Total Time
Prep 20 mins
Cook 10 mins

i found this recipe on alpineberry's blog: i must have made the cookies a lot smaller than her because i got twice as many! they ended up being about 2 1/2 inches in diameter. i made a few slight changes, but nothing substantial... Mm! delicious! i didn't use the hazelnuts because i didn't have any on hand, but they would add good texture i'm sure

Ingredients Nutrition


  1. Preheat oven to 350°F.
  2. Sift together flour, cocoa, cinnamon, baking powder, baking soda and salt. Set aside dry ingredients.
  3. Cream together butter, granulated sugar and brown sugar until light and fluffy.
  4. Mix in Nutella and vanilla extract.
  5. Mix in egg.
  6. Add flour mixture and mix until just incorporated.
  7. Add chocolate chips and hazelnuts.
  8. Refridgerate dough for about 15 minutes. Either drop small balls of dough or use hands to roll 1-inch diameter balls of dough and place on a cookie sheet.
  9. Bake for 10-11 minutes until the edges look set. Cool on baking sheet for 5 minutes then remove to cooling racks.
Most Helpful

5 5

they tasted sooooooo!!!! GOOOOOD!!!!!!!!! MAKE THEM!

4 5

These cookies are good but very sweet! That is the reason for the 4-star rating. They are just too sweet for us, but may be fine for others. I made them with and without hazelnuts and used mini semi-sweet chocolate chips. I also tried dropping them with a cookie scoop and rolling them by hand into 1-inch balls. Both ways worked great! I baked them for 10 minutes for a soft, chewy cookie.