HAZELNUT CHEWIES

HAZELNUT CHEWIES image

Yield 42 cookies

Number Of Ingredients 12

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups Nutella spread
4 tablespoons unsalted butter, softened
1 1/3 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon instant espresso powder
2 large eggs
1/3 cup milk
1 1/2 cups hazelnuts, toasted and chopped fine
1 cup confectioners' sugar

Steps:

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 375 degrees. 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. 2. 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 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.