has a very subtle hazelnut flavor, its in the cookie and then also drizzled in a chocolate and hazelnut spread mixture. I give you the option of either rolling the cookie in turbinado sugar or not. They taste great either way, but I really love the crunch the turbinado sugar adds. I must admit this was a happy accident, I was trying to make a chocolate sugar cut out cookie, but the dough never set. So I ended up with these and I’m not mad about it. Put these in your cookie exchange rotation, I may be having more posts this month, since I’m going cookie crazy! Stay tuned! Hasta la proxima.
Lets add the one stick of softened butter and sour cream to your stand mixer fitted with a paddle attachment and mix until combined.
Then add the hazelnut spread, cocoa powder and sugar, continue to mix until combined.
Now we are adding the vanilla extract and eggs, again we mix until well incorporated. Then we add the flour, baking powder, salt and flour. Mix until combined, refrigerate cookie dough for at least 30 minutes. I ended up leaving it in the refrigerator for 2 hours and it worked out great. Unfortunately I forgot to take a photo of the dough at this point.
In a small bowl add turbinado sugar, I used a small cookie scoop to scoop out the cookie dough and I rolled it into a ball and then rolled it into the turbinado sugar. You can omit this step if you want, but I highly reccommend it.
On a parchment lined baking sheet or you could use a silpat like I do, add the turbinado crusted chocolate balls to the baking sheet.
Now you are going to get the back of a cup and flatten the cookie balls. We are doing this because the cookies hardly spread on their own.
Bake in a 350 F oven for 12 minutes then allow to cool.
In a bowl add 1/4 cup of chocolate chips and two tablespoons of nutella and melt in 30 minute intervals until they are combined. Then drizzle each cookie with the hazelnut spread / chocolate mixture.
Chocolate Hazelnut Cookies
- 1 stick unsalted butter softened
- 1/2 c sour cream
- 2 TBS hazelnut spread
- 1/4 c cocoa powder
- 1 tsp salt
- 1 tsp baking powder
- 2 eggs
- 1 tsp vanilla
- 3 c flour
- turbinado sugar (optional)
- 1/4 c chocolate chips
- 2 TBS hazelnut spread
- In the bowl of a stand mixer, cream the butter and sour cream together at medium speed until combined.
- Then add cocoa powder, hazelnut spread and sugar and mix until combined.
- Add the eggs, one at a time, beating until each is incorporated. Add the vanilla extract and beat at low speed until combined.
- Now add the flour, salt and baking powder and mix until the dough comes together.
- Refrigerate cookie dough for 30 minutes to 1 hour.
- In a small bowl place some turbinado sugar. With a cookie scoop, scoop out the cookie do into little balls and roll in the turbinado sugar. Then place on you parchment lined/ silpat lined sheet pan.
- Then with the back of a glass gently press down on the cookies, these cookies don’t spread very much. This is why we are pressing them down with a cup.
- Bake in a 350 F oven for 12 minutes. Let cool before adding the topping.
- In a small bowl add the chocolate chips and hazelnut spread and microwave in 30 second increments until completely melted and combined.
- Once the cookies have cooled drizzle the cookies with the melted chocolate. Allow to cool and enjoy!