October 12, 2024

KINDER HAZELNUT CHOCOLATE COOKIES

If you’re a fan of chocolate and hazelnuts, you’re in for a real treat with these Kinder Hazelnut Chocolate Cookies! They are rich, chewy, and packed with chunks of creamy Kinder chocolate, roasted hazelnuts, and classic chocolate chunks. The combination of the smooth Kinder chocolate with the nutty crunch of hazelnuts creates a delicious balance of textures and flavors. Whether you’re making them for a special occasion or just for a sweet snack, these cookies are sure to become a favorite!

INGREDIENTS NEEDED:

Eggs
Flour
Baking Soda
Salt
Softened Butter
Vanilla Extract
Brown Sugar
Granulated Sugar
Roasted Chopped Hazelnuts-You can buy pre-roasted hazelnuts, or you can roast them yourself.
Chocolate Chunks
Kinder Chocolate Bars (chopped, about 4-5 Kinder bars)

HOW TO MAKE KINDER HAZELNUT CHOCOLATE COOKIES:

1.Preheat your oven to 350°F (180°C). Line two baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, and salt.

3.In a large bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy (about 3-4 minutes).

4.Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

5.Gradually mix the dry ingredients into the wet ingredients, combining just until mixed (don’t overmix!).

6. Fold in the roasted hazelnuts, chocolate chunks, and chopped Kinder chocolate.

7.Scoop the dough (about 2 tablespoons per cookie) onto the prepared baking sheets, spacing them about 2 inches apart.

8.Bake for 10-12 minutes, or until the edges are golden and the centers still appear slightly soft.

9.Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Tips for Storing and Freezing Kinder Hazelnut Chocolate Cookies:

Storing: Once completely cooled, store your cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy!

Freezing Baked Cookies: You can freeze baked cookies to enjoy later! Once the cookies have cooled completely, place them in a single layer on a baking sheet and freeze for about 1 hour. Once frozen, transfer the cookies to an airtight container or a freezer-safe zip-top bag, and store them in the freezer for up to 3 months. When you’re ready to eat them, let them thaw at room temperature for about 15-20 minutes.

Freezing Cookie Dough: For cookies on demand, you can freeze the dough instead. Scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze for 1-2 hours until the dough is firm, then transfer the dough balls to a freezer-safe bag or container. When you’re ready to bake, pop the frozen dough balls onto a baking sheet and bake at 350°F (180°C), adding an extra 1-2 minutes to the baking time.

If you’re not a fan of hazelnuts or have an allergy, no worries! You can check out my delicious double chocolate chunk cookie recipe for a nut-free option instead.