Nutella Crinkle Cookies

By Sally's Baking Recipes · 100 min

Ingredients

Instructions

1. Optional: spread the chopped hazelnuts on a lined baking sheet and bake at 300°F (149°C) for 5–7 minutes, until slightly darkened. Cool at least 5 minutes before using.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda and salt. Set aside.
3. With a paddle attachment, beat the butter, brown sugar and granulated sugar on medium-high speed until fluffy and light, about 3 minutes. Beat in the egg, egg yolk and vanilla, then the Nutella on high speed until combined. Scrape down the bowl as needed.
4. Add the dry ingredients and beat on low until combined. Add the hazelnuts and beat on low until incorporated. Cover the very thick, soft, sticky dough and chill for at least 2 hours and up to 3 days.
5. Preheat the oven to 350°F (177°C). Line large baking sheets with parchment or silicone mats. Put the granulated sugar in one small bowl and the confectioners' sugar in another.
6. Scoop the chilled dough into balls of about a scant tablespoon (17g). Make an indent in each, shape into small bowls, and put a scant 1/2 teaspoon of Nutella in half of them. Top with the empty bowls, pinch the edges to seal, and roll smooth into balls.
7. Roll each ball in granulated sugar, then generously in confectioners' sugar, until each weighs about 40g. Place them 3 inches apart on the sheets.
8. Bake for 11–12 minutes, until the edges look set and the centres still look soft.
9. Cool on the sheet for 5 minutes, then move to a rack to cool completely. Dust with more sifted confectioners' sugar once cool, if wanted.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

More recipes with

EggBrown sugarHazelnutChocolate spread