Chocolate-hazelnut cookies (Nutellos) from Simply Sensational Cookies: Bright Fresh Flavors, Natural Colors & Easy Streamlined Techniques (page 38) by Nancy Baggett

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Notes about this recipe

  • Eat Your Books

    Can substitute turbinado sugar or coarse sugar for crystal sugar.

  • cheryl_9rgvpq on January 26, 2026

    Made heart shaped thumbprint for Valentines Day.

  • Astrid5555 on December 13, 2015

    Very simple to make, yet delicious. Did not roll the cookies in the sugar, still sweet enough. I slightly overbaked the first batch which then had a more shortbread-like texture. Took out the second batch once the surface was barely set which produced a slightly chewy center, which I prefer. Definite keeper.

  • Christine on March 28, 2014

    Few ingredients, one bowl, very simple, and not overly sweet which was nice. I used a chocolate-almond spread in place of the Nutella (same idea!) and imagine other chocolate-nut spreads would work as well. Once cooled, these have a crisp almost shortbread like texture which I love. My last tray I baked slightly less time and the middles stayed a bit chewier. I didn't have any version of coarse sugar for the rolling step, so used regular granulated instead. Also, instead of rolling the dough balls in the sugar then flattening them, I used a slightly different method that has worked for me in the past: 1. place the dough balls on cookie sheets, 2. lightly butter a flat-bottomed drinking glass, 3. dip the glass bottom in sugar, 4. use the glass to flatten a cookie, repeat for whole batch, dipping in sugar each time & re-greasing the glass as needed

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