Hazelnut Chewies a Kendall Oberto Recipe

Hazelnut Chewies

Another winner from ATK (America's Test Kitchen), these are a lovely crackle cookie that adds interest to a holiday platter.


  • 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


  • 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.
    I found that the colder the dough, the better the crackle so make sure to chill any remaining dough balls between batches.

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