Chocolate spread can be found in almost any Israeli pantry. Cheap, tasty and shelf stable, chocolate spread became popular in the early days of the state of Israel and its popularity has only continued through to today. Kids love to spread it on bread for breakfast, lunch or snack. Nutella was introduced to the country in more recent years and the nutty chocolate is spreading around the country in everything from cakes to cookies.
Ingredients
Servings 5 dozen
- 1-1/2 sticks of unsalted butter or vegan butter room temperature
- 3/4 cup brown sugar
- 3/4 cup white sugar
- 1 cup of chocolate hazelnut spread such as Nutella
- 2 eggs
- 1/2 teaspoon vanilla extract
- 2 cups plus 2 tablespoons all-purpose flour
- 1/4 cup unsweetened cocoa
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup chocolate chips
- 1/2 cup chopped hazelnuts optional
Nutritional Facts
Nutrition Facts
Chocolate Nutella Cookies
Amount per Serving
Calories
892
% Daily Value*
Fat
40
g
62
%
Saturated Fat
26
g
163
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
66
mg
22
%
Sodium
427
mg
19
%
Potassium
587
mg
17
%
Carbohydrates
131
g
44
%
Fiber
6
g
25
%
Sugar
119
g
132
%
Protein
9
g
18
%
Vitamin A
106
IU
2
%
Vitamin C
1
mg
1
%
Calcium
153
mg
15
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat oven to 350°F. Line 2 sheet pans with parchment paper.
- Cream butter with an electric mixer for 3 minutes until light and fluffy. Add the sugars and chocolate hazelnut spread and mix well, scraping down the sides of the bowl to ensure even mixing.
- Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla and mix for 10 seconds.
- Sift together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa). Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing. Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.
- Spoon tablespoon-sized drops of dough onto prepared sheet pans. Bake at 350°F for 10-12 minutes. Allow to cool on the pans for a minute or two before transferring to a wire rack to finish cooling.
