Hazelnut Chewies
Another winner from ATK (America's Test Kitchen), these are a lovely crackle cookie that adds interest to a holiday platter.
Ingredients
- 3 cups All-purpose flour (15 ounces, 425 grams)
- 2 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups nutella spread
- 4 tbsp unsalted butter, softened
- 1 1/3 cup sugar
- 1 tsp vanilla
- 1 tsp instant espresso powder
- 2 large eggs
- 1/3 cup milk
- 1 1/2 cups hazelnuts, toasted and chopped fine
- 1 cup confectioners sugar
Instructions
- Adjust oven racks to upper-middle and lower-middle positions. Preheat oven to 375°. Line 2 baking sheets with parchment paper. Combine flour, baking powder, and salt in bowl. With electric mixer on medium-high speed, beat Nutella, butter, and granulated sugar until light and fluffy, about 2 minutes. Add vanilla, espresso, and eggs and mix until incorporated. Reduce speed to low, add flour mixture and milk, and mix until just combined. Fold in ½ cup hazelnuts and refrigerate dough until firm, about 1 hour.Place remaining hazelnuts in bowl. Add confectioners’ sugar to another bowl. One at a time, roll dough into 1-inch balls, roll in hazelnuts, then roll in confectioners’ sugar. Place balls 2 inches apart on prepared baking sheets. Bake until set, about 8-12 minutes, switching and rotating sheets halfway through baking. Cool 5 minutes on sheets, then transfer to wire rack and cool completely. Repeat with remaining dough.NOTESI found that the colder the dough, the better the crackle so make sure to chill any remaining dough balls between batches.HAPPY EATING!!
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