Tag Archives: nutella

Chocolate Chip Hazelnut Cookies . . . and a farewell

Chocolate Chip Hazelnut Cookies / Especially Edible

Don’t worry. I didn’t forget about Valentine’s Day. And I didn’t purposely ignore it, the way single women in books and movies drown their sorrows in red wine and chocolate on the Day of Love. I have two perfect Valentine’s Day recipes – shortbread hearts and miniature red velvet cakes – queued up. But then I clicked over to the New York Times site and saw that Michele Ferrero, the scion of the candy company responsible for Nutella, had died. To be honest, I’d never thought about who created Nutella. (It was, FYI, Michele’s father, Pietro, who launched the product during World War II.) And I had no idea it was manufactured by the same people behind those fancy Ferrero Rocher chocolates.

Chocolate Chip Hazelnut Cookies / Especially Edible

I only have one Nutella recipe on the blog, but after spending the evening in the kitchen wrestling with what thought would be cute little red velvet hearts (reality: deformed little red velvet lumps), I didn’t have the energy to pull out a recipe from my giant stack of print-outs and whip up a batch of Nutella-swirled brownies or Nutella-stuffed cookies.

Chocolate Chip Hazelnut Cookies / Especially Edible

Back at my computer, however, I stumbled across a folder full of pics of the chocolate-chip hazelnut cookies I’d made at the beginning of February and promptly forgot all about. I had intended the recipes for a post about my home state, Oregon, which is a major producer of hazelnuts (or filberts, as we call them). The only thing more Oregonian than a hazelnut cookie would be a hazelnut cookie with salmon icing and marijuana sprinkles. (Kidding. Just kidding. But ew.) Hazelnuts, of course, happen to be the key ingredient in Ferrero’s famous spread. And it just so happens that they’re now available in pre-chopped, ready-to-bake packages, just like pecans and walnuts have been for ages. There is nothing worse than trying to remove the skins from hazelnuts. Don’t believe what you hear about rolling boiled unts in a kitchen towel. Best case scenario, you’re left with a pile of hazelnuts with scraps of skin still stubbornly clinging to them. (I learned this the hard way in high school, while trying to make a mixed-berry pie that called for a hazelnut crust. If you can expertly strip hazelnuts of their skins without batting an eye, good for you. You’re also probably the sort of witch who can peel oranges in one long, curling strand or skin peaches in two seconds after dropping them in boiling water.) At any rate, when I saw a half-cup bag of Diamond hazelnuts at the grocery store, I knew my lazy self had to make something with these beauties. Chocolate Chip Hazelnut Cookies / Especially Edible

As quick as I was to grab the hazelnuts, I came late to the Nutella Internet craze; in fact, I started baking with it about the time that the food blogosphere moved on to Biscoff cookie butter. This time, however, I can be right on time with a tribute to Ferrero, who the Times describes as “the world’s richest candymaker” (his family was ranked 30th on the 2014 Forbes list of the planet’s richest billionaires). In fact, I’ve started thinking of hazelnuts as baby jars of Nutella. After all, behind every jar of Nutella is a twisted, funky-looking filbert tree.

Chocolate Chip Hazelnut Cookies / Especially Edible

So here’s to enjoying hazelnut cookies. And here’s to the even greater enjoyment you’ll get from scooping a spoonful of Nutella straight out of the jar and into your mouth.

Chocolate Chip Hazelnut Cookies

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 24 small cookies


1 1/4 cups flour

1 cup old-fashioned oats

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

6 Tbs. butter, softened

1/3 cup sugar

1/3 cup brown sugar

1 large egg

1 1/2 tsp. vanilla extract

1/2 cup chopped hazelnuts

2/3 cup miniature chocolate chips


Preheat oven to 350.

Spread oats on a cookie sheet and toast for 5 minutes, or until golden. Do the same with the hazelnuts, toasting for about 7 minutes or until brown and fragrant.

In a small bowl, whisk together oats, flour, baking powder, baking soda and salt. Set aside.

In a large bowl, beat together butter and sugars until light and fluffy. Beat in egg and vanilla.

Mix the dry ingredients into the wet, then fold in the hazelnuts and chocolate chips.

Roll the dough into 1-inch balls and flatten with the palm of your hand (they will not spread much while baking). Place on a cookie sheet lined with parchment paper and bake for 10 minutes. Let cool for 1 minute on cookie sheets, then remove to a wire rack to cool completely.

Recipe adapted from Cooking Light via Tutti Dolci


Pumpkin Nutella Swirl Mini-Muffins

Nutella + Pumpkin = Bliss

Pumpkin Nutella Swirl Muffins / Especially Edible

I don’t think you can officially call yourself a food blogger until you have a Nutella recipe in your repertoire. The chocolate-hazelnut spread has been around for long enough that it’s no longer the new kid on the block. (That honor goes to Biscoff, which has been kicking around Europe for decades and the food blogosphere for years, but has only recently broken into the mainstream – and by mainstream, I mean In the Safeway breakfast aisle.) Even my dad eats Nutella. It’s replaced peanut butter as the stuff you spoon out of the jar when you’ve had a really bad day at work.

Nutella Barbie

And no, Pinterest, that’s still not a realistic Barbie. You think anyone eating Nutella out of a jar as big as her head is going to have a thigh gap like that?

Pumpkin Nutella Swirl Muffins / Especially Edible

But I digress. Nutella is such a huge fad that it’s perfect to pair with the fad that rolls into town once a year, as regularly as clockwork: pumpkin. You can’t get any closer to pure comfort food than a muffin that blends Nutella and pumpkin.

Plus, these little guys look awfully pretty with their swirly tops. And they’re mini-muffins, which automatically makes them not only ten times cuter but ten times safer around those of us inclined to eat our emotions into submission.

Pumpkin Nutella Swirl Muffins / Especially Edible

Pumpkin Nutella Swirl Mini-Muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 12 muffins, or 36 mini-muffins


1 cup pumpkin puree

1 1/2 cups sugar

2 large eggs

1/2 cup canola oil

1/3 cup water

1 tsp. vanilla

1 3/4 cups flour

1 tsp. baking soda

1/2 tsp. salt

3 tsp. pumpkin pie spice

1/3 cup Nutella


Preheat oven to 350.

In a large bowl, mix together pumpkin, sugar, eggs, oil, water and vanilla.

In a small bowl, whisk together flour, baking soda, salt and pumpkin pie spice. Beat flour mixture into wet ingredients.

Spoon batter into muffin (or mini-muffin) tins coated with cooking spray.

Heat Nutella in the microwave until pourable, approximately 20-30 seconds. Place a dollop of Nutella into each muffin well and swirl it around with a toothpick.

Bake for 25-30 minutes for regular-sized muffins, or approximately 15 minutes for mini muffins. (Check them at 10 minutes if your oven runs hot.)

Let muffins cool for 5 minutes in tins, then remove to wire racks to cool completely.

Recipe from Alaska From Scratch , adapted from Two Peas and Their Pod