Mini Chocolate Nutella Cookies: Your New Favorite Homemade Hazelnut Treat
Following the delightful success of our Miniature Peanut Butter Chocolate Chip Toffee Cookies, it was only natural to explore new flavor horizons. This time, we’ve ventured into the irresistible world of chocolate and hazelnut, creating an equally enchanting, if not more indulgent, version: the Mini Chocolate Nutella Cookie. While their texture offers a delightful contrast – a little denser and chewier than their peanut butter counterparts – these cookies are incredibly rich, bursting with flavor, and an excellent way to incorporate that beloved chocolate-hazelnut spread, Nutella, into your baking. Beyond their incredible taste, their miniature size makes them undeniably cute and perfectly suited for festive occasions, particularly Halloween gatherings.
The Inspiration: Crafting a Chocolate-Hazelnut Masterpiece
The journey to perfecting these mini chocolate Nutella cookies began with a beloved classic from our archives: the Tex Mex Chocolate Cookies. Renowned for their deep chocolate flavor and satisfying texture, they served as the ideal foundation for this new hazelnut-infused creation. Our goal was to transform them into a mini, Nutella-centric treat while maintaining a similar ease of preparation. This involved a careful and deliberate process of recipe adaptation, where each substitution was made with a specific outcome in mind, ensuring the final cookie was not just delicious but also unique in its character.
To start, the original Tex Mex recipe was halved to suit the ‘mini’ concept, making it more manageable for smaller batches or quick baking sessions. The most significant change involved the fat component: we replaced half of the butter with rich, creamy Nutella. This substitution wasn’t just for flavor; Nutella contributes moisture and a unique mouthfeel to the cookies, complementing the chocolate base with its distinct hazelnut notes. Furthermore, honey, a component of the original recipe, was swapped out for additional granulated sugar to adjust the sweetness profile and ensure the cookies baked with a consistent texture that aligned with our vision for a slightly denser mini cookie. Pecans were also replaced with toasted hazelnuts, reinforcing the hazelnut theme introduced by the Nutella and adding a delightful crunch.
Understanding the Science: Dutch Cocoa and Leavening Agents
Another crucial modification was the type of cocoa powder used. We opted for Dutch-processed cocoa instead of natural cocoa. This choice is significant because Dutch cocoa is treated with an alkali, which neutralizes its acidity. Natural cocoa, being acidic, reacts with baking soda (an alkali) to produce carbon dioxide, creating lift and lightness in baked goods. Since Dutch cocoa is alkaline, using baking soda alone would not yield the desired leavening. Therefore, we made a conscious switch from baking soda to baking powder. Baking powder is a complete leavening agent, containing both an acid and a base, meaning it doesn’t require an external acid to activate and provides a reliable lift, perfectly suited for the Dutch cocoa in this recipe. This scientific understanding allowed us to maintain the structural integrity and desired texture of these mini cookies, even with the change in cocoa type, ensuring a consistently delicious outcome.
Decoding the Nutella Cookies Texture: Butter vs. Shortening
The resulting texture of these Mini Chocolate Nutella Cookies is a delightful experience. Perhaps due to their small size and the inclusion of Nutella, they emerge from the oven with a distinctly dense and slightly crunchy exterior, which yields to a wonderfully chewy center when made with butter. This stands in delightful contrast to the softer texture of many other chocolate chip cookies, making them particularly satisfying as “minis.” The subtle hazelnut flavor from the Nutella is present, but for those who desire an even more pronounced hazelnut punch, incorporating a few drops of hazelnut flavoring or finely chopped, extra toasted hazelnuts can elevate the experience. This small addition can transform the nuance into a starring flavor, truly making it a chocolate-hazelnut lover’s dream.
During the recipe development, we also conducted an interesting experiment to compare the texture achieved when using shortening versus unsalted butter. The results were conclusive: butter emerged as the preferred fat. While cookies baked with butter-flavored shortening certainly boasted a very nice, uniform shape and were undeniably crunchier, the overall flavor profile and the appealingly chewy centers of the cookies made with real butter were simply superior. Butter contributes a richness and depth of flavor that shortening cannot quite replicate, and its properties allow for that perfect balance of a slight chew and a crisp edge. For the ultimate Mini Chocolate Nutella Cookie experience, we strongly recommend sticking with unsalted butter.
Why These Mini Nutella Cookies Are a Must-Bake
Beyond their unique texture and rich flavor, these mini cookies offer several compelling reasons to earn a spot in your baking repertoire. Their small size makes them incredibly versatile. They are perfect for portion control, ideal for school lunchboxes, great for sharing at potlucks, and a charming addition to any dessert platter. As bite-sized treats, they’re less daunting to bake in large quantities and disappear quickly, leaving everyone wanting just one more. This makes them especially convenient for entertaining or when you want a small indulgence without the commitment of a large dessert.
Perfect for Halloween and Beyond
The dark chocolate base makes these cookies a fantastic canvas for holiday decorations. As mentioned, they’re “cute and perfect for Halloween.” Imagine them adorned with vibrant orange and black sprinkles, spooky eye candies, or even drizzled with white chocolate to create ghostly effects. But their appeal isn’t limited to October; change the sprinkles to festive red and green for Christmas, pastels for Easter, or simply leave them plain for an everyday indulgence. Their deep chocolate hue and delightful taste make them a year-round favorite for any celebration or simply a cozy evening treat with a cup of tea or coffee.
Tips for Baking Your Best Mini Chocolate Nutella Cookies
To ensure your Mini Chocolate Nutella Cookies turn out perfectly every time, here are some expert tips that will guide you through the process and help you achieve delicious results:
- Measure Flour Accurately: For consistent results, spoon your flour into the measuring cup and level it off with a straight edge. Don’t scoop directly from the bag, as this can compact the flour and lead to a denser, drier cookie. Precision in measuring is key to the perfect texture.
- Room Temperature Ingredients: Ensure your butter and egg are at room temperature. This allows them to cream together more effectively with the sugars and Nutella, creating a smoother, more emulsified dough. Cold ingredients can lead to a lumpy batter and a less uniform cookie.
- Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies instead of the desired slightly chewy texture. A gentle hand is best here.
- Evenly Sized Balls: Using a consistent ½ teaspoon measurement for shaping the dough balls ensures that all cookies bake evenly. A small cookie scoop can also be very helpful here, ensuring each mini cookie is a perfect bite.
- Watch Your Oven: Even if your oven is calibrated, baking times can vary. For dark cookies like these, it’s particularly challenging to tell when they’re done. Look for edges that are just set and slightly firm. They might still seem a little soft in the center but will firm up as they cool. Overbaking will make them too hard and dry.
- Optional Toasted Hazelnuts: If adding toasted hazelnuts, ensure they are cooled completely and roughly chopped before folding them into the dough. This enhances their nutty flavor and prevents them from sinking to the bottom of the cookie dough, ensuring even distribution.
Recipe
Mini Chocolate Nutella Cookies
Cookie Madness
Pin Recipe
Ingredients
- 1 cup 130 grams all-purpose flour
- ¼ cup 20 grams unsweetened Dutch style cocoa powder or Hershey’s Dark (which is Dutch)
- ¼ teaspoon baking powder
- ⅛ teaspoon salt plus a tiny pinch omit if using salted butter
- 4 tablespoons 60 grams unsalted butter, room temperature or 4 tablespoons (48 grams) butter flavored shortening
- 4 tablespoons Nutella 74 grams
- 6 tablespoons 74 grams granulated Sugar
- ⅓ cup 70 grams packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
- ½ cup toasted hazelnuts optional
- Halloween Sprinkles
Instructions
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Preheat oven to 325 degrees F.
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Combine flour, cocoa, baking powder and salt (if using) in a bowl and set aside.
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In a mixing bowl, using a hand-held electric mixer, beat butter, Nutella and both sugars until smooth. Beat in the egg and vanilla. By hand, stir in the flour mixture. When flour is incorporated, stir in the chips and nuts (if using). Using an even, packed ½ teaspoon, shape the dough into small balls and arrange about 20 to a sheet on an ungreased baking sheet. Sprinkle tops with Halloween sprinkles if using.
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Bake for 12 minutes, but keep an eye on them. My cookies always take 12 minutes, but ovens vary. Plus it’s hard to tell when these guys are done because they’re so dark.
Storing Your Homemade Nutella Cookies
Proper storage ensures your Mini Chocolate Nutella Cookies remain fresh and delicious for as long as possible. Once completely cooled, store them in an airtight container at room temperature for up to 3-5 days. For optimal freshness, you can also place a slice of bread in the container; it will help keep the cookies soft. If you want to keep them fresh for longer, you can freeze the baked cookies for up to 3 months. To freeze, arrange them in a single layer on a baking sheet until solid, then transfer them to a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. Thaw at room temperature when you’re ready to enjoy, or warm them slightly in the oven for a freshly baked feel.
Alternatively, you can prepare the cookie dough in advance. Simply form the dough balls as instructed, then freeze them on a baking sheet until firm. Once solid, transfer to a freezer-safe bag. When you’re ready to bake, you can bake them directly from frozen; just add a couple of extra minutes (usually 2-4 minutes) to the baking time specified in the recipe. This is a fantastic make-ahead option for spontaneous baking cravings.
Serving Suggestions for Your Mini Delights
These versatile Mini Chocolate Nutella Cookies are delightful on their own, offering a perfect bite of chocolate and hazelnut goodness. However, they also pair wonderfully with a variety of beverages and desserts, enhancing any occasion. Serve them with a tall glass of cold milk for a classic comfort, a warm mug of coffee for an afternoon pick-me-up, or a rich hot chocolate for an ultimate cozy treat. For an extra indulgent experience, crumble them over vanilla or coffee ice cream, or use them as an elegant garnish for a decadent chocolate mousse or panna cotta. Their robust chocolate and hazelnut flavor makes them a perfect complement to anything creamy and sweet, adding a satisfying crunch and depth of flavor.
Conclusion: A Small Cookie with Big Flavor
From a simple adaptation of a favorite chocolate cookie to a unique, irresistible miniature Nutella treat, these Mini Chocolate Nutella Cookies are a testament to how small changes and thoughtful adjustments can lead to magnificent results. They offer a perfect balance of deep chocolate, rich hazelnut, and a satisfyingly dense yet chewy texture that is hard to resist. Whether you’re baking for a holiday, a special gathering, or just a quiet afternoon indulgence, these homemade Nutella cookies are sure to bring joy to every bite. We encourage you to try this easy and delicious recipe and experience the deliciousness yourself – happy baking!