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To make chocolate hazelnut spread cookies, you need a few key items: - 1 cup all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1/2 cup chocolate hazelnut spread These ingredients work together to create a soft and chewy cookie with rich flavor. You can personalize your cookies with these fun add-ins: - 1/2 cup chopped hazelnuts - 1/4 cup chocolate chips Adding these will give your cookies extra crunch and sweetness. Choosing the right ingredients makes a big difference. Here are some tips: - Flour: Look for fresh, all-purpose flour for the best texture. - Butter: Use unsalted butter to control the salt level in your cookies. - Sugars: Brown sugar adds moisture and depth, while granulated sugar gives crispness. - Chocolate Hazelnut Spread: Pick a high-quality spread for rich flavor. By using the best ingredients, you ensure each bite of your cookies is delicious. For the complete recipe, refer to the section provided. Start by gathering your ingredients. Take one cup of all-purpose flour, half a teaspoon of baking powder, and a quarter teaspoon of salt. These dry ingredients are key to a great texture. Next, grab half a cup of softened unsalted butter. You’ll also need half a cup of brown sugar and a quarter cup of granulated sugar. These sweeteners will make your cookies rich and tasty. Don’t forget one large egg and one teaspoon of vanilla extract for flavor. Finally, prepare half a cup of chocolate hazelnut spread. If you like, chop half a cup of hazelnuts and a quarter cup of chocolate chips for extra crunch. In a medium bowl, whisk the flour, baking powder, and salt together. Set this bowl aside for later. In a large bowl, blend the softened butter, brown sugar, and granulated sugar. Beat this mixture for about two to three minutes. It should look creamy and smooth. Add the egg and vanilla extract next. Mix until everything is combined. Now, gently stir in the chocolate hazelnut spread. This step is so fun because you can see it swirl into the mix! Gradually add the flour mix to the wet ingredients. Stir until just combined; be careful not to overmix. If you chose to add hazelnuts and chocolate chips, now is the time to fold them in. Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. Using a tablespoon or cookie scoop, drop rounded balls of dough onto the sheet. Make sure to leave space between each cookie. Bake these beauties for 10 to 12 minutes. You want the edges to be lightly golden while the tops stay soft. When they are ready, take them out and let them sit on the baking sheet for five minutes. After that, transfer the cookies to a wire rack and let them cool completely. Enjoy the sweet aroma filling your kitchen as they cool! For an added touch of fun, serve them on a decorative plate with a side of chocolate hazelnut spread for dipping. To get the best texture, use softened butter. This helps the dough mix well. Mix until creamy but don’t overmix. Overmixing can make the cookies tough. The dough should feel soft and slightly sticky. Before baking, let the dough rest for about 10 minutes. This helps the flavors meld and improves the texture. You can play with flavors in these cookies. Try adding a pinch of cinnamon for warmth. If you enjoy more crunch, add a handful of chopped nuts. You can also swap in different chocolate chips. Dark chocolate or white chocolate can change the taste. For a fruity twist, add dried cherries or raisins. Each variation brings something new to the table. One common mistake is not measuring flour correctly. Too much flour can lead to dry cookies. Always spoon flour into the measuring cup and level it off. Another mistake is baking for too long. Keep an eye on them; they should look soft when you take them out. Lastly, don’t skip the cooling time. This helps them firm up and enhances the flavor. For the full recipe, check the detailed instructions. {{image_2}} You can make these cookies gluten-free with a simple swap. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that contain xanthan gum. This keeps the cookies chewy and delicious. To make vegan cookies, replace the egg with a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Use vegan butter instead of regular butter. Choose a dairy-free chocolate hazelnut spread too. Want to change the taste? Add a bit of instant coffee to the dough for a mocha twist. You can also mix in orange zest for a fresh flavor. Try adding sea salt on top before baking for a sweet-salty treat. Explore these ideas to create your perfect cookie. For the complete recipe, see the Full Recipe section. To keep your chocolate hazelnut spread cookies fresh, store them in an airtight container. This helps prevent moisture from making them soggy. You can line the container with parchment paper for extra protection. Keep the container at room temperature away from heat and sunlight. This ensures the cookies maintain their soft texture. For the best flavor, eat your cookies within a week. If you want to enjoy them longer, add a slice of bread to the container. The bread will absorb excess moisture without drying out the cookies. You can also stack cookies between layers of wax paper. This keeps them from sticking together. Want to save cookies for later? You can freeze them! First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After that, transfer them to a freezer-safe bag or container. Make sure to label it with the date. They can last up to three months in the freezer. To enjoy, thaw them at room temperature before serving. For a warm treat, pop them in the oven for a few minutes. This will revive their gooey goodness. Yes, you can use other nut spreads. Almond butter, peanut butter, or cashew spread work well. Each nut spread adds a unique flavor. Keep in mind that these spreads have different textures. You may need to adjust the amount of flour if the spread is runnier. Look for golden edges and soft tops. The cookies should be set but not hard. If you press lightly, they should spring back. The baking time is usually 10-12 minutes. Remember, they will firm up as they cool. You can use applesauce or mashed bananas. Use 1/4 cup of either for each egg. You can also use flaxseed meal. Combine 1 tablespoon of flaxseed with 2.5 tablespoons of water and let it sit. This mix will help bind the cookies without eggs. In this blog post, we covered key ingredients, step-by-step instructions, and helpful tips. You learned how to prep your ingredients, mix your dough, and bake the perfect cookies. We also shared storage techniques to keep your treats fresh. Remember, choosing quality ingredients matters. Don't hesitate to experiment with flavors and find your own twist. Avoid common mistakes for the best results. With these tools and ideas, you’re ready to bake cookies that everyone will love. Enjoy your baking journey!

Chocolate Hazelnut Spread Cookies

Indulge in the irresistible taste of Chocolate Hazelnut Spread Cookies! These decadent treats blend rich hazelnut flavor with chocolatey goodness, perfect for any sweet tooth. With simple ingredients and easy-to-follow steps, you can bake a batch in just 30 minutes! Whether for a party or a cozy night in, these cookies are a must-try. Click through now to explore the complete recipe and start baking delicious memories!
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Ingredients
  

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1/2 cup chocolate hazelnut spread

1/2 cup chopped hazelnuts (optional)

1/4 cup chocolate chips (optional)

Instructions
 

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

    In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

      In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and well combined, about 2-3 minutes.

        Add the egg and vanilla extract to the mixture, and beat until fully incorporated.

          Gently mix in the chocolate hazelnut spread until well blended.

            Gradually add the flour mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.

              Fold in the chopped hazelnuts and chocolate chips if using, for added texture and flavor.

                Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving space between each cookie.

                  Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the tops are soft to the touch.

                    Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 cookies

                        - Presentation Tips: Arrange the cookies on a decorative plate and dust them lightly with powdered sugar for an elegant touch. Serve with a small bowl of additional chocolate hazelnut spread for dipping. Enjoy!