(Note: I made a double batch for this tutorial.)
Nutella/Chocolate Hazelnut Cookies
Makes approx. 2 dozen.
1/2 c. butter, softened
2/3 c. sugar
1 egg, separated
2 Tbsp. milk
1 tsp. vanilla extract
1-1/4 c. all-purpose flour
1/3 c. baking cocoa
1/4 tsp. salt
1-1/2 c. chopped or slivered hazelnuts, almonds or peanuts (I am using chopped peanuts in this tutorial; chopped nuts are easier to work with than slivered ones.)
Nutella or another chocolate hazelnut spread (about 1/2 c.)
Melting chocolate, optional (for drizzle)
3. Cover with plastic and refrigerate until using (you can make the cookies right away, no problem).
4. Beat the egg whites until frothy. Shape the dough into walnut-sized pieces, dip each ball into the beaten egg white, and roll with chopped nuts.
6. When the cookies are done, using the back of a spoon, re-enforce the indentations in the middle of each cookie while they are still warm (they will have risen up in the oven a little bit). Cool completely on wire racks.
7. Spoon some chocolate hazelnut spread into a prepared piping bag, snip of the tip, and pipe some of it into the centre of each cookie to fill it up (if you do this while the cookies are warm, the filling will melt and you will have to let it set again before you can serve them).
Note: Not sure how to prepare a piping bag? Check out This Tutorial to see! Or, for the sake of convenience, just spoon some filling into the corner of a ziplock bag and snip off the corner for a makeshift piping bag.
8. If you like, you can melt a bit of dark or milk chocolate melting wafers and put it into a plastic squeeze bottle, piping bag, or ziplock bag with the tip/corner snipped off in order to drizzle the tops of the cookies. Allow the chocolate to set before serving.
You’re done! Serve with a glass of cold milk or a good cup of coffee. 🙂