Holy Moly, there is something about these cookies that just scream “Wooooo!”  Recently I attended a family gathering for my Grandparents 60th wedding anniversary and so I did some baking in their honor, The Male Baker style. Not only did people shout “woo” to congratulate my grandparents on their life together, but my cookies got many “woo’s” themselves. Everyone had to try a bite of these cookies both because they looked and tasted so good and because grandma would have frowned upon them if they didn’t. So take my advice and avoid getting frowned upon by my wonderful grandma and bake these cookies as soon as you have a craving. I can guarantee that the Nutella in these babies will have you wanting them into the wee hours of the night. They are a great sensation paired with some chilled milk at any time of the day!

Adapted from Simple Recipes

Makes 50 small sized cooks



1 ½ sticks                        Unsalted butter, room temperature

¾ cup                               Packed brown sugar

¾ cup                               Granulated sugar

1 cup                                 Nutella

½ tsp                                Pure vanilla extract

2                                          Large eggs

2 cups, plus 2 tbsp       All-purpose flour

¼ cup                                Unsweetened cocoa

½ tsp                                  Baking soda

½ tsp                                  Salt

½ cup                                 Semi-sweet chocolate chips

½ cup                                 White chocolate chips

¾ cup, plus ¼ cup        Chopped hazelnuts


  • Preheat oven to 350 degrees F. Cream butter in an electric mixer for 3 minutes until light and fluffy. Add the sugars and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.
  • Add the eggs, one at a time, beating until each one is incorporated. Add the vanilla and mix for 10 seconds.
  • Sift together the flour, cocoa, salt, and baking soda (important because you don’t want clumps in your cocoa do you?!). Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing.
  • Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.
  • Spoon tablespoon sized drops of dough onto parchment paper lined cookie sheets. Use the second amount of hazelnuts and press into the top of each cookie for presentation and crunch.
  • Bake at 350F for 10-12 minutes. Allow to cool on the sheets for 3 minutes before transferring to a wire rack to finish cooling.