It was SO much fun attending the Walnut Tour and seeing firsthand how walnut farmers harvest these versatile, delicious walnuts on their thousands of acres of land.
And because I had so much fun and learned a ton (that recap will be at the end of this week!), and also because I took home a TON of Diamond of California Nuts, I figured I’d have yet another themed week — what can I say? I love a good theme 🙂 I hope you like nutty desserts, because this week is all about them!
Welcome to Nutty Desserts Week, a fantastic week of desserts chock-full of nuts! Pecans, walnuts, pistachios, hazelnuts — the list goes on and every day there will be a brand spankin’ new recipe featuring one of Diamond of California’s gorgeous, delicious variety of nuts. To kick off #NuttyDessertsWeek (can we trend this PLEASE?!) I’m using hazelnuts — and what do hazelnuts go hand-in-hand with? Nutella, obvi.
These plush, soft and chewy Nutella Hazelnut Chip Cookies have Nutella in the batter, giving the cookies a delicious chocolate flavor with a subtle hint of hazelnut. Then they’re studded with actual chopped hazelnuts for crunch, texture, and to help accentuate that sweet, nutty flavor’s undertone within the cookie. Lastly, I threw in a generous handful of white chocolate chips for contrast in color and for a bit of sweetness. The result? Buttery, thick cookies with a deliciously addictive crunch and a divine chocolate flavor that no one will be able to resist.
Nutella lovers, this cookie’s for you! Nutella haters, don’t worry — I’ll eat your share 🙂
*adapted from my Perfect Chocolate Chip Cookies recipe
- ½ cup (1 stick) unsalted butter, room temperature
- ½ cup Nutella spread
- ½ cup brown sugar, packed
- ¼ cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1 & ½ cups all-purpose flour
- 1 tsp cornstarch
- ¼ tsp baking soda
- ¼ tsp salt
- ½-2/3 cup Diamond of California Chopped Hazelnuts (depending on your taste)
- ½ cup white chocolate chips
- In the bowl of a stand mixer, beat together the butter, Nutella, brown sugar & white sugar with the paddle attachment until combined and creamy, about 2 minutes. Beat in the egg and vanilla to combine. Lastly, beat in the flour, cornstarch, baking soda and salt until a soft dough has formed. Stir in the chopped hazelnuts and the white chocolate chips.
- Refrigerate the dough for AT LEAST 2 hours, if not overnight. Once the dough has chilled for at least 2 hours, preheat your oven to 350 degrees F. Line 2 baking sheets with silicone liners or mist them lightly with cooking spray.
- Portion heaping ¼-cup sized balls of dough onto the baking sheets, about 2" apart. Bake for approx. 8-10 minutes, rotating pans halfway through baking time to ensure even cooking. I cooked mine for exactly 9 minutes; do not over-bake. Cookies may appear slightly underdone but that's okay as they will continue to set up as they cool. Allow the cookies to cool on the baking sheets completely, then transfer to a wire rack. Serve! Store leftovers in an airtight container at room temperature. Store leftover hazelnuts in the freezer to preserve freshness.
You guys really have to give these cookies a try! They’re so sweet, buttery and nutty and just filled with so many excellent, deep flavors and textures. For not being a huge chocolate lover (I know, I know!) I could not stop eating them! The two-hour mandatory chill is necessary because it helps resolidify that softened butter and Nutella mixture which prevents the dough from spreading too much. While the dough will still spread after ample chilling, the longer the dough chills helps keep them puffier and thicker, but with still slightly crispy edges.
*Tip: for greater flavor, consider toasting your hazelnuts prior to stirring them into the batter. To toast, simply place the hazelnuts on a lined baking sheet in a single layer and bake at 350 degrees F for about 5-10 minutes, stirring occasionally. Nuts are done when they are fragrant.
Stay tuned for more scrumptious nutty desserts!
Have a fantastical day!!