Marbled Chocolate Hazelnut Cookies

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Marbled Chocolate Hazelnut Cookies
From www.foodfanatic.com, by Jamie Lothridge

Marbled Chocolate Hazelnut Cookies Photo

I'm officially obsessed with my friend Shelly's new cookbook, The Cookies and Cups Cookbook. It hit stores last month and it's everything I imagined it would be, plus more.

Since the cookbook arrived on our doorstep, we've whipped up quite a few of the recipes, including Shelly's s'mores cake, flourless chocolate cookies, garlic bread pasta, and these super delicious marbled chocolate hazelnut cookies. And let me tell you, every single recipe has been perfection.

Seriously, you have to make the garlic bread pasta! It's my husband's new favorite dish and I'm pretty sure he'd happily eat it for dinner four times a week.

Marbled Chocolate Hazelnut Cookies Picture

The majority of the Cookies and Cups Cookbook is filled with dessert recipes, but also has several chapters dedicated to savory dishes like Frito pie sloppy joes and my new favorite salad, Shelly's Asian lettuce wrap chicken chopped salad. It's incredible.

Shelly reminds you to always eat dessert first by placing the dessert recipes at the front of the book, and the savory ones at the back. It’s a clever reminder, and you know this dessert-obsessed girl loves that the majority of the book is dedicated to my favorite mealtime.

If you haven't picked up this cookbook yet, ya need to get on that because it's all kinds of amazing.

The Cookies & Cups Cookbook

Marbled Chocolate Hazelnut Cookies Image

If you follow My Baking Addiction, you probably know that my love for Nutella runs pretty deep. And if you happen to be in my kitchen around 3 o'clock, you might catch me indulging in my favorite afternoon snack. A bit of Nutella - eaten directly off a spoon.

These marbled chocolate hazelnut cookies are everything I wanted them to be. They're sweet, with crispy edges and chewy centers, and the ribbons of swirled Nutella make them so pretty. A bit of extra chocolate pressed into the tops of the cookies makes them even more amazing.

Marbled Chocolate Hazelnut Cookies Pic

These cookies are pretty substantial in size - a whopping 3 ounces each, and in my opinion that makes them perfect for sharing at your office potluck or Sunday barbecue. Just be sure to double the batch because they'll be gone in no time.

For more delicious Nutella inspired desserts, be sure to check out this Nutella popcorn and these banana Nutella cupcakes

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Marbled Chocolate Hazelnut Cookies Recipe

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Ingredients

  • 2 cups all-purpose flour, plus 2 tablespoons
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup salted butter, at room temperature, 1 1/2 sticks
  • 3/4 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 egg yolk
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups semisweet chocolate chunks, or 12 ounces chocolate, coarsely chopped, plus an additional 1/2 cup for garnish, optional
  • 2/3 cup nutella

Directions

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set aside.
  3. In the bowl of the stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed for 2 minutes until light and fluffy.
  4. Add the whole egg, egg yolk, and vanilla and mix on medium speed for 1 minute until combined and smooth, scraping the sides of the bowl as necessary.
  5. Turn the speed to low and add the flour mixture, mixing until evenly incorporated. With the mixer still on low add in 1 1/2 cups of chocolate chunks until evenly incorporated.
  6. Remove the bowl from the mixer and use a spoon to drop the Nutella by heaping spoonfuls into the cookie dough. Gently swirl the Nutella through the dough using the back end of the spoon or a butter knife. You want to see ribbons of Nutella, so be sure not to overstir.
  7. Using a large (3- tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet. Press the additional chocolate chunks on top of the cookies, if desired.
  8. Bake for 9 to 10 minutes, until the edges are set.
  9. Allow the cookies to cool for 3 minutes on the baking sheet, then transfer to a wire rack to cool completely.

Notes

  • Store airtight at room temperature for up to 3 days.

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