Chocolate-Hazelnut Cookies

These are rainy day cookies. Cookies for when both supplies and moral are running low. A simple tumble of ingredients baked into a melting, chewy crumb, rich with hazelnuts and cocoa. I love how the tops crack in the heat, creating nooks and crevices for a snow-like dusting of icing sugar to settle upon. The recipe came about through persistent fiddling. It is wildly popular to make ‘3 ingredient’ Nutella cookies but I believe the addition of hazelnuts, salt and vanilla adds decadent dimensions to something already divine. These are exactly the type of sweet sustenance I dream of to accompany a glass of cold milk; they are the solace I would offer a broken heart.



Chocolate-Hazelnut Cookies

Makes 12


60g ground hazelnuts (ground almonds can be substituted)

90g plain flour

180g chocolate hazelnut spread (such as Nutella)

pinch salt

1tsp vanilla extract

1 egg

Icing sugar


  1. Preheat oven to 180Β°C/160Β°C Fan/350Β°F/Gas Mark 4
  2. Combine all dry ingredients in a bowl.
  3. Add the egg and Nutella and beat into a stiff dough.
  4. Divide the mixture into 12 balls and space evenly on a lined baking sheet.
  5. Bake for 12 minutes.
  6. Allow to cool completely before dusting with icing sugar.






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