Hazelnut Chewies

From Cook's Country | December/January 2009

Why this recipe works:

Instant espresso powder in this recipe for Hazelnut Chewies deepened the chocolate flavor without calling attention to itself. We used the creaming method to mix the dough—beating the fats and sugar together until light and fluffy before adding the liquid ingredients, and finally, the dry… read more

Instant espresso powder in this recipe for Hazelnut Chewies deepened the chocolate flavor without calling attention to itself. We used the creaming method to mix the dough—beating the fats and sugar together until light and fluffy before adding the liquid ingredients, and finally, the dry ingredients. Creaming ensured the best spread and rise. When we used cold butter, it didn’t mix nearly as well with the sugar as softened butter and, consequently, the cookies turned out flat.

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Makes about 3 1/2 dozen cookies

Nutella is a chocolate-hazelnut spread that can be found near the peanut butter in most grocery stores; you will need one 13-ounce jar for this recipe. These cookies can be stored in an airtight container at room temperature for 3 days.

Ingredients

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