It’s beginning to feel a lot like Christmas!
We were invited to a holiday party this weekend and were asked to bring a dish to share. Of course we chose to take a dessert! We’re so in love with my melty lemon ginger cookies (which are so easy to make!) that we figured they were a no-brainer. Unfortunately, I made a mistake with an ingredient substitution and we ended up with not so tasty, not so melty cookies. *If a recipe asks for almond flour, don’t try to substitute with cake flour.* Lesson learned.
Naturally, I threw a brief temper tantrum which was promptly followed with pouting and a refusal to speak for a few minutes. Then, I remembered a recipe I saw on Pinterest for Two-Bite Nutella Cookies from The Kitchn. And since there is never a Nutella shortage in this house, I went for it.
And thank goodness that I did. These babies are AMAZING. They’re honestly 100 times better straight from the oven while they’re melty and gooey. But even after they cool, they’re fudgy and chocolatey and amazing. We chose to add crushed candy canes to half of the cookies to make them seem festive! I wasn’t sure peppermint and Nutella would work well together, but they do. Some things just play nice together. 🙂
Fudgy Chocolate Hazelnut Cookies
Yield 4 dozen (1/2 tablespoon sized) cookies. Adapted from The Kitchn.
1 1/2 cups white wheat flour, sifted
1/2 cup cocoa powder
2 tablespoons hot chocolate mix, optional
1 teaspoon baking powder
3/4 teaspoon salt
1 stick butter, unsalted
3/4 cup Nutella
1/3 cup sugar
1/3 cup brown sugar
2 tablespoons water
1 teaspoon vanilla extract
Preheat oven to 375F. In a medium bowl, sift together flour, cocoa powder, hot chocolate mix, baking powder, and salt. In a large bowl, beat butter and Nutella together with hand mixer until smooth. Add in sugar and brown sugar, beat until fluffy. Add egg, water, and vanilla and mix until smooth.
Gently mix dry ingredients into wet ingredients. Keep the mixer on low and do not overbeat or your cookies will be sad! Drop cookies onto a lined baking sheet (I used a 1/2 tablespoon scoop). Bake for 8 minutes until cookies are soft set. Let cool on baking sheet on cooling rack for a few minutes, and then transfer to a separate cooling rack.
*If adding candy canes, remove cookies from oven with 5 minutes left, sprinkle on crushed candy canes, and pop cookies back into the oven for the remaining 5 minutes. Enjoy!