Chocolate Hazelnut Cookies
Indulge in the rich flavor of these soft and gooey chocolate hazelnut cookies, featuring a delightful combination of chocolate-hazelnut spread and crunchy hazelnuts.
Ingredients
Main Ingredients
- 100 g chocolate-hazelnut spread
- 60 g all-purpose flour can be substituted with gluten-free flour
- 2 tbsp milk add more if the dough is too dry
Instructions
Preparation
- Preheat the oven to 180°C (160°C fan) / 350°F / Gas 4.
- In a small bowl, combine the chocolate-hazelnut spread, flour, and milk. Stir until a soft dough forms.
- If the mixture feels too dry or crumbly, mix in a small splash of extra milk. If it seems too soft or sticky, add a little more flour.
- Split the dough into 5 equal portions and roll each into a ball.
- Place the dough balls on a nonstick baking tray, leaving about 7.5 cm (3 inches) between each one, then flatten them slightly.
Baking
- Bake the cookies for 8 to 9 minutes until the edges are lightly firm and crisp.
- Let the cookies rest on the tray for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Serve warm with a scoop of vanilla ice cream for an extra indulgent treat. Store cookies in an airtight container at room temperature for up to four days.