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Chocolate Hazelnut Sugar Cookies
Chocolate Hazelnut Sugar Cookies

Chocolate Hazelnut Sugar Cookies

April 7, 2018 Posted by 6cakesandmore Recipes 4 Comments

Chocolate Hazelnut Sugar Cookies

Chocolate Hazelnut Sugar Cookies

If you liked my Peanut Butter Sugar Cookies, then you'll love these Chocolate Hazelnut Sugar Cookies! These would be great with my Dark Chocolate Royal Icing as well!
0 from 0 votes
Print Recipe Pin Recipe
Course Treats
Servings 12 cookies depending on size and thickness
Calories 338 kcal

Equipment

  • Preforated Baking Mats
  • Stand Mixer
  • Food Scale
  • Oven Thermometer
  • Baking Pans
  • Measuring Spoons
  • Rolling Pin

Ingredients
 
 

  • 226 grams unsalted butter cool, not room temperature
  • 220 grams granulated sugar
  • 1/2 teaspoon salt
  • 1 large egg
  • 204 grams Amoretti Hazelnut Dark Chocolate Spread
  • 416 grams all purpose flour

Instructions
 

  • Preheat oven to 350 degrees F. I always use an oven thermometer. Ovens can, and usually do, heat at a different temperature than what shows on your oven screen. For the best results in any of your baking, I highly recommend using an oven thermometer. Line your baking sheets with parchment paper or silicone baking mats.
  • In the bowl of a stand mixer with the paddle attachment, add your cool unsalted butter, sugar, and salt. The temperature of the butter and the fact that you use unsalted butter matter here.
  • Turn your mixer on the lowest speed available. We don't want to incorporate any air into the dough. Air will cause spreading! We just want the sugar to start incorporating into the butter. There will still be some chunks of butter not fully mixed in. That's okay!
  • Add the Amoretti Hazelnut Dark Chocolate Spread and egg and again, on low, mix until just incorporated.
  • You may still see little spots of butter and that's okay!
  • Add the flour to your wet ingredients.
  • Once more, turn your mixer on to the lowest setting, and mix until it all comes together. It will to gather onto the paddle and start to clean the sides of the bowl.Turn the mixer off and touch the dough. If you can leave an imprint with your finger without the dough sticking to it, its ready. I live in a humid area, but the amount of flour in the recipe is perfect 9 1/2 times out of 10.
  • Place your dough on a piece of parchment paper lightly sprinkled with flour. Sprinkle flour on the top of the dough as well.
  • Using a rolling pin, roll your dough out and cut into the shapes you need.
  • 6 Cakes & More Sugar Cookie Recipes
  • Place your cut dough onto your parchment paper covered cookie sheet and bake in your preheated oven for 10-14 minutes depending on the size of your cookies.
  • After removing from the oven, let the cookies set on the cookie sheet for 2-4 minutes.
  • I usually let my cookies sit in a tupperware container on a paper towel overnight before decorating. This will help grab any extra butter so you don't get that dreaded "butter bleed" after you've spent 2 days decorating them!
  • Enjoy your delicious, thick, soft (but sturdy), chocolate hazelnut sugar cookies!
    Chocolate Hazelnut Sugar Cookies

Notes

Here are a few products that I recommend for this recipe!

           

Nutrition

Calories: 338kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 10gTrans Fat: 1gCholesterol: 56mgSodium: 106mgPotassium: 48mgFiber: 1gSugar: 18gVitamin A: 493IUCalcium: 12mgIron: 2mg
Tried this recipe?Let us know how it was!
Tags: chocolate hazelnutChocolate Sugar Cookiesno chill no spreadsugar cookies
4 Comments
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4 Comments

Leave your reply.
  • Mary O'Riordan
    · Reply

    September 10, 2020 at 3:49 PM

    Hi, Just wondering if milk chocolate hazelnut spread like Nutella would work here or would it be too sweet? I can’t find and dark chocolate spread. Thanks!

    • Kyndall @ 6 Cakes & More
      · Reply

      September 11, 2020 at 7:40 AM

      Hi Mary! It will work fine 🙂

  • Sophia
    · Reply

    February 11, 2020 at 4:31 AM

    Hi Thank you so much for sharing these wonderful recipes. What temperature should the butter be or how long should you leave it out of the fridge before you start??

    • Kyndall @ 6 Cakes & More
      · Reply

      February 11, 2020 at 7:24 AM

      Hi Sophia! Thank you! You want the butter to still be cool. It shouldn’t be rock hard straight out of the fridge, but not fully room temperature either. You want to be able to push a slight indention with your finger. Sometimes I let mine set out for 30 minutes before using, but sometimes it takes a bit longer. It really depends on your atmosphere. I hope that helps! 🙂

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