These Crispy Nutella Brownie Cookies add a delicious hazelnut twist to traditional chocolate brownie cookies.
I absolutely love these Nutella Brownies! By adding just a bit more flour and a little bit of baking soda I was able to turn them into these delicious Nutella Brownie Cookies!
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Why you will love this recipe
- These cookies are simple to make and use just a handful of common ingredients.
- They have a fudgy center and crisp crinkly tops.
- Like most cookie recipes these cookies freeze really well. Mix up a batch and freeze them so that you can enjoy a freshly baked cookie or two anytime.
Unsalted Butter: I prefer to use unsalted butter to control the amount of salt in the cookies because salinity can vary between brands of butter. If you only have salted butter, reduce the amount of salt in the recipe to ¼ teaspoon.
Granulated Sugar: The amount of white granulated sugar in a recipe controls the spread of the cookie.
Brown Sugar: The addition of brown sugar creates a slightly chewy texture.
Egg Plus One Egg Yolk: Adding an extra egg yolk increases the amount of fat in the cookie making it chewier.
Hazelnut Liquor: The hazelnut liqueur helps to intensify the hazelnut flavor.
Nutella: In this recipe, we are using Nutella and just Nutella no additional chocolate is necessary. I really wanted the hazelnut flavor in these brownies to be strong. Nutella’s already smooth and creamy texture adds to the brownie’s gooeyness.
All-Purpose Flour: Regular all-purpose flour works great for these cookies.
Baking Soda: Baking soda provides a little bit of lift for the cookies and encourages them to spread.
Salt: I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt which is saltier than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.
Hazelnuts: You can purchase already roasted and chopped hazelnuts or purchase whole hazelnuts and roast them yourself. The best price I have found is buying whole unroasted hazelnuts from the bulk bin at Fresh Thyme.
Light-colored pan for browning the butter.
Kitchen scale: Kitchen scales make baking faster and neater. Accuracy matters in baking. Scales are more precise than measuring cups. Too much flour or not enough sugar can dramatically change a recipe. The most accurate way to bake is to measure your ingredients by weight rather than volume.
A kitchen scale also reduces the number of dishes you will need to wash because you are measuring each ingredient directly from the container into the mixing bowl without the use of measuring cups.
This scale from OXO is the one I use after it was recommended by Alton Brown. What makes this scale great is the display pulls out to make viewing measurements easier when using a large bowl.
Rubber spatula: For folding batters together, I prefer a stiffer spatula like this one from OXO. It fits comfortably in my hand, is dishwasher safe, and is heat-resistant up to 600 degrees Fahrenheit. Both the handle and head are silicone coated which makes it easy to clean and safe to use with my non-stick cookware and bakeware.
Sturdy cookie sheets. My favorite is these Airbake cookie sheets. They have a pocket of air in the center of the baking sheet that helps prevent the bottoms of the cookies from overcooking.
Brown the butter. Slice the butter into pieces and melt it in a light-colored skillet over medium heat stirring or whisking constantly. Once melted, the butter will begin to foam. Continue stirring/whisking for about 5-7 minutes, the butter will become a deep amber color. Remove the browned butter from the heat, and pour it into a bowl. Allow the butter to cool for 30 minutes.
Mix the wet ingredients. In a large bowl, mix the butter, brown and white sugar, eggs, egg yolk, hazelnut liquor, and Nutella until combined.
Add the dry ingredients. Add the flour, baking soda, and salt and stir until just combined.
Add the hazelnuts. Stir in the chopped hazelnuts.
Refrigerate the dough. Wrap the dough in wax paper and refrigerate for at least 2-3 hours.
Preheat the oven to 350 degrees Fahrenheit and position an oven rack in the middle of the oven. Scoop 2 tablespoon-sized mounds of dough onto baking sheets about two inches apart.
Bake for 12 - 15 minutes or until the edges are set but the center is still soft. Allow the cookies to cool for a few minutes before transferring them to a wire rack to cool completely.
Baking Tip: My mom's trick for evenly baked cookies is to rotate the cookies while they bake. Place the first baking sheet of cookies on the lower rack of the oven and bake until they begin to spread out (usually the same amount of time it takes me to divvy out the dough on to the second baking sheet.) Move the first baking sheet of cookies to the top rack and rotate 180-degrees to finish baking and place the second baking sheet of cookies on the bottom rack. Continue this process until all of the cookies have been baked.
- For the best results, I recommend using a kitchen scale to weigh your ingredients rather than the cup measurements. In baking accuracy matters. If you don't have one this is my favorite kitchen scale, because the display pulls out making it easy to see even if you are using a large bowl.
- Allow the melted butter to cool slightly so that it doesn't melt the sugar. Mixing the butter in when it is too hot can cause the cookies to become greasy.
- Make sure all of the ingredients are at room temperature. This ensures the ingredients mix evenly and will give you the best final texture. To quickly bring the eggs to room temperature, place the whole eggs in a bowl of warm water for 10-15 minutes.
- Refrigerate the dough for 2-3 hours to allow the flour to fully hydrate. Refrigerating the dough also allows the butter to solidify and stops your cookies from spreading too far when baked.
- Use a cookie scoop for evenly portioned cookies. Take the guesswork out of portioning cookies by using a cookie scoop to make sure each cookie is the same size.
- Alternatively, you could cut the block of cookie dough into even pieces with a knife.
- My secret for perfectly baked cookies is this AirBake cookie sheet. My cookies bake evenly every time I use these pans. AirBake cookie sheets have two aluminum layers with a layer of air in between them. The layer of air decreases the temperature of the top layer of metal, preventing the bottom of the cookie from browning too quickly. These pans are also really easy to clean. Just wipe them clean with a little soap and hot water. It is not recommended to fully submerge these pans in water or place them in a dishwasher.
- Baking times for all recipes are only suggestions. The actual baking time will vary depending upon your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer. Oven temperatures can vary as much as 50 degrees plus or minus.
Make-ahead, storing, and freezing instructions
Make-Ahead: You can mix up the cookie dough and chill it in the refrigerator for up to 3 days.
Storing: Baked cookies can be stored in an airtight container at room temperature for up to 4 days.
Freezing Cookie Dough: Unbaked cookie dough balls can be frozen for up to 3 months. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. Label with the date and contents.
When you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, and then bake. You may need to add a minute or two to the baking time.
Freezing Baked Cookies: Baked cookies can be frozen for up to 3 months.
Once the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.
Thaw frozen cookies overnight in the refrigerator or on the counter for about an hour.
Thanks for Reading!
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