Crispy Nutella Brownie Cookies

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5 from 1 vote

These Crispy Nutella Brownie Cookies add a delicious hazelnut twist to traditional chocolate brownie cookies.

Prep Time30

Cook Time25

Chilling Time3

Total Time3 55

Course: Dessert

Cuisine: American

Servings: Cookies

Calories: 126kcal

Author: Erica Schramek

Equipment

Ingredients

⅓ cup unsalted butter
1 cup Nutella
¼ cup brown sugar
¼ cup granulated white sugar
2 large eggs
1 egg yolk
2 tablespoons hazelnut liquor
2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt
½ cup chopped hazelnuts

US Customary - Metric

Instructions

Slice the ⅓ cup unsalted 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.
In a large bowl, mix the butter, 1 cup Nutella, ¼ cup brown sugar, ¼ cup granulated white sugar, 2 large eggs, 1 egg yolk, and 2 tablespoons hazelnut liquoruntil combined.
Add the 2 cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon kosher salt and stir until just combined.
Stir in the ½ cup chopped hazelnuts.
Wrap the dough in wax paper and refrigerate for at least 2-3 hours.
Preheat the oven to 350°F (180°C) 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.

Notes

Measuring Ingredients: Using a digital kitchen scale is the most accurate way to measure your ingredients. If you don't have a kitchen scale you can measure the ingredients by volume but be careful when measuring the flour. Spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup. Too much flour creates dense cookies.

Salt: For all of my recipes, I use Morton Kosher Salt which packs more densely than Diamond Crystal Kosher Salt. If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.

Sauce Pan: Using a light-colored pan makes it easier to monitor the color of the butter as it browns.

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.

Alcohol Free: If you don't want to bake with alcohol you can substitute 2 teaspoons of vanilla or almond extract. Use a smaller amount. Extracts tend to have a stronger flavor.

Refrigeration: 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.

Storage: Baked cookies can be stored in an airtight container at room temperature for two to three weeks.

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.

Nutrition