Chocolate Hazelnut Cookies
Ellie is from Hoboken NJ where they were just hit pretty hard by Hurricane Sandy. I’m glad to see that she’s back to blogging and managed to stay safe during such a crazy devastating storm!
Bitchin Kitchen is full of too good to be true cupcake recipes that I was eyeing up but we didn’t really have an occasion for cake so I thought that cookies would be a more practical choice. I did make one change to the recipe, and that was subbing 1/2 cup of butter with an equal part of cream cheese as I had taken the cream cheese out for another recipe that didn’t happen and I needed to use it up!
These cookies are really good and would be amazing made with all butter as well!
Dense, chocolatey, lots of hazelnut flavour and quick to whip up!
Chocolate Hazelnut Cookies (with cream cheese) makes 2 dozen recipe slightly adapted from The Bitchin’ Kitchen
- 1/2 cup butter, softened
- 1/2 cup room temperature cream cheese
- 1/4 cup powdered sugar
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 2 cups flour
- 1/2 cup chocolate hazelnut spread such as Nutella
- 1/4-1/2 cup chocolate chips
Preheat oven to 350 degrees and line your baking sheets with parchment paper.
Cream together the butter and cream cheese until very smooth (2-3 minutes)
add the powdered sugar along with the extracts and continue mixing until well blended
Stir in the flour and then add the Chocolate hazelnut spread.
Stir in Chocolate Chips.
Scoop dough by rounded tablespoons onto cookie sheet and slightly flatten them out using the heel of your hand
*note* if you are using all butter, these cookies will be more delicate like shortbread and you need NOT flatten the cookie dough. The cream cheese in this dough along with a “thicker than Nutella” hazelnut spread made for quite a dense cookie dough that I knew wouldn’t spread.
bake 10-13 minutes or until cookies appear to be done.